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Bek's Pot Roast (Crock-Pot)

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“Simple, basic pot roast - adapt as you see fit! Sometimes I omit the mushrooms or celery, but other than that, I leave it alone. You can probably add more spices if you like.”
10hrs 20mins

Ingredients Nutrition

  • 2 lbs chuck roast
  • 2 teaspoons salt
  • 18 teaspoon pepper
  • 12 lb carrots, peeled and cut crosswise or 12 lb baby carrots
  • 4 -5 medium red potatoes, quartered
  • 1 large onion, quartered
  • 2 celery ribs, sliced
  • 4 ounces fresh mushrooms, sliced (or 1 8oz can with juice)
  • 3 tablespoons flour
  • 14 cup water


  1. Place vegetables on bottom of crock-pot. Place meat on top. Season with salt and pepper. Pour about 3 tablespoons of water into the pot. Cook on Low for 10 to 12 hours.
  2. Remove meat and vegetables to large serving dish or bowl, cover to keep warm.
  3. Make gravy by making a smooth paste of 3 tablespoons of flour and 1/4 cup water in a 2-cup measuring cup. Slowly ladle hot juices into the flour mixture, stirring constantly. Once the measuring cup is full, pour gravy mixture back into crock-pot and blend with remaining juices. Either pour gravy over meat and vegetables, or serve gravy separately.
  4. Serve immediately.

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