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Easy Slow Cooked Pot Roast Recipe

Easy Slow Cooked Pot Roast Recipe

Pot roasts are always a nice meal to come home to after church on Sunday or on a rainy day. When slow cooked, they make the whole house smell delicious! This recipe is super easy!

 

1 roast (3-5lb.)

2 (1lb.) bags baby carrots

3 lbs (about 9 small/medium) potatoes, whole or cut into large cubes

4 beef bouillon cubes

 

Place thawed roast in bottom of crock pot. Scrub the potatoes and rinse. Add to crock pot. Pour bags of carrots on top and toss in bouillon cubes. Slow cook on low for about 10-12 hours. Serve!

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.

26 Comments

  1. Regina Shea

    JILL,our pastor when we first started going to our church talked about coming that very same thing of coming home from church and smelling pot roast in the slow cooker.
    We occassionally visit our friend’s home fellowship and their church has a potluck each Sunday. Can I tell you how hard it is to concentrate when there’s delicious food cooking in the oven? Or the slow cooker?

    Reply
    • Regina Shea

      Sorry, I should really proofread my comments. That should have just said ” coming home from church and smelling pot roast in the slow cooker.”

      Reply
  2. Marlene Palomin

    You dpnt add any water?

    Reply
    • Derick & Jill

      Nope. 🙂 The liquid you see is the juices that came out of the meat and veggies after they were cooked.

      Reply
  3. Jenny

    Pot roast is one of my favorites. I always use Liptop Soup packets with mine. Beefy onion flavor.

    Reply
    • Derick & Jill

      Yum!

      Reply
  4. VICKY

    Jill, this would be better, if you peeled the potatoes, added chunked onions, and instead of using baby carrots, which are not healthy, they are not the best choice. Buy carrots, peel them, and cut on the diagonal, to release their flavor, I would put them on the bottom, so they don’t dry out. The Lipton Soup packets do give a lot better flavor too. I think you will like it better, with a bit more preparation.

    Reply
    • Donna Mc

      Baby carrots are made from full-sized carrots; they’re just shaved down to make them “baby”. I’m not sure why you think they wouldn’t be healthy regardless. A carrot is a carrot, no matter the size, and they all have the same nutritional value.

      Reply
    • Kat

      If you’re worried about nutritional value then don’t peel the potatoes as the skin has all the nutrients, and the same with the carrots. Baby carrots are healthy, they are just a scaled down version of regular carrots. I’m not sure where you got your information from. Also not everyone likes onion, or since there are children involved and onion can be harsh on the digestive tract, she may have opted to not use it to save them some grief. As for drying out, Iv’e made pot roast hundreds of times and never once have I had dried out vegetables. Actually, putting the vegetables under the meat could cause them to cook too fast and become mushy.

      Reply
  5. Emma

    An alternative recipe is dicing up stewing steak and putting in a plastic bag with flour and salt and pepper. Give the bag a shake to coat. Brown in a frying pan before placing it in the slow cooker. Add diced peeled potatoes and carrots, a tin of diced tomatoes and water to cover. Add a pinch of dried mixed herbs, and a crushed stock cube. Cook on low for 6-8 hours. Add frozen peas if desired an hour before serving. Very quick to prepare, very easy and very yummy!

    Reply
  6. Gm

    Hello! This looks easy and delicious! One quick question- do you add water to it?

    Reply
    • Derick & Jill

      Nope. Don’t have to add water unless you want to!

      Reply
  7. Veronica

    What about adding a liquid…no water?

    Reply
    • Derick & Jill

      Nope. Don’t have to unless you want to!

      Reply
    • Vern

      If I were not gonna peel my potatoes and cube them, I’d use white all purpose potatoes and really scrub them well before giving and adding. I take 1 can of cream mushroom soup and add 1 package Liptons dry onion soup mix and add 3 cups of beef broth and stir vigorously. I pour this over all the veggies and my browned pot roast. You can use cream of celery soup as well.

      Reply
  8. gail

    why are the carrots brown/gray? did you cook them first?

    Reply
    • Derick & Jill

      The carrots are brownish because they’re already cooked. I chose not to cube my potatoes to save time.

      Reply
  9. Sharon

    Do you add any liquid to this recipe?

    Reply
    • Derick & Jill

      Nope. Don’t have to. The meat and veggie juices come out and make a nice broth. 🙂

      Reply
  10. ThatGirl

    Sweetie….those carrots are ROTTEN! You can’t feed your family that!

    Reply
    • Derick & Jill

      They actually were perfect carrots that turn brown with the cooking process in the slow cooker. Thank you for your concern. 🙂

      Reply
  11. Regina Shea

    I like your pot roast recipe. I never add water either to the pot roast. I like how the carrots take on the color and flavor of the roast. Now if only I had an Instapot!

    Reply
  12. Emma

    How many does this serve?

    Reply
    • Derick & Jill

      Hey Emma,
      We usually eat on it a couple or three times, so I’d say it serves about 6 people. 🙂

      Reply
  13. Emma

    Can you put up a pumpkin soup recipe?

    Reply
    • Heather

      I just wanted to say this meal is much better I cooked in a instant pot pressure cooker. 60 min and done. I have an 8 quart and we have family of 8. So I use baby carrots, red potatoes whole small, onions, garlic, seasonings and 3 pound roast . No bullion too much sodium add 1 cup or 2 depends on your instant pot.and you won’t believe how good it is. I hate cooked carrots but I actually ate them.

      Reply

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