A plate with Slow-Cooker Pot Roast, brown rice, puy lentils, and sautéed spinach.


Learn how to make the easiest and yummiest and NO MESS Slow-Cooker Pot Roast or Crock Pot Roast you have tried in your life! 5 minutes prep for a dump and go recipe that'll reward you with an insanely good dinner! No browning required!

Course Main Course, meat
Cuisine International
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8 people
Calories 417 kcal


  • 4-5 lbs chuck roast
  • 4 roasted peppers
  • 1 cup beef broth
  • salt
  • pepper
  • cajun seasoning
  • 1-2 Tbsp corn starch


  1. Blend roasted peppers and broth in the blender until smooth.

  2. Add pot roast to slow-cooker, season generously with salt pepper and cajun seasoning.

  3. Pour roasted pepper broth over the roast, cover the slow-cooker and set to 8-10 hours on low.

  4. Remove the roast and place in a serving dish to pull apart with two forks and remove bits of fat if desired.

  5. Separate fat from sauce remaining in the slow cooker with a fat separator or mason jar method. Then pour over meat.

  6. OR make a gravy: Add fat-free sauce to a sauce pan and bring to a boil. In the meantime, add 1 Tbsp cornstarch and 1 Tbsp water to a small bowl and mix until corn starch is completely dissolved. Then add your cornstarch water (thickener) into your bubbling hot sauce, reduce heat to simmer and stir until gravy forms. Then serve.

Nutrition Facts
Amount Per Serving
Calories 417 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Cholesterol 156mg52%
Sodium 548mg24%
Potassium 796mg23%
Carbohydrates 1g0%
Protein 43g86%
Vitamin A 125IU3%
Vitamin C 8.6mg10%
Calcium 48mg5%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.