photo credit: web md

It’s Tuesday, and I’m feeling LAZY. So tonight’s dinner will be my trusted and true, slow cooker Pot Roast Recipe.

I love the ease of WW crock pot recipes and the fact that they are always so yummy! This particular pot roast is super flavorful and delicious, and the meat is so moist, it just melts in your mouth, like butter, baby! It’s a healthier version with a LOT less sodium, fat and calories than traditional pot roast recipes, but still tastes just as good.

And at just 5 Points per serving, including the gravy, it makes an awesome, low calorie weeknight dinner idea. Easy for me, good for my family!

Slow Cooker Pot Roast Recipe


  • 1 4 lb lean beef chuck roast, trimmed of fat
  • 1 tbsp extra-virgin olive oil
  • 2 large onions, thinly sliced
  • 1/2 cup carrots, sliced
  • 1 cup butternut squash, chopped
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tbsp fresh parsley, chopped
  • 1/2 cup strong brewed coffee
  • 2 tbsp balsamic vinegar
  • 2 tbsp cornstarch mixed with 2 tbsp water
  • salt and pepper


  1. Preheat oven to 300°F. Season beef with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes.
  3. Transfer meat to slow cooker. Add onions, carrots, garlic, sage, thyme, coffee and vinegar; bring to a simmer. Cover and cook until beef is tender, 4 1/2 to 5 hours or High or 7 to 8 hours on Low.
  4. Add the butternut squash and parsley in the last 2 hrs of cooking.
  5. Meanwhile, skim fat from the braising liquid. Pour the liquid from your slow cooker into a medium saucepan.
  6. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute.
  7. Carve the beef and serve with gravy.

Entire recipe makes 8 servings
Serving size is 4oz of meat with 1/3 cup gravy
Each serving = 5 Points

PER SERVING: 220 calories; 5 g fat; 5 g carbohydrates; 32 g protein; 1 g fiber


  1. How the hell are you supposed to read this with that background of busy, narrow diagonal stripes?

    • totally agree… the website is really difficult to read with this background so I can’t really search for very long.. The recipe prints up OK so I am making it today. In the case of this recipe, I don’t get why I need to preheat the oven to 300 for a crock pot recipe that starts with a dutch oven on top of the stove.

  2. Just made this and loved it! Thanks i will be looking for more recipes from you!

  3. Hi, I would like to make this recipe but I have young children and am concerned about the addition of coffee…my 4 your definitely doesnt need a caffeine boost!!! May I ask why you need to add coffee? I saw that you can substitute with beer, but is red wine a possibility???

  4. Am curious … I don't think the calories are correct … for 4 ounces of pot roast, 220 calories is about right, but you also have to factor in the rest of the ingredients … which should add a decent amount of calories (especially using oil and vegetables). So for the calorie counting people, I would take a careful look at the recipe. Also trying to figure out why there is 4 lbs of pot roast for 8 people when you're only serving 4 ounces of meat?

    Anyway, thanks for sharing, I would just suggest people be careful, especially if they are calorie counters (like me). Love this site, btw, I have gotten so many good recipes today to try! :)

    • Actually, the calorie content is pretty accurate……when you factor in the rest of the ingredients, they have very minimal caloric content, and are divided up amongst 8 servings, so it really doesn't add much to the calories per serving. Even the most caloric of those other ingredients (the olive oil) only adds about 15 additional calories per serving, as 1 tbsp is typically 120 calories and divided up amongst 8 servings = 15 calories per serving. As for the meat, it cooks down significantly when cooking, so you'll start with about 64oz of uncooked meat, but when the end product is cooked and you divide it into 8 servings, each serving will be only about 4 oz of meat. Hope that helps clarify a bit!

  5. Great recipe! Made it last night and the coffee made it very interesting. My PICKY husband really liked it! Thanks!

  6. I put your recipe, with all 4lbs of roast (you know that's HALF A POUND per person, right?) into weight watchers recipe builder. i calculated it as 8 servings. i welcome you use the weight watchers recipe builder to calculate your recipe, instead of doing it on your own, and see which of us are closer. i would hope others readers who are PAYING for a weight loss service aren't so gullible as to take the word of a random internet site unassociated with the program.

    • I do not use the Weight Watchers Recipe Builder because I have found it to be extremely inaccurate, as nutritional stats can vary significantly based on the brand of ingredients used. I am a Weight Watchers member myself, and I calculate the Points using the nutritional labels on each ingredient that I use and my Weight Watchers calculator, and I encourage all readers to do the same to verify the accuracy of the Points + value in the foods that they prepare.

  7. WOW! Seriously!? I hope none of you WW'ers actually USED this recipe and put down 5 points without running the numbers. This recipe as posted is 14 points per serving. That FOUR POUND roast alone is 110 points!!! When you're PAYING for a weight loss service, never trust someone else to tell you what's healthy or not. Otherwise you're seriously wasting your money.

    Now, as a side note, the recipe looks yummy. The coffee is interesting. I don't believe I've had pot roast with coffee. This recipe could definitely be worth trying, but not while i'm paying to lose weight.

    • Mandy, while I certainly appreciate your concern and input, I think you may have missed something…the Points Total is for one serving of the recipe, not the entire recipe. There are 8 servings in the whole recipe. Additionally, I calculated the nutritional stats of this recipe myself, as I do all of the recipes I post, and it was just 5 Points per serving. While some of my recipes may vary by a Point or two depending on which specific brand of ingredients each person uses when they prepare it, there's no way it'd be off by that much. I don't know how you got the stats that you did.

      • Jeff Pritchard

        Laaloosh calculations of WW Points Plus are wrong. Mastercook 6.2 is never wrong ! I have and use Mastercook to calculate the nutritional analysis and from that, I use a Weight Watcher hand electronic calculator to calculate the Points Plus. The other comment on this subject is right… is 14 points per serving and it is not coffee, onions, herbs, olive oil, etc. that is doing it…..IT IS THE MEAT ! The protein and fat are sky high per serving. Mastercook 6.2 nutritional analysis: Per Serving: 521 Calories; 37g Fat (65.2% calories from fat); 36g Protein; 8g Carbohydrate; 1g Dietary Fiber; 131mg Cholesterol; 354mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat.

    • Fairyprincess_ky

      Amanda/Mandy:  In La’s defence, I did build this recipe in the recipe builder tonight, and you’re right…it was WAY off.  However, there were several options for “chuck roast” preloaded, but none of them were for measurements of “raw” roast, and none of them fit exactly the type of roast I had purchased for this recipe.  So, I created my own roast (in recipe builder) using the actual nutritional information from the piece of meat I had bought, and added all other ingredients as well, and La is pretty close to what I got.  I made 6 servings out of a 2.5 lb roast (i rounded “up from 2.35 to be safe) and still only got 7 points per serving.  Considering I rounded up on the size of the roast, used the actual nutrition info, AND trimmed most of the fat off (but used the info as it came)…i’d say she’s pretty accurate here.

  8. I turned on the oven, then heated the oil on medium high as indicated and then browned the meat on the stove top on every side. Lots of spattering all over! Then I put the meat in the crockpot. It was only then that I realized that the oven was on and I hadn't even used it!!! I guess I was so intent on following the recipe as laid out that I literally did as it directed: heat oil on medium high and cook the meat that I didn't think to put it in the oven. You might have to re-word that part for us literal types! I too thought it might have been a typo from another recipe or something. Thanks. The pot roast turned out wonderfully…:) :)

    • Thank goodness someone else noticed that. I noticed it right away, then read the recipe again. Went to the comments, and read a bunch, and no one else mentioned it. Thought I was losing it. I think you must be right about it somehow being left in error from another recipe.

  9. Not crazy about the coffee. Needed a lot more salt and I added chicken stock for more flavor. I always add many more carrots than suggested because they add a wonderful sweetness to the meats and the butternut squash was a nice addition. The cut of beef was much too fatty and I did brown mine on the stove. If I try it again I will use a better grade of beef for less fat. But, family did enjoy.

  10. katklaw777

    Thanks…that's a great idea…I will give it a try.

    Thanks again for sharing the recipe. I luv crockpot recipes and it is hard to find healthier ones.

  11. katklaw777

    This recipe looks wonderful…is there something I can substitute for the coffee?

    I do not like the taste or flavor of coffee and I do not want to compromise the recipe if possible, thanks.

    • Hmmmm…I think you can use a dark beer…but that would add more calories, and will most likely increase the Points Plus value a bit.

  12. Mona Howard

    Is there any reason to preheat the over to 300 degrees, or is that a "typo"?

    • You are using the oven to brown the meat before transferring it to your slow cooker. You'll brown it in the oven, in your dutch oven or large baking pan, brown the meat a bit on each side, and then transfer to the slow cooker.

    • You are using the oven to brown the meat before transferring it to your slow cooker. You'll brown it in the oven, in your dutch oven or large baking pan, brown the meat a bit on each side, and then transfer to the crock pot.

  13. Tina Payne

    Love it! Definitely making it this weekend! Yum!