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Slow Cooker Pot Roast


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Slow Cooker Pot Roast


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12 Ratings12 Ratings12 Ratings12 Ratings12 Ratings (12 Ratings)
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Slow Cooker Pot Roast


  • Ready Time : 0 min


4-6 Servings


  • 1 chuck roast (2-1/2 pound)
  • 1 tablespoon prepared horseradish
  • 1½ pound yellow onions, trimmed and cut into 1/2-inch slices
  • 1 pound red potatoes, trimmed and halved
  • 2 tablespoons fresh thyme leaves, stripped from stems
  • 1 tablespoon chopped fresh rosemary (stems removed)
  • 2 cups tomato juice
  • 1 cup low-sodium beef broth
  • ½ cup red wine or beef broth
  • 2 tablespoons flour
  • pepper and salt to taste (optional)


Trim fat from beef roast, if necessary and place roast in bottom of 5 to 6-quart slow cooker. Spread horseradish over surface of meat. Top and surround roast with onions and potatoes. Sprinkle with thyme and rosemary and pour in tomato juice and beef broth. Place lid on slow cooker and cook on high setting for 6 to 8 hours or until beef is fall apart tender.

Fifteen minutes before serving, mix wine (or beef broth) with flour. Pour mixture around the meat in the slow cooker. With a spoon, gently stir the flour mixture into existing sauce without disturbing the meat. Replace cover and cook on high setting for 15 minutes or until thickened. Before serving, season with pepper and salt to taste.


Provided by the National Onion Association


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4 Responses to Slow Cooker Pot Roast

  1. avatar says: imergoot

    I think this sounds wonderful, making it for tomorrow nights dinner. But I won’t be able to take a picture as it will not be done until Shabbat has begun. Maybe next time. Shabbat Shalom

  2. avatar says: imergoot

    So I made this for dinner Friday night and was not too happy with the results. The horseradish seemed to give the beef a bitter taste. Think I’ll stick with my stand by onion soup mix.

  3. avatar says: SF2OAK

    I just made lipton onion SLO cooker brisket and was disappointed, just too salty. My technique was to put mirepoix at bottom of cooker with small-ish Yukon gold potatoes whole and lay meat on top. The texture of meat was excellent but maybe b/c kosher meat too salty. Next time I make my own rub. At the end of 8 hrs on low I discard mirepoix, kept potatoes and had a quart of brown stock, I thickend w flour on stove, and added prunes to sweeten, used blender to smooth. Too salty so I peeled 2 of cooked potatoes and threw them in blender. Muchbetter. Next time I’ll make my own rub, no salt! & Leave out potatoes.

  4. avatar says: rpod10

    I made this for dinner and it was so simple and so excellent, thank you. I made a few changes – did not add horseradish, and did not add rosemary – just not my taste. I also used chicken consommé instead of beef stock as I prefer it. Came out amazing! Thanks so much, will definitely make this recipe again!

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