An easy one-pot dinner that's perfect for busy weeknights. Put on in the morning & come home to a tender & delicious dinner.
Course Main Course
Cuisine American
Keywords crockpot pot roast, pot roast
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 servings
Calories 477 kcal
Author Linda Warren


  • 2 Tablespoons oil
  • Salt & pepper to taste
  • 3 lbs eye round roast
  • 3/4 lb or 6-8 small purple potatoes, washed, skin left on
  • 1 1/2 cups carrots, cut into 2" pieces
  • 2 onions, cut into wedges
  • 3 celery stalks, cut in 1" diagonal pieces
  • 3 cloves garlic, sliced thin
  • 1 bay leaf
  • 2 cups beef broth
  • 1/2 cup red wine
  • 1/4 cup flour or cornstarch if gluten-free (optional)


  1. Heat oil in large skillet. Salt & pepper meat to taste. Place in skillet and brown meat on all sides.
  2. Place half of the cut-up vegetables in crockpot. Place meat on top. Scatter remaining vegetables around roast.
  3. Add bay leaf, beef broth and red wine.
  4. Cover and cook on low 8-9 hours or on high for 6-7 hours.
  5. When roast has about 30 minutes to go, prepare gravy.
  6. Mix flour with enough water to make a smooth liquid-y paste. Take a little of the broth from the crockpot and mix with flour-water mixture, to temper it, so that when mixing it with all the broth it does not lump up. Add to broth and stir.
  7. Recover roast and finish cooking.
  8. Remove roast to serving plate and place vegetables around it. Drizzle a little gravy over roast and serve the rest on the side.
Nutrition Facts
Amount Per Serving
Calories 477 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g20%
Cholesterol 140mg47%
Sodium 468mg20%
Potassium 1294mg37%
Carbohydrates 22g7%
Fiber 3g12%
Sugar 4g4%
Protein 53g106%
Vitamin A 5435IU109%
Vitamin C 16.8mg20%
Calcium 84mg8%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.