Pot Roast With Bacon-Chili Gravy (Slow Cooker)

Prep Time
Cook Time
8h 15m
Ready In

"A pot roast done in the slow cooker with a tangy sauce. This is good with mashed potatoes. Newer slow cookers tend to run higher in temperature, so you may need to adjust time."

Original recipe yields 7 servings


  • Serving Size: 1 (344.5 g)
  • Calories 640.6
  • Total Fat - 29.5 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 252 mg
  • Sodium - 686.1 mg
  • Total Carbohydrate - 11 g
  • Dietary Fiber - 2.5 g
  • Sugars - 4.8 g
  • Protein - 78 g
  • Calcium - 59 mg
  • Iron - 8 mg
  • Vitamin C - 56.9 mg
  • Thiamin - 0.3 mg

Step 1

Cut bacon slices into 1/2 inch pieces and cook in a nonstick skillet over medium heat until crisp. Remove from skillet and drain on paper towel.

Step 2

In remaining bacon fat, brown roast on all sides. (If roast is tied with netting or string, leave it on)

Step 3

Spray 4-5 quart slow cooker liner with nonstick cooking spray. Place roast in liner, and add carrots, onion slices and bacon.

Step 4

Mix remaining ingredients in a small bowl and pour over roast.

Step 5

Cover and cook on low for 8-10 hours.

Step 6

Place beef on platter and remove string or netting, if used. Slice roast into serving-size pieces.

Step 7

Stir gravy and serve with roast.

Tips & Variations

No special items needed.



The hubby said this was one of the best pot roast ever...I made as posted...but had wanted to use some leftover red wine...but completely forgot...my roast was a little over the 3 pound mark and it was done in 8 hours...came out perfect...I now have leftovers...I liked browning the meat first and I did use the liner for easy clean up...I cooked baby yellow potatoes and smashed them for the gravy...made for "Bill Board" tag game...

review by:
(15 Jan 2017)