How to make a beef pot roast in a Crock Pot!

Here’s how I make my roast in a crockpot (otherwise known as a slow cooker)…with a short disclaimer. I typically would be using 1 lb of carrots and about 4-5 potatoes cut up in the Crock Pot with my roast. This particular time; though, I used a full 2 lbs of carrots and did the potatoes on the stove to make mashed potatoes. You may also add an onion, cut into wedges or pearl onions-we just don’t care for chunks of onion in our food.

So let’s get started.
In my previous post, you saw how I peel my carrots (and potatoes are done the same way), so we’ll start with my already peeled carrots:
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Cut once, and lined up for the next cut.

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Each carrot is cut into thirds. I do this because I’m going to be cooking this low and slow for a long time, and I don’t want mushy little carrot coins when the roast is done cooking! You can do any shape you’d like, really, I just find this easier than making a million cuts. Just remember the smaller the piece of food, the faster it cooks, and the larger it is, the longer it will take to cook.

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My 2 lbs of carrots in the crock pot.

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I mix up a spice blend, b/c I like to rub it into the roast before searing. *Note: That was the closest recipe I could find to what I use for a spice rub. Searing is entirely optional, by the way. It’s something I do, lots of people don’t and if you don’t want to, you can just skip the whole searing section of this post.

The roast after the spices have been rubbed on:
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Next, I put a touch of olive oil (or regular oil is fine, too) in a pan and turn it on medium-high heat. Once the pan is hot, but not quite smoking, I put the roast in the pan, and sear the roast for 30 seconds on each side. Just long enough to get a nice brown coat on it.
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The roast in the crock pot with the carrots (this would be the time to add those onions and potatoes-cut into quarters):
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Next, I simply add enough beef broth and water to cover the roast and veggies (2-3 cups of broth, 2-3 cups of water), and add whatever spices sound good (onion powder, garlic powder, seasoning salt, pepper, Italian seasoning  a touch of cayenne):
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And put the lid on, turning the Crock Pot on low. It will cook for 10 to 12 hours on low. You can usually go ahead and eat it in 8 if you need to, but the longer you cook it the more tender it will become.
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There is no need to stir…that’s the beauty of a slow cooker!

Once the roast is done, you can take out your carrots (and onions and potatoes) and put them in separate bowls:
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Take your roast out and put it on a platter:
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Now would be the time to use the broth/juices in the crock pot to make gravy if that is your desire. I’m sorry I don’t have a tutorial on the gravy just yet, but it’s coming.

And finally, serve to your happy family!
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16 CommentsLeave a comment

  1. Some of your pictures are really blurry…usually it’s a case of not allowing the camera enough time to focus. Hope that helps!

  2. I really like this, I am excited to try it. I am new at crock-pot usage, this will actually be a second time, but a first time for roast. The step-by-step pictures are very helpful! Thank you!

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  4. Looks delish…..I have never done a pot raost dinner in the crock. But I am going to try this one dear.
    Blessings, GG

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