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Slow Cooker Pot Roast


  • For the Roast:
  • 2-3.5 pound roast I used a shoulder roast I'll never try any other kind because this one was so good!
  • 2 tablespoons flour
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 tsp. garlic powder
  • 1 tbsp. olive oil
  • 1 medium onion sliced in rings
  • 1/2 cup beef broth
  • 1 can Beefy Mushroom Soup *NOT* cream of mushroom
  • For the Gravy:
  • 2 cups broth from slow cooker
  • 1/2 tbsp. beef bouillion
  • 1/4 cup water
  • 2 tbsp. corn starch


  • Trim all fat from roast.
  • Mix together flour, salt, pepper, and garlic powder in large plastic bag.
  • Put the roast in the bag and shake it until completely coated in flour, then brown all sides in large skillet in olive oil.
  • While the meat is browning, add your onion slices to the bottom of the slow cooker.
  • Put roast on top of onions, then pour beef broth and soup over top. (If you want to add carrots or potatoes, you could also put those on top.)
  • Cook 9 hours on low heat in slow cooker. Serve with mashed potatoes, veggies, and (of course!) gravy.
  • Gravy Directions:
  • Remove 2 cups of the broth and place in saucepan over medium heat.
  • Add bouillon and stir until it's completely mixed in to the broth.
  • Mix together 2 tbsp. corn starch and 1/4 cup water.
  • Slowly add corn starch mixture into broth, stirring constantly.
  • Simmer over medium heat for one minute. Season if needed. (Ours didn't need any extra seasoning!)