Simon and Garfunkel Pot Roast Recipe -
Simon and Garfunkel Pot Roast Recipe
  • READY IN 8+ hrs

Simon and Garfunkel Pot Roast

Recipe by  

"Very tender traditional roast made with beef gravy."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    8 hrs

    8 hrs 10 mins


  1. Pour the gravy into a slow cooker, and mix with water until smooth. Stir in half the thyme, rosemary, sage, and onion salt.
  2. Mix the remaining thyme, rosemary, sage, and onion salt in a bowl, and stir in the olive oil to make a paste. Rub the paste all over the beef roast, and place the roast into the gravy. Place the lid on the slow cooker, and set to low setting.
  3. Cook until the roast is very tender and the gravy is thickened, 8 to 9 hours.
Kitchen-Friendly View


  • Cook's Note
  • Place any desired vegetables in the slow cooker with the gravy and water in step 1.
  • If you prefer, set cooker to High setting and cook 4 to 5 hours.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Feb 29, 2012

I added the same amount of parsley as the rest of the ingredients (to make it officially simon and garfunkel style) and it was very good. I will make it again!!!

Most Helpful Critical Review
Jan 25, 2012

Way too much rosemary....but I love the idea of the gravy!!

Jan 29, 2012

We liked this but next time I would cut way back on all the spices other then the onion (I used onion powder instead of onion salt as I didn't have any). I also would not add any water next time. I think I would go with the other reviewer that only used a teaspoon of each spice.

Jan 28, 2012

This was really yummy. I only put in a teaspoon of each spice though and I added pepper. Made French Load to go with it!

Sep 06, 2012

I really enjoyed this recipe although I made a few modifications. The spices added a lot of flavor but wasn't overpowering. I mixed all of the herbs with the oil and spread it on the roast. I then seared the roast on all sides to lock in the flavor (got the idea from Marie's pot roast recipe). Then I added the roasted to the liquid ingredients in addition to a sliced onion and some garlic cloves. Once it was cooked I made some of the juices into gravy. Delish!

Nov 07, 2012

For those who thought there was too much herb, try using fresh herbs, chopped finely, in the same amounts. Dried herbs are pretty intense, especially a tablespoon of each. Needs onion, celery, and garlic, and of course, fresh parsley to finish the song.

Aug 09, 2012

i did make my own gravy for this. after i tried it i added some garlic... i think it has too much water but the taste is good.

Feb 20, 2012

This was OK overall and liked the use of jarred gravy, but WAY too much spice for my tastebuds. It might be OK if the spice was cut by at least 1/2. Smelled OK while cooking, but could tell it was going to be a strong flavor. If you like strong flavors, you'll love this. Me, not so much.


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 33.2 g
  • 66%
  • Sodium
  • 1635 mg
  • 65%

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

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