Crock Pot Pot Roast is moist and tender. Served with potatoes and carrots.

Crock Pot Pot Roast

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 15 mins
  • Cook Time: 6 Hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 Servings 1x
  • Category: Beef Recipes
  • Method: Slow Cooker
  • Cuisine: American



  • 3 lb pot roast
  • 3 medium russet potatoes, quartered
  • 1 cup baby carrots
  • 1/2 cup sliced celery
  • 1 envelope dry onion soup
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 32 oz beef broth
  • 3 tablespoons cool water
  • 2 tablespoons cornstarch


  1. Place the pot roast, potatoes, carrots and celery into a crock pot. Season with the salt and pepper.
  2. Sprinkle the dry onion soup over the top of the ingredients.
  3. Pour the beef broth in.
  4. Place the cover on the slow cooker and cook on low for 6 to 8 hours.
  5. Once the meat is cooked and fall apart tender mix the water with the corn starch and add to the slow cooker. Stir the cornstarch mixture into the broth.
  6. Recover and continue to heat until gravy has thickened.
  7. Remove the roast from the slow cooker to a serving platter.
  8. Allow the meat to rest for about 10 minutes then slice or pull apart and serve with the vegetables.
  9. Makes 6 servings.


  • Serving Size: 1/6
  • Calories: 673
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