Slow Cooker Easy Pot Roast


  • 3 to 4-pound bottom round beef roast
  • 1 teaspoon salt
  • 1 teaspoon coarse pepper
  • 1 tablespoon oil
  • 1 box (2 packages) dry onion soup mix
  • 3 1/4 cups water, divided
  • 2 cups red wine
  • 2 bay leaves
  • 18 gingersnap (about 2-inches each)
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • Cooked egg noodles
  • Fresh thyme or rosemary


  1. Season beef with salt and pepper.
  2. Heat oil in stovetop-safe slow cooker cookware over medium-high heat. Brown roast on both sides.
  3. Sprinkle dry soup mixes over beef. Add water, wine, bay leaves and gingersnaps.
  4. Cover and place cookware on slow cooker base. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours until beef is tender and can still be sliced.
  5. Remove roast to cutting board. Cover with foil and let stand 10 minutes.
  6. Disgard bay leaves. 
  7. In a small bowl, stir cornstarch and remaining water until cornstarch is dissovled. Pour into crock. Return cookware to stovetop over medium-high heat, cook stirring contantly until mixture boils. Boil 1 minute, stirring until mixture thickens.
  8. Slice beef and serve over noddles with gravy. Garnish with a sprig of fresh herbs. 

Serves: 6-8

TEST KITCHEN TIP: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning beef, place cookware in base, follow recipe as directed above.



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