"The best vegetable gravy you ever tasted and the roast isn't bad either." — J.Stewart
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2 1/2 pounds
tip round roast
1 (15 ounce) can
onion, cut into thin strips
salt and pepper to taste
I thought this recipe was way better than Awesome slow cooker pot roast. I load it up with potatoes and carrots to make it a more sustantial meal. I just throw everything in a slow cooker before I go to work on low and it is ready when we all get home.
This tasted terrible. WAY too much onion, and the bay leaves didn't mesh well with the other flavors. The meat came out extremely tough. I didn't even try to make gravy out of the sauce because it tasted so bad.
VERY good roast! I used chuck roast and it turned out great. Per others, I did add a couple hearty dashes of all-season salt to the beef. Also, I didn't bother straining/making the gravy b/c the meat was so tender, it had already "shred" itself. With a side of "Baked Vegetables" and "Sweet Dinner Rolls" (both from this site) we ate until we we stuffed! Plan to use the little that's left of this stuff on sandwiches! Thanks for the great recipe J.Stewart!
One of the best slow-cooker pot roast
recipes I have ever made. So easy and
quick to put together and indeed makes
the best gravy ever! I used a sirloin
tip roast and will certainly make it again.
The flavor is delicious without having to
add many,many ingredients and spices.
Nice change from the usual dry or canned soup mix recipes! I used homemade tomato sauce I had put up from my garden, as well as a glug of red wine (Sangiovese), some minced garlic, fresh parsley and fresh oregano. The sauce was thinner than I would have liked after cooking, but rather than thickening it with flour I just transferred it to a saucepan and reduced it on the stovetop. The meat was tender and well-flavored and the reduced sauce was perfect tossed with pasta and grated Parmesan cheese.
Oh this was delicious. It was my first attempt at pot roast and it turned out great. I loved the tomato sauce! YUM! The gravy was thick enough too so I didn't need to add any flour. I did add spices and garlic to give it more flavour. Thanks for posting.
Surprisingly good!! My picky husband even liked it. I used a sirloin tip roast and cooked for 1.5 hours on high and 5-6 more hours on low. I do think it could use a little seasoning salt, which I will use next time. We served it over rice and it was great!
Recipe is amazingly delicious as is. Only change I made was I seasoned the meat with salt and pepper before placing in slow cooker. I used an eye round roast as it was on sale and I know it is a nice tender piece of meat. I also added some minced garlic and an extra bay leaf.
* Percent Daily Values are based on a 2,000 calorie diet.
Mother's Pot Roast
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 330
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