Slow Cooker Pot Roast

Welcome to 2017!  Let’s start out this new year with one of those low and slow, melt in your mouth, deep and rich in flavors, slow cooker kind of meal.  I call this winter comfort at it’s finest!  You can use any cut of beef roast for this because it’s going to cook all day (or all night for a lunch meal).  It’s going to be tender and juicy at the same time and is fantastic over boiled new potatoes, mashed potatoes, rice or even pasta.  I love love this pot roast!!

Not only is this Slow Cooker Pot Roast a great meal right out of the slow cooker, it’s fantastic as left overs.  I used some of the meat the next day in Quesadillas!  I have posted a Chicken Quesadilla recipe and you can just sub beef in place of the chicken, if you’d like.  Make it your own by using whatever you have in the fridge and pantry.  I’m telling ya, it doesn’t get much easier than this!  Oh, did I mention it’s one serious comfort food you’ll fix all winter long?  Yep, it is!

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Here’s how I make it.

Slow Cooker Pot Roast


Generously salt and pepper both sides of the roast.  I think the butcher got a little happy with the knife and made a slit down the center there!  Won’t hurt a thing though because it’s gonna fall apart by the end of the day!

I’m using a sirloin roast here.  I buy a whole sirloin roast at the warehouse store because it’s considerably cheaper per pound and they’ll cut it into whatever I ask them to.  For example, if it weighs 8 pounds, I’ll ask them to cut it into 3 roasts at about 2-3 pounds a piece.  Or you can ask for a couple of roasts and the rest in stew meat.  Then when I get home, I’ll separate them and put them in the freezer.

Other cuts of beef roasts work just as well.  For example, top round, bottom round, chuck…  go by whatever is on sale!


Get a large skillet super hot.  I’d say on medium high heat.  Seems like on my stove, high is just a bit too high.  Then add a couple Tablespoons of vegetable oil to the pan and carefully place the roast in that hot skillet.  Brown for about 4-5 minutes.


Take a peak and see if it’s caramelized and brown on the first side.  If it is, gently turn it to another side.  Brown for another 4-5 minutes and turn again.  When you’ve browned all 4 sides, remove it from the skillet and place it in the slow cooker.


Reduce the heat on that skillet to medium.  Add the fresh sliced mushrooms and saute’ for a few minutes .


Add them to the roast in the slow cooker.


In that same skillet, throw in the onions along with a little more oil if necessary and saute’ for several minutes until they are golden brown and tender.


This is that golden brown and tender look!  I could just grab a fork and eat this right out of the pan!  And maybe dip into those mushrooms too.  My mouth is just watering typing this!


Ok, better leave a few for the pot roast!  Pour in the red wine and deglaze the skillet.  Deglazing loosens all of the pan drippings that have stuck to the skillet.  That’s called FLAVOR.  Be sure to get it all.  Bring the wine to a light boil and scrape the bottom.  This will take a couple minutes.


Pour all of that delicious flavor on top of the roast and mushrooms.


I happen to love mustard in my pot roast.  It just adds another layer of flavor that deepens the richness of the sauce.

Add a couple heaping teaspoons or so (or more if you’re like me) of your favorite mustard.  I have a local made one here that has the seeds in there too, it’s called Lusty Monk.  You can use Dijon mustard, brown mustard or even a spicy mustard.


Then pour in the beef broth.  Cover, turn the heat to low and cook all day!  At least 6 hours, but longer is better.  In my humble opinion…


Or all night if you want to serve this for Sunday lunch.  Think about it…  if you put this on of the evening before going to bed, get up and go to church, you’ll have the hardest part done and waiting for you when you get back home!  You could even make some rice the day before and just heat it up.  Throw together a toss salad and call it done!

Oh my, check out that roast up there…  It cooked around 8 hours and when I poked it with a fork, it just fell apart!  Taste to see if you need to add any additional salt and pepper.


While I did mention rice just above, one of my favorite ways to eat this is over boiled new potatoes.  I know what you’re thinking…  why not put the new potatoes in with the meat?  Well, it’s really about personal preference.  You certainly could.  I choose not to because it tends to over cook the potatoes and the taste just isn’t what I’m looking for.  Boiling new potatoes takes about 15 minutes, depending on the size, and I’d just a soon do that.

So if you’re like me and want to boil some potatoes, here’s what I do.  Wash the new potatoes and put them in the pot and cover with water.  Bring to a boil over medium high heat then lower the heat to a medium low so they’re still boiling but not spitting water all over the place.


Cook about 15 or so minutes until a fork will go through the center easily.  Drain.


I like to take a potato and just open it up and place it in the bottom of a bowl with a good pinch of salt.


And spoon a nice helping of the pot roast, some mushrooms and onions!  Don’t forget some of that delicious liquid goddess!  My oh My, that’s my kind of meal!


And a bunch of chopped fresh parsley…


So the question is…  Do you prefer rice or potatoes with your pot roast?


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Here’s the printer friendly recipe.

Slow Cooker Pot Roast

Cook Time: 8 hours

Yield: 6-8 servings

Slow Cooker Pot Roast

Let's start out this new year with one of those low and slow, melt in your mouth, deep and rich in flavors, slow cooker kind of meal. I call this winter comfort at it's finest!


  • 2 1/2 - 3 pound beef roast; sirloin, bottom round, top round or chuck
  • 2 teaspoons salt
  • 1/2 teaspoon fresh cracked pepper
  • 2 Tablespoons vegetable oil, more if necessary
  • 1 - 8 ounce package fresh sliced button mushrooms
  • 1 medium yellow sweet onion, about 1 cup sliced or diced
  • 1/2 cup full bodied red wine such as a Red Zinfandel, Cabernet Sauvignon or Merlot
  • 2 heaping teaspoons whole seed mustard or Dijon
  • 1 cup beef broth


  1. Generously salt and pepper both sides of the roast.
  2. Heat a large skillet over medium high heat for a couple minutes. Add the vegetable oil. Carefully place the roast in the hot skillet.
  3. Brown the first side for 3-4 minutes until it has caramelized and turned a crusty brown. Gently turn the roast to another side and brown another 3-4 minutes. Repeat until all 4 sides are caramelized. Move to the slow cooker.
  4. Reduce the heat to medium low and add the mushrooms to the same skillet. Saute' for 5 minutes and transfer to slow cooker.
  5. Add the sliced onions along with extra oil if necessary to the same skillet and saute' for 4-5 minutes until they are a golden color and tender. Pour in the red wine to deglaze the pan. Scrape the bottom of the skillet to loosen any of the drippings in pan. Pour onions and wine over the beef and mushrooms in the slow cooker.
  6. Add the mustard and beef broth to the slow cooker, stir, cover and turn the heat to low.
  7. Cook a minimum of 6-8 hours. Taste and adjust salt and pepper as needed.

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