Crock Pot Roast

Yes, it was hot the other day. Yes, I made pot roast. Yes, I am insane. Does that answer everything? Good. Here’s how to make a great-tasting, tender pot roast without spending a lot of time in a hot kitchen.

For some reason, I never seem to have baby carrots and new potatoes at the same time, so I always end up using quartered potatoes with baby carrots, or chunks of large carrot with tiny potatoes. Whatever your preference is, they always come out tasty.


Crock Pot Roast

  • 1 beef roast, about 3-4 lbs
  • 2 onions, quartered
  • 2 c water
  • 2 bay leaves
  • 2 tsp garlic salt
  • 1 tsp ancho chile pepper
  • 1 tsp allspice
  • 1/2 tsp clove
  • 1/2 tsp nutmeg
  • 1/2 c flour
  • potatoes and carrots (baby, or peeled and cut into chunks)

In a shallow dish, mix together garlic salt, chile pepper, allspice, clove and nutmeg. Pat roast try and roll in seasoning mix. Discard extra, put flour into baking dish. After a few minutes, dredge roast in flour as well. Place into a heated frying pan and brown lightly on all sides. Browning is key to a great pot roast. Place quartered onions and bay leaves in crock pot with about a cup of water, and place the roast on top of the onions. Slow cook 5-7 hours on low heat, or until tender. Throw potatoes and carrots in about 45 minutes before roast is done.

After removing the meat, potatoes and veggies from the crock pot, whisk some flour into the remaining liquid until thick, for a flavorful gravy.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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