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Sunday Night Slow Cooker Pot Roast

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Sunday Night Slow Cooker Pot Roast
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Servings: 4
Recipe by: Frankie


3 to 4 lb rump roast
1 onion, sliced
8 oz sliced mushrooms
1 TBSP canola oil
1 cup chicken broth
2 cups beef broth
1 TBSP soy sauce
1 tsp salt
1 tsp pepper
1 TBSP garlic powder
2 TBSP butter
2 TBSP all purpose flour


1. Pat roast dry with paper towels and season all over with the salt, pepper and garlic powder.

2. Heat the 1 TBSP oil in a cast-iron pan or dutch oven over medium high heat.

3. When oil begins to smoke add the roast to pan and sear on all sides about 4 minutes per side or until golden brown.

4. Line the bottom of a slow cooker with the onions and mushrooms and place the seared roast on top.

5. Drain the oil from the empty pan and add the chicken broth, beef broth and soy sauce. Stir, scraping the bottom for any bits stuck to the pan, until it just begins to boil.

6. Pour the broth mixture in the slow cooker over the roast.

7. Cover the slow cooker tightly and cook on low for 7 to 8 hours.

8. Remove the roast, onions and mushrooms from the liquid and place in a covered dish.

9. In a sauce pan add the butter and flour and mix over low heat until well combined.

10. Slowly stir in 3 cups of the liquid from the slow cooker.

11. Increase heat to medium and continue to stir until gravy is desired consistency.

12. Serve gravy with roast and enjoy.

Notes & Tips

Shown above with Creamy Garlicky Buttery Mashed Potatoes (recipe doubled)

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