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    Home » Recipes » Main Course Recipes

    Slow Cooker Tangy Tomato Pot Roast

    Mar 2, 2017 | by Jennifer | Last Updated: Dec 1, 2021

    Jump to Recipe

    This slow cooker pot roast is comfort food at its best. With a tangy tomato sauce, carrots and potatoes, it's an entire meal cooked all together in your slow cooker.

    Slow Cooker Tangy Tomato Pot Roast

    It's hard to beat a slow cooker pot roast for being easy, one-pot and economical meal. Stewing beef roasts are a great deal when you spot them on sale! Snatch one up, add some potatoes and carrots and you're on your way to an easy, hearty and comforting meal.

    I don't use my slow cooker a lot, but when it comes to pot roast, there is really is no easier way to do it. It takes only a short time to prepare all the ingredients and place them in to the slow cooker. Then just let it cook away for 6-8 hours and enjoy. There is nothing else to do, as your meat, veg and potatoes are all in the pot. For me, a loaf of fresh crusty bread is a must for this one, to soak up the plentiful gravy.

    Everyone here loves this tomato gravy version, with tomato sauce complementing the beef juices as it cooks, with a little hit of vinegar to tang it up. It's simple and delicious.

    Slow Cooker Tangy Tomato Pot Roast

    Cook's Notes

    For my photos here, I just spooned some of the gravy over-top, so as not to completely hide the ingredients. Rest assured there is plenty of tasty gravy with this one!

    I find medium-sized yellow-fleshed potatoes work best here. Simply peel and slice in half lengthwise. For the carrots, I peel and halve, if they are thick, or if you have thinner, fresh carrots, you can leave them whole.

    I like to remove the meat once tender to a cutting board, where I cut it in to smaller chunks. While I'm doing that, I stir in the bit of cornstarch to thicken the gravy. I will then return all the meat to the slow cooker to be coated in the thickened gravy, then serve from there.

    Be sure to taste your gravy just before serving and season with additional salt and freshly ground pepper as needed.

    I like to flip my roast over a couple of times while it's cooking if it's not fully submerged in the gravy, but it's not necessary, if you want to just set it and forget it.

    No slow cooker? You can make this by simmering on the stovetop, covered or in a slow oven (325 F -ish) for 3-4 hours, or until the beef is fall-apart tender.

    Slow Cooker Tangy Tomato Pot Roast

    tangy tomato pot roast on plate with carrots and potatoes

    Slow Cooker Tangy Tomato Pot Roast

    An easy, comforting meal, with fall-apart tender beef, carrots and potatoes, all in a tangy tomato gravy.
    Author: Jennifer
    5 stars from 6 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 15 mins
    Cook Time 8 hrs
    Total Time 8 hrs 15 mins
    Course Main Course
    Servings 8 people

    Ingredients
     

    • 6 medium yellow-fleshed potatoes, peeled and halved
    • 6-8 carrots, peeled and halved if thick or left whole if thinner
    • 1 medium onion, peeled and thinly sliced
    • 1 Tbsp olive oil
    • Salt and freshly ground pepper
    • 3 lb boneless beef roast, inside or outside round, blade or cross-rib works well
    • 2 cups tomato sauce, or passata
    • 1/4 cup brown sugar, packed
    • 2 Tbsp Worcestershire sauce
    • 2 Tbsp cider vinegar
    • 2-3 fresh thyme sprigs, or 1 tsp dried thyme leaves
    • 1 tsp salt
    • Freshly ground pepper

    To thicken:

    • 1 Tbsp cornstarch
    • 1 Tbsp water

    To serve:

    • Fresh parsley, chopped
    Prevent screen from going dark

    Instructions
     

    • Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
    • On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
    • In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
    • Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
    • Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.

    Nutrition

    Sodium: 761mg | Calcium: 85mg | Vitamin C: 23.5mg | Vitamin A: 7920IU | Sugar: 12g | Fiber: 5g | Potassium: 1316mg | Cholesterol: 132mg | Calories: 477kcal | Saturated Fat: 4g | Fat: 15g | Protein: 51g | Carbohydrates: 33g | Iron: 9.3mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Linda Diombala says

      April 15, 2021 at 11:25 am

      Recipe doesn’t say to brown/sear meat before adding to crockpot, should I. Is the amount of liquid you used enough. I trust you but Usually you add beef broth, wine, etc. I often think it’s too much liquid.

      Reply
      • Jennifer says

        April 15, 2021 at 11:28 am

        Hi Linda, no need to brown the meat, though if you prefer to, for extra flavour, you won't hurt anything to do so. As for the liquid, the slow-cooker is much different from stove-top or oven, in that it makes it's own liquid really. Should be fine as written.

        Reply
    2. Kim K, says

      March 11, 2021 at 10:08 am

      5 stars
      My husband and I could not stop eating this! What a wonderful riff on the more traditional pot roasts. The tomato-y, tangy gravy was so flavorful that I might have sipped it by the spoonful. I only had russet potatoes on hand and don't like their texture after slow cooking, so I oven-roasted them instead and served them alongside a mound of peas. Slow cooking was an added bonus: it was clean-out-the-closets day and I loved having dinner ready at the end of a long day of sorting and hauling. Thank you for a scrumptious recipe that will go into my roast rotation for sure.

      Reply
      • Jennifer says

        March 11, 2021 at 10:51 am

        So glad you both enjoyed it, Kim :) Always good to have dinner cooking away while you do other things. Thanks!

        Reply
    3. Jen says

      February 01, 2021 at 11:36 am

      5 stars
      This turned out so delicious! What a great change from the normal pot roast with gravy! The only things I did differently was added a few stalks of celery (because why not?) and didn't peel the potatoes. I'll definitely be making this one again.

      Reply
      • Jennifer says

        February 01, 2021 at 12:37 pm

        So glad you enjoyed it, Jen :) Thanks so much!

        Reply
    4. Micaela Kellner says

      January 31, 2021 at 7:17 pm

      The potatoes were cooked to perfection and they were bursting with comforting flavors. My boyfriend said the meat was perfectly tender with lots of flavor, we will definately use this recipe again!!!!!

      Reply
      • Jennifer says

        February 01, 2021 at 10:46 am

        So glad you enjoyed it, Micaela :) Thanks so much!

        Reply
    5. Linda Cee says

      September 28, 2020 at 4:02 pm

      5 stars
      Thanks for sharing this recipe. With the quarantine in effect and me cooking so much more now a days, I wanted something different than my usual pot roast and veggies and this recipe hit the spot! I baked it in the oven and cut down on the sugar by half because I have to watch our sugar and it was so delicious! My house smelled amazing as this was baking. I plan to make this again.

      Reply
      • Jennifer says

        September 28, 2020 at 6:41 pm

        So glad you enjoyed it, Linda :) Thanks so much!

        Reply
    6. Arlene Zsilka says

      March 22, 2020 at 11:50 pm

      5 stars
      We all agree this is the best pot roast we ever had. It was hard to stop eating. Since I never follow a recipe exactly and had run out of thyme, I addedPenzy's Tuscan seasoning, a sprig of oregano, and garlic sprouts, then added stewed tomatoes and a can of carrots near the end. Cooked 4 hours. Yummy.

      Reply
      • Jennifer says

        March 23, 2020 at 10:05 am

        So glad you enjoyed it, Arlene :) Thanks!

        Reply
    7. Joanne says

      February 27, 2020 at 10:08 am

      Good Morning! I was so happy to get this recipe from your email earlier this week. After pinning it and then reading through it, I realized that I had all the ingredients, and needed to make it immediately. I did so last night, and let me tell you in one word "DELICIOUS!" We loved it. My husband and son raved about the flavors, and how moist and tender the meat was. I will definitely make this again and again and again. Thank you so much. I have made your recipes before and always love them, but I had to comment on this one for sure. Enjoy your day. Hope it is a sunny one!

      Reply
      • Jennifer says

        February 27, 2020 at 10:50 am

        So happy to hear, Joanne and thanks so much for commenting! (Not a sunny one today, but we had a couple of good, sunny and warm ones to lift the spirits). You have a good one, too :)

        Reply
    8. Mayor says

      April 04, 2019 at 1:33 am

      I don't have any cider vinegar. Is it necessary or is there a substitute I can use?

      Reply
      • Jennifer says

        April 04, 2019 at 11:14 am

        The cider vinegar provides the "tangy" part, even with just 2 Tbsp. You could substitute white or red wine vinegar. Plain white vinegar might be a little harsh. If that's all you have, use a bit less.

        Reply
    9. Carolyn says

      March 11, 2017 at 10:11 pm

      5 stars
      Used an inside round pot roast. This was easy to make and so delicious. Family loved it--cook, eat, repeat! All your recipes are a homerun Jennifer!

      Reply
      • Jennifer says

        March 12, 2017 at 9:01 am

        Glad to hear you all enjoyed this, Carolyn! Thanks for coming back to let me know :)

        Reply
    10. Karen (Back Road Journal) says

      March 06, 2017 at 1:09 pm

      I love a good pot roast anytime of the year and yours looks so good. It reminds me a little of a sweet and sour beef dish I had in Germany.

      Reply
    11. Liza says

      March 04, 2017 at 6:20 pm

      5 stars
      I made this today and it was such a nice change from traditional roast beef. I do not usually like potatoes cooked with the roast but these are the exception! Easy and delicious.

      Reply
      • Jennifer says

        March 05, 2017 at 7:52 am

        So glad to hear you enjoyed this Liza :) Thanks for coming back to let me know!

        Reply
    12. Mary Ann | The Beach House Kitchen says

      March 04, 2017 at 4:20 pm

      I think my husband may leave me for you Jennifer! He'd LOVE this. Pot roast is his fave!

      Reply
      • Jennifer says

        March 05, 2017 at 7:53 am

        Lol Mary Ann :) Sounds like you need to cook him up a pot!

        Reply
    13. Laura | Tutti Dolci says

      March 03, 2017 at 1:47 pm

      I can only imagine how heavenly the kitchen smells while this pot roast simmers away. Such a perfect comfort meal! :)

      Reply
      • Jennifer says

        March 03, 2017 at 2:10 pm

        Thanks Laura and yes, the smell is wonderful!

        Reply
    14. Carolyn says

      March 02, 2017 at 12:57 pm

      Jennifer,
      Just checking out the sale flyers now in Ontario. Sobeys has "inside blade pot roasts" starting tomorrow.
      I know you mention inside or outside round for this. Would a "blade" be ok for this please? This looks yummy--can't wait to make it. I've already made 3 of your stirfry recipes posted a while back--all delicious! Thanks for sharing all your wonderful recipes.

      Reply
      • Jennifer says

        March 02, 2017 at 2:36 pm

        Hi Carolyn and thanks :) That blade roast would work perfectly, so great timing! Perfect for the weekend. And speaking of stir fries, I made another this afternoon that will be on the blog soon. A great, spicy quick one :) Enjoy the pot roast.

        Reply
    15. sue | theviewfromgreatisland says

      March 02, 2017 at 10:18 am

      Just reading about this has my mouth watering! Pinning and sharing <3

      Reply
      • Jennifer says

        March 02, 2017 at 10:27 am

        Thanks so much, Sue :)

        Reply
    16. Chris Scheuer says

      March 02, 2017 at 10:11 am

      Oh my, it looks fantastic Jennifer. I could probably eat my weight in this wonderful dinner. I love that everything is in one pot and also the wonderful aromas that fill the house all day with a dish like this.

      Reply
      • Jennifer says

        March 02, 2017 at 10:16 am

        Thanks Chris and so true! The smell of this cooking really is an added bonus :)

        Reply
    17. Tricia @ Saving room for dessert says

      March 02, 2017 at 8:48 am

      I just ate breakfast but could eat again if I had this plate in front of me. I love an easy slow cooker roast and I have a bottle of passata in the pantry! I've never thought to add that much tomato but I love it! The gravy must be fantastic. It sounds like Canada took the brunt of the winter weather this year. We had hopes for a good snow but it never happened. Send some our way next year please! Have a great weekend.

      Reply
      • Jennifer says

        March 02, 2017 at 8:58 am

        Thanks Tricia and yes, this tomato version is a nice change from the usual! This has been an old-fashioned Winter here, for sure. After a week of rain, we are back down to -20C this morning. And still a foot of snow on the ground!

        Reply

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