Easy Slow Cooker Pot Roast with Carrots and Potatoes
Learn how to make the perfect pot roast, perfectly seasoned and full of flavor with vegetables cooked to perfection. No mushy veggies here! It's kid friendly and gluten free!
Equipment
- 1 slow cooker
Ingredients
- 3 lb Boneless Beef Chuck Roast
- 3 beef bullion cubes in a cup of water
- 1 small onion chopped about a 1/2 cup
- 3 tsp. minced garlic which is 3 cloves of fresh garlic
- 2 tsp. Montreal Steak Seasoning
- 1 Tbsp. Worcestershire sauce
- 4 Large Carrots peeled and chopped into large pieces
- Baby Potatoes - cut in half about 4-6 potatoes per person You can also use regular potatoes if you prefer.
Instructions
- Place roast in the slow cooker.
- Prepare the beef broth. Add the broth to the slow cooker
- Chop a small onion. You need about a 1/2 cup of chopped onion. Add to your roast.
- Now, sprinkle the top of the roast with 1 Tablespoon of Worcestershire sauce, 2 teaspoons of Montreal Steak Seasoning, and 3 teaspoons of minced garlic.
- Cover the crockpot and cook on low for 9 hours.
- Halfway through the cook time, add your carrots and potatoes.
- Be sure that you cut the vegetables into larger pieces so that they don't get mushy.
- You can make as many vegetables as you like, but keep in mind that they will cook better if the slow cooker isn't overcrowded.
- Pour extra water into the crockpot - just enough to keep your vegetables mostly under water.
- Cover the crockpot and continue to cook until you've reached the end of your initial 9 hours cook time or until the meat is tender.
Notes
I like to start my slow cooker at 8am. Then I add potatoes and carrots around noon so that our slow cooker meal is ready around 5pm.
If you aren't able to add the vegetables at the midway point, you can absolutely add them at the beginning of the cook time. Just be sure to slice the vegetables extra large so they take longer to cook.