Creamy Tomato Pot Roast (Slow Cooker)

A plateful of tomato pot roast on a plate with broccoli and mashed potatoes.

Creamy Tomato Pot Roast (Slow Cooker)

This tomato pot roast cooks slowly to tender perfection in a rich, creamy tomato sauce that's perfect with rice or potatoes. This easy dinner takes just a few minutes of hands-on time and simple ingredients to prepare.

Prep Time10

Cook Time6

Gravy Time15

Total Time6 25

Servings:

Calories: 541kcal

Author: Karin and Ken

Ingredients

4 pounds beef pot roast boneless, top or bottom blade, sirloin tip or cross rib
1 large sweet onion thinly sliced
1 ½ cups beef broth chicken or vegetable broth
½ cup dry white wine
6 ounce can tomato paste
1 tablespoon thyme, dried
2 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon pepper
⅔ cup heavy cream (35%)
¼ cup all-purpose flour

Instructions

In your slow cooker add wine, broth, tomato paste, thyme, garlic, salt and pepper. Stir to combine.
Sprinkle onions as evenly as possible on the bottom of the slow cooker. Add beef and cover. Cook on low for 6-8 hours, or until beef is tender.
In a cup or small bowl stir together cream and flour until smooth.
Remove beef from slow cooker and you have 2 options at this point.

Option 1

You can either pour juices from your slow cooker into a saucepan and on medium high heat bring to a gentle boil. Add in cream mixture and stir until thickened.

Option 2

The other option is to turn your slow cooker up to high and add cream mixture to your slow cooker. Stir until fully combined and leave covered for about 15 minutes, or until thickened.
Regardless of which option you take this gravy is delicious. Serve with beef. Enjoy!

Video

Notes

Choose the right roast for slow cooking. Top or bottom blade, chuck, round, sirloin tip, or cross rib work best because they all have the perfect amount of fat for slow cooking.
Don't rush the roast. If it isn't tender after the initial cook time, let it keep cooking. You know it's done when you can shred it with a fork.
Add more vegetables such as diced carrots, celery, bell peppers, and mushrooms to the pot roast for added flavor and texture.
The total cooking time may vary depending on the size of the roast you buy. Begin checking for doneness once it's been cooking for six hours.
Be sure to let the roast rest for at least 10 minutes before cutting so the juices can absorb back into the roast.
Keep an eye on the liquid in the slow cooker as it cooks. Add more if necessary.
Use a large 6-8 quart (5-7 liter) heavy duty ceramic or metal slow cooker with tight fitting lid so that steam does not escape during cooking process. If possible use one with non-stick surface which will make clean up easier.
Meals are made complete by adding a few side dishes. Check out some ideas at What to Serve With Swedish Meatballs.

Nutrition