Creamy Tomato Pot Roast (Slow Cooker)
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Unrated
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Prep Time
10 mins
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Cook Time
6 hrs
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Gravy Time
15 mins
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Total Time
6 hrs 25 mins
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Servings
8
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Calories
541 kcal
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Course
Main Course
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Cuisine
American
Creamy Tomato Pot Roast (Slow Cooker)
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This tomato pot roast cooks slowly to tender perfection in a rich, creamy tomato sauce that's perfect with rice or potatoes. This easy dinner takes just a few minutes of hands-on time and simple ingredients to prepare.
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Ingredients
- 4 pounds beef pot roast boneless, top or bottom blade, sirloin tip or cross rib
- 1 large sweet onion thinly sliced
- 1 ½ cups beef broth chicken or vegetable broth
- ½ cup white wine dry
- 6 ounce tomato paste canned
- 1 tablespoon thyme dried
- 2 tablespoon garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ⅔ cup heavy cream 35% fat
- ¼ cup all-purpose flour
Instructions
- In your slow cooker add wine, broth, tomato paste, thyme, garlic, salt and pepper. Stir to combine.
- Sprinkle onions as evenly as possible on the bottom of the slow cooker. Add beef and cover. Cook on low for 6-8 hours, or until beef is tender.
- In a cup or small bowl stir together cream and flour until smooth.
- Remove beef from slow cooker and you have 2 options at this point.
Option 1
- You can either pour juices from your slow cooker into a saucepan and on medium high heat bring to a gentle boil. Add in cream mixture and stir until thickened.
Option 2
- The other option is to turn your slow cooker up to high and add cream mixture to your slow cooker. Stir until fully combined and leave covered for about 15 minutes, or until thickened.
- Regardless of which option you take this gravy is delicious. Serve with beef. Enjoy!
Notes
- Choose the right roast for slow cooking. Top or bottom blade, chuck, round, sirloin tip, or cross rib work best because they all have the perfect amount of fat for slow cooking.
- Don't rush the roast. If it isn't tender after the initial cook time, let it keep cooking. You know it's done when you can shred it with a fork.
- Add more vegetables such as diced carrots, celery, bell peppers, and mushrooms to the pot roast for added flavor and texture.
- The total cooking time may vary depending on the size of the roast you buy. Begin checking for doneness once it's been cooking for six hours.
- Be sure to let the roast rest for at least 10 minutes before cutting so the juices can absorb back into the roast.
- Keep an eye on the liquid in the slow cooker as it cooks. Add more if necessary.
- Use a large 6-8 quart (5-7 liter) heavy duty ceramic or metal slow cooker with tight fitting lid so that steam does not escape during cooking process. If possible use one with non-stick surface which will make clean up easier.
- What to Serve With Swedish Meatballs.
- Choose the right roast for slow cooking. Top or bottom blade, chuck, round, sirloin tip, or cross rib work best because they all have the perfect amount of fat for slow cooking. Don't rush the roast. If it isn't tender after the initial cook time, let it keep cooking. You know it's done when you can shred it with a fork. Add more vegetables such as diced carrots, celery, bell peppers, and mushrooms to the pot roast for added flavor and texture. The total cooking time may vary depending on the size of the roast you buy. Begin checking for doneness once it's been cooking for six hours. Be sure to let the roast rest for at least 10 minutes before cutting so the juices can absorb back into the roast. Keep an eye on the liquid in the slow cooker as it cooks. Add more if necessary. Use a large 6-8 quart (5-7 liter) heavy duty ceramic or metal slow cooker with tight fitting lid so that steam does not escape during cooking process. If possible use one with non-stick surface which will make clean up easier.
- Meals are made complete by adding a few side dishes. Check out some ideas at What to Serve With Swedish Meatballs.
Nutrition Information
Show Details
Calories
541kcal
(27%)
Carbohydrates
12g
(4%)
Protein
46g
(92%)
Fat
34g
(52%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
15g
(75%)
Trans Fat
2g
(100%)
Cholesterol
179mg
(60%)
Sodium
820mg
(34%)
Potassium
1093mg
(23%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
689IU
(14%)
Vitamin C
9mg
(10%)
Calcium
81mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 12g | 4% |
| Protein | 46g | 92% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 179mg | 60% |
| Sodium | 820mg | 34% |
| Potassium | 1093mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 689IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 81mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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