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Slow cooker pot roast and potatoes over warm mashed potatoes

slow cooker pot roast

I can’t think of many things that are more comforting than sitting down to a warm pile of mashed potatoes layered with succulent pot roast and savory carrots on top. It brings back memories of many a Sunday afternoon, arriving home from church to the aroma of a well-earned dinner in the slow cooker (as a Mormon, I spent 3 hours at church every Sunday – needless to say, I was always famished by the time I got home).

The thing I never knew, however, is that pot roast is painfully easy to make (though I give my mom full credit for throwing it in while wrangling five children). While this version adds a few extra steps, I promise the results will be well worth it. Throw this meal in the slow cooker before work, church, running errands, or just when you’re feeling lazy, and be rewarded 8-9 hours later (3-4 if you want to crank the temp up) with one of the tastiest dinners you’ve had in a while.

5 from 1 reviews
slow cooker pot roast
 
Prep time
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Total time
 
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Ingredients
Pot Roast
  • 2-3 lb chuck roast
  • Olive oil
  • 1 lb. bag baby carrots
  • 1 onion, peeled and sliced
  • 1 c. beef broth
  • 1 lb. red potatoes
  • ½ c. milk
  • 1 tbsp. butter
Seasoning Mix
  • ½ tbsp. paprika
  • ½ tbsp. black pepper
  • 1½ tbsp. salt
  • ¼ tbsp. garlic powder
  • ¼ tbsp. onion powder
  • 1 tbsp. thyme
  • 1 tbsp. rosemary
Instructions
  1. Combine the seasoning mix, then separate into thirds.
  2. Rub the roast down with olive oil, then rub ⅓ of the seasoning mix on each side. Heat up some olive oil in a large skillet, and sear each side. Transfer meat to your slow cooker.
  3. Add a bit more olive oil to the same skillet, then add the onion, carrots, and the rest of the seasoning mix. Cook for about 5 minutes, then transfer to the slow cooker.
  4. Pour the beef broth over the top of the roast, then set your slow cooker for 8-9 hours on low; 3-4 hours on high (low is preferable if you can make it happen).
  5. About 30 minutes before the roast is finished, cut the red potatoes up into chunks and boil until they are easily mashed with a fork. Use a stand mixer, hand mixer, or potato masher to mash along with milk and butter. Serve roast & carrots over potatoes, using the roast drippings as gravy. Enjoy!

 

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