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Kathy's Roast and Vegetables


"This roast is made in the slow cooker with the potatoes and carrots. Very easy and delicious."
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8 h 45 m servings 310 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 952 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
  2. Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.
  3. Cover, and cook on low for 6 to 8 hours, stirring occasionally.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Read all reviews 311
  1. 419 Ratings

Most helpful positive review

This one is a winner! Browning the meat before putting it in the slowcooker adds a lot of flavor, and it prevents the meat from totally shrivelling up. Also, I mixed the soups in the pan I bro...

Most helpful critical review

I gave this only three stars because the meat was a little tough and the veggies were a little under done. I let this cook for 9 hours so I don't know what went wrong. I prefer the recipe on thi...

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Least positive

This one is a winner! Browning the meat before putting it in the slowcooker adds a lot of flavor, and it prevents the meat from totally shrivelling up. Also, I mixed the soups in the pan I bro...

Overall tasty! Here are some mods I made. I used sirloin tip roast b/c it was on sale. After I seared the meat, I couldn't let all the yummy bits on the bottom of the pot go to waste, so I degla...

This had a simple, yet very full and delicious flavor. This is a great recipie to use with a lean meat becaue the meat truely is a tender as butter when you're done. The vegetables were delici...

this was by far the easiest and most delicious recipie I've ever made. It took about a half an hour to throw together in the morning, kept it off until I was ready to walk out the door, fliped ...

Easy and satisfying. I used chuck, skipped the browning (the sauce and long cook time seemed like it would make this unnecessary, and it was), and added fresh mushrooms. The gravy was very soupy...

This is my first attempt at a pot roast and I am SO impressed! Here's what I did: I rubbed the roast with garlic powder, used 2 cans of Campbell's cream of mushroom with roasted garlic, one pack...

I had never used a round roast until I made this recipe. It was fantastic. Even better as leftovers. I added 1 tsp. fresh garlic; 1 small can of beef broth and 2 tsp. Emeril's spices for flav...

This was one of the best roast recipes I have come across. I used a tri-tip because that is all I had it came out so tender it just fell off the fork, I will always use a tri-tip from now one. B...

We loved this-be sure to use a 5qt or larger crock pot for this one.