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Slow Cooker Pot Roast
May 29, 2012

My go to pot roast for the rest of my life. It's honestly THAT good! I've shared this recipe with a lot of people and they all agree it's insanely good (and easy to prepare!). Having made this over a dozen times, I have my own little "enhancements" but you don't need them as it is great as is, but these things just elevate this to a whole 'nother level. 1) I brown the WELL floured roast for a few minutes on all sides to get a nice caramelization going on before putting into the cooker. I am fortunate in that my slow cooker insert is non-stick metal and I can use it on the cooktop directly. 2) I use 1/2 cup red wine and 1/4 cup water for the dry mixes. 3) I add 4 or 5 stalks celery chopped up (in add'n to the carrots). Sometimes I add quartered red potatoes, but lately I just serve over mashed potatoes. If you find this is too salty for your liking (I love it as is) the potatoes will help cut that down - potatoes always help make food taste less salty FYI... 4) A few dashes of some Worcestershire sauce does wonders in the liquid mix. Let this baby go low and slow and you will be happy you found this recipe. If you want to get super creative try caramelizing the onions a little first. Thanks keylimeone! :)

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