Recipes Ingredients Meat & Poultry Beef Recipes Easy Pot Roast 3.7 (67) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 The slow cooker does all the work for this classic dinner. Ingredients 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 Directions 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). 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. Rate it Print