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Slow Cooker Pot Roast

  • Servings: 6
  • Course: Main Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

If you like, substitute four peeled white potatoes for red potatoes and substitute four whole carrots, peeled and cut in 2 inch pieces for peeled baby carrots.

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  • 1 Reynolds® Slow Cooker Liner
  • 1/4 cup water
  • 4 medium red potatoes, cut in quarters
  • 1 medium onion, cut in quarters
  • 1 package (16 oz.) peeled baby carrots
  • 1 envelope (1 oz.) onion soup mix, divided
  • 1/4 teaspoon each salt, pepper and dried thyme leaves
  • 2 1/2 to 3 pound boneless beef chuck pot roast


Step 1

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 2

PLACE water and three-fourths of the vegetables in the lined-slow cooker. Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker.

Step 3

COOK on LOW for 8 to 9 hours OR on HIGH for 5 to 6 hours, until pot roast is tender.

Step 4

CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

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