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Slow Cooker Pennsylvania Pot Roast served on a white plate with vegetables and fresh green onions on top

Slow Cooker Pennsylvania Pot Roast

This Slow Cooker Pennsylvania Pot Roast offers a time-saving, hands-off approach to a classic dish, delivering a tender pot roast with vegetables that's perfect for busy nights.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 boneless beef shoulder butt roast (2-1/2 to 3 pounds), halved
  • 1-1/2 cups beef broth
  • 1/2 cup sliced green onions
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 6 medium red potatoes, cut into 2-inch chunks
  • 4 medium carrots, cut into 2-inch chunks
  • 1/2 pound medium fresh mushrooms, halved
  • 1/4 cup all-purpose flour
  • 1/2 cup cold water
  • 1/4 teaspoon browning sauce

Equipment

  • 5-qt. slow cooker
  • Medium saucepan

Method
 

  1. Place the halved beef shoulder roast into your slow cooker. Sprinkle in the dried basil, marjoram, salt, and pepper, then add the bay leaf. Pour in the beef broth and scatter the sliced green onions over the top.
  2. Cover and cook on high for 4 hours. Walk away and handle your to-do list while your slow cooker works its magic.
  3. After 4 hours, add the potatoes, carrots, and mushrooms to the slow cooker. Stir gently to coat the vegetables in the flavorful cooking liquid.
  4. Cover and cook for an additional hour on high, or until the vegetables are tender when pierced with a fork.
  5. Remove the roast and vegetables from the slow cooker and transfer to a serving platter. Tent loosely with foil to keep warm.
  6. Discard the bay leaf from the cooking liquid.
  7. In a small saucepan, whisk together the flour and cold water until smooth. Slowly whisk in 1-1/2 cups of the cooking juices from the slow cooker.
  8. Bring the mixture to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened, then whisk in the browning sauce.
  9. Serve the roast and vegetables drizzled with the homemade gravy. Garnish with extra green onions, if you like.

Notes

Layer your ingredients: Place the beef on the bottom of the slow cooker so it gets the most heat and cooks evenly. Thicken your gravy: Use a whisk while cooking the flour and broth mixture to avoid lumps. Make ahead: Chop your veggies the night before and store them in the fridge to save time in the morning. Storage tip: Leftovers keep beautifully in the fridge for up to 3 days. Simply reheat in a covered skillet with a splash of broth.