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    Home » Main Dishes » Beef

    Slow Cooker Pot Roast with Tomato Gravy

    Published: Jan 17, 2024 · Modified: Jan 17, 2024 by Jessica Fisher

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    Looking for an easy dinner to serve for Sunday roast? This Slow Cooker Pot Roast is perfect with just five ingredients and an easy cook time in the slow cooker.

    The slow braise allows the flavors to develop, making this one of those slow cooker recipes the whole family will love! I love to serve this for a non-traditional Easter dinner menu.

    slow cooker pot roast on a bed of mashed potatoes with green beans on the side. this …

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    Table of Contents
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • Slow Cooker Pot Roast with Tomato Gravy

    This classic pot roast recipe, one that cooks in the slow cooker all day, makes for a delicious meal any day of the week. Seasoned with a blend of herbs and spices, this easy recipe promises to please the entire family. 

    Not only is it easy to prepare, but it can cook all day on the low setting so that’s ready for dinner when you are. Make it a complete meal with veggies and a starchy side. It’s so good with Instant Pot Boiled Potatoes!

    Need some sides? Check out these great sides for Pot Roast.

    Why Make This

    It’s perfect comfort food. This slow cooker pot roast is perfect for these cold nights when you need a little comfort food, and whenever you find a good deal on chuck roast! It’s perfect with mashed potatoes, but feel free to add your favorite vegetables. You could even just add carrots and potatoes to the pot and call it good.

    It’s got a gluten-free gravy. A good gravy is one of the beautiful fringe benefits of a slow cooker pot roast. Usually they are thickened with flour or cornstarch. This one has a secret ingredient, tomato sauce. Not only does the tomato sauce add a nice flavor to the jus, but it also thickens it just enough for it to serve as a decent gravy. 

    The leftover pot roast is delicious! You’re gonna love this easy slow cooker pot roast as soon as its made, but it’s tremendous the next day as well. The jus also makes a marvelous mix-in for soup when you have just a few bites of meat and sauce left. We’ve, ahem, enjoyed this a lot lately.

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    Ingredients

    Here’s what you’ll need to make this easy Slow Cooker Pot Roast:

    ingredients for slow cooker pot roast, laid out on white counter.

    olive oil – Just a bit of oil is needed to sear the beef roast. This contributes to the Maillard reaction, a chemical process that makes your pot roast taste amazing. Don’t skip it. 

    Basic Spice Blend – This basic seasoning blend is made from smoked paprika, garlic powder, black pepper, salt, and dried thyme. It really brings big flavor to beef dishes. It takes Carne Asada marinade over the top. If you don’t have the ingredients on hand to make this spice mix, go ahead and use what you do have or use another spice blend.

    boneless chuck roast – This cut of beef is perfect for making a delicious pot roast. You can also use a rump roast.

    onion – Some people like to add onion soup mix to their pot roast but I find that a sliced white or yellow onion is a cheaper option, especially in combination with the Basic Spice Blend.

    tomato sauce – Canned tomato sauce thickens the drippings from your pot roast beautifully. It’s a nice alternative to thickening it with a roux or cornstarch slurry.  You can also use a tablespoon or two of tomato paste diluted in water if that’s what you have.

    water – I use water as an affordable braising liquid, but you can also use beef stock or beef broth or red wine if you prefer.

    Step-by-Step Instructions

    Here’s how easy it is to make a Slow Cooker Pot Roast:

    skillet with oil shining in the bottom of the pan.
    spice rub, rubbed into chuck roast on styrofoam tray.
    chuck roast in hot skillet with oil.
    browned chuck roast in skillet with hot oil.

    In a large skillet or Dutch oven, heat the oil until shimmering. Meanwhile, rub 3 teaspoons Basic Spice Blend over all sides of the chuck roast.

    When the oil is hot, place the roast in the pan to brown each side quickly. Remove to the crock of a slow cooker.

    chuck roast in the bottom of the slow cooker.
    onions added to the drippings in the pan.
    sauteed onions in the pan.
    onions added to the top of the roast in the slow cooker.

    Add the onion slices to the drippings in the pan and cook, stirring, until tender and clear, about 7 minutes. Move to the crock.

    Whisk together the tomato sauce and the water in the skillet, scraping up any brown bits. Add the remaining teaspoon of Basic Spice Blend and mix well. Transfer this mixture to the crock.

    whisking together water and tomato sauce in skillet.
    tomato sauce mixture added to the slow cooker.
    the completed roast in the slow cooker.
    the completed dish on a platter with potatoes and fresh thyme.

    Cover and cook on LOW 6 to 8 hours or on the HIGH setting for 4 to 6 hours. The meat will be fall-apart tender. Transfer it to a serving platter and garnish the top of the roast with the onions from the pot and fresh herbs like fresh thyme.

    Serve the roast beef with the jus over mashed russet potatoes or your favorite vegetables, such as baby carrots, red potatoes, or frozen green beans.

    Store leftovers in an airtight container in the refrigerator. Consume within 4 days. The leftover meat is great in sandwiches, chopped into soup, or tucked into tacos.

    Pressure cooker instructions:

    To make this easy pot roast recipe in the pressure cooker, cut the meat into several smaller chunks, about 1 to 2-inch portions. Once you’ve seared them in the hot oil in the bottom of the pan, add the other ingredients.

    Secure the lid and close the pressure valve. Cook on high pressure for 45 minutes. Allow the pressure to release naturally before opening the lid and serving.

    a forkful of pot roast in front of a plate of meat and potatoes.
    white spoon and fork on a teal plate logo.

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    a bite of pot roast on a fork with meat and potatoes in the background.

    Slow Cooker Pot Roast with Tomato Gravy

    A slow cooker pot roast is a welcome sight on a cold and busy evening. The slow braise allows the flavors to develop, making this one of my favorite recipes.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 6 hours hours
    Total Time: 6 hours hours 15 minutes minutes
    Servings: 8
    Calories: 252kcal
    Author: Jessica Fisher
    Cost: $10

    Equipment

    • 6-qt oval slow cooker

    Ingredients

    • 2 tablespoon olive oil
    • 4 teaspoon Basic Spice Blend
    • 2 to 3 lb boneless, beef chuck roast
    • 1 onion sliced
    • 8 oz tomato sauce
    • 1 cup water
    US Customary – Metric

    Instructions

    • In a large nonstick skillet, heat the oil until shimmering. Meanwhile, rub 3 teaspoons Basic Spice Blend over all sides of the chuck roast. When the oil is hot, place the roast in the pan to brown each side quickly. Remove to the crock of a slow cooker.
      2 tablespoon olive oil, 4 teaspoon Basic Spice Blend, 2 to 3 lb boneless, beef chuck roast
    • Add the onion slices to the drippings in the pan and cook, stirring, until tender and clear, about 7 minutes. Move to the crock.
      1 onion
    • Whisk together the tomato sauce and the water in the skillet, scraping up any brown bits. Add the remaining teaspoon of Basic Spice Blend and mix well. Transfer this mixture to the crock.
      8 oz tomato sauce, 1 cup water
    • Cover and cook on LOW 6 to 8 hours or on HIGH for 4 to 6 hours. The meat will be fall-apart tender. Serve the meat with the jus over mashed potatoes or your favorite vegetables.

    Notes

    Nutritional values are approximate and are based on ⅛ of the recipe and using a 2 pound boneless beef chuck roast. Refrigerate leftovers promptly and use within 4 days.
    Serving Suggestions: Serve pot roast as you would another cooked protein, with side dishes such as cooked veggies or grains. It’s great over mashed potatoes, noodles, or rice.
    To Make Ahead: Store the pot roast in a covered dish in the fridge. Reheat prior to serving or use cold in recipes.
    Freeze Extra for Later: Prepare the pot roast according to the recipe and allow it to cool. Wrap in an airtight container or ziptop freezer bag and chill in the fridge until very cold. Then transfer to the freezer. Store for up to 6 weeks. Thaw before serving.
    To Make a Meal Prep: Prepare the pot roast according to the recipe and divide the batch into 4 meal prep containers along with your preferred side dishes. Cover and refrigerate until ready to serve. Consume within 4 days.
    Make a Plan for Leftovers: Store leftover pot roast in an airtight container in the fridge for up to 4 days. It’s great in soups, salads, and sandwiches.

    Nutrition

    Calories: 252kcal | Carbohydrates: 4g | Protein: 22g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 243mg | Potassium: 514mg | Fiber: 1g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 3mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on November 12, 2015. It has been updated for content and clarity.

    « Chicken Cordon Bleu Casserole Recipe
    Meal Plan 4 »
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    Reader Interactions

    Comments

    1. Julia

      March 06, 2023 at 7:24 am

      5 stars
      Your pot roast was great! I made mashed potatoes, garlic sautéed carrots, and homemade dinner rolls which made the “Sunday dinner” complete. This made plenty of leftovers for various meal parts for the week! YAY (potato pancakes for breakfast, pot roast grilled cheese, bbq stuffed baked potato or sandwich, soup parts….)

      Reply
    2. Sarah

      September 24, 2022 at 4:29 pm

      5 stars
      Wow! I was super hesitant about the tomato sauce but wow was it great! I followed recipe with only one edit. I have tons of chicken bone broth so I swapped that in for the water. Even our 6 year old liked it and that says a lot. Served it with steamed frozen peas, cauliflower, mashed potatoes and biscuits. Mashed potatoes was a great idea for picky kids. The sauce would’ve a great base for soup too! Definitely saving this recipe for future meals. Thank you!

      and carrots.

      Reply
    3. Adrienne

      October 23, 2021 at 4:14 pm

      5 stars
      So easy and so yummy!

      Reply
    4. ali

      December 16, 2019 at 2:11 pm

      please explain for people who dont usually cook how to prep the slow cooker for the meat. do you add broth? water? how much? think i might have messd up this easy recipe for the lack of steps thank youm

      Reply
      • Jessica Fisher

        December 25, 2019 at 8:30 pm

        All the steps are included in the recipe, Ali. It lists specifically which liquids to add and when.

        Reply
    5. Jennifer

      June 24, 2017 at 12:50 pm

      Would you add in the potatoes, careots, and green been at the very beginning or at some point later?

      Reply
      • Jessica Fisher

        June 24, 2017 at 4:00 pm

        You could add potatoes and carrots at the beginning. I’d add green beans later until you want them really, really soft.

        Reply
        • Jennifer

          June 24, 2017 at 4:39 pm

          Thanks!

    6. Jared Larson

      May 23, 2017 at 6:51 am

      Would this mix taste ok with chicken? I am not fond of pork or beef, I know weird!

      Reply
      • Jessica Fisher

        June 22, 2017 at 8:55 pm

        I have never made this with chicken, so I can’t really say. I wouldn’t make it in the slow cooker, but possibly roast it in the oven.

        Reply
    7. Julie

      April 22, 2016 at 8:49 am

      Have you added carrots and potatoes to the crock pot as well? I’d love to have all of dinner done but I’m not sure if that would change the liquid to solid ratio too much.

      Reply
      • Jessica Fisher

        April 22, 2016 at 10:09 am

        Yes, you absolutely can. I just have picky kids; some of whom don’t like the texture of crockpot carrots and potatoes. Plus, I like serving this on mashed potatoes. Don’t worry about changing the liquid. Just throw those in the pot!

        Reply
    8. Sally

      December 15, 2015 at 6:51 am

      I made this last week and it was delicious. I didn’t make it in the slow cooker, I made it in the oven. Since I’m a single I had some leftover. One day I just reheated the leftovers “as is.” I also made hash and used some of the meat to fill tacos. I may use what’s left in soup or stew.

      Reply
      • Jessica Fisher

        September 23, 2016 at 3:32 pm

        So glad you enjoyed it!

        Reply
    9. Cheri A

      November 17, 2015 at 11:46 am

      I made pot roast in the slow cooker yesterday with celery and carrots cooked in it! I’ve never thought to add tomato sauce. I may have to try it. I usually just add 3/4 cup of water to the cooker and then make a little slurry of cornstarch or tapioca starch at the end to thicken the gravy up. As an aside, my daughter also requested your easy garlic green beans on the side, which I happily made! <3

      Reply
      • Bonnie

        July 25, 2016 at 1:37 pm

        I was so happy to know someone else uses tapioca for the gravy. Tapioca seems to smooth flavors (whatever that means); somehow the celery, carrots and onions are much tastier when tapioca is added.
        I just think the veggies ruin the roast flavor, and the veggies themselves never taste very good – so I add the tapioca.
        I store the leftover box of tapioca in the fridge dehydrator – it lasts forever.

        Reply
        • Jessica Fisher

          September 23, 2016 at 3:32 pm

          I have never had tapioca. I suppose I should try it!

    10. Sally

      November 13, 2015 at 3:26 pm

      Oh my goodness that looks good!

      Reply

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