Slow-Cooked Beef Pot Roast

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

Yield: 12 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 27%
  • Fat: 4.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26g
  • Carbohydrate: 1.9g
  • Fiber: 0.0g
  • Cholesterol: 65mg
  • Iron: 0.0mg
  • Sodium: 192mg
  • Calcium: 0.0mg


  • 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. 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. 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. 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.
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