Slow Cooker Sunday Pot Roast

Est. Cost: $13.00 | $2.17 per person

A classic fall-apart tender pot roast with potatoes, carrots, and a rich savory gravy — the ultimate comfort food.

Ingredients

Directions

Step 1: Season beef roast generously with salt and pepper.

Step 2: Heat vegetable oil in a large skillet over high heat. Sear roast on all sides until browned, about 3 minutes per side.

Step 3: Place onion quarters in the bottom of the slow cooker.

Step 4: Place seared roast on top of the onions.

Step 5: Add garlic, Worcestershire sauce, tomato paste, thyme, and beef broth.

Step 6: Cover and cook on LOW for 4 hours.

Step 7: Add cut potatoes and carrots around the roast.

Step 8: Continue cooking on LOW for 2 more hours until vegetables are tender and beef is fork-tender.

Step 9: Slice or shred the beef and serve with vegetables and cooking liquid as gravy.

Chef's Tip: Searing the roast before slow cooking adds incredible depth of flavor — don't skip this step.

Save by using Whole beef eye round at $5.99/lb and Serve with Crusty bread for sopping up the gravy.