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Sunday Slow Cooker:  Pot Roast and Potatoes

I had weird eating habits as a kid. I hated pot roast and mashed potatoes. I loved canned sardines on crackers. True story, I would fight my Dad for the last one. Thankfully things have changed a bit (I still love sardines just not from a can) and I have rediscovered the comfort and goodness of a slow cooked pot roast with potatoes. Not only is it delicious and hearty, it is incredibly easy and super affordable since it uses cheaper cuts of chuck roast. This meal is perfect for a holiday meal or Sunday supper but simple enough you could make it any night of the week.

Slow Cooker Pot Roast and Potatoes
Servings: 8
Serving Size: 1/8 recipe
Nutritional Info: 375 calories, 7.8g of fat, 22.5g of carbohydrates, 3.7g of fiber, 52.1g of protein,
Weight Watchers® PointsPlus®: 9 *


  • 3 lb. roast or eye round, all fat trimmed off
  • 4 carrots, chopped
  • 1 lb. potatoes, chopped (sub celeriac, parsnips, or sweet potatoes for lower carb/Paleo)
  • 1 onion, chopped
  • 2-4 garlic cloves, whole
  • 1 tbsp. cornstarch (leave out or use arrowroot for low carb/Paleo)
  • 2 tbsp. cold water
  • 2 tbsp. Worcestershire sauce
  • Salt and pepper
  • Optional: 1-2 sprigs of fresh thyme


  1. Whisk together the cornstarch and cold water in the bottom of the slow cooker.
  2. Add the potatoes, carrots, onion, and garlic to the slow cooker. Season with salt and pepper.
  3. Season the beef with salt and pepper. Place over vegetables.
  4. Pour Worcestershire over top and cook on low for 8-10 hours. Slice beef against the grain when ready to serve. Depending on the water content of the beef, the gravy at the bottom may be the right consistency. If not simmer it on the stove, add a bit of cornstarch if needed.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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