The Most Delicious Slow Cooker Pot Roast Recipe


  • 1 cup beef broth low-sodium
  • 1/2 pound fresh mushrooms sliced
  • 4 large russet potatoes cut in large chunks
  • 1/2 pound of baby carrots
  • 1 large onion coarsely chopped
  • 3 garlic cloves minced
  • 1 boneless beef chuck roast 3-4 lbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons Worcestershire sauce

Gravy Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground pepper


  1. In a 6-qt. slow cooker add beef stock, mushrooms, potatoes, carrots, onion and garlic.
  2. Sprinkle roast with salt and pepper and place in slow cooker.
  3. Pour Worcestershire sauce over top of the meat.
  4. Cover and cook on low for 6-8 hours or until meat is tender.
  5. Turn off slow cooker and remove roast, cover lightly with foil and let rest.
  6. Strain cooking juices in a bowl, and place vegetables back in slow cooker and cover.
  7. Skim fat from cooking juices reserving ½ cup of the fat.
  8. In a large saucepan, add ½ cup of the cooking fat. Whisk in flour and pepper until smooth.
  9. Slowly whisk in remaining cooking juices. Bring to a boil, stirring constantly for 1-2 minutes or until thickened.
  10. Pour half of the gravy mixture with the cooked vegetables and serve the remaining gravy with the roast.

Recipe Notes

Recipe courtesy of Old World Garden Farms