Best 7 Crock Pot Sunday Pot Roast Recipes

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Nothing says comfort food like a classic crock pot sunday pot roast. This mouthwatering dish is perfect for a Sunday family dinner or a cozy weeknight meal. With its tender, fall-apart beef, flavorful gravy, and colorful vegetables, this pot roast is a true crowd-pleaser. Whether you're an experienced cook or just starting out, this foolproof recipe will guide you through the process of creating a delicious and memorable pot roast. So gather your ingredients, prepare your slow cooker, and get ready to savor the ultimate comfort food experience.

Let's cook with our recipes!

SUNDAY POT ROAST



Sunday Pot Roast image

With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. -Brandy Schaefer, Glen Carbon, Illinois

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 14 servings.

Number Of Ingredients 13

1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon caraway seeds
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 boneless pork loin roast (3-1/2 to 4 pounds), trimmed
6 medium carrots, peeled and cut into 1-1/2-inch pieces
3 large potatoes, peeled and quartered
3 small onions, quartered
1-1/2 cups beef broth
1/3 cup all-purpose flour
1/3 cup cold water
1/4 teaspoon browning sauce, optional

Steps:

  • Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.

Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 230mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

CROCK-POT SUNDAY POT ROAST



Crock-Pot Sunday Pot Roast image

Classic pot roast flavor with the ease of a slow cooker. I'm not a huge pot roast fan, but my family really likes this one.

Provided by LexingtonMom

Categories     One Dish Meal

Time 12h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (3 -4 lb) frozen beef roast
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can French onion soup
3 potatoes, cubed (optional)
1 cup baby carrots (optional)

Steps:

  • Place all ingredients in crock pot on low setting before going to bed.
  • Roast will be tender and ready for lunch next day!

Nutrition Facts : Calories 521.2, Fat 19.6, SaturatedFat 6.8, Cholesterol 224.5, Sodium 1388.1, Carbohydrate 10.6, Fiber 0.6, Sugar 3.4, Protein 77.4

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  • Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  • Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

It's quick and easy to assemble.

Provided by keylimeone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9

1 onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5 whole peeled carrots

Steps:

  • Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
  • Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
  • Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY



The Best Ever Slow Cooker Pot Roast Recipe by Tasty image

This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.

Provided by Hannah Williams

Categories     Dinner

Time 8h

Yield 5 servings

Number Of Ingredients 8

3 lb chuck roast
salt, to taste
pepper, to taste
1 oz dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped
½ cup water

Steps:

  • Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
  • Sprinkle the onion soup pack and top with vegetables and water.
  • Cook on low for 8 hours, or high for 4-5 hours.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams

SLOW COOKER SUNDAY DINNER POT ROAST AND GRAVY RECIPE



Slow Cooker Sunday Dinner Pot Roast and Gravy Recipe image

The easiest way to cook a pot roast - in the slow cooker! This no-fail recipe turns out an amazing Sunday dinner every single time. Tender, fall-apart roast cooked together with carrots and potatoes, thrown together in the morning and ready to eat when dinner rolls around.

Provided by Camille Beckstrand

Categories     Main Course

Time 7h15m

Number Of Ingredients 15

2 Tablespoons olive oil
3 pounds Boneless beef chuck roast
salt and pepper to taste
1 pound baby carrots
1 sweet onion (sliced)
4 potatoes (peeled and cubed)
4 teaspoons minced garlic
16 ounces diced tomatoes (1 can)
2 cups beef broth
1 chicken bouillon cube
drippings from roast
2 Tablespoons butter (cold)
2 Tablespoons flour
1 teaspoon cornstarch (if needed)
2 teaspoons cold water (if needed)

Steps:

  • Heat olive oil in a large saute pan over medium high heat. Pat beef with paper towels and season all sides generously with salt and pepper.
  • Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings.
  • Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes.
  • Pour in the diced tomatoes (with juices) and stir to combine.
  • Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved.
  • Cook on low for 7-8 hours.
  • Pour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes.
  • Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste).
  • Slowly whisk the butter mixture into the liquid from the crock pot until it starts to thicken and combine.
  • If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth.
  • Season with freshly ground black pepper (I don't normally need anymore salt).

Nutrition Facts : Calories 502 kcal, Carbohydrate 31 g, Protein 37 g, Fat 26 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 125 mg, Sodium 565 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

OLD FASHIONED SUNDAY SUPPER (CROCK POT)



Old Fashioned Sunday Supper (Crock Pot) image

Remember sitting down to Sunday supper of a platter heaped with potatoes, vegetables and meat - all covered with a rich gravy? This recipe for the crock pot makes an old fashioned Sunday Supper a cinch!

Provided by Bev I Am

Categories     Roast Beef

Time 9h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (2 1/4 ounce) box onion soup mix (2 envelopes)
3 1/2 lbs rump roast, trimmed of fat
2 lbs small red potatoes, scrubbed and halved
3 large carrots, peeled and sliced
2 stalks celery, sliced
7 garlic cloves, minced
1/2 teaspoon garlic pepper seasoning
2 teaspoons dried thyme leaves
1 bay leaf
1 1/2 cups zinfandel or 1 1/2 cups other fruity red wine
1 (14 1/2 ounce) can beef broth
1/4 cup all-purpose flour

Steps:

  • Place contents of both of the dry soup mix envelopes in a small baking dish.
  • Place the roast in the dish and rub or pat the dry soup mix all over it.
  • Place half each of potatoes, carrots, celery, and garlic in crock pot.
  • Season with half each of the garlic pepper and thyme.
  • Tuck the bay leaf into the vegetables.
  • Mix together 1 cup of the wine and the broth.
  • Pour into the crock pot.
  • Add the roast and scrape any dry soup mix left in the baking dish on top.
  • Cover the meat with the remaining vegetables, garlic, garlic pepper and thyme.
  • Cover and cook on low 9-10 hours or until the meat is tender.
  • Remove the meat to a warm serving platter.
  • Remove and discard the bay leaf.
  • Scoop out the vegetables with a slotted spoon and scatter them over and around the roast.
  • Cover with foil to keep warm.
  • Pour the juices into a medium saucepan and bring to a boil on top of the stove over medium-high heat.
  • Whisk together the remaining 1/2 cup wine and flour until well blended.
  • Stir into the juices in a the saucepan and cook stirring constantly, until the gravy is thickened and the flour has lost its raw taste, 3-5 minutes.
  • Pour the gravy over the meat and vegetables and serve.

Tips:

  • For a richer flavor, sear the roast in a skillet over medium-high heat before adding it to the slow cooker.
  • Add vegetables such as carrots, celery, and potatoes to the slow cooker along with the roast for a complete meal.
  • If you want a thicker gravy, mix together equal parts cornstarch and water and stir it into the slow cooker juices until thickened.
  • Serve the pot roast with mashed potatoes, roasted vegetables, or rice.

Conclusion:

Crock-Pot Sunday Pot Roast is a classic comfort food dish that is easy to make and always a crowd-pleaser. With just a few simple ingredients, you can create a tender and flavorful roast that will warm you up on a cold winter day. So next time you're looking for a hearty and satisfying meal, give this recipe a try.

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