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Creamy Tomato Pot Roast (Slow Cooker)

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.

Prep Time
10 mins
Cook Time
6 hrs
Gravy Time
15 mins
Total Time
6 hrs 25 mins
Servings: 8
Calories: 541 kcal
Course: Main Course
Cuisine: American

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 dry white wine
  • 6 ounce can tomato paste
  • 1 tablespoon thyme, dried
  • 2 tablespoon garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ⅔ cup heavy cream (35%)
  • ¼ cup all-purpose flour

Instructions

    Cup of Yum
  1. In your slow cooker add wine, broth, tomato paste, thyme, garlic, salt and pepper. Stir to combine.
  2. 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.
  3. In a cup or small bowl stir together cream and flour until smooth.
  4. Remove beef from slow cooker and you have 2 options at this point.
Option 1
  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
  1. 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.
  2. 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

Calories 541kcal (27%) Carbohydrates 12g (4%) Protein 46g (92%) Fat 34g (52%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 15g Trans Fat 2g Cholesterol 179mg (60%) Sodium 820mg (34%) Potassium 1093mg (31%) 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

% 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.