This roast is one of my family's all-time favorites. It makes the house smell amazing all day. If you have leftovers, the sauce is a delicious au-jus-style sauce.

SB

Recipe Summary

prep:
20 mins
cook:
10 hrs 15 mins
total:
10 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine potatoes, carrots, and onion in the bottom of a slow cooker.

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  • Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.

  • Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.

  • Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).

  • Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.

Nutrition Facts

530 calories; protein 36.9g 74% DV; carbohydrates 59.9g 19% DV; fat 16.2g 25% DV; cholesterol 105.3mg 35% DV; sodium 993.9mg 40% DV. Full Nutrition

Reviews (119)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2014
Mmmm,mmmm, good! I was looking for something different than the hundreds of recipes that have mushroom gravy, since my family doesn't care for mushrooms. The sauce was rich and delicious. The only adjustment I had to make was that my chuck roast was still tough after cooking on high for five hours, so I had to cook it another five hours. Next time I'll start earlier and cook for 10-12 hours on low. Highly recommend this recipe. Surprised it doesn't have more reviews. Read More
(58)

Most helpful critical review

Rating: 3 stars
01/04/2015
Missing all of the goodness from the skillet (there's a lot of flavor left). After removing the meat, deglaze with a bit of wine or broth and pour that into the slow cooker. I also like a bit more seasoning, like garlic, basil, black pepper, seasoned salt. Read More
(39)
141 Ratings
  • 5 star values: 94
  • 4 star values: 25
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 7
Rating: 5 stars
11/06/2014
Mmmm,mmmm, good! I was looking for something different than the hundreds of recipes that have mushroom gravy, since my family doesn't care for mushrooms. The sauce was rich and delicious. The only adjustment I had to make was that my chuck roast was still tough after cooking on high for five hours, so I had to cook it another five hours. Next time I'll start earlier and cook for 10-12 hours on low. Highly recommend this recipe. Surprised it doesn't have more reviews. Read More
(58)
Rating: 3 stars
01/04/2015
Missing all of the goodness from the skillet (there's a lot of flavor left). After removing the meat, deglaze with a bit of wine or broth and pour that into the slow cooker. I also like a bit more seasoning, like garlic, basil, black pepper, seasoned salt. Read More
(39)
Rating: 5 stars
03/06/2014
Made it exactly to the recipe shown and it was fabulous both my husband & I enjoyed this and it made 2 extra meals for us. If anything due to the sodium amount in the nutritional info I would probably not add the salt to the spices and look for a low salt version of the cream of mushroom soup. Usually I don't make a recipe until it is tried and true and gets excellent ratings but I am soooo glad I tried it. Read More
(37)
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Rating: 5 stars
11/13/2014
Made this tonight with a venison roast. It was delicious! I served it with sour cream for the potatoes and meat and an extra side vegetable. Read More
(29)
Rating: 5 stars
02/09/2015
Brown sugar....who could know? I will give this one five stars because this was the easiest and most tender pot roast I have ever made. 5 hours on high and I added 4 cloves of garlic [crushed] and 12-14 cremini mushrooms [halved]. I coated the roast in flour, kosher salt, and Herbs de Provence and browned to a nice crust. You need a 6 qt or better cooker. All I can say is the guests were all saying yum, yum, yum. This recipe is a keeper! Read More
(22)
Rating: 5 stars
01/08/2015
Was a hit in my house! I saved some time and made a few changes. I skipped the step of browning the roast left the skins on my potatoes and whole carrots used whole onions and did not thicken the sauce at the end. I layered everything in the crockpot as the recipe stated. Cooked it until the meat came apart easily in small hunks which allowed the juices soak into it. When plating spoon juices over the meat an vegetables. Really good and as simple as it gets! Read More
(12)
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Rating: 5 stars
11/14/2014
OMG Awesomeness Read More
(10)
Rating: 5 stars
03/21/2014
My family loved this. Even my very picky 16 year old daughter liked it. She has requested it twice in one week. Very easy to prepare. Thanks for a great recipe! Read More
(9)
Rating: 5 stars
01/19/2015
MMMMMM.....excellent flavor. I did soften the onions in a bit of olive oil as I have a thing about not adding raw onions to a crock pot-a personal thing. Removed the onions and put them over the other vegetables. Then I added the meat to the pan and browned it. I did add salt/pepper/garlic powder to the meat and deglaze the pan with a bit of white wine to get those brown bits and poured this over the meat. I also added a few sliced mushrooms too that I had to use up. At this point I put the crock point insert in the fridge overnight. I mixed up the sauce in a separate bowl and refrigerated. In the morning I put on the dish after pouring on the sauce. About 4 hours into cooking I did add one packet of beef bouillion dissolved in a cup of hot water as I was concerned that there wasn't enough liquid to fully cook all of the vegetables. I cooked it for 10 hours. The broth and dish was delicious and the house smelled great. I didn't thicken the sauce and liked it just fine as it was. So did my husband and son!! I will definitly make this agaain. Thank you for the recipe. Read More
(7)