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Slow Cooker Pot Roast With Vegetables


This pot roast is slow cooked with carrots, celery, onion, stewed tomatoes, and other ingredients and seasonings.


  • 1 pot roast, chuck or round, about 2 1/2 to 3 pounds
  • 1 tablespoon vegetable oil
  • 2 carrots, sliced or diced
  • 2 ribs celery, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon quick cooking tapioca*
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf, optional


In a heavy skillet, heat oil over medium heat. Brown pot roast on all sides then transfer to crockpot. Add carrots, celery, onion, and garlic. In a bowl, combine tomatoes, tomato paste, tapioca, brown sugar, salt, pepper, and bay leaf. Pour over meat mixture in crockpot. Cover and cook on LOW setting for 10 to 12 hours. Remove bay leaf before serving. If desired, serve with hot cooked noodles or potatoes.
Serves 8.

*If you don't have tapioca, which acts as a thickener, you can thicken the juices with a flour and water mixture about 30 minutes before done. Combine about 1 tablespoon of water and 1 tablespoon flour; stir until smooth then stir into the stew about 30 minutes before done. Or, for a more flavorful gravy, reduce juices slightly in a saucepan over medium heat then add the flour mixture and cook for another minute.

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