Meat and Poultry

Slow Cooker Succulent Pot Roast

Loreto March 24, 2018

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Slow Cooker Succulent Pot Roast, a wonderful family style meal full of amazing flavor and ever so tender textures. The best part is it is so easy!

Song of the day:  “Respect” by Aretha Franklin.

Slow Cooker Succulent Pot Roast

Slow Cooker Succulent Pot Roast, what a beautiful thing to come home to. The aroma of all those spices and rich gravy in the bottom of the cooker, and all you have to do is get ready to eat! A perfect rustic home-style meal for a busy family life.



Slow cookers are a great way to prepare a meal all in one pot and have it ready when you come home from a hard day’s work and don’t feel like cooking. Whoever invented it was an amazing visionary. What I love about the slow cooker is not the ease of cooking, but the incredible process of slow cooking that tenderizes and infuses so much flavor in whatever you so choose to make. When I was at the Italian Centre shop in their deli section I saw a beautiful organic beef roast from one of our local farmers. I couldn’t resist buying it and my only thought was to take out the slow cooker and create a home-style meal great to feed a hungry family.

Slow Cooker Succulent Pot Roast

Before the roast hits the slow cooker I want to really get some flavor into those inner folds of this tender meat. I create pockets in the roast and mix up some beautiful herbs, oil, garlic, and butter and fill those pockets with this mixture. I imagine the heat of a cast iron pan searing the surface of the roast sealing in all the herbs and butter oil. That is going to make this pot roast so so tender and juicy. I can’t wait for dinner. To accompany the protein, I am sauteing some onions,  garlic, and mushrooms, this is going to create a wonderful base for a rich gravy. You cannot have a pot roast without some potatoes, carrots, and I am adding rutabaga which adds a wonderful sweet earthy element to the profile.

Easy Breezy Slow Cooker Pot Roast!

Slow Cooker Succulent Pot Roast

After the roast is all browned and seared, and the mushroom and onions are caramelized and juicy, everything goes into the slow cooker pan juices and all, that will bring some intense flavor to the mix. I am off and the slow cooker will do the rest. I did add some white wine to the pot, there is something that wine does to a rustic dish like this that I absolutely love!

Slow Cooker Succulent Pot Roast

I am taken by the aroma in the house as I open the back door and enter in. I am getting the after effect of the cooked wine in the air, the sweetness of the onion, the earthiness of the mushroom, and that hit of a beautifully slow cooked roast that has my mouth watering. I take a fork and want to see how tender the vegetables are and my fork goes in so easily telling me this is going to be so so good.

I was recently inspired when watching Jamie Oliver’s quick 15 minute meals. I love the way he was serving up food all laid out on a wood cutting board. What a great idea and so beautifully presented. So I wanted to use that idea and put all the carrots, rutabaga, and potatoes on the board surrounding the wonderfully juicy and tender pot roast. Doesn’t that look absolutely superb? I am so hungry I want to dive right in! The only thing I have to do is make up a gravy so I gather up all the bits and juices out of the bottom of the slow cooker. In a medium saucepan, I make up a rue of melted butter and flour. I run the bits and juices through a sieve and straight into the rue and with a whisk stir vigorously till the gravy forms and lumps are gone. A quick taste and realizing it needs some black pepper for that bit of bite and wow that is one silky smooth tasty gravy! The carrots are so sweet and melt in your mouth and those hints of rutabaga sliding in pairing well with the potatoes and onions. I have to say those onions are like candy and the mushrooms just explode with juices in your mouth. The thyme, basil, oregano, and rosemary are playing ever so sensually on my tongue and the morsels of beef roast melt in my mouth. I see those pockets I created as they melted in the folds of the meat. Oh, those potatoes are heaven, soft, starchy, rich, and with that gravy I am at a loss for words or can’t speak because my mouth is full of incredible goodness coming from the delicious dish of  Slow Cooker Succulent Pot Roast! Gone are those days of that dry tough chewy pot roast!

Don’t have a lot of time? Roughly chop up some vegetables, sear off the roast and put it all in the slow cooker. You will come home to an incredibly aromatic and super delicious meal that will be ready to eat right away!


Song of the day: “Respect” by Aretha Franklin.

Slow Cooker Succulent Pot Roast

Slow Cooker Succulent Pot Roast

  • Author: Loreto
  • Prep Time: 30
  • Cook Time: 6 hours 22 minutes
  • Total Time: 6 hours 52 minutes
  • Yield: Serves 4 1x
  • Category: Main, Meat
  • Method: Slow Cooker
  • Cuisine: Western


Slow Cooker Succulent Pot Roast, a wonderful family style meal full of amazing flavor and ever so tender textures. The best part is it is so easy!


  • 1 kg beef sirloin roast
  • 8 mixed heritage carrots, peeled, washed, and roughly chopped
  • 1 rutabaga peeled, washed and roughly cubed
  • 4 medium potatoes, washed and roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 1/2 cups brown mushrooms sliced thick
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 clove garlic, whole
  • 1 cup vegetable stock
  • 1/4 cup white wine
  • 2 bay leaves
  • 2 tsp crumbled coriander
  • Crushed sea salt and fresh cracked black pepper to taste

Herbed Butter:

  • 1/4 cup salted butter
  • Pinch of cracked black pepper
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp dried oregano
  • 1 Tbsp chopped fresh parsley
  • Pinch of garlic powder
  • Pinch of paprika


  • 1/4 cup butter
  • 1 Tbsp all-purpose flour
  • juices from the bottom of the pan, strained


Herbed butter:

  1. In a bowl mix butter, pepper, basil, rosemary, oregano, parsley, garlic powder, paprika.
  2. Place herbed butter on a piece of parchment paper and form a small log. Roll the parchment till you have a nice round log shape and put in the fridge to harden a bit.


  1. Take roast and with a knife create pockets all around it.
  2. Take herbed butter out of the fridge and cut small pieces of it and stuff the pockets that you have created in the roast.
  3. Season with crushed sea salt and fresh cracked pepper.
  4. Heat up some olive oil in a cast pan. Place roast into pan and turn to sear the complete surface of the roast, about 10 minutes. Toss in onions, garlic, and mushrooms, and saute for about 2 minutes. Take the roast out and place it in a slow cooker and continue to cook the onions and mushroom mixture until soft and braised, about 8 minutes.
  5. Pour mixture over roast.
  6. Now take all the vegetables, potatoes, carrots, rutabaga, garlic, and place in slow cooker with roast and onion-mushroom mixture. Drizzle some olive oil on top and season with salt and pepper.
  7. Turn slow cooker on high and pour in white wine and vegetable stock. Toss in bay leaves and crushed coriander and stir.  Cover and let cook for 5-6 hours.
  8. Take veggies and roast out of slow cooker and strain all the juices from the pot into a bowl.
  9. In a saucepan melt 1/8 cup butter and sprinkle with all-purpose flour until it starts to thicken and separate from the pan.
  10. Pour in strained juices and whisk until it thickens about 2 minutes then pour into a serving dish.
  11.  Take a nice large wood cutting board and place roast in the middle. Surround it with all the vegetables. Place gravy off to the side, sprinkle with some fresh chopped parsley.
  12. Ready to serve. Enjoy!


  1. You can use any cut of roast you like.
  2. If you are going to leave it to cook while you are at work just set cooker to low setting.
  3. Be creative and use vegetables you like in the mix.
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Slow Cooker Succulent Pot Roast

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  • Avatar
    Reply Karen March 26, 2018 at 1:25 pm

    It does look absolutely superb Loreto. With those photos and your wonderful description, you have made me very hungry. It is a good thing that dinner is not too far off. 🙂

  • Avatar
    Reply Sprinkles and Sprouts March 26, 2018 at 9:09 pm

    This is such a delicious looking dish. Perfect for Easter!
    And cooked in the slow cooker means it is hands free and so perfect for entertaining.

    • Loreto
      Reply Loreto March 26, 2018 at 10:37 pm

      Thank you Claire, I just love the way the slow cooker tenderizes the roast and how it intensifies all the flavors not to mention the softness of those slow cooked potatoes, carrots, Rutabaga, not forgetting the plump juice mushrooms and sweet caramelized onions. That pan juice made such a luscious gravy!
      Thank you so much for checking out thos recipe and commenting. I really appreciate it!

  • Avatar
    Reply Patti @ Patty Cake's Pantry March 27, 2018 at 12:40 am

    R-E-S-P-E-C-T for that beautiful piece of meat. (It is your song of the day, right?) Reading this made me want to rush right out and put this roast on to cook. Your description had me salivating. You’re absolutely correct that the slow cooker helps to ensure that the flavors permeate the roast, and even tougher cuts of meat will be tender. I have to try your recipe…soon.

    • Loreto
      Reply Loreto March 28, 2018 at 6:38 am

      Patti love your comment, you had me laughing as I pictured you rushing determined to get a roast and get cooking. I am so happy that you caught the song of the day. Nicoletta and I try to pick songs of relevance and we Love the soul that Aretha Franklin has. I have a few more slow cooker recipes up my sleeve so stay tunned and have fun creating this succulent recipe, can’t wait to hear your feed back!
      Thank you for such a lovely comment.
      Have a wonderful week and Happy Easter!

  • Avatar
    Reply Laineey March 28, 2018 at 2:55 pm

    Don’t you just love the slow cooker? I do! And your pot roast looks just as you say, succulent and delicious! I think this will be perfect for my next Sunday dinner!!

    • Loreto
      Reply Loreto March 29, 2018 at 10:52 am

      Hi Laineey, Yes love slow cookers and the ease and grace of ot all. This dish is perfect for that sunday dinner where family and friends can pileage all the delicious goods from a beautifully presented wood board. Thank you for your comment, and have a wonderful weekend.

  • Avatar
    Reply Dominique| Perchance to Cook March 29, 2018 at 10:11 am

    This pot roast is just beautiful! It looks so juicy… I want a slice! I love that this is a slow cooker recipe because the flavors seep into each other so well this way.

    • Loreto
      Reply Loreto March 29, 2018 at 10:50 am

      Hi Dominique you are so right, slow cooking just elevates flavors and gives all the ingredients plenty of time to mingle. Add in the fact that there were pockets of herb butter in the folds of the roast and you have just bountiful amounts of flavor and juiciness! Thank you for taking the time to comment.

  • Avatar
    Reply Analida's Ethnic Spoon March 30, 2018 at 6:32 am

    The lovely seared roast looks so good and the caramelized onions aromatic too! This is a dish my family would love! Thanks for sharing.

    • Loreto
      Reply Loreto March 30, 2018 at 7:06 am

      Hi Analida, Thank you. Yes the aroma was so good. I remember opening the door and getting all those spices and aromatics lingering in the air. I quickly took off the lid to see how the roast was doing and it looked so tender and moist, and those pot juices had me quite excited to ge a gravy going!
      Happy Easter

  • Avatar
    Reply BettyDavies March 30, 2018 at 7:15 am

    Anything made in a slow cooker will always get my vote, it keeps the meat so juicy and succulent! I love all of the flavors you have used in this pot roast!

    • Loreto
      Reply Loreto March 30, 2018 at 9:25 pm

      Thank you Betty, you are so eight about slow cookers and this pot roast was definately succulent and tender, and that gravy so so flavorful!
      Thanks again and have a happy Easter!

  • Avatar
    Reply Tamara Andersen (Beyond Mere Sustenance) March 31, 2018 at 10:45 am

    My mouth is watering just thinking about (and looking at) this slow-cooked, rustic dish! I love the idea of inserting the herbs and garlic into the meat before cooking, and the inclusion of a rutabaga which is an under-appreciated vegetable IMHO!

    • Loreto
      Reply Loreto April 2, 2018 at 1:09 pm

      Hi Tamara we are going to start a rutabaga revolution,lol. It was so tasty in this dish and how it sweetned the gravy a bit was fabulous and totally unexpected in a positive way. I also love boiling rutabaga and pureing it for the base of a beautifully braised pork cheek or lamb shank! Thank you for you lovely comment, and have fun in the kitchen.

  • Avatar
    Reply Marisa Franca @ All Our Way April 1, 2018 at 12:14 pm

    We don’t use our slow cooker that often — but when we do we appreciate the use and the delicious dish. We normally use our Dutch oven – but we’re retired so we have the time to putz in the kitchen. Your roast looks wonderful. I can imagine the tasty aroma emanating from the cooker.

    • Loreto
      Reply Loreto April 2, 2018 at 1:07 pm

      Hi Marisa, yes the aroma was fanrastic. I came home and opened the door to scents of herbs, butter, caramelized onion, and that so enticing aroma of braised beef with touches of sweetness from carrots and the rutabaga. Yum! This would also work most definately in a dutch oven! Thank you for commenting.
      Have a great cooking week in the kitchen!

  • Avatar
    Reply Amanda Mason April 1, 2018 at 3:22 pm

    I literally just hit the print button on your recipe..oh my goodness this looks and sounds divine! That herb butter!!! And I’ve never made anything with rutabaga..what an amazing addition! I’m so making this for dinner one night!

    • Loreto
      Reply Loreto April 2, 2018 at 1:04 pm

      Thank you Amanda. You are just going to love that herb butter and how it just releases into every interior strand of the pot roast and how it keep the protien so succulent, moist and tender. The rutabaga was beautiful, its sweetness so married well with all the other root vegetables and added a nice flavor note to the gravy!
      Thank you for your comment.
      Happy slow cooking!
      Loreto out!

  • Avatar
    Reply Jenni LeBaron April 1, 2018 at 6:12 pm

    I love pot roast and this one looks fantastic! Adding the rutabaga is a great idea.

    • Loreto
      Reply Loreto April 2, 2018 at 1:01 pm

      Hi Jenni, Yes I have not really used rutabaga that much but lately it has been a real go to ingredient and I just love its sweetness. Thank you for checking out this pot roast recipe.
      Have a great start of the week!

  • Avatar
    Reply Debbye April 1, 2018 at 9:54 pm

    Although I don’t eat meat, I’m going to pass this recipe on to my sister who will love it for her family.

    • Loreto
      Reply Loreto April 2, 2018 at 1:00 pm

      Thank you you are too kind. I am sure she will really appreciate it! Thanks for stopping by.
      Cheers Loreto!

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