Classic Pot Roast Recipe

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Classic Pot Roast

Tami Prince


This is out of the CROCK POT recipe collection book.

★★★★★ 1 vote
10 Hr


1 Tbsp
vegetable oil
beef chuck shoulder roast (3 to 4 lbs.)
6 medium
potatoes, cut into halves
6 slice
2 medium
onions, cut into quarters
2 slice
stalks celery
1 can(s)
(14 1/2 oz.) diced tomatoes, undrained
salt and pepper to taste
dried oregano, to taste
water, as needed
1 1/2-2 Tbsp
all-purpose flour (optional)


1Heat oil in large skillet over medium-low heat until hot. Add roast; brown on all sides. Drain and discard excess fat. Transfer roast to 4 1/2 quart CROCK-POT slow cooker.
2Add potatoes, carrots, onions, celery and tomatoes with juice. Season with salt, pepper and oregano to taste. Add enough water to cover bottom of CROCK-POT slow cooker by about 1/2 inch. Cover, cook on LOW 8-10 hours.
3Transfer roast and vegetables to serving platter. To make gravy, whisk together cooking liquid and flour in small saucepan. Cook and stir over roast and vegetables.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy