“Smell brings to mind…a family dinner of pot roast and sweet potatoes during a myrtle-mad August in a Midwestern town. Smells detonate softly in our memory like poignant land mines hidden under the weedy mass of years.”
The front door creaked as I pushed it open and a cool wave of refreshing air from the AC wafted out as I stepped into Granny’s house.
The smell of cooking pot roast along with sweet carrots and potatoes drifted on the air currents and I inhaled deeply in appreciation. I heard Granny’s reedy voice call “That better be you or I’m coming out of here with a kitchen knife!” as she banged around in the kitchen putting the finishing touches on Sunday dinner. I laughed as I called back, “It’s just me, Granny!” She knew it was me and really wasn’t going to come out of the kitchen to meet a possible intruder with a kitchen knife, but that was just Granny’s way of joking around.
As I stepped into the kitchen, I spotted Granny, stooped in front of the oven, carefully removing a big, old, cast iron dutch oven. As she placed the giant pot on the stove and lifted the lid, my mouth watered at the aroma that suddenly filled the kitchen and dining room.
Nothing in the world could compare to Granny’s Pot Roast and at that moment, I heard the angels sing in appreciation.
While nothing can compare to my Granny’s cooking, I have did my best to re-create her mouth-watering Pot Roast recipe since she is no longer able to cook it herself.
My Slow Cooker Pot Roast is both simple and delicious and brings to mind those lazy, hot, summer evenings spent at Granny’s house enjoying her home cooking.
I started out with a 2.5lb beef chuck roast and placed it in my 6 quart Crockpot Slow Cooker.
After adding in the roast, I dumped in one, 16oz bag of organic baby carrots.
You don’t have to use organic carrots, and you don’t even have to use baby carrots, that’s just what I had on hand.
If you have full-grown, adult sized carrots (lol!) just wash, peel, and chop them into rounds and toss em’ in.
To keep this Slow Cooker Pot Roast a little lower carb, I switched out the potato chunks that I usually add for diced red cabbage.
If you prefer the potatoes you can peel red or brown potatoes, cut them into chunks, and toss them in or just toss a bag or two of baby new potatoes in, skin and all.
Since I chose the red cabbage, I sliced one small head of cabbage in half, rinsed it in cool water, removed the core from the middle by slicing it out using a “V” shaped cut, and then cut it into strips.
After cutting the cabbage into strips, I just cut those long strips into square, bite sized pieces and tossed them into the slow cooker on top of the carrots and pot roast.
Now that you have the main things in the slow cooker, whip up the homemade seasoning.
I used homemade, low sodium chicken broth (store bought can be used too!), fresh minced garlic, basil, parsley, onion, reduced sodium seasoned salt, and crushed red pepper flakes.
Stir the seasonings into your chicken broth and then pour it over the pot roast, carrots, and red cabbage in the slow cooker.
Place the lid on your slow cooker and cook on low for 8-10 hours.
I really don’t recommend speeding this process up and cooking it on high because then your roast will have the tendency to become tough, and nobody wants to gnaw on a tough pot roast.
Once the cooking cycle is complete, remove the lid from the slow cooker, scoop the roast out and shred it lightly and serve it all up as is or over mashed potatoes or cauliflower or with a big, green salad.
I know it looks a little like a mess here and might not seem too appealing, but believe me, this Slow Cooker Pot Roast will melt in your mouth!
I don’t know if it’s the memories I have associated with a Sunday dinner pot roast or if it’s just because I truly love a good pot roast, but there is something so comforting about coming home to the smells of a pot roast cooking in the oven or the Crockpot.
If you don’t have those memories with your family, gather them around the table this weekend and serve up some delicious Slow Cooker Pot Roast along with some wonderful memories.
Slow Cooker Pot Roast
A savory and delicious Pot Roast made in the slow cooker that is Low Carb, Keto, and Paleo compliant.
- 2.5 lb beef pot roast any cut
- 16 oz organic baby carrots
- 1/2 head red cabbage chopped
- 1 tbsp fresh minced garlic
- 1 tbsp fresh parsley flakes
- 1 tbsp minced onion
- 1/2 tsp reduced sodium seasoned salt
- 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
- 3 cups organic low sodium chicken broth homemade preferred
Place the roast in the bottom of a 6 quart or larger slow cooker.
In a large mixing cup, add the chicken broth, garlic, onion, parsley, seasoned salt, salt, and red pepper and stir well.
Pour the bag of baby carrots over the roast in the slow cooker.
Cut the red cabbage in half, wash one half, and remove the stem from it. Chop the red cabbage into large squares and add it to the carrots and roast in the slow cooker.
Pour the seasoning and chicken broth over the contents in the slow cooker, place the lid on top, and set the slow cooker to cook on low for 8 hours.
Once cooked, remove the roast, shred lightly, and serve. Enjoy!
Veggies that pair well with this dish and can be added to the slow cooker to cook with the roast are: chunks of potatoes, small new potatoes (red or yellow), green cabbage, green beans, Brussels sprouts, and corn on the cob.
Shared at Weekend Potluck
Shared at Meal Plan Monday