Slow Cooker Pot Roast Recipe

4 from 5 votes

This slow cooker pot roast is slowly simmered to fork-tender perfection along with carrots and onions. It’s a comfort food classic that the whole family will love.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Servings: people

Calories: 363kcal

Author: The Carefree Kitchen

Ingredients

4-5 pounds beef roast chuck, sirloin or rump roast
4 cups carrots cut into 2" chunks
1½ cups white onion cut into 2" chunks
1 0.7-ounce package Italian Dressing Mix
1 can cream of mushroom soup
6 cloves garlic minced

Gravy

3 tablespoons cornstarch
3 tablespoons cold water
1-2 cups beef broth optional
salt
garlic powder
onion powder

US Customary - Metric

Instructions

Place the beef roast in the bottom of a large slow cooker. Add carrots, onion, Italian Dressing Mix, cream of mushroom soup, and minced garlic.
Cover with the lid and cook on low for 6-8 hours, or until the meat can easily be shred.
Transfer the roast onto a plate or dish and use two forks to shred the beef.
Once you have shred all of the beef roast, transfer to a serving dish and cover with foil until ready to serve.

For the Gravy

Using a fork, remove the onions, carrots, and any large chunks or gristle or fat out of the slow cooker. Transfer the drippings to a blender, adding in a chunk or two of onion for sweetness. Blend until smooth.
In a large saucepan over medium heat, add the blended drippings and bring to a low boil. Taste your gravy and adjust the seasoning by adding more salt, beef broth or onion and garlic powder as needed.
In a small bowl, add 2-3 tablespoons of cornstarch to 3 tablespoons of cold water, stirring until combined and smooth.
Slowly whisk the cornstarch slurry into the gravy while heating and stirring until the gravy thickens and coats the back of a spoon. If you over-thicken the gravy, add a bit more beef broth. If your gravy needs to be thicker, add a bit more of the cornstarch and cold water slurry.
Remove from the heat and serve immediately along with your pot roast, veggies and side dishes. Enjoy!

Notes

Storing leftovers: store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months. Once you are ready to use, transfer to the fridge to thaw overnight.

Reheating: to reheat in the microwave, just place into a microwave-safe container and reheat for about 30 seconds at a time on high until warm. You can also reheat in a pot on medium heat over the stove, adding a little beef stock, chicken stock, or melted butter.

Nutrition