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Slow Cooker Autumn Pot Roast

User Rating 3.5 Star Rating (3 Reviews)


Slow Cooker Autumn Pot Roast
This crockpot pot roast recipe is an autumn pot roast with onion, sweet potatoes, strong beef broth, spices, and other seasonings.


  • 1 pot roast, lean, boneless, about 2 to 3 pounds
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 4 medium sweet potatoes, about 1 1/2 pounds, peeled and quartered (enough for 4 to 6 people)
  • 3/4 cup water
  • 2 teaspoons beef bouillon granules or beef base
  • 1/4 teaspoon celery seed
  • dash ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons cornstarch or flour combined with 2 tablespoons cold water, optional


Trim roast. Heat oil in a large skillet and brown roast on all sides. Browning the roast is optional, but does enhance the flavor a bit. Drain fat from skillet. Place sliced onion in crockpot; top with sweet potatoes. Place meat on vegetables. In a cup, combine the 1/2 cup water, beef bouillon granules, celery seed, cinnamon, and pepper. Pour over roast. Cover and cook on LOW for 8 to 10 hours, until meat is tender (or cook on HIGH for 4 to 5 hours). Remove beef and vegetables to a serving dish and keep warm.

Skim fat from juices and serve with the beef and vegetables. If desired, pour 2 cups of the cooking liquid into a 2-cup measure. Add enough water or broth to make 2 cups. Put the 2 cups of juices into a saucepan and stir in the cornstarch and water mixture. Cook on medium-low until thickened and bubbly. Serve with roast and vegetables.

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User Reviews

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 2 out of 5
Bland for us, Member MitchConnely

I used an almost 3lb roast. I seasoned the meat with pepper, garlic powder, and Herbes de Provence, and browned the meat on all sides. I used fewer sweet potatoes than it called for, but I added some chopped celery, and decided to try using some broccoli and cauliflower. I've never put those last two in a crock-pot, and didn't know how they would turn out. I cooked for 5 hours on high. The kitchen smelled wonderful. The meat was nowhere near cooked, so I turned it off and we heated left-overís for dinner. Very disappointed, but it was time to eat, could not wait any longer for it to cook. The next day, I put it back on to cook on high for another 2 hours, and then put it on low to keep it hot, I think that was for a couple of more hours. The kitchen didn't smell as good today, maybe because it was already partially cooked, or maybe because it wasn't on for as long. I sampled the meat after the 2 hours on high, and it was bland. I added some pepper and garlic powder to the pot, plus some white cooking wine, and a little more beef bouillon. The sweet potatoes were bland and a little soft from cooking so long. The other veggies didn't really taste like anything except beef broth. The meat was bland. My husband I seldom use salt on items on our plate, and I seldom use it when cooking. We both salted our plate. We ate more for leftovers, and the flavor did not improve. I am on Atkins, so this was low-carb for me. I would make it again, but I guess it would be a different recipe because I would add more of this and some of that and make it my own in an attempt to make it more flavorful. I love pot roast in the crock pot, but this one missed the mark for us.

2 out of 10 people found this helpful.

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