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Old Fashioned Slow Cooker Pot Roast

With that classic taste, it doesn't get any easier than this slow cooker pot roast. Remind everyone why they always loved Old Fashioned Slow Cooker Pot Roast on Sunday evenings with this delicious recipe.

Cooking Time8 hr

Cooking MethodSlow Cooker


  • 4 medium potatoes, peeled and quartered
  • 3 medium carrots, cut into 2
  • 1 medium onion, sliced
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 pounds beef eye of round roast, trimmed
  • 4 cans (13-ounce) mushrooms, drained (or you can use fresh mushrooms)
  • 10 1/4 ounces can beef gravy
  • 1 1/2 tablespoon browning and seasoning sauce (Kitchen Bouquet)


  1. Place the potatoes, carrots, and onion in a slow cooker.
  2. In a shallow dish, combine the flour, salt, and pepper.
  3. Coat the beef on all sides with the flour mixture and place over vegetables in the slow cooker.
  4. Place the mushrooms over the roast, then pour the gravy over the top.
  5. Cover and cook on the Low setting for 7 to 8 hours.
  6. One hour before removing the roast from the slow cooker, remove the cover and turn the roast over.
  7. When it has finished cooking, remove the roast to a cutting board.
  8. Add the browning and seasoning sauce to the slow cooker and stir gently. Slice the roast and serve with vegetables and sauce.

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It would be more credible, if the picture was actually of the finished product. It does not have the same meat, potatoes, carrots, and no mushrooms, just to start. I'd be more interested if I saw what I actually GET as a result.

You say to use an eye of the round roast, yet your picture shows a bone-in chuck roast (which is hard to come by nowadays) that doesn't quit look like it slow cooked 7-8 hours. What's up, don't your recipe makers know the difference in beef?

It's called a 7-bone California Roast where I am and they have them every day.

Four cans of mushrooms??

I agree. ONE can should be plenty.

@skholmes481960, Thanks for bringing this to our attention! We've updated the recipe. --Editor of RecipeLion

So, what and where is the mushroom correction?

I am confused. In the ingrediants list it says 4 can mushrooms. Is that four canned mushrooms or four cans of mushrooms? Big differance.

I prefer to quickly brown the roast in butter in a dutch oven on all sides. Transfer the meat to the crock pot. To the dutch oven add about one cup of water to scrape all the brown pieces loose. Add salt and pepper and Gravy Master. Pour over the roast. Add one cut-up onion (and/or garlic and a bay leaf if preferred). Add enough water to just about cover the roast. Cook as listed above. When done remove the roast to a platter. Thicken the gravy with corn starch as listed on the box. I prefer to cook my potatoes separately and mash them. The gravy is delicious over the mashed potatoes.

I like that variation! I'll try it, or some similar way. I rarely follow directions much when cooking, anyway. But the fresh mashed potatoes, instead of potatoes in with the roast is a great idea. By the time you get to leftovers, what potatoes are left are darned near mashed consistency, anyway!


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