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


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  • 1 Tbsp
    vegetable oil
  • 1
    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)

How to Make Classic Pot Roast


  1. Heat 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.
  2. Add 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.
  3. Transfer 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.

Printable Recipe Card

About Classic Pot Roast

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

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