You can't beat this dish. I know, everyone has a favorite way to make pot roast. But, this one is so easy and delicious, I couldn't help but post. This morning, I added the ingredients to the slow cooker, went to work, and this evening walked in the door to dinner. It could not be simpler. The pot roast is fork tender and the potatoes and carrots are tender and delicious.
This time, I added the potatoes first, in a layer on the bottom of crock, then placed the roast on top. I loved the way the potatoes turned out this time. They weren't as brown as when they cook on top of the roast and they were very moist.
Ingredients
3-4 lbs. chuck roast
6 Idaho or russet potatoes, peeled and quartered
1-1lb. bag baby carrots
salt and pepper, to taste
water, to cover
Directions
Peel and quarter potatoes and add to crock as first layer. Season both sides of roast with salt and pepper, then place on top of potato layer. Next, add carrots and just cover with water.
Cook on low for 8 hours. Enjoy!
Great dinner with little effort!
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