Classic New England Pot Roast Slow Cooker Recipe

By Angela Sellari Jump to Recipe

As the weather warms up, I’ll be trying to keep the kitchen cool by using my slow cooker a lot more.

In fact, right now I have some BBQ chicken cooking away in the crockpot, but that’s something to talk about at a later date. One of my favorite slow cooker recipes is a classic New England Pot Roast. It’s one of those comfort foods that I enjoy making year round. Slow cooked pot roast is perfect meal to come home to after a day at the zoo or the state park.

Ingredients:

• 3 1/2 to 4 pound Bottom Round beef roast
• One large Vidalia onion, chopped (approximately 2 cups)
• 6 to 8 carrots peeled and cut in half and then lengthwise
• Six potatoes washed, and quartered
• 4 cloves of garlic, peeled and chopped
• 3 tablespoons of coconut oil or olive oil
• One large Bay leaf
• 2 tablespoons of Worcestershire sauce
• 2 teaspoon of gravy Master
• 32 ounces of beef stock
• Salt and pepper to taste
• One cup of Korbels cream sherry or sweet red wine of your choice

Instructions:

Step 1: Pat the roast dry with paper towels. Heat the oil in a large pot. Sprinkle seasoning all over the meat. (You may dust the meat with flour, if you would like the stock to thicken up as it cooks).

Step 2: Brown the roast on all sides for several minutes. Remove the roast and put it into the slow cooker on high.

Step 3: Add the onions to the pan and cook for five minutes until translucent. Add the garlic and cook for one minute more.
Add the beef stock, bay leaf, Worcestershire sauce, Gravy Master, and the Cream Sherry, and bring just to a boil. Pour the stock over the meat in the slow cooker and cover.

Step 4: Cook for one hour on high, then reduce the heat to low for 6 hours, or until the meat starts to pull apart with two forks.

Step 5: Add the potatoes and carrots and cook for 60 to 90 minutes more, depending upon your crockpot heat setting, and remaining time you have left before dinner.

Classic New England Pot Roast Slow Cooker Recipe

Angela Sellari

Simmer your way to a classic! This New England Pot Roast slow cooker recipe yields incredibly tender beef and root vegetables with rich, savory gravy.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course beef, Main Course

Cuisine American

Servings 10

Calories 355 kcal

Ingredients

  

1x2x3x

• 3 1/2 to 4 pound beef roast
• One large Vidalia onion chopped approximately 2 cups
• 6 to 8 carrots peeled and cut in half and then lengthwise
• Six potatoes washed and quartered
• 4 cloves of garlic peeled and chopped
• 3 tablespoons of coconut oil or olive oil
• One large bay leaf
• 2 tablespoons of Worcestershire sauce
• 2 teaspoon of gravy Master
• 32 ounces of beef stock
• Salt and pepper to taste
• One cup of Korbels cream sherry or sweet red wine of your choice

Instructions

 

• Pat the roast dry with paper towels. Heat the oil in a large pot. Sprinkle seasoning all over the meat. (You may dust the meat with flour, if you would like the stock to thicken up as it cooks).
• Brown the roast on all sides for several minutes. Remove the roast and put it into the slow cooker on high.
• Add the onions to the pan and cook for five minutes until translucent. Add the garlic and cook for one minute more. Add the beef stock, bay leaf, Worcester shire sauce, Gravy Master, and the Cream Sherry and bring just to a boil. Pour the stock over the meat in the slow cooker and cover.
• Cook for one hour on high, then reduce heat to low for 6 hours, or until the meet starts to pull apart with two forks.
• Add the potatoes and carrots and cook for 60 to 90 minutes more, depending upon your crockpot heat setting, and remaining time you have left before dinner.

Nutrition

Calories: 355kcalCarbohydrates: 6gProtein: 33gFat: 23gSaturated Fat: 9gSodium: 382mgFiber: 1g

Keyword Classic New England Pot Roast Slow Cooker

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