Cold days and snow on the ground makes me hungry for tummy-filling, hot, comfort food. Of course, I don’t want to spend all day in the kitchen when I could be sewing, so the slow cooker comes out. Sometimes I like to use the post roast seasoning mix from the grocery store, but this time was an opportunity for a new recipe for a savory pot roast with just what I had on hand.
I gathered up onions, garlic, the roast, a can of low sodium beef broth and some big mushrooms.
Spray the crock with no-stick cooking spray, then put half the onions and garlic on the bottom to provide a rack of sorts for the roast. My slow cooker is a four quart capacity.
Add the roast, with the fat cap on the top. Sprinkle with the seasonings you like. I use lemon pepper.
Top with the rest of the onions and garlic, and all the mushrooms. Pour the beef broth over the roast.
Cook on low for about 6-7 hours for a 3-pound roast.
Remove roast and vegetables to a platter and tent with foil. Allow to rest while you make the gravy. The gravy is what sets this apart from the usual slow cooker meal. Just this one extra step makes a big difference in the flavor and fat content of the final dish.
This is a fat separator, and it works wonderfully. Just pour the hot liquid left in the pot into it. The sieve at the top will catch any large bits left, the liquid goes to the bottom. The fat floats on top, and the broth will pour from the bottom, effectively and quickly de-fatting the broth.
Pour the broth into a saucepan, and heat on high to boiling.
While it is heating, make a slurry of 1/4 cup of flour with about 1/2 cup of water, whisking out any lumps. Slowly pour into the boiling gravy while briskly stirring using only what you need to achieve the thickness desired in the gravy. Cook about one minute.
Slice the roast across the grain into nice even slices, about 1/2-1 inch thick.
Serve with vegetables on the side. Mashed potatoes are perfect to have with this roast and gravy.
A salad on the side, and some crusty bread make a rib-sticking meal. Yum, I had to have a bite while I was taking pictures, the aroma was wonderful.
Savory Slow Cooker Pot Roast
1 beef pot roast 3-4 pounds
Two thick slices of onion, cut in half and rings separated into half-ring slices
4 large mushrooms
1 teaspoon lemon pepper seasoning
1 15-ounce can of low sodium beef broth
1/4 cup flour
1/2 cup water
Spray the crock with no-stick cooking spray, then put half the onions and garlic on the bottom to provide a rack for the roast. Add the roast, with the fat cap on the top. Sprinkle with lemon pepper. Top with the rest of the onions and garlic, and all the mushrooms. Pour the beef broth over the roast. Cook on low for about 6-7 hours for a 3-pound roast. Remove roast and vegetables to a platter and tent with foil. Allow to rest while you make the gravy. De-fat the broth using a fat separator. Pour the broth into a saucepan, and heat on high to boiling. While it is heating, make a slurry of 1/4 cup of flour with about 1/2 cup of water, whisking out any lumps. Slowly pour into the boiling gravy while briskly stirring using only what you need to achieve the thickness desired in the gravy. Cook about one minute. Slice the roast across the grain into nice even slices, about 1/2-1 inch thick. Serve with vegetables on the side. Mashed potatoes are perfect to have with this roast and gravy.
Downloadable pdf – Savory Slow Cooker Pot Roast
Are you a fan of pot roast?
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From My Carolina Home 
This looks sooo yummy, making me Hungary!
I will have to try this, love my slow cooker!
Have a Blessed Day!
My mouth is watering! It looks delicious.
Carole, your pot roast with gravy is definitely comfort on a plate. We love roast beef and I am always looking for new recipes and ways to prepare…thanks for sharing!
Looks so yummy – will try your version of Pot Roast very soon……but first, off to purchase a “fat separator”……..how did I ever live without one?!?!?!?
I am a fan of pot roast too – recipe almost the same – instead of beef broth I use a can of Golden Mushroom Soup – make the gravy from the sauce in the pan like you
That looks and sounds so good! I’m on my way with spoon and fork in hand….what-cha want for dessert LOL
Char Mnquilt
What a lovely meal for a cold winter day! I could almost smell it from here.
Boy am I hungry after reading your blog..yummy. I’ve never thickened the gravy from a pot roast but I will next time.
Thank’s for all your tips & receipes, so thoughtful of you. Linda in Colo
That looks wonderful, I will keep,that idea for when we move into winter..a bit warm here in Australia for that kind of meal now. The fat separater is a wonderful idea.
That food looks so yummy I could eat it now, even though I’m not hungry 🙂
My favorite meal from Fall through Spring. I will have to try your recipe. I do mine on the top of the stove with water and a bit of apple cider vinegar. The meat gets so tender!!!
I love a pot roast. Hubby is not a fan…says the meat is “stringy”. My perspective is the meat is falling apart after cooking in the same manner as you did. He is “texture sensitive” and would prefer a ribeye steak! Have a nice one in the freezer waiting for the perfect day to cook it. I will have to try the lemon pepper ! 🙂
Oh yum, yum & more yum. Love it in winter.
My husband loves it, and I haven’t made it in forever! Thanks for the inspiration!
This looks delicious – wish I could eat beef, onions, mushrooms and flour but it is a no-no on my Celiac diet. Darn
Oh yes but I’ve not made one for ages. The DIL had one going on in the crockpot yesterday when I went down there to sew a flipper back on to a seal ( this seal is one of the grandgirls version of the Velveteen Rabbit 🙂
When my boys were young in the winter I think that I probably made one about every week or so…I found that what my grocery store labeled “Shoulder Roast ” usually had the best results.
On Saturday we were heading to the Philly Auto Show and I wanted something to pop into the crockpot before we left. I had just read your post and decided it was perfect. When we got home from the show, the house smelled amazing! The roast was perfect and with gravy, smashed potatoes, fresh green beans and a loaf of crusty bread, dinner was delicious! Tonight I’m looking forward to hot roast beef sandwiches….thanks so much for sharing!
Is there a law against drooling? Your dinner sounded terrific. I made bread today but alas no roast to go with it so am left to drool.
Hi Thought we had but what can I say a newby I am LOL
By a coincidence, I had decided to try to make my first slow cooker pot roast on the very day you published this blog piece. My recipe called for cutting a 3-pound roast into four pieces and browning in canola oil first, then cooking with cut-up carrots, celery, low-salt beef broth, mushrooms, and a cup of red wine plus seasonings, including dijon mustard as well as garlic but had to leave the garlic out because DH can’t tolerate it, unfortunately. It was good but a little bland, we thought (maybe it really needed the garlic!) I want to try your recipe now. Always wondered if a fat separator was worth the space it would take up but looks like they really do work and it’s on my list. I remember my mother shaking flour and water in a jar to mix in preparation for making gravy – forgot all about that until I read this post. Thanks for what looks like a very good recipe plus your wonderful detailed directions.
Your pot roast looks delicious. It is making my mouth water. Thank you for sharing your recipe at the Snickerdoodle Create~Bake~Make link party!
I am featuring your Pot Roast at the Snickerdoodle party today.
This reminds me of Sunday dinners when I was a little girl and it looks delicious! Thank you so much for sharing with us at Celebrate Your Story and I hope your weekend is going great.
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