Slow Cooker Pot Roast

Slow Cooker Pot Roast Recipe

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Catherine Kemp


I made this last night for dinner, using up a lot of veggies I had in the fridge. The mushrooms give this really great flavor!


★★★★★ 1 vote

15 Min
8 Hr 10 Min


  • 3 lb
    beef chuck, boneless
  • 1 Tbsp
    olive oil
  • 1 tsp
    kosher salt
  • 1 Tbsp
    ground black pepper
  • 1
    onion, thinly sliced
  • 2
    carrots, chopped into 1 inch pieces
  • 2
    parsnips, chopped into 1 inch pieces
  • 8 oz
    sliced crimini mushrooms
  • 3 sprig(s)
  • 1
    bay leaf
  • 1 tsp
    penzey's old world seasoning
  • 2 clove
    garlic, minced
  • 1 1/2 c
    low sodium beef broth
  • 1 1/2 tsp
    worcestershire sauce
  • 1 Tbsp

How to Make Slow Cooker Pot Roast


  1. Heat a large frying pan over medium high heat. Add olive oil. Season beef on both sides with salt and pepper. Brown beef in frying pan, 5 minutes on each side.
  2. While beef is cooking, put onions, carrots, parsnips, mushrooms, thyme, bay, garlic and seasoning in 6 quart crock pot. (I used Penzey's Old World, which is a blend of spices including paprika, dill, celery salt, garlic, and more. But this will be good with whatever seasoning blend you like!)
  3. When beef is browned, put in crock on top of veggies. Add beef broth and Worcestershire sauce. Cook on low for 8 hours.
  4. Remove meat and vegetables from crock. Strain/skim broth. Add cornstarch to broth, put in small saucepan, and bring to boil to thicken.
  5. I served this over buttered egg noodles.

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About Slow Cooker Pot Roast

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

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