This is the perfect one pot meal that is even easy to get ready in the morning for those people like me who always seem to get up too late, and rush around. Just toss all the ingredients in your slow cooker, set it for 8 hours, and walk away. You’ll come home to a house filled with the smell of pot roast, and dinner will be ready to go.
I had pot roast a lot as a kid, and when Mom started using the slow cooker, it got even better! There is nothing quite like a tender pot roast that just falls apart along with some carrots and potatoes. This is one of the first meals that I learned to cook, and one of the easiest! Still, like when I was a kid, I love mine with some
mashed potatoes on the side, so I don’t always include them in the crockpot, but that is because I like to make a gravy with the juices collected from cooking the pot roast and some corn!
The hardest part of this meal is prepping the veggies, but if you substitute baby new potatoes and baby carrots, you’ll really just have a dump and go recipe!
If you want to add some extra layers of flavor to your pot roast, and make it something that you could serve at a dinner party, caramelize the onions before adding to the crockpot then season your roast with salt and pepper and sear on both sides for about 3 minutes in the same pan that you cooked the onions in. Remove steak, add to crockpot, and use 1/4 cup red wine or beef stock, and add to the pan. Use a wooden spoon to scrape up all the bits off of the bottom of your pan. Cook for 3 minutes. Turn off heat, and add to crockpot.
1, 3-4 lb beef chuck roast
1 onion, sliced
8 red potatoes, scrubbed and roughly chopped
8 oz baby bella mushrooms, slices
6 carrots (I used rainbow carrots), chopped or 2 cups baby carrots
1 bay leaf
1/2 tbsp salt
2 tsp each; black pepper and garlic powder
1 tsp each; onion powder and dried parsley
1 tbsp olive oil
1 1/2 cups beef broth
1/2 cup, wine
Place bay leaf, potatoes, mushrooms and carrots in crockpot.
Pour beef stock and wine over veggies. Place chuck roast on top of the veggies and top with spices.
Cook on low for 8 hours.