Slow-Cooked Beef Pot Roast

Long, slow cooking tenderizes lean cuts of meat. Other lean roasts you can substitute include round and tip.


12 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 162
Caloriesfromfat 27 %
Fat 4.8 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26 g
Carbohydrate 1.9 g
Fiber 0.0 g
Cholesterol 65 mg
Iron 0.0 mg
Sodium 192 mg
Calcium 0.0 mg


Cooking spray
1 (3-pound) eye-of-round roast, trimmed
1/2 teaspoon pepper
1 1/4 cups water, divided
1 (0.8-ounce) package brown gravy mix with onions
1 teaspoon cornstarch


1. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Sprinkle roast on all sides with pepper. Add roast to skillet, and cook until browned on all sides; place in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.

2. Combine 1 cup water and gravy mix; pour gravy over roast. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove roast from sauce; cover roast, and keep warm.

3. Combine remaining 1/4 cup water and cornstarch, stirring until smooth. Slowly stir cornstarch mixture into gravy in slow cooker. Pour mixture into a 1-quart microwave-safe glass measure, stirring until blended. Microwave at HIGH 2 minutes or until thickened, stirring after 1 minute. Serve roast with gravy.