I’m a huge fan of Lisa’s Chicken in a Crock Pot recipe. I make a variation of it at least once a week with different ingredients. The recipe boggles the mind a little bit because there are no liquids in the ingredient list – the chicken makes its own liquid.
A few months ago I wondered if you could pull off a similar trick with a roast. Guess what? You can! I’ve been making this slow cooker pot roast every Sunday and we’ve enjoyed it as a family. Here are some step-by-step pictures for you so you can see just how easy this is!
Step 1: Place the onions in the bottom of the crock pot.
Step 2: Place the roast on top of the onions and season with salt and pepper.
Step 3: Place the potatoes on top and around the roast. Cook on low for 8 hours.
Step 4: Quickly lift the lid, add the carrots, replace the lid and cook for an additional 2 hours. Done!
The beauty of this recipe is the flexibility. You can use any cut of roast (as long as it’s not a lean cut) and you can vary the vegetables depending on what’s in season. I chose to use sea salt and pepper for seasoning, but you can use your favorite blend to change things up.