Mother's Pot Roast


The best vegetable gravy you ever tasted — and the pot roast isn't bad either! We always had this meal with mounds of mashed potatoes to complement the delicious sauce. Great on a cold wintry evening!

Prep Time:
10 mins
Cook Time:
7 hrs
Total Time:
7 hrs 10 mins


  • 2 ½ pounds tip round roast

  • salt and pepper to taste

  • 1 (15 ounce) can tomato sauce

  • 1 onion, cut into thin strips

  • 2 bay leaves

  • 3 tablespoons all-purpose flour


  1. Spray slow cooker with nonstick cooking spray. Season roast with salt and pepper. Place meat in the pot, fat side up. Pour tomato sauce over roast. Place onion over top. Toss in bay leaves. Cover and cook for 1 hour on High.

  2. After 1 hour, reduce heat to Low and cook 6 to 8 more hours. Carefully lift meat out of the pot and remove to a warm platter.

  3. Pour drippings through a strainer into a medium-sized saucepan and discard material in the strainer. Whisk flour into the liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.

    close up view of Pot Roast with carrots and onions on a white plate

Nutrition Facts (per serving)

552 Calories
37g Fat
10g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 552
% Daily Value *
Total Fat 37g 47%
Saturated Fat 15g 77%
Cholesterol 150mg 50%
Sodium 570mg 25%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 45g
Vitamin C 8mg 38%
Calcium 29mg 2%
Iron 6mg 31%
Potassium 1037mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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