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Slow Cooker Pot Roast

Chantea Harris
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins
Course Main Course
Cuisine American

Equipment

  • Slow Cooker
  • Slow Cooker Liner
  • Pam cooking spray
  • Mixer
  • Measuring cup

Ingredients
  

Roast and Veggies

  • 2-3 lbs Roast
  • 1 Bag Baby Carrots
  • 1/2 Onion cut into chunks
  • 1 box Beef Stock or Broth
  • 1 tsp Minced Garlic
  • 1 tsp Italian Seasoning
  • 2 tsp Salt
  • 2 tsp Pepper

For Mashed Potatoes

  • 8 medium Russet Potatoes (peeled)
  • 8 oz Cream Cheese
  • 1 cup Butter or 1 stick
  • 2 tsp Salt
  • 2 tsp Pepper
  • Heavy Whipping Cream

Instructions
 

  • Spray Crockpot with cooking spray (I use Pam) or Line your crockpot and then spray with cooking spray for easier cleanup.
  • Add Roast, season with Italian seasoning, garlic, salt, and pepper. (I like to season to taste rather than exact measurements but you can use measurements if you aren't sure.)
  • Add entire box of beef broth into the crockpot, add carrots.
  • Cover with lid and cook on high for 5 hours or low for 8 hours

Mashed Potatoes

  • 30 minutes before the roast is done put about 8 medium-size russet potatoes peeled and cut in half in a pot of water covering the potatoes, add 1 tsp of salt, set on high, and boil until potatoes are soft and mashable.
  • Set burner to low heat, mash potatoes, then add cream cheese and butter and mix together with a mixer. Slowly add a little heavy whipping cream, pepper, and the remaining 1 tsp salt and continue to blend until you get your desired thickness.
  • Once mashed potatoes are done, serve pot roast over the mashed potatoes and use the juices from the roast as your gravy.

Notes

There are a bunch of pot roast recipes online. This is just how I make mine and the side my family enjoys most which is mashed potatoes. You can add or subtract anything you want and you can also make actual gravy for this but I like to use the roast juices as a gravy. My husband is a true meat and potatoes kind of guy, lol. 
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