Pot roasts always remind me of my Grandmother’s winter Sunday dinners. She made this meal in a roaster, allowing the herbs and spices to permeate the meat and vegetables. When she made this, she slow cooked it in the oven all day. The aroma was always such a warm and inviting smell that if I go into someones home who is cooking pot roast, I am immediately transported back to my Grandmothers kitchen.
Since she has passed away, I don’t have pot roasts as often as I want or should. It took me many years of trying various cooking methods and recipes to finally find the perfect method. This is the easiest recipe for pot roast I have ever made. By using the crockpot, I can duplicate the cooking method in less time and with less mess. I have been making this meal for my family for the past few years and it is always a crowd pleaser.
Ingredients
- 4 pounds chuck roast
- 1 large onion, chopped
- 1 cup water
- 1 bag of baby carrots
- 3 potatoes, peeled and cubed (can be omitted if following low carb/Paleo diets)
- 2 stalks celery, chopped
- salt and pepper to taste
- 1 bay leaf
- 1/8 tsp minced garlic
- 1/8 tsp thyme
- 1/8 tsp tarragon
Directions
- Season the roast with salt and pepper to taste.
- Place the roast in the slow cooker and add the herbs, garlic, bay leaf, water, carrots, onion, potatoes, and celery.
- Cover and cook on Low for 8 to 10 hours.
