Slow Cooker Pot Roast


When I first got married I had no idea how to cook.  In fact, I had a crazy work schedule so Pete actually did most of the cooking himself.  Once the kid came and I quit work it was time to teach myself.  I remember thinking that pot roast was the quintessential family meal.  All of the recipes I found usually called for cream of mushroom soup and a packet of onion soup mix and so that’s how I made it…for years.  Knowing now what I do about processed foods and their pure evilness I’m constantly on the hunt for recipes with simple ingredients.  And guess what? They taste a hell of a lot better than going the easy route and using processed stuff.  This Martha Stewart Recipe is simple and probably the best pot roast I’ve ever had.  I don’t change it much.  Sometimes I throw in some garlic cloves and I always add about 3-4 cubed red potatoes halfway through cooking.  Cajuns serve their roast on rice, so that’s how it’s done in the Pitre house.


  • 1 tablespoon cornstarch
  • 8 medium carrots, cut into thirds
  • 2 medium onions, each cut into 8 wedges
  • Coarse salt and ground pepper
  • 1 beef chuck roast (3 pounds), trimmed of excess fat
  • 2 tablespoons Worcestershire sauce
  • 3-4 redskin potatoes, cubed


  1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
  2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
  3. Add potatoes about halfway through cooking
  4. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices. (there’s no need for a cutting board.  the meat falls apart)

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