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Crockpot Pot Roast

Crockpot Pot Roast

Looking for something that can be done effortlessly but tastes like you spent all day on your feet in the kitchen. Seriously, it will take 20 minutes or less of your time and after 6 hours of cooking you’ll have dinner!

You can make this in the morning before work or before leaving the house for a jam-packed weekend schedule and come home to the house smelling amazing and to a perfect savory-seasoned dinner for the entire family.

Tip (definitely not an ad, but a time saver on dishes) – if you have one, I would consider using an Instapot for this just because it will save you a dirty pan. I love to sear my beef before slow cooking it and with the Instapot technology you can do that in the Instapot before switching it to slow cooker.

Crockpot Roast Beef

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

2 lb Beef – see note below
1 TSBP of Olive Oil
2 bunches of Carrots
1.5 lb bag of Small Red Potatoes
2 Tsp Garlic Salt
1 Tsp Black Pepper
2 Cups of Unsalted Beef Stock
1 Packet of Lipton Onion Soup

Note:
You can use a shoulder, chuck or any variation on this type of beef, my grocery story labels the meat “pot roast”

Directions

The first thing you should do is cut the potatoes into half or quarters, you want to make sure they are all roughly the same size. Also cut the stem off and peel your carrots. If you have any extra long or thick carrots, cut them in half so that they are roughly the same size as all the others. You don’t have to use different color carrots, I just thought it was pretty.

Using olive oil, sear to brown the outside of the beef. I did this right in my Instapot, however you can also do this in a pan on the stove over medium-high heat if you’re using a traditional crock pot.

After you have browned the meat, place in on a roasting rack (this is not required but if you have one, I like to use it).

Then add in all of the vegetables, seasonings and beef stock. Make sure most of your potatoes are just about covered in the stock, they will cook better in liquid, not all of them will fit. I pack in as many vegetables as possible before I add the onion soup packet on top of the beef so that it has a better chance of staying on the meat.

Finish adding in your vegetables.

Now you want to place on your lid, set it for 6 hours and let it cook!

Some reminders, if you’re using an Instapot or something similar make sure it is on SLOW COOK, you do not want this to pressure cook or do any other setting. And, if you have the option to “keep warm” you will want make sure that is also on so you have a warm dinner waiting for you.

Now, remember when I said the potatoes cook better in liquid but not all of them will fit? You may want to stir them around after 4 hours or so, if you can so that the potatoes not in the liquid can switch places with the potatoes in the liquid. If you’re not able to do this after 4 hours, I would do it at least 30 minutes before serving just to make sure all the potatoes are fork-tender.

There you have it!



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