Skip to main content

Sunday Dinner: Slow Cooker Pot Roast

Tuck into a delicious hot meal that's full of cooked-for-hours flavor without hours of kitchen labor.

What's for Dinner
This comforting meal takes minimal prep work. The pot roast recipe has potatoes and carrots built right in, but you also get your fresh greens with a spinach salad with pomegranate seeds, feta cheese, and crunchy walnuts. And for dessert, a simple, custardy bread pudding studded with raisins.

Wine Pairing
Pot roast is pretty wine-friendly. It's an American classic, so stick with an American wine--a big red that fills the mouth and warms the belly. A California Cabernet Sauvignon or Zinfandel would be terrific; same goes for a Merlot or Cabernet from Washington.

Marie's Easy Slow Cooker Pot Roast
Brown the roast the night before, then pop all the ingredients into your slow cooker before you head out the door.


Marie's Easy Slow Cooker Pot Roast


Rave Review: "This is a winner. Super tender beef and flavorful veggies make this a keeper and so easy to prepare. I seared my roast in bacon grease for added flavor and this cooked up so yummy and moist and tender." --April D.


Spinach Pomegranate Salad
Seed the pomegranate the night before and refrigerate the seeds in an airtight container. You can also wash the spinach and slice the red onion beforehand, but don’t dress the salad until just before serving.


Spinach Pomegranate Salad

Photo by Em Fung

Rave Review: "This was a very easy and excellent recipe…my whole family loved it." --ELAINE77


Bread Pudding II
Assemble this easy dessert and let it chill in the fridge overnight, then bake it while you relax over dinner.


Bread Pudding II

Photo by Babbit

Rave Review: "So good! I used leftover, homemade egg turned out fabulous! As good as my grandma's, and that's saying a lot!" --GINNYG


Get tips for making the very best slow cooker meals.

Find slow cooker recipes for every meal of the day.


About Allrecipes Editors

Your friends in the kitchen with expert answers to all your burning food questions. Because we’ve been there, done that.