Slow Cooker Pot Roast

With Lots of Flavour

22 September 2017

Slow Cooker Pot Roast

I have been searching for a Slow Cooker Pot Roast Recipe for some time now and tried many.  However, I found some slow cooker pot roast recipes to be a little bland. The rub ingredients is what caught my interest because I knew the spices would seep through the meat as it cooked for the 8 or 9 hours.

Unfortunately, I disliked finding all these spices in my messy recipe drawer. I generally have them in alphabetical order but something happened lately.  Guess I am out of control!

So, after you get all the spices together in a bowl you can mix them up and rub then all over the roast.  Don’t get too worried if you are missing a spice or two.  Or you may even decide to throw in a spice you prefer.  Go for it!
Place the dressed pot roast in hot oil in a large pot. Brown on all sides and then place in the slow cooker.

Add the broth to the large pot, bring to a boil and scrape any brown bits off the bottom. (lots of favour in those bits)  Whisk in the tomatoe paste, wine  and keep warm.

Meantime, cut up carrots, onions and place on top of pot roast. Add minced garlic and bay leaves.  Lay the bacon stripes over the roast.

Pour warm liquid over the roast and then let the slow cooker do its job.  I liked taking the slow route as it gives it time to really make this cut of meat more moist and the flavours from the rub seep in.

After it is cooked then drain the liquid into a big pot and make the gravy thickener.

I will admit that my gravy got lumpy even after I was so careful to whisk the flour and beef broth together. Also, I poured it slowly into the gravy, whisking constantly.  So,my next step was to pour the gravy through a sieve so the gravy didn’t have lumps.

Place the roast on a large serving tray and arrange the cooked vegetables around it.  I boiled small baby potatoes to serve around it.

After serving it I noticed that it needed more colour. I should have sprinkled parsley on top or added steamed broccoli.  No one complained but, I think it would have been a lot prettier.

Since is was cooked slowly the meat was super tender and the gravy was super flavourful.

A slow cooker pot roast is something I like making in the fall along with anything with pumpkin in the name of any recipe. Our Easy and Fast Pumpkin Soup would go well with a slow cooker pot roast.

Special thanks goes to The Daring Gourmet who inspired me to try another Slow Cooker Pot Roast Recipe again.  The rub was what made this recipe different.

Yields serves 5-6


adapted from I started off with the Daring Gourmet Classic Slow Cooker Pot Roast and then made some changes. I liked this recipe because of the rub ( although time consuming) but it was what really added the flavour. I also like more gravy so I increased the liquids.

30 minPrep Time

9 hrCook Time

9 hr, 30 Total Time

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  • For the Rub:
  • 2 tablespoons sweet paprika
  • 1 teaspoon garlic powder
  • 1½ teaspoons salt
  • ¾ teaspoon freshly ground black pepper
  • ¼ teaspoon rosemary
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
  • ¼ teaspoon basil
  • ¼ teaspoon parsley
  • 4 pound beef round roast or chuck, depending on how lean you prefer it
  • 2 tablespoons extra virgin olive oil
  • 3 carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 3 strips bacon, cut in half
  • 3 cups beef broth
  • ½ cup dry red wine ( wine is highly recommended but not entirely necessary)
  • 2 tablespoons tomato paste
  • ¾ teaspoon salt
  • 2 bay leaves
  • For the Gravy Thickener:
  • 5 tablespoons all-purpose flour mixed into a slurry with ½ cup canned beef broth


  • Mix all the rub ingredients together in a bowl and rub all over the roast. I believe this is what makes this recipe better than some slow cooker pot roast recipes. Pot roasts are pretty bland so don't decide not to do the rub.
  • Heat oil in a big pot over high heat and brown all sides of the roast. Place in slow cooker. Since this is a big cut of meat you will need a nice size cooker so it fits.
  • Add the broth to the pot , bring to a boil and add tomatoe paste and wine, salt and whisk together.
  • Add carrots, celery, onion, garlic and bay leaves on top of the roast. Place the bacon strips on top and pour liquid mixture on top.
  • Cook on low for 8-9 hours or on high for 3-4. The slower you cook it then the meat will be much more tender.
  • After it is ready then pour the liquid out in a large sized pot.
  • Prepare the Gravy Thickener
  • In a measuring cup mix flour and beef broth together and whisk so there are no lumps. Then pour into the liquid in the large pot. Whisk so there are no lumps. Add salt and pepper to taste.
  • Place the roast and the vegetables on a serving platter a pour the gravy over top. Add additional vegetables that cooked with the roast and other vegetables you cooked on the side.
Recipe Type: Slow Cooker
1378 cal
72 g
26 g
138 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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