How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Beef Pot Roast In Slow Cooker?

You need 8 ingredients. The key ingredients include: 1 Beef pot roast (marinated in salt and pepper, crushed garlic), 3 Celery sticks cut in chunks, 3 large carrots cut in chunks (or handful of small baby carrots), 2 tbsp Diana sauce, and more.

Is Beef Pot Roast In Slow Cooker suitable as meat & poultry?

Yes, Beef Pot Roast In Slow Cooker falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Beef Pot Roast In Slow Cooker?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Pot Roast In Slow Cooker Recipe

Name: Beef Pot Roast In Slow Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Beef pot roast (marinated in salt and pepper, crushed garlic); 3 Celery sticks cut in chunks; 3 large carrots cut in chunks (or handful of small baby carrots); 2 tbsp Diana sauce; 2 tbsp Worcestershire sauce; 1 cup Mushroom soup (left over or can); 1 cup Water; 1 Onion cut

Try this homemade Beef Pot Roast In Slow Cooker recipe the whole family will love. Made with salt, Celery, carrots and sauce. Easy step-by-step instruct…

This Beef Pot Roast In Slow Cooker relies on simple, everyday ingredients such as celery sticks cut in chunks, diana sauce, worcestershire sauce and water. It comes together quickly and makes 4 servings, at about 134 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 Beef pot roast (marinated in salt and pepper, crushed garlic)
3 Celery sticks cut in chunks
3 large carrots cut in chunks (or handful of small baby carrots)
2 tbsp Diana sauce
2 tbsp Worcestershire sauce
1 cup Mushroom soup (left over or can)
1 cup Water
1 Onion cut

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Quick Info

Servings
4 servings
Calories
134 kcal
Category
Meat & Poultry

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