Old Fashioned Pot Roast

A delicious tender pot roast made in the slow cooker



Ingredients for the Pot Roast

  • 1 rump roast
  • salt and pepper
  • 2 Tbs. oil
  • 2 cubes of beef bouillon, I always use Knorr brand
  • 2 cups of water

Ingredients for the Gravy

  • 2 Tbs. butter
  • 2 Tbs. flour
  • 2 cups of broth, from the crock pot


  1. In a heavy pan, on the STOVE top, brown your rump roast in the two tablespoons of oil, seasoning all sides with salt and pepper.
  2. Once the rump roast has been browned on all sides, transfer it to the slow cooker, along with the two beef bouillon cubes and 2 cups of water.
  3. Put your slow cooker on either LOW or HIGH and cook your pot roast until you can stick a knife into the center of the roast EASILY; about 6 to 8 hours on LOW or 4 to 6 hours on HIGH.
  4. Remove the roast to a cutting board and cover with foil while we make the gravy.
  5. STRAIN the broth from the slow cooker, you should have about 2 cups; we need this to make the gravy.

Making the Gravy

  1. In a small saucepan, melt 2 tablespoons of butter.
  2. Once completely melted, add 2 tablespoons of flour.
  3. Cook the flour in the butter for a few minutes, stirring constantly.
  4. Now, add 2 cups of the strained broth your roast was cooking in, reserving any extra, or adding water to increase the broth to 2 cups if necessary.
  5. Stirring constantly, cook until your gravy thickens.