Slow Cooker Pot Roast and Vegetables
Looking for an easy recipe that makes a full meal in just one crock pot? This recipe is for you!
The first day we made this recipe we were too hungry to take a photo. The photo used with the recipe was from the next day when we had the pot roast with garden fresh lima beans and our hasselback potatoes.
Ingredients
- 2-3 lb. pot roast, salt and pepper to taste
- 5-6 medium potatoes, peeled and cut into 2 inch pieces
- 4-5 carrots, peeled and cut into 2 inch pieces
- 1 medium onion, cut into slivers
- 1 1/4 cups beef broth
- 1 1/2 tsp. Worcestershire sauce
- 3/4 tsp. garlic powder
- 3/4 tsp. smoked paprika
- 1/2 tsp. Italian seasoning
- 1 bay leaf
- 1/2 tsp. salt
- 1 Tbsp. olive oil
- 2 Tbsp. corn starch
Instructions
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One hour before cooking, season your pot roast with salt and pepper (to taste) and return to refrigerator.
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Cut and peel your potatoes and carrots. Cut your onion.
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Place your potatoes, carrots and onions on the bottom of your crockpot.
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Sprinkle your salt over the top of your vegetables.
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Heat your olive oil in a large pot over medium high heat.
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Sear your pot roast until lightly browned on both sides.
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Place your pot roast on top of your vegetables in the crockpot.
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Sprinkle your garlic powder, Italian seasoning, bay leaf, and smoked paprika on top of the roast. Pour your beef broth and Worcestershire sauce over the top.
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Cook for 3-4 hours on high.
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To make a thicker gravy - Pour the liquid from the crockpot into a medium sized saucepan. Skim any fat from off the top the liquid. Bring the liquid to a simmer over medium heat.
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Whisk together 2 Tablespoons of corn starch with 3 Tablespoons of cold water. Add to the gravy.
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Bring to a boil and cook for 1 minute or until gravy has just thickened.