Granny Grant's Crock Pot Pot Roast

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Jun. 24, 2022

Simple, old-fashioned pot roast made in your slow cooker. Grandma's easy recipe for pot roast can't be beat. Full of flavor, this might be one of our favorite comfort foods. Onion soup mix, big chunks of onion, and chopped carrots make the juices extremely flavorful for the thick gravy. Don't skimp on the gravy... it's a must.


Beef chuck pot roast 4 Pound
Dry onion mushroom soup mix
Dried basil 1/2 Teaspoon
Bay leaves 2
Worcestershire sauce 1 Tablespoon
Potatoes 6
Carrots 8
Yellow onions 2
Beer 12



1. In a Crock Pot, place the beef roast in the bottom. Sprinkle the soup mix and basil (or thyme) evenly over the roast. Place the 2 bay leaves on top of the roast.

2. Sprinkle the tablespoon of Worcestershire sauce over the soup mix and herbs.

3. Place the baking potatoes towards and touching the outside edge of the Crock Pot.

4. Place the quartered carrots on top of the roast and in the middle of the potatoes.

5. Spread the onion pieces evenly over the top.

6. Pour the beer evenly over everything.

7. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.

8. POT ROAST GRAVY: Remove meat and vegetables to a platter; keep warm.

9. Pour meat juices and fat into a large glass measure. Skim off excess fat from pot juices. Measure 1 1/2 cups juices (if necessary, add beef broth to equal 1 1/2 cups). Pour measured juices into a large saucepan.

10. Stir 1/2 cup cold water into 1/4 cup all-purpose flour to make a slurry.

11. Pour slurry into pot roast juice into the saucepan.

12. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium and cook and stir 1 to 2 minutes more. If desired, add several drops of Kitchen Bouquet. Season with salt and pepper to taste.


13. Serve and Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 360 Minutes
Ready In: 360 Minutes
Servings: 6