I despise coming home from work and being all hungry for dinner–and there’s nothing ready. It’s like adding insult to injury almost. First, I’m tired from work (that I love, but it’s still exhausting!), then I have to sit in traffic, then I have to stop listening to my favorite radio station–and THEN I have to be standing in the pantry wondering what to cook for dinner. This literally happens to me at least 4 days out of the week. But on nights when I make Southern Pot Roast {Slow Cooker Style}…those nights are magically awesome.
The cool thing about this recipe is that it can be prepared one evening, placed in the fridge, then popped into the slow cooker the next morning on the way to work. Then, when you walk in the door, you’ll have a hot, delicious supper on the table within 5 minutes. But really, the BEST part about this recipe is that I get to come home to an awesome smelling house and a fully-cooked meal. Heck, if I was smart enough to set the table and have everything already ready before I left for work, then I could literally walk in the door and sit at the table to eat. However, I am not that prepared–I’m usually rushing out the door trying to put a shoe on with the last of my makeup in hand to put on in the car…so, yeah, I set the table when I get home in the evening. LOL!
Before you rush out the door, take a sec and pin this to your favorite slow cooker recipes board. That way, you’ll be able to get back to it, even if you’re in a rush!
Southern Pot Roast (Slow Cooker Style)
Southern Pot Roast {Slow Cooker Style}
On nights when I make Southern Pot Roast {Slow Cooker Style}...those nights are magically awesome.
Ingredients
- 3-4 pound Beef Chuck Roast
- 3-4 cups Water
- 1 tsp Better Than Bouillon Beef Base for each cup of Water
- 1 pound Baby Carrots
- 1 pound New Potatoes, small
- 12-20 fresh Green Beans, cut (or, sometimes I do celery instead, whatever)
- Salt, Pepper, and Garlic Powder to taste
Instructions
- Heat 3-4 cups Water mixed with 3-4 teaspoons Better Than Bouillon Beef Base in the microwave for a couple of minutes. Stir to dissolve the Beef Base.
- Wash the Beef Chuck Roast and place in a plastic, zipper-style bag and add the water/beef base mixture. Place in a bowl (in case of any leaks) and refrigerate 4 - 24 hours. (This step can be skipped, but marinating will improve flavor.)
- Wash vegetables and cut potatoes in half. Place carrots and potatoes in the bottom of your slow cooker liner.
- Pour marinade (water & beef base mixture) over vegetables.
- Place Beef Chuck Roast on top of vegetables and season with Salt, Pepper, and Garlic Powder.
- Cover and cook on low for 8 hours.
- In that amount of time, the roast and vegetables should be tender, unless you were really cooking a leather shoe and some shoe strings...then it will not be tender, just moist and warm. Which is honestly the best thing you can expect for a shoe...really. Heh.
- BTW, I only write these silly things at the bottom of the recipe to see who really reads them...if you do, hit me with a comment or share the post on Pinterest or something--inflate my ego a little and I'll keep being nerdy for you. LOL!
You’ll Need to Try These Amazing Ideas, too:
Lemon Chicken with Garlic and Orange {Slow Cooker Style}
Southern Style Meatloaf {Slow Cooker Style}
Pork Chops with Mushroom Gravy {Slow Cooker Style}
