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–+ servings
A yellow glass dinner plate with slices pot roast, carrots and potatoes.

Crock Pot Pot Roast

Arlene Mobley - Flour On My Face
This Crock Pot Pot Roast recipe is one of my family favorites. The best way to get the family together around the dinner table is to serve a delicious meal like Crock Pot Pot Roast with potatoes and carrots.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 449 kcal

Ingredients  

  • 3 lb pot roast
  • 3 medium russet potatoes (quartered)
  • 1 cup baby carrots
  • ½ 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
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Instructions 

  • Place the pot roast, potatoes, carrots and celery into a crock pot. Season with the salt and pepper.
  • Sprinkle the dry onion soup over the top of the ingredients.
  • Pour the beef broth in.
  • Place the cover on the slow cooker and cook on low for 6 to 8 hours.
  • 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.
  • Recover and continue to heat until gravy has thickened.
  • Remove the roast from the slow cooker to a serving platter. Allow the meat to rest for about 10 minutes then slice or pull apart and serve with the vegetables.

Nutrition

Serving: 1ServingCalories: 449kcalCarbohydrates: 28gProtein: 55gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 147mgSodium: 1683mgPotassium: 1404mgFiber: 3gSugar: 2gVitamin A: 2984IUVitamin C: 7mgCalcium: 79mgIron: 6mg
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