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Slow Cooker Pot Roast with Mashed Potatoes and Carrots

Slow Cooker Pot Roast with Mashed Potatoes and Carrots

This slow cooker pot roast is tender and flavorful, served with mashed potatoes and carrots for a comforting meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Roast
  • 3 to 4 pound chuck roast *
  • copious amounts salt and pepper (copious I say!)
  • 1 tablespoon oil (optional for browning)
  • 1 and ½ cups water
  • 1 and ½ teaspoons Better Than Bouillon Beef Base **
  • ½ teaspoon dried thyme
  • 1 leaf bay leaf
  • 2 packets onion soup mix (1-ounce each)
  • 2 pound carrots (peeled and chopped into chunks)
For the Gravy
  • 2-3 cups drippings from the meat
  • 1-2 cups COLD water
  • ⅓ to ½ cup flour
  • 2 teaspoons Better than Bouillon Beef Base
  • 2 tablespoons butter (optional)
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Skillet

Method
 

  1. Season the chuck roast with salt and pepper. Optionally, brown the roast in a skillet with oil over medium heat.
  2. Place the roast in the slow cooker. Add water, Better Than Bouillon, thyme, bay leaf, onion soup mix, and carrots.
  3. Cover and cook on low for 8 hours or until the meat is tender.
  4. Remove the roast and keep warm. Strain the drippings into a saucepan.
  5. Mix flour with cold water in a bowl until smooth. Add to the drippings and cook over medium heat until thickened.
  6. Adjust seasoning with salt and pepper. Serve the roast with gravy and carrots.

Notes

You can add potatoes to the slow cooker for a complete meal. Adjust the seasoning as necessary.