Crockpot Homestyle Pot Roast (Slow Cooker) Recipe

Name: Crockpot Homestyle Pot Roast (Slow Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. vegetable oil; 3 to 4 lb. beef pot roast; 2 onions, thinly sliced; 4 stalks celery, peeled and thinly sliced; 2 cloves garlic, minced; 1/2 tsp. dried thyme leaves; 1/2 tsp. salt; 1/2 tsp. cracked black peppercorns; 1/4 cup all purpose flour; 1 can (10 oz.) condensed beef broth, undiluted; 1 bay leaf; 1 to 2 green bell peppers, seeded and finely chopped; 3 tbsp. steak sauce

Servings: persons

1 tbsp. vegetable oil
3 to 4 lb. beef pot roast
2 onions, thinly sliced
4 stalks celery, peeled and thinly sliced
2 cloves garlic, minced
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. cracked black peppercorns
1/4 cup all purpose flour
1 can (10 oz.) condensed beef broth, undiluted
1 bay leaf
1 to 2 green bell peppers, seeded and finely chopped
3 tbsp. steak sauce

1
In a nonstick skillet, heat oil over medium high heat.
2
Pat roast dry with paper towel and brown in skillet on all sides.
3
Transfer to slow cooker stoneware.
4
Reduce heat to medium.
5
Add onions and celery and cook, stirring, until softened.
6
Add garlic, thyme, salt and peppercorns and cook, stirring, for 1 minutes.
7
Add flour and cook, stirring for 1 minute.
8
Add beef broth and bay leaf and cook, stirring, until mixture thickens.
9
Pour mixture over roast.
10
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until meat is tender.
11
Stir green peppers and steak sauce into gravy.
12
Cover and cook on HIGH for 30 minutes, until peppers are soft.
13
To serve, discard bay leaf, place roast on a deep platter and spoon sauce over top.
14
TIP: If you feel the gravy is not thick enough after the roast has finished cooking, add a flour thickener.
15
Transfer the meat to a deep platter and keep warm.
16
Pour the sauce into a saucepan and heat slowly.
17
Meanwhile, in a small mixing bowl, place 2 Tbs.
18
all purpose flour.
19
Add the sauce, a tablespoonful at a time, stirring after each addition, until mixture is smooth.
20
When you have about 1/2 cup, add the mixture to the saucepan and bring to a boil over medium low heat.
21
Stirring constantly, until the sauce thickens.
22
Pour over roast and serve.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 tbsp. vegetable oil, 3 to 4 lb. beef pot roast, 2 onions, thinly sliced, 4 stalks celery, peeled and thinly sliced, and more.

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

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

That's it — enjoy your meal!

Crockpot Homestyle Pot Roast (Slow Cooker)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions