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Slow Cooker Sunday Pot Roast

Est. Cost: $28.45 | $4.74 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Slow CookerEasyPrep: 20 minCook: 280 minServes: 6

A classic fall-apart tender pot roast with red potatoes and carrots, slow-cooked until meltingly tender.

Ingredients

  • 3 lb Top Round Boneless Beef Roast (On Sale: $6.99 lb)

  • 2 lb Bowl & Basket Red Potatoes, halved (On Sale: $3.99)

  • 1 bag Bagged Carrots, cut (On Sale: 99¢)

  • 2 large yellow onions, quartered (On Sale: 2/$5)

  • 2 cups beef broth

  • 2 tbsp Worcestershire sauce

  • 2 tbsp tomato paste

  • 4 cloves garlic, minced

  • 1 tsp dried thyme

  • 2 tbsp vegetable oil

  • Salt and pepper to taste

Directions

Step 1: Season roast generously with salt and pepper.

Step 2: Heat oil in a large skillet over high heat. Sear roast on all sides until browned.

Step 3: Place onions in the bottom of the slow cooker.

Step 4: Place seared roast on top.

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

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

Step 7: Add potatoes and carrots. Cook on LOW for 2 more hours.

Step 8: Slice or shred beef. Serve with vegetables and cooking liquid.

Chef's Tip: Searing the roast first adds incredible depth of flavor.

Save by using Top round roast at $6.99/lb and Serve with Crusty bread for sopping up the gravy.

Sale Prices Valid April 5, 2026 to April 11, 2026

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