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5 from 3 votes

Easy Slow Cooker Pot Roast

Prep Time15 mins
Cook Time8 mins
Total Time8 hrs 15 mins
Servings: 6


  • 1 Canada AAA Angus sirloin tip roast 1 to 1.5 kg
  • 1 tsp 5 ml salt
  • 1 tsp 5 ml black pepper
  • 1 tsp 5 ml garlic powder
  • 1 tbsp 15 ml canola oil
  • 1 tbsp 15 ml Worcestershire sauce
  • 1 tbsp 15 ml sambal oelek ground fresh chili paste
  • 1 tbsp 15 ml Dijon mustard
  • 4 small potatoes quartered
  • 4 cloves garlic smashed
  • 4 medium carrots cut diagonally into one-inch pieces
  • 4 cups 1 L beef broth
  • 2 springs fresh rosemary
  • 1 springs fresh thyme
  • 1 tsp 5 ml cornstarch
  • 1 tsp 5 ml cold water
  • Salt and pepper


  • Remove roast from packaging and pat dry. In a small bowl, combine salt, black pepper and garlic powder. Sprinkle evenly over roast, being careful to season all sides.
  • In a large skillet, heat canola oil to medium high. Sear roast for four minutes on each of four sides.
  • Transfer to 6-quart (6 L) slow cooker.
  • In a large measuring cup, add Worcestershire sauce, sambal oelek ground fresh chili paste and Dijon mustard to beef broth. Mix well and set aside.
  • Add potatoes, garlic and carrots to slow cooker, nestling them around the roast.
  • Pour beef broth mixture carefully over the top. Tuck rosemary and thyme around the roast. Cover and cook on low for eight hours.

To make gravy

  • Ladle two cups of hot cooking liquid into a small saucepan. Set over medium high heat. In a small bowl, combine cornstarch and water. Add to hot cooking liquid and stir until it comes to a boil. Remove from heat.
  • Season with salt and pepper.

To serve

  • Discard herbs.
  • Transfer vegetables to a serving bowl.
  • Remove roast to a cutting board. Slice thinly across the grain. Transfer to serving platter. Top with hot gravy.