Slow Cooker Grandma’s Sunday Roast–get fall apart roast paired with potatoes, carrots, green beans and gravy made easy in your slow cooker. A perfect Sunday dinner just like Grandma used to make.
Get the INSTANT POT version of the recipe here
Slow Cooker Grandma’s Sunday Roast
Pot roast is just one of those old fashioned comfort foods. Mom and Grandma would be proud of this recipe.
You may wonder why you can’t add the vegetables in with the meat at the beginning. It’s just because the meat takes much longer to get tender and the vegetables would be a mushy mess. If you don’t want the vegetables you can just leave them out.
Make sure to use a beef chuck roast or beef chuck steak for this recipe. It works so well with the moist environment.
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What Slow Cooker Did You Use?
To make Slow Cooker Grandma’s Sunday Roast I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
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Slow Cooker Grandma’s Sunday Roast
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6-8 servings 1x
Description
Get fall apart roast paired with potatoes, carrots, green beans and gravy made easy in your slow cooker. A perfect Sunday dinner just like Grandma used to make.
Ingredients
- 3 cups beef broth
- 2-3 pounds beef chuck roast, trimmed of excess fat
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp crushed rosemary
- 1/2 tsp smoked paprika
- 2 pounds red or yellow potatoes, washed and cut into large chunks
- 1 pound fresh green beans, washed and trimmed
- 1 pound baby carrots
- 2 Tbsp worcestershire sauce
- 2 Tbsp cornstarch + 2 Tbsp cold water
Instructions
- Press all the seasonings (salt, onion powder, garlic powder, rosemary, paprika) into all sides of the beef.
- Pour beef broth into slow cooker. Add in roast. If you want to brown the roast beforehand it will taste better. Just brown each side in 1 Tbsp heated oil for 3 minutes.
- Cover the slow cooker and cook on low for 4 hours.
- Remove the lid and add in the vegetables. Drizzle with the worcestershire sauce. Cover and cook for 4 more hours on low.
- Remove the lid and scoop the meat and vegetables onto a large platter. Loosely tent with foil.
- In a small bowl stir the cornstarch and water together until smooth. Stir the mixture into the juices of the crockpot. Turn the slow cooker to HIGH and let it thicken the sauce. You can also thicken the gravy on the stove in a pot if you’re in a time crunch.
- Serve the roast and vegetables with the gravy.
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
- Category: Beef
- Method: Slow Cooker
- Cuisine: American
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Can I use flour (3/4 tablespoons) in the liquid instead of cornstarch?
Sure!
Cornstarch is often preferred over flour for thickening gravy because it results in a clearer, shinier, and smoother gravy, while flour can make the gravy cloudy and opaque
Appearance:
Cornstarch-thickened gravy tends to have a translucent or glossy appearance, whereas flour-thickened gravy can appear cloudy or opaque.
Texture:
Cornstarch can create a smoother, more velvety texture in gravy compared to flour, which can sometimes result in a slightly thicker, less smooth consistency.
Flavor:
Some people find that cornstarch doesn’t impart as much flavor to the gravy as flour, which can contribute to a richer, more savory taste.
Gluten-Free Option:
Cornstarch is a gluten-free option, making it suitable for those with gluten sensitivities or dietary restrictions.
How to Use:
To use cornstarch as a thickener, create a slurry by mixing cornstarch with cold water, then gradually stir it into the hot gravy.
Other Thickening Agents:
Arrowroot powder, tapioca flour, and potato starch can also be used as alternatives to cornstarch and flour for thickening gravy.
Amazing. Made this for the first time today and love it. Plan on trying out the instant pot version next as I got one for Christmas. I do have one query, how do you get the gravy to thicken? Mine just doesn’t seem to want to.
The cornstarch worked for me! You may want to use a 3-4 Tbsp instead of 2 Tbsp.
That’s a very early start if it’s to be ready for Sunday lunch!! I’m not usually up at 4:30 am on a Sunday morning.
Yep! You’re right 😂 Try the IP version!
I have a 3 qt mini Instant Pot b/c i’m single. Ok to use small roast? Would slow cooker or pressure cooker be
be best?
Also, ok to add a mixture of Golden Mushroom soup mixed with dry Onion soup to cover top of roast with beef broth added around roast?
I also cut slits in the roast and stick in slivers of garlic.
You really could do either slow cooker or pressure cooker and they both would be tasty. The soups sound good but I would be careful to put everything in first so that you don’t get the burn message if you decide to pressure cook.
I cooked a rump roast and followed this receipe. I am a senior citizen 78 years old. So I cut the roast in half and cooked on low for 8 plus hours. It is a great high protein meat and very filling even if you have cut the potato carbs. But it is always special because our mom always cooked Sunday roast for us and we ate roast beef sandwiches off of it all week. We also made open faced sandwiches too.
Thanks for sharing those story. My mum makes a fantastic Sunday lunch, but as I met my love and left Scotland to marry him, she’s half a world away.