Jump to recipe

I wasn’t kidding when I said it was slow cooker season! After enjoying a marvelous trip  home and seeing my loved ones, I made it back to the DC area and immediately knew my next dish had to be a crock pot recipe. Luckily past Denisha had the foresight to schedule an off day prior to her return from work giving her ample time to search for the perfect pot roast recipe and go to the grocery store. There’s really no better way to get back into the swing of things after a vacation than making yourself a hearty home-cooked meal.

I’m a sucker for the savory flavors of a Slow Cooker Pot Roast and stock veggies. Sitting in my apartment, catching up on Netflix and reading some of my newly purchased books was enhanced by the wonderful smells of my roast cooking away in the crock pot. Best of all, my roast was around 3 pounds and could serve 6 to 8 people…leftover city! I’ve been set all week with this savory roast.

Truth moment, I may have overcooked my roast just a tad. I wanted to eat around the time my favorite show, This Is Us, was on television. I decided to cook the meat on high for about 4 hours. When I checked the roast some of the potatoes were not as soft as I liked so I gave the roast another hour to cook. That was a mistake. When I tried it, the meat was a little tough but the flavors were spot on. Don’t think a little tough roast was going to stop me from taking in some more for lunch! It cost a pretty penny! To my surprise, the next day the roast didn’t seem all that tough. Perhaps I was fooling myself, but perhaps I just ate a tough part of the roast the night before. I’m definitely going to be more cautious next time when adding more time but the roast tastes delicious and I encourage you all to give it a try on a cozy cold day!

Slow Cooker Pot Roast

What You Need:

  • 1.5 pound medium red potatoes, quartered
  • 1 cup fresh baby carrots
  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1/2 cup Dijon mustard
  • 4 teaspoons dried rosemary, crushed
  • 2 teaspoon garlic salt
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 1/3 cup chopped onion
  • 1-1/2 cups beef broth

Instructions:
Click here to Cook With Me!

  • Chop potatoes into quarters.
  • Place potatoes and carrots in your slow cooker.
  • Cut roast in half.
  • In a small bowl, combine the mustard, rosemary, garlic salt, thyme, and pepper.
  • Rub over roast and place in your slow cooker.
  • Chop onion and place them on top of the roast then pour beef broth on top.
  • Cover and cook on low for 6-8 hours or high for 3.5 hours or until meat and vegetables are tender.
  • Serve and enjoy!

Cook With Me:

  • Chop potatoes into quarters.
  • Place potatoes and carrots in your slow cooker.
  • Cut roast in half.
  • In a small bowl, combine the mustard, rosemary, garlic salt, thyme, and pepper.
  • Rub over roast and place in your slow cooker.
  • Chop onion and place them on top of the roast then pour beef broth on top.
  • Cover and cook on low for 6-8 hours or high for 3.5 hours or until meat and vegetables are tender.
  • Serve and enjoy!

Inspired by this recipe.

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s