Slow Cooker Pot Roast
When I think of fall, I think of comfort food. There’s usually so much going on in the weeks leading up to Thanksgiving that I don’t have the time to meal plan. Thankfully, this is the time when my Crockpot gets most of its use.
I love that I can throw a few simple ingredients together in the morning and by dinnertime I have a complete meal. One of my family’s favorites is pot roast.
Now I know there are a million different ways to make a good pot roast dinner. I was browsing Pinterest the other day and a popular trend is to add three different packages of seasonings (1 ranch, 1 gravy and 1 Italian) to the roast. And while I’m sure this combo tastes good, I just don’t get why anyone would spend the extra money on these packages — with who knows how many preservatives — when you can make an awesome pot roast without them.
As far as I’m concerned, these are the only ingredients you really need.
Slow Cooker Pot Roast Recipe
- Boneless Bottom Round Roast 2-4lb
- Beef Stock 2 cups
- Yellow Onion at least 1/2 diced
- Carrots at least 3 chopped
- Salt/Pepper/Garlic Powder enough to season each side of the roast
- Anything else you want to throw in the slow cooker is a bonus— popular mix-ins as I like to call them are potatoes, mushrooms, peas, corn and tomatoes. A little red wine would be nice, too.
- Place the beef roast in the slow cooker and completely season each side with salt, pepper and garlic powder.
- Add chopped onion and carrots before pouring in 2 cups of beef stock.
- Place the lid on the cooker and let it do its magic for 8 hours on low, or 5 hours on high (until meat shreds easily with a fork).
- Serve with a side of green beans or veggie of choice.
What’s your favorite fall comfort food?