Slow Cooker Yankee Pot Roast made with root vegetables, potatoes, dried herbs, and tomatoes. The roast is flavorful and slow-cooked to tender perfection.
Slow Cooker recipes are a staple in our house during busy weekdays. I like a good “fix it and forget it” recipe, that I can just add all the ingredients to the slow cooker and later enjoy a tasty meal.
You should try our easy Slow Cooker White Turkey Chili recipe and the famous Slow Cooker Baked Potato Soup. This Slow Cooker Pot Roast with Red Wine is very tender and always a success. If you are looking for something more fancy, yet easy, these Slow Cooker Short Ribs should be on top of your must-try list.
best slow cooker yankee pot roast
This Yankee Pot Roast is one of our favorite comfort meals, I like to make it for a weeknight dinner or when we have company. You can’t beat the convenience of this recipe, you add everything to the slow cooker and just let it cook to perfection.
The Slow Cooker Yankee Pot Roast is very tender and flavorful. It is very important to brown the beef before adding it to the crockpot, this is how you lock in the juices. Doing so, you will end up with a very tender and full of flavor roast.
Traditionally, a Yankee Pot Roast is made with root vegetables, I like to add some red potatoes and baby carrots. You can easily add some baby Bella mushrooms and some parsnips. I am also a huge fan of adding a cup of red wine and a can of diced tomatoes to the roast, it makes the gravy a hundred times tastier.
Ingredients:
1 roast, trimmed of visible fat
2 cups beef broth (I used 2 cups water and 3 beef bouillon cubes)
3 tbsp. Worcestershire sauce
4 cloves of garlic
2 bay leaves
1 tsp. salt
1 tsp. sugar
½ tsp. pepper
1/2 tsp. steak seasoning
1/8 tsp. allspice
1 large onion, rough chopped
3 large carrots, sliced (or a couple of handfuls of baby carrots)
4 ribs celery, chopped
4 or 5 white potatoes and/or sweet potatoes, cut into bite size pieces
3 tbsp. cornstarch
1/4 cup water
Instructions:
Put roast trimmed of visible fat in large slow cooker. Add beef broth. Put Worcestershire, garlic and spices on top of meat. Add carrots, onion and celery around roast. Cook on low for 7- 8 hours total. Add potatoes about 3 hours into cooking. To thicken gravy, remove about 1 cup of hot liquid, using a separate bowl, combine ¼ cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Gently stir, turn crock pot to high and cook until thickened and bubbly. You may want to remove beef before thickening the gravy.
