Easy Slow-Cooker Pot Roast

“I love this easy pot roast Crock-Pot recipe for a couple of reasons. First, it’s delicious. Second, it’s easy! I can’t describe the feeling of walking into my house after work and smelling this dish that’s been simmering in the slow cooker all day. There’s nothing better.” —James Schend, Taste of Home Deputy Editor

Easy Slow-Cooker Pot RoastPhoto: Taste of Home
Servings Prep Time Cook Time
10servings 10minutes 10hours
Servings Prep Time
10servings 10minutes
Cook Time
Portions: servings
Portions: servings
  1. In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender.
  2. Remove roast and vegetables from slow cooker; keep warm.
  3. Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
Recipe Notes

Nutrition Facts
1 serving: 354 calories, 15g fat (5g saturated fat), 88mg cholesterol, 696mg sodium, 24g carbohydrate (4g sugars, 3g fibre), 30g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.