Pot roast has always been one of my favorite meals. I am more of a meat and potatoes kind of girl. I would take a big steak over a chocolate cake any day (I know I’m a weird one)
Growing up my mom made pot roast in the slow cooker a lot. It was a Sunday afternoon staple in our family. She would cook it in the slow cooker for hours, and when we arrived home from church lunch was ready. When I got married I made pot roast our Easter Sunday meal. When we get home lunch was ready, and the house smells amazing.
Growing up, each of us sisters had a traditional Birthday dinner that we loved. Mine was taco salad (I always loved Mexican food) and my little sister always chose pot roast. She always asked my mom if she would make her the “stringy” meat. It made my mom laugh! She would cook it in the slow cooker, and it really would come out perfectly pull apart tender and “stringy”.
I place my potatoes, carrots, and onion around my roast and cook it on high for 8 hours. I seasoned my roast with a little worcestershire sauce, salt, and pepper. You don’t need much for seasoning. The flavors of each ingredient really cooks well together.
Ready to get the perfect pot roast!
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