I feel the need to start this recipe post with a disclaimer. I have only used a crock pot 4 times in my entire life. Yep. The secret’s out. And to top it off? Each of those times took place within the last 3 weeks. So, while I am mighty proud of this pot roast recipe, and it’s a newfound favorite in our household, I am sure the crock pot gurus out there might have some suggestions to add.
So I invite you, crock pot masters, to please feel free to drop any tips in the comments section here for me and everyone to see. But, for anyone who hasn’t yet tapped into their dusty old crock pot, this is a very simple yet sooooo delicious recipe to start with. And it smells SO good while cooking. Perfect for Fall :)
So here goes….
- 1 Grass-Fed Pot Roast (aka Chuck Roast)
- Dried Parsley, to taste
- Dried Oregano, to taste
- Sea Salt, optional, to taste
- Fresh Ground Black Pepper, to taste
- Lard or coconut oil for cooking
- 1/2 Yellow Onion
- 4 Whole Cloves Garlic, peeled
- 1/2 cup water
Chop veggies of your choice in large chunks and add to the crock pot (pot is turned OFF right now). Chop the ½ Onion into large chunks and throw into the crock pot with the veggies and the 4 whole (peeled) cloves of garlic.
Preheat skillet to medium-high. Add cooking grease. Season the Pot Roast on all sides with Parsley, Oregano, Sea Salt, and Cracked Pepper (or whatever spices you like!). Leave the rope around the roast the entire time while cooking.
Once skillet is heated, sear the Roast on each side for about 1 to 1.5 minutes.
When seared, place the Pot Roast on top of the veggies inside the crock pot. Add 1/2 cup water.
Put the lid on, plug it in, and start cooking!
We cooked a 3.2 lb. Grass-Feed Pot Roast for 7 hours on low, and it was plenty done but still tender. Cooking times may vary based on high or low settings, size of the Pot Roast, as well as if it is Grass-Fed or not. Grass-Fed beef tends to cook faster than non-Grass-Fed beef. We always recommend Grass-Fed for highest nutritional value!
Happy Eating :) Joey