Photo: Oxmoor House
Prep Time
4 Mins
Cook Time
7 Hours 7 Mins
6 servings (serving size: 3 ounces beef and 1/2 cup vegetables and sauce)

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

How to Make It

Step 1

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

Step 2

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

Step 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.

Chef's Notes

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Ratings & Reviews

jkf330's Review

November 16, 2009
I made this for the second time last night and, with a few tweaks, it definitely gets 5 stars. Skip that whole searing step, it's not needed. Definitely skip that cooking on high for one hour thing! The first time I made it, I could tell it would have been delicious, if I hadn't needed one of my expensive steak knives to cut through it. So last night, I just dumped the roast in with the veggies, covered with the sauce, and left it on low for about 6-7 hours. I also added a bag of baby carrots to the pot. I didn't even need a knife last night. It was perfect! Love this easy to make, easy to love dish.

Awesome and Easy Pot Roast

September 04, 2016
After reading all of the posted reviews, I tweaked the recipe accordingly. Omitted searing but did trim more fat off roast, added fresh veggies (carrots, tomatoes, broccoli crowns), one can of Swanson fat free and 33% salt free beef broth, a can of Campbell beef gravy, made the ketchup mixture but only added a dash of sea salt, garlic powder, onion powder, & ground turmeric with the 1/2 tsp fresh ground pepper. Poured the ketchup mixture on top of the meat and threw in 3 fresh leaves of sweet basil. I did cook for 1 hour on high then set to low for 7 hours. With 3 more hours left, I added The Small Potato Company variety dynamic duo potatoes (small gold and red potatoes) and resumed cooking. Husband and adult daughter declared it a tastebud delight. We had a small amount left over that was quickly claimed by our daughter for her dinner for the following night. Definitely a keeper! 

JohnHow's Review

March 10, 2014
Waste of time. Other than a bad taste from the ketchup the roast had no flavor. After it was made I tried to 'patch' it with garlic and salt but it was too late. I threw the whole thing out.

Kim322's Review

February 09, 2014
Amazingly good and easy!

LisaRoe's Review

December 11, 2012
A family favorite and so easy! I do sear to help keep the juices inside the meat. 8 hours in the crockpot, mashed potatoes, and a veggie on the side. I don't add veggies to the meat - just the sauce and the roast. I add a little gravy to the mix as well so that the sauce is a little thicker.

CookingTonight's Review

March 29, 2012

GailGauthier's Review

February 16, 2012
My husband loved this dinner and it was so easy to prepare. Hubby said to make sure I keep the receipe.

LynnJga's Review

February 08, 2012
I used a 4 1/2 boneless chuck roast studded with smashed garlic cloves (4-6, depending on size of clove) in a 6 qt crock pot. I skipped the searing of the roast. I doubled everything except the bell pepper and mushrooms as I wanted the veggies only for their flavor and moisture. I had half a fresh bell pepper so I just sliced it. I cooked it on low for 8 hours. I served it with roasted carrots, onions and Potato Inspirations bite-size potatoes. All the fam loved it! This is now my go-to pot roast recipe.

KitchenKhaos's Review

February 08, 2012
This pot roast was so dry, and in a crock pot?! I ended up having to cook it another 6 hours in beef broth in order for it to even be edible. I will NOT be making this recipe again!! Don't waste your time on this one.

cassielynne's Review

January 17, 2010
This is just how my grandmother used to make it. It's perfect!