Pot Roast -Crock-Pot

Prep Time
Cook Time
9h 20m
Ready In

"A great pot roast recipe to make in the crock-pot. This turns out so tender and juicy. I serve this with mashed potatoes and gravy made from the broth that is left from this recipe. If making gluten free, use gluten free all-purpose flour and broth."

Original recipe yields 5 servings


  • Serving Size: 1 (515.1 g)
  • Calories 488
  • Total Fat - 17.3 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 167.3 mg
  • Sodium - 943.8 mg
  • Total Carbohydrate - 12.2 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.6 g
  • Protein - 64.3 g
  • Calcium - 82 mg
  • Iron - 6.1 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Mix together the flour, oregano, garlic powder, seasoned salt, pepper and crushed fennel seed; pour into a plate.

Step 2

Place the roast in the flour mixture and turn to coat all sides.

Step 3

Bring the oil to medium-high heat in a cast iron or heavy bottom skillet.

Step 4

Brown the roast on all sides to form a crust on the outside, being careful not to pierce the meat. (I use large tongs).

Step 5

Place the browned roast in the crock; toss in the chopped onion and set aside.

Step 6

Pour the wine into the skillet.

Step 7

Bring to a boil; reduce heat and simmer stirring to scrape up bits until reduced by half.

Step 8

Pour the wine reduction into the crock.

Step 9

Pour the broth into the crock and cook on high for 4 to 5 hours or low for 8 to 9 hours.

Step 10

Serve with your favourite side.

Tips & Variations

No special items needed.

2 Reviews


This is an excellent crock-pot recipe. I cooked the meat for 8 1/2 hours on low and it came out so tender I could cut it with a fork.


review by:
(15 Feb 2016)


What a lovely carefree Sunday dinner we had! We loved the seasonings on this and the sauce was out of this world especially over red potatoes and served with carrots and celery. I'll be making this one again for sure!! had to come back, forgot to say i had some mushrooms i needed to use up and threw them in with the onions and wow they turned out luscious!!! I used a small sirloin tip roast.


review by:
(15 Apr 2013)