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 is 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 by Step Method

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.


No special items needed.

1 Reviews


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)

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