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Favorite Slow Cooker Pot Roast | Can't Stay Out of the Kitchen | this family favorite #recipe always gets rave reviews whenever we make it. The #gravy is wonderful. If you enjoy #PotRoast this easy #SlowCooker version is perfect for you! #potatoes #carrots #mushrooms #beef #FavoriteSlowCookerPotRoast

Favorite Slow Cooker Pot Roast

Teresa Ambra
Favorite Slow Cooker Pot Roast is one of those comfort foods you just can't get enough of. Plus, since it's made in the slow cooker it's so quick and easy. This pot roast includes red potatoes, carrots, mushrooms, celery and onions. It has a delicious, savory gravy that can be served over top of the roast and vegetables. It's a hearty, filling and satisfying stick-to-the-ribs meal that will get your motor going. Every time this meal is served to company they just rave over it!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Beef, Main Dish
Cuisine American
Servings 8
Calories 297 kcal


  • 1 large skillet
  • 1 crockpot
  • 1 vegetable peeler
  • 1 sharp knife to cut vegetables
  • 1 electric knife preferred, or sharp knife to slice down meat
  • 1 Dutch oven
  • 1 whisk
  • measuring cups
  • measuring spoons


  • 1 3/4 lb. beef chuck roast
  • 2 to 3 tbsp. avocado oil
  • 1/2 cup flour as needed, to dredge meat in
  • 12 to 15 petite red potatoes
  • 8 oz. petite baby carrots
  • 3 ribs celery sliced on the diagonal
  • 8 oz. can sliced mushrooms undrained (or about 8 oz. sliced fresh mushrooms)
  • 1 large onion cut in half, then sliced
  • 1 tsp. Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 1/4 tsp. kitchen bouquet seasoning & browning sauce
  • 1/8 tsp. garlic powder to taste
  • 1/2 tsp. dried parsley to taste


  • Heat a large skillet to medium heat.
  • Add avocado oil.
  • Generously sprinkle both sides of the chuck roast with salt and pepper.
  • Dredge in flour to coat all sides.
  • Fry roast in hot oil until both sides are browned.
  • Remove roast from skillet and place in large slow cooker.
  • Add about 2 quarts of water.
  • Generously salt and pepper the water.
  • Heat on high heat about 3 hours.
  • Add potatoes, carrots, celery, mushrooms and onions.
  • Cook on high heat an additional 2 hours or until veggies are fork tender.
  • Remove meat and veggies to separate plates and bowls.
  • Slice down meat.
  • Keep meat and veggies warm.
  • Meanwhile, pour beef broth from slow cooker into a large Dutch oven on stove top.
  • Heat to medium.
  • Season broth with salt and pepper, garlic powder, parsley and Kitchen Bouquet seasoning.
  • Stir half cup flour with as much water as needed to make a thin paste.
  • Whisk flour well so no lumps remain.
  • Once broth boils, begin adding flour paste mixture a few tablespoons at a time, until all is incorporated.
  • Continue boiling and stirring a few minutes until gravy is thickened.
  • Check seasonings.
  • Add additional salt and pepper, if needed.
  • Serve gravy with meat and veggies.


© Can’t Stay Out of the Kitchen


Calories: 297kcalCarbohydrates: 18gProtein: 22gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 68mgSodium: 477mgPotassium: 532mgFiber: 3gSugar: 3gVitamin A: 3996IUVitamin C: 3mgCalcium: 46mgIron: 3mg
Keyword beef, carrots, main dish, mushrooms, onions, pot roast, potatoes
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