sallye bates


Another classic pot roast adapted to the slow cooker - - a perfect combination.

Nothing fancy, but it surely is delicious and warming on a cool autumn evening. And your house will smell so good all day while it's cooking.

★★★★★ 1 vote
4-6 servings
10 Min
5 Hr
Slow Cooker Crock Pot


2 TO 3 lb
sirloin round roast
1 Tbsp
1 Tbsp
ground black pepper
1 tsp
celery salt
10 clove
1 Tbsp
olive oil
1 Tbsp
ap flour
12 oz
beef broth***
12 oz water + 1 tbs beef bouillon
3/4 c
merlot wine (or your choice red)
1 pkg
knorr's french onion soup mix
8 oz
baby carrots
1 large
white onion
4 to 6 medium
yukon gold potatoes
2 Tbsp
cornstarch or flour


1Peel garlic cloves and cut into thin slices and set aside

Have slow cooker ready.
2Unroll roast if necessary and lay flat on a cutting board or clean surface.

Combine salt, pepper and celery salt and vigorously rub into roast.
3Sprinkle garlic slices on roast and roll up and tie with cooking twine.

Lightly dredge with flour.
4Heat oil in heavy skillet until shimmering, sear the roast on all sides.

Gently transfer the rolled roast to the crockpot.
5Gently stir the beef broth, wine, and Knorr's French onion soup mix until well blended.

Pour over roast.
6Cook roast on low for 3 to 4 hours.
7After 3 or 4 hours, peel and quarter potatoes.

Peel onion and cut into thin slices.

Transfer potatoes, onions and carrots to slow cooker with roast, layering them around the roast.
8Turn temperature to high and cook for approximately 1 hour until vegetables and roast are tender.

Place 2 tablespoons cornstarch in small bowl, add enough water or beef stock to make a thin paste. Stir this into the roast juices and cook until thickened.
10Place vegetables and roast back into crockpot and ladle gravy over them.
11Best served while still warm.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southern
Other Tag: For Kids