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Slow Cooker Pot Roast

  • Prep Time: 15 minutes
  • Cook Time: 8 hours on LOW or 5 hours on HIGH
  • Servings: 6
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

If you like, substitute four peeled white potatoes for red potatoes and substitute four whole carrots, peeled and cut in 2 inch pieces for peeled baby carrots.


For Regular Size Slow Cookers

  • 1 Reynolds Kitchens™ Slow Cooker Liner, Regular Size
  • 1/4 cup water
  • 4 medium red potatoes, cut in quarters
  • 1 medium onion, cut in quarters
  • 2 packages (8 oz.) peeled baby carrots
  • 2 envelopes (1 oz.) onion soup mix, divided
  • 1/4 teaspoon each salt, pepper and dried thyme leaves
  • 2 1/2 to 3 pound boneless beef chuck pot roast

For Small Size Slow Cookers

  • For 2-4 servings and smaller slow cookers, use half of each ingredient.


Step 1

LINE a 5-8 quart slow cooker bowl with a Regular size Reynolds Kitchens Slow Cooker Liner.

Step 2

PLACE water and three-fourths of the vegetables in the lined-slow cooker. Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix.

Step 3

COVER and COOK for 8-9 hours on LOW OR 5 hours on HIGH, until pot roast is tender.

Step 4

CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker using a wooden or plastic spoon. REMOVE all food and cool slow cooker completely before lifting liner from slow cooker.

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