Melt in your mouth Slow Cooker Pot Roast with Potatoes, Gravy & Vegetables

4.3 of 5 (105)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 401.1
  • Total Fat: 11.4 g
  • Cholesterol: 68.0 mg
  • Sodium: 455.9 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 7.8 g
  • Protein: 30.2 g

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Great for Family Dining, or for Entertaining. Great for Family Dining, or for Entertaining.
Number of Servings: 4


    1 lb Beef chuck pot roast
    4 small Peeled Potatoes
    4 larged carrots
    4 Celery Stalks
    1 cup of Fresh Mushrooms sliced
    1/2 cup chopped or sliced mushrooms
    1 cup water
    1/4 cup of whole wheat flour (for gravy)


I use a 2 lb roast and save half of the cooked roast for tacos, or bbq beef for another meal.

Heat olive oil in a large skillet and brown the beef on both sides (I prefer to brown my until it is very dark) then remove pan from heat.

Cut the Peeled potatoes & carrots & Celery in half and place on the bottom of the crock pot .

Pat the oil and fat from the beef with a paper towel and then place the roast on top of the vegetables in the crock pot.

Pleace the onions and mushrooms on top of the roast.

Mix the water and seasonings together and pour over the top of everything in the pot (do not use the flour yet).

Turn the crock pot on low and cook for 8-10 hours.

Remove the Roast and Vegetables from the Crock pot and pour all the liquid into a sauce pan. ( I strain the tiny pieces of vegetables and meat from the liquid, but it is not necessary).

Thickening for gravy:

In a small bowl, put about a half a cup of water, and mix in the flour and stir with a fork or wire whisk until there are no lumps. This should be about the consistance of creamy soup.

Bring the liquid to boil and slowly stir in the thickening, using a wire whisk and stirring continuously.....I use no more than half of the flour mixture to start and add more if the gravy needs to be thicker.

Makes 4 servings - calories include gravy, so enjoy!

If you don't thicken the gravy, you can knock off about 25 calories per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user LORI-RED.

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Member Ratings For This Recipe

  • Incredible!
    14 of 15 people found this review helpful
    Loved it. Used mushroom onion soup for the spice. Like the idea of rolling the meat in the spices. Will do this again. Tasty - 12/13/08

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  • 8 of 9 people found this review helpful
    haven't made it but the recipe appears to be missing something. I see no spices and double mushrooms. Sounds good otherwise - 7/19/09

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  • 6 of 6 people found this review helpful
    JLSAV143 - I was confused by that too and checked other pot roast recipes (incl in the book that came with my crock pot) - it looks like the only seasonings you need are a little salt and pepper - maybe 1 tsp each - sprinkled over the roast. - 7/18/07

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  • 5 of 5 people found this review helpful
    i'm a little confused. it states "Mix the water and seasonings together" what does it mean. is it a seasoning package? please help...i don't want to mess up a good meal. thank you.
    - 7/12/07

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  • Bad
    3 of 5 people found this review helpful
    Olive oil? No olive oil mentioned in ingredients. Onions? No onions mentioned in ingredients -- although mushrooms were included twice. Seasonings? What seasonings? - 9/5/09

    Was this review helpful?   yes  No
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