Growing up, I remember thinking pot roast was old people’s food.
It was like this big lump of meat in a big pot with wet potatoes and wet carrots and just wet stuff.
And I hated it.
My parents thought it was fancy, special dinner food.
I thought it was gross, wet, old people’s food.
And I swore I’d never serve my kids old lady pot roast when I grew up.
Only here I am, staring down 40, and in love with that pot roast.
Oddly enough, my kids don’t seem to think it’s old people’s food.
They think it’s mommy’s “rich dinner”.
They are not about the juicy veggies floating in the meat sauce, but they love the meat –with bread alongside and a big, cold cup of milk.
It’s so easy to make. And comfortable.
I love a comfortable dinner.
Added bonus: it actually lasts for a couple of days (day two is burritos, stuffed with shredded and fried pot roast).
Recipe note: If you have a Ninja Multi Cooker you can brown your meat and crock pot it (totally a verb) right there in the same pot. No extra dirty dishes. No extra anything. Just brown and then switch to crock pot and roll.
Easy Crock Pot Pot Roast
- 3-4lb chuck roast
- 1tbl olive oil
- 1tbl kosher salt
- ½tsp black pepper
- 1tsp chopped thyme
- 1 onion, sliced
- 4 large carrots, sliced
- 2lb potatoes, quartered
- 1C beef stock
- Mix together salt, pepper, and thyme.
- Rinse roast and pat dry with paper towel.
- Rub seasoning mix into roast on all sides.
- Heat olive oil in heavy pot on high heat, brown roast on all sides.
- Remove and place in crock pot.
- Add onions, carrots, and potatoes to crockpot.
- Pour in stock.
- Cover, cook on low for 8 hours.