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Slow Cooker Pot Roast


I’m pretty proud of myself for actually planning ahead!  I put this together last night and all I had to do was put it in the slow cooker before we left for work.  This pot roast is very tasty and Weight Watcher friendly.  Just 7 points, including the potatoes for a serving.  A serving is about a cup and a half of meat and potatoes (together, not separate!).  I get the Beef Stew seasoning packet because I think it tastes great and makes a nicer gravy.

Last night I had some fresh herbs on hand – so I threw in rosemary and oregano.

Can’t wait to get home tonight to dinner already cooked and ready to serve!

A few make ahead tips:

Get Reynolds Slow Cooker Liners   – they can save you so much time and effort!  Mix up the meat, veggies, liquid, etc all right in the bag.  Take out as much air as you can, and seal it up.  I then put it in a ziploc bag for a little extra protection.  This will allow the meat to marinade as well as save you clean up and time in the morning.

Print Recipe

Slow Cooker Pot Roast

Course: Main Course

Cuisine: Crock Pot

Prep Time: 15 Min

Cook Time: 4 Hr

Total Time: 4 Hr 15 Min

Serves: 8


  • 2 pounds chuck roast
  • 1 package McCormick® Slow Cookers Hearty Beef Stew Seasoning
  • 1 1/3 cups beef broth
  • 4 cups potato chunks
  • 1 medium onion cut into thin wedges


  1. Place beef and vegetables in slow cooker.
  2. Mix Seasoning Mix and water until blended. Pour over beef and vegetables; toss to coat well. Cover.
  3. Cook 8 hours on LOW or 4 hours on HIGH. Stir before serving.

Amount Per Serving
Calories: 271
Fat: 15g
Cholesterol: 70mg
Sodium: 630mg
Carbohydrate: 13g
Fiber: 2g
Protein: 21g

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