First, I have to apologize. This is one of our most asked for recipes among our friends and I always assumed we had posted it, and just kept directing people to the blog to find it. Apparently we never did blog it. We talked about it, but I never put the recipe up.
Slow Cooker Pork or Beef Pot Roast is one of my favorite meals that Neil makes, and it’s ridiculously easy. Stupid easy even. But it smells and looks like it took a lot of work, and that’s why we like to eat it often — it makes us feel like we’re actually trying.
3-5 pounds beef or pork roast (beef rump/chuck cut, or pork shoulder/butt)
1 large onion, chopped into bite-sized pieces
5 red potatoes – quartered or cut into bite-sized pieces
1 bag baby carrots
1 cup stock (veggie, beef, chicken)
1-2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon chili powder
2 tablespoon all spice seasoning (or your favorite seasoning)
1 teaspoon sea salt
- Place onions in the bottom of a crock pot. Pour in 3/4 bag baby carrots on top of the onion.
- Wash roast thoroughly and dry. Rub with yellow mustard. Place roast atop the bed of carrots and onions.
- Season roast with all spice and chili powder. Top with remainder of carrots and the potatoes around the sides and under the roast if it is a smaller roast.
- Mix beef stock, Worcestershire, and salt and pour on top of roast.
- Cook low and slow for 1.5 hours per pound.
So there you have it. It’s easy to throw together before you head out for work, or if you’re like us, if you come home over lunch break. It creates very little mess in the kitchen, and as you can see, requires few ingredients. It’s definitely a bang for buck way to get through your week, especially if you’re like us and you like to hit the gym 3-4 days a week and don’t feel like cooking when you come home.
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