Growing up, Sunday’s was Pot Roast for dinner. We grew up living with my grandmother. And, this was a big deal as money was very tight. She would try and get the best price on the meat she could, sometimes buying it ahead of time and storing it in the huge freezer we had in the basement.
Looking back, she had the oldest looking slow cooker that I can remember seeing. It was an olive green color and was just big enough to fit the roast and carrots in it. She would get up early and get everything ready. We had an older style house and the outlet for the kitchen was right next to the stove. The slow cooker was plugged in and sat on the stove to cook.
I was never fond of the carrots, but the Pot roast was always so tender and delicious. My grandma could cook anything. She is the reason I love to cook! She is the reason I can cook.
You can also sear the roast in a pan prior to adding it to the slow cooker. I did not do that with this recipe, but have done it before.
More recipes like this:
Slow Cooker Pot Roast
- 3 pound beef chuck roast
- 1 pound baby carrots
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon rosemary
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Paprika
- 3 cups Low Sodium Beef Broth
- In a bowl, mix all the spices together. Sprinkle and rub these spices into the pot roast.
- Place the pot roast in the bottom of a 5 qt or 6 qt slow cooker.
- Add the carrots around the pot roast.
- Pour in the beef broth and then the Worcestershire sauce in and around the pot roast and carrots.
- Cover and cook on LOW for 8-10 hours.
- Serve with mashed potatoes for a meal.