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Slow Cooker Pot Roast

Presented by:
Land O' Lakes
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Serve this delicious and hearty meal right from the slow cooker, along with homemade gravy.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
8 hrs 30 min
Recipe Servings

1 tablespoon Land O Lakes® Butter
1 (3-pound)  beef chuck roast, cut into 6 pieces

2 medium (1 cup)  carrots, peeled, cut into 1-inch chunks
1 medium (1 cup) turnip, peeled, cut into 1-inch chunks
1 medium onion, cut into 8 wedges
1 small (1 cup) rutabaga, cut into 1-inch chunks

1 (10 1/2-ounce) can condensed beef broth
1 tablespoon chopped fresh parsley
2 teaspoons firmly packed brown sugar
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper

3 tablespoons all-purpose flour
3 tablespoons water
2 cups beef juices

Melt butter in 12-inch skillet until sizzling; add beef pieces. Cook over medium-high heat, turning once, 7-9 minutes or until browned. 

Spray 5 to 6-quart slow cooker with no-stick cooking spray. Place all vegetable ingredients in slow cooker; top with browned beef pieces. 

Stir together all seasoning ingredients in medium bowl; pour over beef. 

Cover; cook on Low heat setting 8 hours, High heat setting 6 hours or until meat and vegetables are tender. Remove meat and vegetables to serving platter; keep warm. Reserve beef juices in slow cooker. 

Combine flour and water in 1 1/2-quart saucepan with wire whisk; stir in 2 cups reserved beef juices. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a full boil. Boil 1 minute.

Serve gravy with meat and vegetables.


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