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Classic New England Pot Roast Slow Cooker Recipe

Classic New England Pot Roast Slow Cooker Recipe

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  • 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


  • 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).
  • 2. Brown the roast on all sides for several minutes. Remove the roast and put it into the slow cooker on high.
  • 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, 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.
  • 4. 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.
  • 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.
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