The Easiest (and Tastiest) Pot Roast Ever


Well folks, it’s getting colder, fall has left its mark, and now winter is just around the corner. And if you know me, you know that I absolutely just love this time of year; the chunky sweaters, the leggings and boots, the hot coffee in the morning, the cozy movie nights! But, if there’s one thing I love most about the cold, rainy Washington weater, it’s the excuse it gives me to break out the slow cooker. There’s nothing quite like coming inside at the end of a long day to a house filled with the aromas of a delicious, hot meal that’s all ready to eat! 

And, of course, it requires very little prep and is super-duper simple! (Like I’d have it any other way 😉 )


The Easiest (and Tastiest) Pot Roast Ever
  1. 2 1/2 lbs chuck roast
  2. 8-10 golden potatoes, diced
  3. (1) 12 oz. package baby carrots
  4. (1) large yellow onion, sliced
  5. 2 cups water
  6. salt and pepper to taste
  1. Add roast to slow cooker on high heat. Season generously with salt and pepper. Let sit 10 minutes then flip and repeat on opposite side.
  2. In the meantime, prep your veggies. Add to slow cooker.
  3. Add water and additional salt and pepper if desired.
  4. Cook for 5-6 hours, or until veggies are soft and roast can be pulled apart easily with a fork.
  5. Serve and enjoy!
The Northwest Momma
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