My super simple Slow Cooker Pot Roast with Potatoes and Carrots is a melt-in-your mouth meal fit for a lazy Sunday or a busy weeknight.
I didn’t grow up eating “Sunday Pot Roast.” In Venezuela we have other homey family meals but fall-apart pot roast is not one of them. I did, however, get to experience the magic of pot roast with friends and their families.
The tradition of getting together with family every Sunday sharing a comforting meal is awesome! Really I feel like this world needs a little more of that. A few hours to slow down, enjoy a meal made with love with those you love. Almost like a mini-thanksgiving dinner.
At my house, we don’t have a pot roast every Sunday, but we try our best to eat together as a family, free from distractions, most nights (with 1 night reserved for date night)! It’s important to us to have time to connect as a family and share a good meal.
Of course, “dinner time” is pretty much all over the place. With the toddler complaining, the baby crying and the hub’s and I trying to eat before everything gets cold. But regardless it’s a family meal and that’s what counts.
I can totally see why people make a pot roast on Sunday for the whole family:
1. it’s super easy
2. it cooks low and slow
3. it feeds lots of people
4. it’s so comforting
5. it’s freaken delish
My Slow Cooker Pot Roast with Potatoes and Carrots is made with 4 main ingredients, a few spices and requires a slow cooker. Prep work involves chopping potato and carrots and that’s it!
I used to think pot roast was a specific cut of meat but really its more of a method. Basically you take a big tough cut of beef and cook it low and slow with a bit of liquid and spices/herbs for a long time.
Tough cuts like chuck, brisket and round (aka rump roast and bottom round) are all great for this recipe. Then I add some potatoes and carrots to make the pot roast a complete meal with a healthy carb and veggie. Pair it all with the best homemade cornbread and a nice bottle of your favorite red wine.
Other than that, all you need are good people to share it all with.
Recipe slightly adapted from CookingClassy.