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Pot Roast in a Crock Pot

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My favorite way to make a pot roast is in a crock pot. The slow cooking process helps make the roast so tender.

Here is another tasty way to cook that fabulous pot roast in a slow cooker! This one does include veggies so it really can be a great all in one meal.

This is just like the classic roast that my mom would make when I was growing up, but made in a slow cooker. I always loved to eat the potatoes with ketchup!

To make this pot roast in a crock pot, you add a chuck roast to the slow cooker. Then place some potatoes, onion, and carrots around the roast. Follow this by add in some beef broth along with enough water to fully cover the roast in liquid.

Next you are sprinkle some garlic powder, onion powder, Italian seasoning, salt, and pepper over the roast and veggies. The cover it and cook on low for 8 hours or on high for 5 hours.

Now once it is cooked, you can remove the roast and veggies. You can also uses the juices to thicken into a gravy. I use a slurry of flour and water.

Pot Roast In A Crock Pot | realmomkitchen.com

Here is what you need to make the
Pot Roast in a Crock Pot

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Pot Roast In A Crock Pot | realmomkitchen.com

Pot Roast in a Crock Pot


Units Scale
  • 23 lb. chuck roast
  • 5 potatoes, peeled and cut into chunks
  • 1 onion, cut into chunks
  • 4 carrots, peeled and cut into chunks
  • 2 cups beef broth
  • 2 cups water
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • pepper to taste


  1. Place the roast in the crock pot.
  2. Then add potatoes and carrots around the roast.
  3. Pour broth in the crock pot. Then add enough of the water so the liquid covers the roast.
  4. Sprinkle seasonings over the vegetables and roast. Cover and cook on high for 5 hours or 8 hours on low until roast is fork tender.
  5. Remove roast and veggies from crock pot. Pour juices into a sauce pan and thicken for gravy. I use a slurry or flour and water. Serves 5-6.
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Recipe adapted from My Natural Family.

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1 comment

Karli March 10, 2015 - 9:37 am

YUM! This is pretty much exactly how I make mine too 🙂