I’ll skip my usual raving on about my crock pot because you should know how much I love Love LOVE that thing. I’m pretty sure I spend an entire paragraph or two going on about my crock pot every time I use it and post something. And I think I’m hitting that limit again. Oops! But really, back to this Crock Pot Pot Roast.
Our Crock Pot Pot Roast is one of our ALL TIME favorite meals. Mr. H is actually the one who came up with this recipe although I am now the one who usually cooks it. Now, I call this a pot roast because it’s what we’ve always called it. However, it’s probably not what you would full think of as a pot roast as we don’t make the full gravy for it. So I guess it’s more like a beef stew but we love it anyway!
This recipe is so simple. Almost all of it is cut and dump. There is one small bit of cooking but even a super novice cook can make it through this. The meal cooks all day (or overnight and all day) and makes your house smell delicious. Depending on how tender you like your beef will affect how long you leave this in the crock pot. We like our super tender and cook a minimum of ten hours. Yes, you read that right, ten hours. I have also had days where I knew I wanted to sleep in and started cooking it the night before. Mmm… so delicious!
The recipe I’m posting is for a single batch. We usually make a double batch and double up on everything except the potatoes. Mr. H’s favorite vegetable is the carrots and mine is the onions. This recipe is great for making and freezing to reheat later. To reheat, let it thaw enough to dump in a crock pot and cook on low until heated through. (Alternately, you could put it in a saucepan and heat it up as well.)