Fall Slow Cooker Recipe: Pot Roast

We are featuring slow cooker recipes tailored for Autumn all this week.

Fall is the time for warm, hearty meals—and what better way to prepare them than by using your slow cooker?

This week we are featuring great Autumn slow cooker recipes. Simmer these fall-ingredient (think pumpkins, apples and squash) slow cooker recipes in your pot, and you’ll stay warm into the winter.

Today we have a recipe for a Pot Roast. Yesterday's recipe for pumpkin chili can be found by clicking here.

Slow Cooker Pot Roast


2-3 cups baby carrots (not sliced)

3-4 ribs of celery, cut into 1-inch pieces

One 3- to 5-pound pot roast 

Salt and pepper

Flour for dusting

1 tablespoon of vegetable oil

1 tablespoon butter

1 large onion, chopped

2 garlic cloves, minced

8-oz. package fresh mushrooms, sliced thick

1 tablespoon flour

1 tablespoon tomato paste or ketchup

2 1/2 cups chicken, beef or vegetable broth


Place baby carrots and celery slices in the slow cooker.

Season roast with salt and pepper and lightly coat with flour. In a large stainless steel frying pan, heat vegetable oil until hot. (Try not to use a nonstick pan as you want a good browning on the roast). 

Brown the roast on all sides until evenly browned. Place roast on top of carrots and celery in slow cooker.

In same frying pan, melt the butter and add the onions, sauteing for several minutes. Add the garlic and cook briefly, but don't let it brown. Add mushrooms, flour, tomato paste or ketchup, and broth and cook, stirring up any browned bits left from the roast. Stir well for a few minutes then carefully pour this mixture on top of the roast in the slow cooker.

Cover and cook on high for 6 hours. After about 3 hours, you can turn the roast over if you desire (and are at home to do so) but it's not necessary.

When 6 hours is over, remove the roast and place on a rimmed cutting board. With the cover off the slow cooker, keep the temperature on high and stir the sauce, letting it thicken slightly. If desired, stir together one teaspoon each of butter and flour and add to sauce if it needs thickening.

To serve, slice pot roast into chucks and place on top of mashed potatoes or cooked egg noodles with the vegetables and gravy.


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