Alright, so we already have established that I LOVE autumn time more then any other season. From the hats and boots, to the changing leaves and really hearty and warm meals, I could live in Autumn weather forever. When the weather starts to change, you can bet that I am breaking out my slow cooker and making all kinds of autumn meals. One of my favorite go-to slow cooker recipes is pot roast. A lot of people are super impressed that I make it frequently, probably because making a roast sounds intimidating and tricky. This isn’t the case and I’m not as impressive as you might think!! It is super easy and because it’s in the crock pot, you only have to put everything together in the morning and turn the thing on!
The key to an easy pot roast in the slow cooker is the seasoning packet. They are usually located right next to all the other seasonings in the grocery store. This does all of the hard work for you, all’s you need to worry about is cutting up veggies!
A few tips I have learned from making a few pot roasts over the years:
Layering your slow cooker correctly is critical to achieving maximum flavor! Put all of your root veggies in first (potatoes and carrots). I always season each layer with salt and pepper as I go.
Nestle your roast on top of the root veggies.
One option for your roast is to brown the sides in a pan before putting in the slow cooker. I did it once and didn’t notice any difference.
Your last layer are the rest of your veggies and some more salt and pepper!
After your crock is filled up, mix your seasoning packet with some water and pour it evenly into the crock. DO NOT worry if the water doesn’t cover your whole roast. The meat will produce plenty of juice! You can add water in later if you feel like your meat is too dry later on during the cook.
But, that’s it! Stick it on low for eight hours and you’ll come back to tender meat and veggies every time! I always serve with some warm bread and butter to round it off!
Here is a link to a free printable recipe!