Rock Your Crockpot: A Family Favorite Pot Roast

When I move into crazy ass mode by mid week, or have lost my kitchen groove, and a family meal is still required this is when my slow cooker emerges from the depths of my cabinetry, and makes it way to my counter top.  A slow cooked meal can produce a weeknight/weekend wonder meal.  With two working parents and a teenager on the go, my slow-cooker has been a life saver.
Most of you have your own version of a slow-cooked pot roast  This is mine.  In my opinion, taking a few minutes to season and brown your meat, before placing it in the crockpot makes all the difference.
Layer your vegetables, add liquid (water, wine, etc.) and turn your crock pot to low, and walk away.

Rock Your Crockpot: Pot Roast
Serves 4-6

Ingredients:
1 (3-4lb) boneless chuck roast
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 bay leaves
A sprig of rosemary
1/4 cup olive oil
3-4 beef bouillon cubes
3-4 large potatoes, cut into chunks
3-4 large carrots, cut into thick slices
1/2 cup white wine 
Directions:
Combine the sea salt, ground black pepper, garlic powder and onion powder into a small bowl.  Rub roast on all sides with seasoning.  
Heat a Dutch oven other skillet over high heat with olive oil, and sear roast on all sides until brown.  Place roast in a slow cooker, and layer potatoes, carrots, bay leaves and crushed bouillon.  Add wine, and enough water to cover the ingredients.
Cook on low for 6-8 hours.
Enjoy!

21 thoughts on “Rock Your Crockpot: A Family Favorite Pot Roast

  1. This sounds delicious Velva and since I am going to be gone all day tomorrow this may very well be what I put on early in the morning for our dinner. I don't use my crock pot nearly enough and I should more often. Thanks for sharing your recipe.Carolyn

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  2. I ADORE my crockpot – seriously, it saved my life, especially when I was so ill. 🙂 Your pot roast sounds fantastic, and I quite agree, browning the roast first makes all the difference in the world. 🙂

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  3. I agree about browning the meat. Browning makes a world of difference with roasts! I only use a small amount of liquid like you do, recipes that have the roast sitting in tons of liquid don't make any since to me, since the meat should be slow cooked, not submerged 🙂 Your roast sounds delicious!

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  4. I'm such a bad girl, Velva. I never brown the meat before putting it in the crock. And, I usually put too much liquid in it also. I guess that' why I'm not such a fan of Pot Roast in the Crock. (love your title btw:) Okay, so next time I'll try it your way and see what happens. In the mean time, I better pin this so I remember:)Thanks for sharing, Velva…

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  5. I love my slow cooker but I have always been nervous of cooking a roast in it. I really must try as I have never had a failure from it for any other dish. Thanks for the encouragement, I am off to buy a chuck roast, Have a good week Diane

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  6. I absolutely love my slow cooker, but I've never tried it for a whole roast. I have a couple in the freezer, so I'm inspired to give this a try. It looks delicious and I would love the smell it when I come home after a long day of work!

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