Crock Pot Pot Roast with Potatoes and Carrots
Making a pot roast in the crock pot is one of my favorite ways to cook it. I put it on in the morning and by afternoon the house smells amazing. Sometimes I make mashed potatoes but on the days where I suspect time might be short for getting dinner ready I cook the potatoes with the roast and carrots like I did here.
The roast is under all of the vegetables. I sauted the onions also to get them a little browned before putting the lid on the crock pot.
Remove the juices to a pan to make gravy and it is ready to serve.
- 1 3 - 4 lb. beef pot roast
- vegetable oil
- large onion
- 2 tablespoons beef base
- salt and pepper
- ½ teaspoon thyme
- 1 teaspoon garlic powder
- 4 tablespoons flour
- 1 cup water
- Season the pot roast with the salt, pepper, thyme and garlic powder.
- Heat a little vegetable or olive oil in a saute pan. Add the roast and quickly brown the roast on all sides. Add to the crock pot.
- Add the water and the beef base. Quickly season the vegetables with salt and pepper.
- Cover the crock pot. Cook on LOW for 8 hours or HIGH for 4 hours.
- Remove the juices from the pot to a saucepan. (I use a baster)
- Mix together the flour and water until no lumps remain. Stir slowly into the boiling juices until the desired consistency is reached for the gravy.
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