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Slow Cooker Easy Pot Roast With Rich Tomato Gravy

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“This recipe is just so good. The roast comes out nice a tender with great gravy. I got this recipe from the 150 best slow cooker recipes, by Judith Finlayson. I have made 3 things out of this book at the time being and every thing is very good. I will post more as I come by my favs. REMEMBER: That you should know your slow cooker. Slow cookers vary in cooking speed, hence the reason why there is a gap in cooking time. Enjoy.”
6hrs 30mins

Ingredients Nutrition


  1. Pat roast dry with paper towel.
  2. In a skillet, heat oil over medium-high heat.
  3. Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
  4. Transfer to slow cooker.
  5. Reduce heat to medium.
  6. Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
  7. Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
  8. Sprinkle mixture with flour and stir.
  9. Add tomato soup and beef broth and cook, stirring, until thickened.
  10. Stir in Worcestershire sauce.
  11. Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
  12. Remove roast from slow cooker and place on serving platter.
  13. Stir in brown sugar and vinegar, if using, to pan juices.
  14. Pour sauce over roast or serve in a separate sauce boat.

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