Classic Pot Roast

Classic Pot Roast Recipe

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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 Classic Pot Roast

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