It’s been freezing in Seattle the past few weeks (mostly days below 39) and something about the cold weather had me craving pot roast. I’d never actually made on in a slow cooker before, but decided that the ingredients can’t be much different than your standard pot roast as I usually put it in the oven for 3 or so hours in a dutch oven. I don’t make mine with a gravy, but it’s easy enough to make with the fatty pieces left in the liquid. (If you don’t have enough fat, just add some butter). Simply Recipes has a great recipe for gravy so check it out if you want some on your pot roast! And as a bonus, this makes great leftovers, especially if you enjoy a pot roast sandwich.
Slow Cooker Pot Roast
3 lbs. chuck roast, brisket, top round, bottom round or rump roast (I usually opt for chuck)*
1/2 lb. boiling potatoes (such as yukon gold, or small red potatoes) quartered
3 carrots – cut into 1 inch long pieces
1 medium onion – sliced into 1/2 inch pieces
1 cup water
1 package dried onion soup mix
*if you can’t find it in 3lb. increments, just use two smaller roasts
1. Heat oil in a large skillet over medium high heat
2. Generously salt and pepper the roast and add to pan, making sure to brown each side evenly
3. Add the roast to the crock pot, sprinkle with dried onion soup
4. Pour the water over the roast, set on low for 8-10 hours.
5. About half way through the cooking process, add the vegetables to the crock pot – stirring to make sure they are covered with the liquid. (If there is not enough liquid, add a bit more water or beef broth if you have it)
6. Remove the vegetables and beef from the crock pot, shred beef and serve with veggies