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Great Aunt May’s Pot Roast

An Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

600-720 minutes


8-10 people


  • 4 lbs. boneless pot roast
  • 4 Tablespoons Wild Mushroom and Sage Olive Oil
  • 1/4 cup flour
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 3 carrots, peeled, sliced lengthwise and cut into 2-inch chunks
  • 3 potatoes, peeled and quartered
  • 2 onions, sliced thinly
  • 1 stalk of celery, chopped in 1/4 inch chunks
  • 2 cans mushrooms, drained
  • 3 Tablespoons flour
  • 1/4 cup water


  • Trim excess fat from the roast. Combine the flour, salt and pepper and dredge the meat with the flour mixture.
  • Sear the coated meat in 4 Tablespoons Wild Mushroom and Sage Olive Oil until brown on all sides.
  • Place carrots, potatoes, onions and celery in a slow cooker and then place the meat on top. Spread the mushrooms over the top of the meat.
  • With lid on the slow cooker, cook on low setting for 10 - 12 hours.
  • Make a paste with the flour and water and slowly blend into the juices in the slow cooker to thicken gravy.
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