Slow Cooker Pot Roast

Slow Cooker Pot Roast is a combo of tender meat, tons of veggies, flavorful sauce. Easy to make, nourishing comfort food goodness

I love my slow cooker. Love love love it.

It makes life so easy and so tasty.

Last January I did slow cooker week and posted a week's worth of recipes using the slow cooker. It was a hit, so I am doing it again.

I am starting off the week with one of my favorites, Pot Roast.

A good pot roast is hard to beat, really hard to beat. And this recipe turned out just like I wanted it to. Tender meat, tons of veggies, flavorful sauce... comfort food goodness.

I highly recommend making this if you like pot roast. It's filling, warming, and delicious. I love all the veggies in the sauce. It's also allergy-friendly ~ no gluten, eggs, dairy, or soy.

I based the recipe off this one from Real Simple and made a few changes. I added mushrooms, skipped the celery {because I didn't feel like going to the store ha}, increased the tomato paste, and used beef broth instead of water.

I thought it turned out excellent, and this will definitely be a recipe in my regular rotation. It also freezes really well and leftovers are really yummy.

Slow Cooker Pot Roast

Slow Cooker Pot Roast is a combo of tender meat, tons of veggies, flavorful sauce. Easy to make, nourishing comfort food goodness

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Prep Time: 10 minutes minutes

Cook Time: 9 hours hours

Total Time: 9 hours hours 10 minutes minutes

Servings: 6

Author: Meme

Ingredients

• ▢ 6 ounce can tomato paste
• ▢ 2 tablespoon cornstarch
• ▢ 1 ½ cup unsalted beef broth or water
• ▢ 1 onion chopped
• ▢ 1 lb carrots chopped
• ▢ 1 lb mushrooms chopped
• ▢ 1 lb red potatoes chopped
• ▢ 2.25 pound roast like eye of round
• ▢ 1 teaspoon salt divided
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon paprika
• ▢ 2 bay leaves

Instructions

• Whisk together tomato paste, cornstarch, and beef broth. Set aside.
• Add chopped onion, carrots, mushrooms, and red potatoes to the slow-cooker. Pour tomato paste mixture over veggies and stir well. Sprinkle veggies with ½ teaspoon salt.
• Sprinkle roast with remaining ½ teaspoon salt, pepper, and paprika. Put on top of the veggies. Add bay leaves to the slow cooker. Cover and turn on Low for 8 to 10 hours or on High for 5 to 6 hours.
• Slice roast and serve with veggie mixture. Enjoy!

Notes

*Nutrition Facts based on 3.5 oz meat and 1 cup veggie mixture based to make 6 servings.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Nutrition Facts