Savory Beef Pot Roast
Recipe type: Entree, Slow Cooker
Cook time: 
Total time: 
Serves: 6
Fall-apart tender, juicy, and simple pot roast made conveniently in a slow cooker.
  • 1 Tablespoon vegetable oil
  • 1½ lbs beef round bottom roast
  • 2 cups water
  • 2 Tablespoons soy sauce
  • 1 packet onion soup mix
  • 1 teaspoon Worcestershire sauce
  • freshly cracked black pepper
  • 1 clove garlic, chopped
  • 3 carrots, cut into thirds then halved
  • 2 potatoes, cut into large cubes
  1. Add the vegetable oil to a pan then brown the meat 3-4 minutes on each side to hold in the juices.
  2. While the meat cooks, mix the water, soy sauce, soup mix, Worcestershire sauce, and pepper in a slow cooker.
  3. Once the meat is finished browning, add it to the crock pot. Save the juices.
  4. Using the meat juices and the already warm pan, brown the garlic for 1-2 minutes then add this along with the juices to the cooker.
  5. Cook this on low for about 8 hours or overnight for ultimate tenderness.
  6. After this time is up, add in the carrots and potatoes and cook for another 1½-2 hours until the vegetables are tender to your liking.
  7. Use a fork or tong to break apart the meat.
  8. Check the notes below for some additional tips!
For extra juicy meat, break it apart before cooking with the vegetables rather than after.
For crunchy vegetables, cook for a little less time and place in a pan and broil for a few minutes.
Like gravy with your meat and veggies? Remove some of the juices after cooking and thicken with cornstarch and water in a pan.
Recipe by Arts and Crackers at