Slow Cooker Pot Roast
This Slow Cooker Pot Roast is pure comfort in a pot. Juicy, fall-apart tender beef slow-cooked with hearty potatoes, carrots, and a rich, savory gravy. It’s an easy, one-pot meal that makes your whole house smell amazing.
Servings: 6
Equipment
- 8 quart crock pot
Ingredients
- 3 lb beef chuck shoulder roast
- 1 tsp pepper
- 1 tsp Slap Ya Mama
- ½ tsp red pepper flakes
- 1 tbsp garlic salt
- ½ cup flour
- 2 tbs vegetable oil
- 2 stalks celery. sliced
- 1 medium onion. diced
- 4 russet potatoes. cut into 8 cubes
- 5 carrots, peeled and sliced
- 10 oz can Rotel
- 10.5 oz can Cream of Mushroom soup
- ½ cup beef broth
Instructions
- Place all seasonings and flour into a large gallon baggie. Toss until combined.
- Place beef roast into baggie and coat completely.
- Heat oil in a large skillet over high heat. Seer beef on each side.
- Lightly spray crock pot with non-stick cooking spray.
- Place roast into crock pot, add vegetables, top with Rotel, cream of mushroom soup and beef broth.
- Cover and cook on high for 6 hours.
Notes
- Sear for flavor: Browning the roast before slow cooking locks in flavor and adds to the gravy.
- Big veggie chunks: Keep carrots and potatoes in larger chunks so they don’t overcook and turn mushy.
- Low and slow: I prefer to cook my roast on low, so that I get the most tender and flavorful results. You can use high if you are in a hurry, though.