Menu

Slow-Cooked Pot Roast

Add a Review
Total Time
Prep: 10 min. Cook: 6-1/2 hours

By Taste Of Home Editorial Team

Recipe by Vera Carroll

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 24, 2022

I like to serve my fork-tender pot roast with sauteed tarragon carrots and rosemary-roasted red potatoes. This homey meal suits all tastes-and the aroma alone is satisfying. —Vera Carroll, Medford, Massachusetts

Test Kitchen Approved

Slow-Cooked Pot Roast

Contest Winner
0 | 0 Reviews Add your review
Yield: 6 servings
Prep: 10 min
Cook: 6 hours 30 min
Save Saved Saving print

Ingredients

  • 1 large sweet onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 1 beef rump roast or bottom round roast (3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup dry red wine or beef broth
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
Text Ingredients

Directions

  1. Place onion and mushrooms in a 5-qt. slow cooker. Rub roast with salt and pepper; cut in half and place over onion mixture. In a small bowl,combine the wine, brown sugar, mustard and Worcestershire sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened.

Nutrition Facts

6 ounce-weight: 356 calories, 11g fat (4g saturated fat), 136mg cholesterol, 342mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 45g protein. Diabetic Exchanges: 6 lean meat, 1 fat, 1/2 starch.
Loading Popular in the Community
Loading Reviews