Pot roast is a comfort food, and super easy when using a slow cooker/crock pot. Autumn – cool days, and even cooler nights, which means it’s time to make pot roast again!
A few spices, pantry items and 15 minutes is all it takes. Then the kitchen smells so good as it simmers away all day long.
Let’s talk slow cookers for a minute. I had the original Crock Pot when slow cookers arrived on the scene. These days there are a lot more options, and cookers do multiple things. Since I always brown a pot roast before cooking – that browning or Maillard reaction adds flavor – and it makes tasty bits in the bottom of the pot. I want all that flavor in the cooker, not in a separate pan. So over the years I purposely have purchased slow cookers with metal liners, and a sear/saute button. So much easier than using a large skillet on the stove top, and then transferring it to the slow cooker, and losing all the browned bits in the skillet.
As for the meat – my preference is a thick chunk roast. I prefer it over an eye or bottom round roast, but use whatever your family likes, or what’s on sale. The one I am making today is a little over 3 1/2 pounds. It makes dinner for us, and any leftovers turn into open faced hot sandwiches. And in case there is any roast left after that, scraps go in the freezer for soup or a pot pie. There is no waste in this house!
I always put a rub on the roast prior to browning. A rub adds another layer of flavor. Salt and pepper alone are fine, but I think a rub elevates the flavor of both the meat and the gravy made from the liquid later. The meat rub I prefer is my Fox Pines Sweet & Spice rub. I make it and keep it on the spice shelf constantly. It makes excellent baby back ribs too!
The rest of the ingredients are simple: some ketchup, bay leaves, onions, garlic and Better than Bouillon. Water, which I use to almost cover the meat. Beef broth will work in place of the Better than Bouillon. Use garlic powder if you don’t have fresh.
Later I’ll make mashed potatoes, which I’ll dig in the garden today, and gravy from some of the meat juice in the slow cooker. It’s an easy meal, but so tasty and satisfying. I even have a loaf of crusty bread to go with it! Bread to wipe up gravy off the plate – yum!
Super Easy Pot Roast
a true comfort food perfect for a cold evenings dinner
Ingredients
- 2 tbsp bacon grease or oil
- 1 3-4 lb chuck pot roast
- 2 tbsp Fox Pines Sweet meat rub
- 1 onion, chunked
- 3 cloves garlic, smashed
- 1/2 cup ketchup
- 1 tsp Beef Better than Bouillon
- 2-3 bay leaves
- water
Instructions
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Preheat slow cooker on the sear/saute function, at 425F if you can adjust the temperature. Put the grease in to melt, or add oil once hot.
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Rub the meat on each side with a tbsp of meat rub. Place in the cooker. You should instantly hear the sizzle.
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Drop in the chunks of onion and the garlic.
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Once the meat is seared on one side, turn over, and stir the onion around.
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Once the meat is browned on both sides, shut the unit off, then turn it on slow cook. Set for 7-8 hours. Add the rest of the ingredients and enough water to almost cover the meat.
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after 6-7 hours, check meat to see if it's falling apart. If not, cover and continue to cook another 1-2 hours, depending on the size of the roast.
Recipe Notes
Use a chuck roast for best results, but a round or eye roast will work as well. Serve with salad or vegetable, mashed potatoes and make gravy from the roast juice. It’s comfort food at this house.