Sooo Savory Pot Roast

This will make your mouth water while it’s cooking!

Sooo Savory Pot Roast

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-10
  • Difficulty: easy
  • Recipe type: Entree


  • 3 1/2 – 4 lbs. chuck roast or bottom round roast (your choice)
  • 2 large onions peeled and cut in half (more if you choose)
  • 8-10 peeled and cut into quarters
  • 8-10 peeled and cut into logs
  • 2 packets of McCormick Slow Cooker Savory Pot Roast Seasoning
  • 1 packet of McCormick AuJus
  • 1 48oz. Swanson beef stock
  • 2 tablespoons kosher salt (sprinkle all over meat both sides)
  • 2 tablespoons of pepper (sprinkle all over meat both sides)
  • 2-3 tablespoons corn starch
  • 3/4 cup of half & half
  • Note: You can also use celery if you choose.


  1. 1. Salt and pepper each side of meat and place into a larger slow cooker.
  2. 2. Place halved onions around meat ( you can use more onion if you choose, it just adds more flavor)
  3. 3. Spread the potato halves and carrots on top of the meat. Salt and pepper veggies.
  4. 4. Prepare the packets of seasoning using the beef stock. I usually use a larger container, add beef stock, then stir in all packets. Pour the mixture evenly over the veggies.
  5. 5. Turn crockpot on high for 5-6 hours. You can also cook on low for 8-10 hours.
  6. 6. When finished take vegetables from crockpot and place in a seperate dish, then transfer the meat to a platter. Check to make sure there are no extra vegetables in the sauce. Pour the sauce in a larger sauce pan. Turn heat on a medium high until boiling.
  7. 7. take the half & half, add 2-3 tablespoons or starch and stir until dissolved. Using a whisk, slowly add mixture to the sauce until it thickens. Turn off heat. This is your gravy for the pot roast.
  8. 8. Enjoy, enjoy, enjoy! :)
  9. Tips: I usually use spray butter (I can’t believe it’s not butter) to spray veggies, then meat and cover in gravy. We usually buy Mary B’s brown and serve rolls out of the freezer section at Walmart. Make sure you take them out in enough time prior to dinner to let the rolls get to room temperature. These rolls are great! If we do not use those rolls, I usually buy fresh baguette or a fresh loaf of bread. After dinner, I usually put all all ingredients into a larger bowl, including gravy, then just heat up next evening for dinner.

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