Slow Cooker Pot Roast

I love my crock pot. Love love love it.

It makes life so easy and so tasty.

Last January I did Crock Pot week and posted a week’s worth of recipes using the slow cooker. It was a hit, so I am doing it again.

Slow Cooker Pot Roast from Living Well Kitchen

I am starting off the week with one of my favorites, Pot Roast.

A good pot roast is hard to beat, really hard to beat. And this recipe turned out just like I wanted it to. Tender meat, tons of veggies, flavorful sauce… comfort food goodness

Slow Cooker Pot Roast from Living Well Kitchen

I highly recommend making this if you like pot roast. It’s filling, warming, and delicious. I love all the veggies in the sauce. It’s also allergy-friendly ~ no gluten, eggs, dairy, or soy.

I based the recipe off this one from Real Simple and made a few changes. I added mushrooms, skipped the celery {because I didn’t feel like going to the store ha}, increased the tomato paste, and used beef broth instead of water.

Slow Cooker Pot Roast from Living Well Kitchen

I thought it turned out excellent, and this will definitely be a recipe in my regular rotation. It also freezes really well and leftovers are really yummy.

Slow Cooker Pot Roast
Prep time: 
Total time: 
  • #ingredient#

Ingredients (Serves 5-6)

  • 1 (6 oz) can tomato paste
  • 2 TBSP cornstarch
  • 1 1/2 cup unsalted beef broth or water
  • 1 onion, chopped
  • 1 lb. carrots, chopped
  • 1 lb. mushrooms, chopped
  • 1 lb. red potatoes, chopped
  • 2.25 to 2.5 lb. roast {eye of round}
  • 1 tsp salt, divided
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 2 bay leaves


Whisk together tomato paste, cornstarch, and beef broth. Set aside.

Add chopped onion, carrots, mushrooms, and red potatoes to the slow-cooker. Pour tomato paste mixture over veggies and stir well. Sprinkle veggies with 1/2 tsp salt.

Sprinkle roast with remaining 1/2 tsp salt, pepper, and paprika. Put on top of the veggies. Add bay leaves to the slow cooker. Cover and turn on Low for 8 to 10 hours or on High for 5 to 6 hours.

Slice roast and serve with veggie mixture. Enjoy!

Nutrition Facts per serving {3.5 oz meat and 1 cup veggie mixture} based on 6 servings:

328 calories, 4.5g fat (1.3g saturated), 37.2g carbohydrates, 5.6g fiber, 34.7g protein

Based on this recipe from Real Simple

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Slow Cooker Pot Roast from Living Well Kitchen



  1. Great idea and it looks delicious! I love cooking up roasts in my slow cooker. Thanks for sharing.


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