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Crockpot Pot Roast Recipe

User Rating 5 Star Rating (1 Review)


Easy slow cooked pot roast with tomatoes. Serve this pot roast with hot cooked noodles.


  • 1 pot roast, about 3 pounds (trimmed chuck, bottom round, rump)
  • 1 tablespoon vegetable oil
  • 2 medium carrots, chopped
  • 2 ribs celery, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon quick-cooking tapioca
  • 1 can (6 ounces) tomato paste
  • 1 can (14.5 ounces) stewed tomatoes
  • 1/2 teaspoon dried leaf basil
  • 1/4 teaspoon dried leaf oregano
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package noodles, 12 to 16 ounces, cooked and drained


In large skillet, brown roast on all sides in hot oil (this step adds a little flavor and color, but can be skipped). Transfer to a 3 1/2 to 6-quart slow cooker; add the chopped carrots, celery, and garlic.

In a small bowl, combine tapioca, tomatoes, tomato paste, basil, oregano, brown sugar, salt, and pepper; pour over beef and vegetable mixture.

Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. Cut up beef and serve with hot cooked noodles.

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User Reviews

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 5 out of 5
Delicious and tender, Member RoweMorr

This recipe could also be titled ""Pot Roast Cacciatore,"" as the inspiration is probably Italian. The tomato ingredients add zest to the taste but do not overwhelm the balance of other herbs and vegetables. I added 1/2 cup of red wine, and other add-ins such as onions and mushrooms are also possible. I had a slightly larger cut of roast than the recipe called for, so I cooked the roast on high for 6 hours, then cut the heat back to low for 2 more hours. The roast was falling-apart tender and savory. Thanks for sharing this wonderful recipe!

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