Slow Cooker Oktoberfest Pot Roast


  • 1 tablespoon vegetable oil
  • 3 to 3 1/2-pound chuck pot roast
  • 2 medium onions, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup flour
  • 1/2 cup beef stock
  • 1 cup pumpkin-spiced seasonal beer
  • 1/2 teaspoon pumpkin pie spice
  • 3 large sweet potatoes, peeled, cut in 2-inch chunks


  1. Heat oil in stovetop-safe slow cooker cookware over medium-high heat. Brown roast on both sides.  Remove roast from cookware; set aside.
  2. Add onions and garlic to cookware. Cook until just beginning to soften, about 3 minutes.
  3. Sprinkle beef with salt and pepper. Place beef on top of onions and garlic.
  4. In a small bowl, combine flour and beef stock. Add beer and pumpkin pie spice. Pour around beef in cookware.
  5. Cover and place cookware on slow cooker base. Cook on HIGH for 2 to 2 1/2 hours or on LOW for 4 to 4 1/2 hours. Add sweet potatoes to cookware, arranging around beef. Cover and cook an additional 2 to 2 1/2 hours on HIGH, or 4 to 4 1/2 hours on LOW.

Serves: 6-8

Test Kitchen Tips:

  • If using a slow cooker with crock, brown meat and cook onions and garlic in a large skillet over medium-high heat. Transfer ingredients to slow cooker crock and cook as directed.
  • Sweet potatoes can be added at the beginning of cooking time, but will be very soft.
  • Carrots, potatoes or other root vegetables may be substituted for sweet potatoes.



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