Reader recipe Slow Cooker Pot Roast with Vegetables
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Slow Cooker Pot Roast with Vegetables

Very simple and very delicious

By Sandra Schairer

Source: Sandra Schairer

Recipe4 out of 5 based on 35 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Cook time 6-8 hours
  • Portion size 4-5


  • 4 lbs 4lbsroast of beef
  • 5 medium 5mediumpotatopotatoes, peeled
  • 5 medium 5mediumcarrotcarrots, peeled
  • 5 medium 5mediumcooking oniononions
  • 1 can 1candrained sliced mushroommushrooms
  • 1 envelope 1envelopeonion soup mix
  • 1/2 tsp 1/2tspdried thyme
  • 1/2 tsp 1/2tspdried rosemary
  • 1/4 tsp 1/4tsppepper
  • 1/2 tsp 1/2tspdried chives
  • 1/2 tsp 1/2tspgarlic powder
  • 1/4 tsp 1/4tspcelery salt
  • 1/2 tsp 1/2tspWorcestershire sauce
  • 1/4 tsp 1/4tspdried parsley
  • 1 cup 1cuphot water
  • 2 tbsp 2tbspcornstarch
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Place potatoes, carrots, onions and mushrooms into the bottom of a slow cooker, ensuring an even distribution throughout the bottom. Place roast directly on top of the vegetables. Place onion soup mix into hot water. Add worcestershire sauce. Stir. Pour evenly over roast and vegetables. Mix all the seasonings together in a bowl and sprinkle over roast and vegetables. Cover. If roast is frozen, turn slow cooker on high for the first hour then reduce heat to low for the next 6-7 hours. Remove roast and vegetables leaving mushroom slices in the beef stock. Pour stock liquid into a stove top pot and bring to a boil. Add salt, pepper and parsley to taste. Meanwhile, mix corn starch with enough cold water to mix well. Add to boiling beef stock, stirring constantly until thicken. Serve gravy with roast. Enjoy

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