Easy Slow Cooker Pot Roast

Mary Beth Wellington

"This is a super easy recipe that has my family saying thank you over an over any time I make it! Super easy once you know how to make gravy with your eyes closed!"
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8-10 h servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Heat oil in dutch oven and brown pot roast for a few minutes on each side
  2. Put soup mix, bay leaf, 1 cup water and pot roast in slow cooker and set on low setting for 8-10 hours
  3. Remove pot roast and strain liquid, discarding onion bits after pressing liquid from them
  4. Make gravy by melting butter in a fry pan and adding flour until you have a nice paste consistancy. Add liquid from pot roast slowly allowing it to thicken over medium heat. If it is too thick, add more water- if it is too thin, mix tablesppon of water and cornstarch and add to gravy.
  5. Slice pot roast and serve with mashed potatoes and baby carrots with gravy poured over everything.


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