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Wednesday, December 2, 2015

Simple Slow Cooker Pot Roast Recipe

In my attempt to simplify cooking for my family I decided to try out a new pot roast recipe that can be used in my crockpot/slow cooker.  I have another pot roast recipe that includes barley and vegetables which is good but I wanted something more simple/clean.

This recipe was simple to make, smelled delicious and was enough all on it's own, no side dishes needed.  My kids thought it was a little bit spicy (the pepper) but otherwise they didn't complain.  My husband raved and it's on our make-again list. :)

Simple Slow Cooker Pot Roast
2-3 lb Beef Roast
1 tbsp Olive Oil
1 tbsp Salt
1 tsp Pepper
1 tsp Thyme
1 lb Carrots
1.5 lb Fingerling Potatoes
1 large Onion
Fresh Mushrooms (I used about 6 but only b/c that's all I had)
32 oz Beef Stock
3 tbsp Cornstarch

1. Peel and cut carrots into 1-3″ pieces. Peel and cut onions into 1-3″ pieces. Wash potatoes (if using regular potatoes cut into 1-3″ pieces).  Wash mushrooms and keep whole.
2. Mix together salt, pepper and thyme. Rub roast with olive oil and cover with about 2/3 of spice mix. Heat skillet over medium high heat and brown on all sides. Transfer roast to slow cooker.  Lightly coat vegetables in olive oil and season with remaining spice mix. Transfer vegetables to slow cooker. Add some stock to skillet and stir to break up any remaining bits. Pour liquid into slow cooker. Add remaining stock to slow cooker.
3. Cook on high for 5 hours or low for 10 hours until vegetables are tender and meat pulls apart easily. Transfer meat and vegetables to serving dish.
4. Pour liquid in sauce pan and heat. Mix cornstarch with an equal amount of water and stir until well blended. Add cornstarch mix to sauce and heat, stirring frequently, until sauce thickens. Pour sauce over meat and vegetables.


  1. Is that a Fiestaware platter that I see?

    1. Yes it is Rachel, good eye. The platter is Vintage Fiestaware that belonged to my grandmother. I have a mix of new and old Fiesta.