There’s no better time than when the weather cools down to cook up a nice, warm pot roast. This slow cooker pot roast recipe is easy to make, full of good-for-you nutrients, and fills the house with mouthwatering smells. What’s even better is that this recipe is literally a set it and forget it mindset—well, for about six hours. With a little preparation, toss everything into your slow cooker and go about your day. Come home to delicious dinner that didn’t require you to be in the kitchen for hours!
Recipe by Delbert Bernhardt
Easy, Slow Cooker Pot Roast Recipe
Ingredients
- 1 roast, 4.5 – 5 pounds
- 4 poblano peppers
- 1 orange or red pepper
- 4 celery stalks
- 1 – 2 cups baby carrots
- 1 – 10 ounce can Rotel diced tomatoes with habaneros
- 1 tablespoon of Cavender’s All Purpose Greek Seasoning
- 2 tablespoons crushed garlic
- Onion powder – ½ teaspoon or to your taste
- 1 – 12 ounce can of low-sodium beef broth
Preparation
- Rub roast generously with Greek seasoning
- Slice and cut poblano peppers into ½-inch pieces
- Slice and cut orange pepper into ½-inch pieces
- Slice and cut celery into ½ inch pieces
- Slice carrots into ½ inch pieces (0r leave whole)
- Drain Rotel diced tomatoes and habaneros
- Mix all vegetables, garlic, onion powder and Rotel in a large bowl
Slow Cooker, 7-quart
- Place roast in crock pot
- Add beef broth
- Place vegetable mix around roast and lightly cover roast
- Set slow cooker on low and cook for 6 hours
Once done, plate and enjoy.
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