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Easy Beef Pot Roast

Prep Time: 10 hours I Makes: 8 servings


  • 2 large sweet potatoes or 3 medium white potatoes, peeled and cut into 2-inch pieces
  • 2 medium onions, peeled and cut into quarters
  • 1 – 2 1/2-pound boneless, beef chuck pot roast
  • 1/2 cup bottled chili sauce or ketchup
  • 1/3 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Easy Beef Pot Roast
Picture cookingclassy.com


  • In 3 1/2- to 4-quart slow cooker, place potatoes and onions. Place beef roast on top of the vegetables.
  • In small bowl, stir together chili sauce or ketchup, water, Worcestershire sauce, salt and pepper. Pour over meat and vegetables.
  • Cover and cook on low-heat setting for 8 to 10 hours or until meat is very tender.
  • Remove roast and vegetables from slow cooker. On cutting board, cut meat into 8 serving-size pieces. Cover meat and vegetables to keep warm.
  • Drain liquid from slow cooker into measuring cup. The fat will float to the top in a clear layer. Use a spoon to remove the fat layer from the top of the liquid. Discard fat.
  • Serve remaining liquid over meat and vegetables, or make a thickened sauce (like a gravy) to pour over the pot roast.

To make a thickened sauce (gravy):

  • In small saucepan, place remaining cooking liquid.
  • In small bowl, stir together 1/2 cup cold water, or beef broth and 1/4 cup all-purpose flour or 2 tablespoons cornstarch.
  • Add the flour mixture to the saucepan and cook, stirring constantly, over medium-high heat until mixture boils and thickens slightly.
  • Serve over meat and vegetables.

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