Sunday Dinner: Slow Cooker Pot Roast Article - Allrecipes.com
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Sunday Dinner: Slow Cooker Pot Roast

Tuck into a delicious hot meal that's full of cooked-for-hours flavor without hours of kitchen labor.

Let your slow cooker do the work while you're busy having a life.




What's for Dinner

This comforting meal takes minimal prep work. The pot roast recipe has potatoes and carrots built right in, but you also get your fresh greens with a spinach salad with pomegranate seeds, feta cheese, and crunchy walnuts. And for dessert, a simple, custardy bread pudding studded with raisins.

Wine Pairing

Pot roast is pretty wine-friendly. It's an American classic, so stick with an American wine--a big red that fills the mouth and warms the belly. A California Cabernet Sauvignon or Zinfandel would be terrific; same goes for a Merlot or Cabernet from Washington.


Marie's Easy Slow Cooker Pot Roast

Brown the roast the night before, then pop all the ingredients into your slow cooker before you head out the door.

Rave Review:

"This is a winner. Super tender beef and flavorful veggies make this a keeper and so easy to prepare. I seared my roast in bacon grease for added flavor and this cooked up so yummy and moist and tender."

--April D.


Spinach Pomegranate Salad

Seed the pomegranate the night before and refrigerate the seeds in an airtight container. You can also wash the spinach and slice the red onion beforehand, but don’t dress the salad until just before serving.

Rave Review:

"This was a very easy and excellent recipe…my whole family loved it."

--ELAINE77


Bread Pudding II

Assemble this easy dessert and let it chill in the fridge overnight, then bake it while you relax over dinner.

Rave Review:

"So good! I used leftover, homemade egg bread...it turned out fabulous! As good as my grandma's, and that's saying a lot!"

--GINNYG

Comments
Sep. 11, 2009 4:46 pm
i wish someone would send in some recipes for the small sized slow cooker.
 
Angi 
Oct. 17, 2009 11:19 am
I join you in wishing that! With just my husband and me, I have a small slow cooker!
 
pauly2007191 
Oct. 18, 2009 10:49 am
I believe that all the recipies on this site have the calculator on then that allows you to pick the serving size. Just adjust it to one or 2 servings and make the recipie that way.
 
irishfancy 
Oct. 19, 2009 4:21 am
I use the calculator to pare down all the recipes for just the two of us. So easy.
 
Nov. 7, 2009 10:30 am
Oh my God, I am already drooling. Thanks.
 
Motuan 
Nov. 24, 2009 9:15 pm
This seems like a good recipe, but I was hoping if anyone as the exact measurements for ingredients just for two or three people. Would love to get a reply....Thanks
 
SJ 
Dec. 5, 2009 11:16 am
I make a pork or beef pot roast in the slow cooker, ..garlic, celery cut up very small, and some seasoning.. bay leaf, or mixed seasoning. Add a can of mushroom soup and it makes its own gravy. Wonderful flavor every time.
 
Jan. 16, 2010 7:01 am
Just cut recipes in half!
 
Nancy 
Feb. 17, 2010 12:58 am
What I do is pack remaining meal into generous servings for two people into Tupperware containers and freeze for a later date so when I'm busy, running late or simply "chilling" can grab out of the freezer and have ready prepared meal!
 
Jeanne 
Feb. 20, 2010 5:55 am
I add a little ketchup and mustard to my pot roast a secret from my grandma..try it,you won't be sorry.!
 
blue eyes 1234 
Mar. 11, 2010 9:35 pm
I'm a new Type 2 Diabetic so if you all have any yummy snacks and/or receipes that are ok for diabetics that would be great. I will be putting some of my very favorite dessert receipes on that I used to make....Thanks y'all. "Lord, I sound like Paula Dean".. LOL
 
annie 
Jul. 8, 2010 9:03 pm
I purposely cook a larger amount of pot roast than I can eat that evening, even though I had recently lost my husband to cancer. I use my crock pot to cook it while at work. That night I eat it just as it was cooke..the leftovers, well, I would fix up 3 extra dinners, 2 would go to a friend at work whose spouse has cancer, and the 3rd dinner to a man at work whose wife had already died from cancer. The resst is left to eat as an open faced hot roast beef sandwich with mashed potatoes, one night..if anything is then left over, it goes into my homemade vegetable beef soup for the weekend...of which once again is shared with my co-workers that received the roast beef when it was originally cooked
 
Joan 
Sep. 1, 2010 7:49 am
to blue eyes 1234-there are oodles of receipes for diabetics on here. I too have type 2 diabeties and have had to change my way of cooking. Thank you Allreceipes.com
 
Sherri08 
Sep. 12, 2010 5:31 am
To Annie, so sorry about your husband & you are so kind to cook such great comfort food for those needing comfort! Give yourself a big pat on the back!!! I think you're an inspiration for me for sure!
 
treegrew 
Oct. 15, 2010 5:59 pm
i tried slow cooker pot roast with a 2 lb bottom round , seared it, added 1 cup wine, and some broth, it was less than half submerged in liquid, is this why it was so bad? after only 6 hrs on low it was grey and tough, stringy, awful! HELP! i really want to like my crock pot.....
 
Nov. 6, 2010 11:24 pm
When this article says 'brown the roast the night before'. What does that mean? In the oven I'm assuming, but at what temp & for how long? Thanks...
 
mary 
Nov. 19, 2010 3:08 pm
I think the idea of brown the night before has to do with braising the meat. In a hot lightly greased pan, brown the meat on all sides (still raw on the inside) and it creates a "barrier" that holds in the juices. I always cook my roasts on low setting. The slower the cook, the more tender it will be
 
Gerry 
Jan. 2, 2011 2:24 pm
To Annie: I agree with Sherri08, that you are one special lady. I lost my husband to cancer/heart attack and would have loved to share some of your comfort foods! Keep up the good work of being a wonderful, caring person.
 
Hunny 
Jan. 29, 2011 7:16 am
I use my pot roast to make pot roast sandwiches. I shred the meat and put it on grilled sourdough bread with onions & carrots from the pot roast and top it with cheese which melts from the beef. It is delicious.
 
rcaf36 
Feb. 2, 2011 8:02 am
TO ANNIE In this world so full of turmoil, your kindness is as a beacon of graciousness for others to follow. God bless you.
 
bunny 
Feb. 2, 2011 8:46 am
Here is a simple potroast. I use this one all the time. Buy chuck rolled roast to suit your family. Brown roast in olive oil, minced garlic,Sliced onions ( slice enough onions to make onion gravy with this).Next add sliced mushrooms,then to this instead of water or broth I add a coffee pot of brewed coffee. Bring to boil, simmer on medium heat and simmer all day (or place in crock pot on slow for 8 hours). Half hour before serving add potatoes, carrots, turnips cook till tender. Remove veggies make gravy.
 
DELMARW 
Mar. 13, 2011 12:28 pm
I love the Allrecipes site and learn from all the comments but I have one small correction for Mary re: browning the night before. I believe braising means slowly cooking meat while submerged or partially so in liquid. Searing means to brown meat quickly at a med. high heat - an easy thing to do the night before but you'll smell tomorrow's dinner all night in your sleep.
 
brian 
Apr. 3, 2011 11:25 am
ok, i'm a house husband and want to start making meals for my wife after her day at work, i have tried pot roast and it comes out severly dry, got any ideas for me??? I really want to make her happy. thanksss
 
kteacherbeth 
Jul. 15, 2011 4:03 pm
The original question was for recipes for a small slow cooker. It's very easy to adjust the quantities of ingredients to reduce a recipe, but the time change isn't as obvious. Does anyone have experience with that?
 
lortizpeaches 
Aug. 24, 2011 4:37 pm
Annie just found out my cousin has cancer my heart goes out to you god bless you.she is going to have a hard road the doctor.But i will be there to support her. good luck to you.
 
happyfeet 
Nov. 9, 2011 7:58 am
Hey can anyone tell me that browning the roast first makes a difference? I did not do that last nite, just popped in crock pot with seasoning, celery, carrots, onions and potatoes??? I am worried how it will taste??
 
amc2 
Dec. 21, 2011 5:15 am
For those that want less. Make the recipie as is, eat pot roast tonight, rhen cut up some mix it with sauteed diced onuons and gravy from the roast layer in peas corn and carrots, top w leftover mashed potatoes, some gravy on top tgen cover ,voila delicious shephards pie , take leftover roast, put it w onions, carrots potatoes, diced italian tomatoes, celery and beef stock and bay leave and spices, delicious ankee pot roast soup. Plis the obligatpry roast beef sandwich hot w gravy. Yum yum yum.
 
Penny 
Jan. 12, 2012 5:08 pm
Now this is what a SUNDAY DINNER is suppose to be and after that meal all u can do is undo your paints and sit back and have a beer if u have room ;-)
 
louwho 
Feb. 23, 2012 7:16 am
you can change the serving amounts to make it smaller
 
TRISH 
Jul. 27, 2012 6:05 pm
Switching to a small crockpot after cooking for 6 is a big adjustment. I agree that using the recipe calculator is helpful. For recipes, do a search for "slow cooker recipes for 2". I also keep track on my computer of each recipe I try & make notes of how it turned out & future recommendations. You will start to see a pattern for the cooking times.
 
David 
Sep. 9, 2012 12:14 pm
To everyone concerned about making a Poy Roast, whether in the slow cooker or in a pot or a baking dish. The browning or searing of the meat is NOT a big deal and will not hurt the dish in any way if you do not. The easiest way to make a great pot roast for beginners is to buy the roasting bags that you normally do turkeys in, normally comes with (2). Buy a packet of the Roast seasoning in the spice packets aisle. Put your roast in the bag, douse the bag with a little flour, add in the seaoning packet and add a cup of water. Add whatever veggies you want, potatoes, onions, carrots, peas or anything you like. put a small cut in the bag so that it doesnt explode and then follow the directions on the bag packet. Very simple, very good and you can add a little more water and make a soup out of it also.
 
David 
Sep. 9, 2012 12:20 pm
Also, many people have asked about smaller portions and timing. As slow as the dinner cooks in the slow cooker, you can look and see when it is done. If the meat is tender and your veggies are tender, its done. Its all very simple and when you try it, you'll see what I'm talking about. Also, when cooking in a slow cooker and say yo go to the store, in a slow cooker, cokking it an extra half hour will NOT hurt the dish. So there's NO need in rushing home to stay on the timing deadline. In a slow cooker, if it has water or chcicken or beef base, the longer it cooks, the better it will be.
 
kitty 
Jun. 20, 2013 3:56 pm
Weather permitting, especially if cooking overnight, I pop my crock pot out on the covered porch....no smells in the home.
 
 
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