Slow-Cooker Beef Pot Roast

Slow-Cooker Beef Pot RoastRecipe

Photo: Oxmoor House

Pair this home-style favorite with mashed potatoes to soak up the sauce. Leftover meat makes great hot roast beef sandwiches the next day.


6 servings (serving size: 3 ounces beef and 1/2 cup vegetables and sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 7 Hours, 7 Minutes

Nutritional Information

Calories 228
Caloriesfromfat 31 %
Fat 8 g
Satfat 2 g
Monofat 3.1 g
Polyfat 0.1 g
Protein 31.3 g
Carbohydrate 7.4 g
Fiber 1.1 g
Cholesterol 89 mg
Iron 4.2 mg
Sodium 397 mg
Calcium 21 mg


1 (8-ounce) package presliced mushrooms
1 (8-ounce) container refrigerated prechopped green bell pepper
Cooking spray
1/4 cup plus 2 tablespoons ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt
2 pounds boneless shoulder pot roast


1. Place mushrooms and bell pepper in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.

2. Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.

3. Heat a large nonstick skillet over medium-high heat. Coat pan and roast with cooking spray. Cook 3 minutes on each side or until browned. Place roast over vegetables in cooker; pour ketchup mixture over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 to 7 hours or until roast is very tender. Serve vegetables and sauce over roast.


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