Savory Slow Cooker Pot Roast

Val Curtis

Grey cloudy skies. Cool breezes. Raindrops against the windows. Friends gathering for dinner.

Fall is here and that means it is pot roast time!

Carrots. Onions. Garlic. Do NOT skimp on the garlic. It is what heals you during this time of year when the amount of daylight slides away as days pass. That signature aroma when you put the pot roast on, head out, come back and HELLO SUNSHINE (even on the cloudiest of days) greets you as you walk in the door. THAT is why you do not skimp on the garlic.

I have tried many versions of this dish and this particular combination has been a friend and family favorite. Pot Roast was one of those dishes that I just made. After a third friend asked me if I had posted the recipe, I figured I should get my act together.

This recipe is kid-tested and approved, even my lil’ bit 11-month old brought her bowl up to her mouth looking for more during last year’s trial runs.

Serve this roast with a fresh, green salad and a warm, crusty loaf of sourdough and happy bellies will be leaving the table.

Savory Slow Cooker Pot Roast

Course Main Course
Keyword slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Gravy 10 minutes
Total Time 8 hours 15 minutes


Slow Cooker Ingredients:

  • 1 4-5 lbs of beef roast any cut will do (Go local!)
  • 2 tsp of garlic salt
  • 2 tsp of freshly ground black pepper
  • 12 small organic fingerling potatoes*
  • 6 large organic carrots chopped into 2" pieces
  • 1 large organic onion cut into 1/2" slices
  • 6 whole cloves garlic
  • 1 cup of organic beef or vegetable broth
  • 1 can organic tomato sauce**
  • 1 quart of organic crushed tomatoes**

Gravy Ingredients:

  • Pot roast juices and bits
  • 1/4 cup flour
  • 2 tbsp beef bouillon granules


Slow Cooker:

  1. Rinse roast and pat dry. Rub it down with 1 tsp of garlic salt and 1 tsp of black pepper.
  2. Place roast into a hot skillet and sear each side for approximately 2 minutes. It will get a little smokey in the house.
  3. Place washed potatoes in the bottom of a 6 quart slow cooker and layer the following on top: roast, carrots, onions and garlic.
  4. Pour broth over slow cooker contents.
  5. In a medium bowl, mix crushed tomatoes, tomato sauce and remaining salt and pepper. Pour mixture over contents of the slow cooker and set to low for 8 hours.
  6. Remove roast and veggies from slow cooker and serve. If you are a gravy kind of person, see the following gravy recipe.


  1. Pour one cup of roast juices and bits into a medium bowl. Slowly whisk in flour and granules until throughly mixed.
  2. Pour remaining juices in medium sauce pot and bring to a gentle boil. Whisk in flour mixture.

This slow cooker pot roast has an amazing gravy that will make it a family favorite.

A few more of our fall specialties:

Browned Butter Apple Bread – the perfect quick bread for Fall!

Easy Chicken Enchilada Crockpot Soup

Slow Cooker Salsa Chicken