One of my favorite cold weather meals is a traditional pot roast with potatoes, onions, and carrots. It’s such a satisfying, homey meal – one that I would definitely classify as comfort food.
If you’ve been following my blog for long you’ve probably noticed a common theme in all the recipes I share – they’re EASY – and this recipe for pot roast fits right in. Grab your crock-pot (I use this one) and let’s get started!
I always use a chuck roast but a rump roast will work just as well. Both are tougher cuts of meat but they are perfect for pot roast because of the long cooking time. Your roast will turn out super tender I promise!
I usually sear the roast first. It’s not an absolutely crucial step so if you’re super short on time it’s ok to skip it. However, the “experts” say that searing adds an amazing depth of flavor so I try to make sure to do it if I can.
(What does it mean to sear your meat? Basically you’re sticking the roast on a really hot pan to brown the surface nicely before cooking. You’ll find a longer, better explanation here.)
Before searing I like to sprinkle a little flour, salt, and pepper onto my roast and pat it in. This is an optional step but it also adds to the overall flavor as well as helping to thicken up the juices a bit while cooking later.
Anyway…. so besides the roast (seared or unseared, floured or unfloured) all you need are the potatoes, onions and carrots!
I generally add the potatoes first, then the onions and carrots, along with a half cup of water. (Beef broth or wine can be used instead of water if you prefer.) Sometimes I’ll throw a bit of salt in there too.
Finally, you just stick your roast on top of everything, cover, and turn your crock-pot on low. You should plan to let it cook a good ten hours. It will be cooked through sooner than that but cooking for at least ten hours gives it more time to get really nice and tender.
Now, at risk of being a bit redundant, here’s the recipe. I’m not giving specific amounts for the vegetables; just use however many you want/need.
- 2-4 lb. chuck or rump roast
- 1/2 c. flour
- salt & pepper
- potatoes, peeled and quartered
- onions, sliced
- carrots, sliced (or baby carrots)
- 1/2 c. water
- Coat roast with flour, salt, and pepper. Sear in a pan on the stovetop (optional).
- Place potatoes, onions, and carrots in crock-pot. Pour in water. Add roast on the top.
- Cover and cook on low for 10 hours.