The weather is starting to get colder for a while now which mean I can use my crockpot more often. Whenever the weather is cold outside, all I want for food is something warm and comforting, don’t you? And that’s why I have come up with this effortless recipe for a delicious pot roast.
I have never made a pot roast in my life until I decided to make up this recipe as I was making the pot roast. I tried many pot roasts but there is always something I don’t like about them. Some of them are just too dry while the other are too complicated to make. Another reason why I wanted to make my own pot roast recipe is because it gives me the freedom to customize it to my taste.
So here is my crockpot pot roast recipe. It takes about 5 hours for this roast to be done.
- 2-3 lbs of beef chuck roast (or another roast of your choice)
- 32 oz beef broth
- 1 bag of baby carrot
- 5-6 potatoes
- Salt and pepper
- Garlic powder
- Sprinkle garlic powder, salt and pepper into the crockpot. Put in the roast. Put some more garlic powder, salt and pepper on top of the roast. About 1 tsp of each on each side.
- Pour in 2/3 of the beef broth.
- Turn the crockpot on high.
- Peel and cut up the potatoes into oval slices (vertical). Put the potatoes in with some lightly salted water to keep them from browning.
- When the roast has been cooking for about 3 hours, turn the roast upside down in the crockpot. This ensures that we have an even color on both sides of the roast.
- At this point, drop the sliced potatoes and the carrot. Pour in the rest of the beef broth.
- After 2 more hours of cooking, the roast will be done.
The roast will come out juicy and moist. The vegetables will be soft but not mushy. You can use the broth in there to make some gravy to put on top of the roast. I honestly love this recipe so much that I will be making it again tomorrow. It’s comforting, delicious, and super easy to make.
I hope you enjoy this recipe so far. If you try it out, let me know what you think. Good luck!