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READY IN 5+ hrs

Easiest Pot Roast Ever

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"Easy Pot Roast made in the slow cooker." — Jennifer Miles

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How to Cut Onions

Original recipe makes 6 servings Change Servings

3 pounds beef roast
6 potatoes
1 1/2 cups baby carrots
1 yellow onion

2 stalks celery
3 cubes beef bouillon
1/2 cup water

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Directions

Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

Kitchen-Friendly View

PREP 10 mins
COOK 5 hrs
READY IN 5 hrs 10 mins

Footnotes

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I used this recipe for my first roast and have used it religiously since. My only advice would be to watch your cooking time. My roasts have always been done between 5-6 hours (on low) and they come out very tender. Overall, a very easy and tasteful recipe.

—Tom G

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Most Helpful Critical Review

Dec 30, 2010

This is good made as directed, but I felt it needed a little more flavor / complexity. I use a larger roast (5 lbs) rubbed with salt, pepper, garlic, dredged in flour (to thicken the gravy later) and seared in olive oil. For the liquid... beef broth, and I add a few big splashes of red wine (about half a cup). Also put in onion, fresh minced garlic, a couple of rosemary sprigs and a tsp of coriander seeds. Cooked carrots with the roast, but potatoes separately (roasted potatoes, as I don't like everything to taste the same or to be too mushy.) YUMMO!

—shanden27

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410 Ratings

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Dec 23, 2005

I did add some garlic powder for flavor. I used beef broth instead of water and bouillon cubes and used more carrot and potatoes than called for (I used small red potatoes cut into half). I also used low sodium mushroom soup. I would like to add that different slow cookers work at different temperatures. I have two slow cookers and one cooks at a MUCH higher temperature on both low and high setting than the other. I would keep this in mind when setting up your cooking times. The lady that wrote this recipe has a cooker that will either be slower or faster than the one you have. As for the finished product.... Mine was outstanding! I let each person added salt and pepper to their own taste after it was cooked... It's much easier to control the amount of salt and pepper at the table than to guess how much it will take when you start cooking. After cooking on low for nine hours, my roast (2.8 pounds) was so tender I could cut it with a fork. Both my wife and I commented how tasty it turned out. This is an easy and very tasty recipe for pot roast and I recommend anyone likes a good pot roast!

—ROOKIE COOKIE

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Jun 13, 2003

I don't know what some of these people are talking about - this was a great roast! You may want to add some more spices, but that's not rocket science. I added a litte bit of garlic, a sprinkle of garlic salt, ground pepper and extra onion flakes. My boyfriend and I loved it - it was a nice brown color, and the aroma filled the house when I came home. I will be using this recipe over and over.

—LEE_101

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Dec 03, 2003

This has to be the easiest way to make pot roast. I will brown my meat before placing in the crock pot and the deglaze the pan with the beef broth. After I take all the meat and vegetables out I will thicken the gravy with a little corn starch and water. It is every bit as good as a roast cooked in the oven.

—Navy_Mommy

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Mar 15, 2008

Wow harsh review, I think there may have been something wrong with your cooker or something because I cant imagine the veggies being raw after hours and hours of slow cooking, but hope you find the recipe your looking for! As far as my experience with the recipe, I tweaked it a little for my own taste. I used broth instead of buillion and water, and I used a lot of it because I love the soupy gravy. I added the potatoes in half way through cooking so they wouldnt be mush, they were perfect! Added probably more veggies than recommended and some extra seasoning (garlic, tonys). But overall I just loved it! thanks for the recipe!

—Lyndsey

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Jan 13, 2004

This was my first pot roast ever and I was pretty apprehensive... but it turned out great! I prepared it according to the directions with the following modifications: I sliced 3 carrots instead of using baby carrots, replaced the onion with a package of dry onion soup mix, and used 3/4 cup of water instead of 1/2 cup. I cooked it on low for a little over 8 hours. The meat was so tender and so full of flavor. Plus, it passed the ultimate test: my husband loved it and even had seconds! Next time I'm going to add a can of cream of mushroom soup to make a thicker gravy. Great recipe!

—LORIODON

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Jan 31, 2004

My first time using a slow cooker and this turned out fantastic! I cooked a 2-1/2 lb roast for 5 hours on high, stirring twice to make sure the beef bouillons were mixed in evenly (I used Maggi brand). Beforehand, I made slits in the roast and put in slices of garlic, then browned the roast on all sides before putting it in the slow cooker. I also added a bay leaf, ground pepper and 2/3 cups water and wished I added more because the "juice" was so good! Perfect for soaking up with freshly baked bread!

—Z

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Nutrition

Calories
526 kcal
26%

Carbohydrates
42.4 g
14%

Cholesterol
103 mg
34%

Fat
25.3 g
39%

Fiber
6.2 g
25%

Protein
31.7 g
63%

Sodium
547 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easiest Pot Roast Ever

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 526
** Calories from Fat: 227

% Daily Value *
** Total Fat 25.3g 39 %
** Saturated Fat 10g 50 %
** Cholesterol 103mg 34 %
** Sodium 547mg 22 %
** Potassium 1276mg 36 %
** Total Carbohydrates 42.4g 14 %
** Dietary Fiber 6.2g 25 %
** Protein 31.7g 63 %
** Sugars 4.5g
** Vitamin A 94 %
** Vitamin C 74 %
** Calcium 7 %
** Iron 52 %
** Thiamin 28 %
** Niacin 86 %
** Vitamin B6 60 %
** Magnesium 27 %
** Folate 32 %

* 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.