Easy Slow-Cooker Pot Roast

Slow-cooker pot roast, sliced

This is a simple straightforward pot roast - delicious, moist, and about as easy to prepare as falling off a chair. Did I mention it makes its own gravy? Just add a pot roast with some beef stock into a Crock-Pot and walk away for 8 hours. You can add various sliced vegetables for flavor and a side — or not. It will taste good either way. The meat is done medium, but the long slow-cooking produces a roast that is just as flavorful and tender as a rare cut.

• Pot Roast - 2-3 lbs.
• Onion - 1 medium, sliced (optional)
• Celery - 1 -2 stalks, sliced (optional)
• Carrots - 2-3, sliced (optional)
• Beef Stock - 2 cups
• Gravy Master or Kitchen Bouquet - 1 tsp. (optional, see note below)
• Garlic Powder - 1 tsp.

1. Spray the pot with oil and add the meat.
2. Add onions, celery and/or and carrots.
3. Mix the Gravy Master and/or garlic powder into the beef stock.
4. Pour the stock over the vegetables and meet.
5. Turn the Crock-Pot on low, cover and cook for 7-10 hours.

Note: Gravy Master comes in small bottles and is a mixture of caramelized sugar, spices and caramel color; Kitchen Bouquet is similar. I always use them for beef gravies, but you’d probably get a nice gravy (maybe a bit thinner) without them.

Here’s a picture with gravy poured on the sliced beef.

Slow-cooker pot roast with gravy

Tags: beef, comfort food, crockpot