Easy Pot Roast


The slow cooker does all the work for this classic dinner.


  • 3 -pound piece of beef for pot roast

  • Coarse salt and freshly ground pepper

  • 4 carrots, peeled and cut into 3-inch lengths

  • 4 medium Yukon gold or white potatoes, peeled and cut into quarters

  • 1 large onion (about 10 ounces), thinly sliced

  • 2 dried bay leaves

  • ¼ teaspoon dried thyme

  • 1 can (10 ¾ ounces) tomato soup


  1. Season beef with salt and pepper. Place carrots, potatoes, and onion in a slow cooker. Season with salt and pepper. Add bay leaf and thyme. Place meat on top of vegetables. Add soup. Cover, and cook on low heat for 8 hours (or high for 6 hours).

  2. Remove meat to a cutting board. Transfer vegetables to a platter. Slice meat, and add to platter. Pour sauce into a liquid measuring cup and skim fat. Taste, and adjust for seasoning. Pour sauce over meat and vegetables, and serve.

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