Pot Roast

Hey all. I’ve been a bit laid up with the stomach flu over the past few days, but I am fully recovered and ready to get back in the kitchen! Today’s dinner is, quite possibly, the easiest recipe known to man. It is so simple that it makes itself – literally. Set it up, walk away, and come back in several hours for delicious food. But enough odes to my slow cooker: here’s how to make pot roast, just like my mom did.

Non-recipe note: I’m experimenting with the WordPress Publicize option, so I don’t have to manually re-post the link to Facebook and Twitter when I create a new post. So if you have reached this post from social media, and the link looks odd at all, let me know in the comments!


  • 1 pound beef chuck or brisket, cut into large chunks
  • 5 large carrots, roughly chopped
  • 3 medium potatoes, roughly chopped
  • 1 large onion, roughly chopped
  • 1 envelope onion soup mix



Combine all ingredients in the slow cooker, and add water to cover.

Cook on high for 5-6 hours, or until all ingredients are cooked and tender.

Strain off the excess liquid, and serve.


Serves 4.

Click here for a print-friendly version.


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