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.
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.
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
- 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
- 1 Tbsp cornstarch
- 1 Tbsp water
- Fresh parsley, chopped
- 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.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.