Slow Cooker Pot Roast
Like many children of the 1970s, Sunday dinner was often roast beef with potatoes and carrots and lots of gravy. Now that we live on boat, I decided to try cooking a pot roast in the slow cooker. This helps with moisture released by the propane stove and I don’t have to worry about running out of propane before dinner is ready.
And not only does this make an incredible Sunday dinner, but the leftover meat is perfect for sandwiches throughout the week. So I get to combine dinner with meal prep in one easy package!! Winner, winner, roast beef dinner!!!
- 2 lbs beef roast, (pork roast works too)
- 1 1/2 tbsp favourite spice rub
- 5 medium carrots, cut into 2 inch chunks
- 3 small white or red potatoes, cut into quarters
- 2 cloves garlic, minced
- 1 cup veggie broth, or broth of choice
- 1 tbsp corn starch
- 2 tbsp cold water
Place carrots, potatoes and garlic into slow cooker.
Season roast with favourite spice rub and place on top of veggies.
Add the broth (I use veggie broth because that's what we have on board, but feel free to use what is handy).
Cook on low for 5 to 6 hours - this is based on your slow cooker. Mine tends to run hotter than others so your roast may take longer. And if it's done sooner, let it rest on the warm setting.
In the last 30 minutes to one hour, mix the cornstarch and water and stir into the liquid in the slow cooker to thicken the gravy.
To serve, slice the meat and add with potatoes and carrots and top with gravy.
The leftover meat is perfect for sandwiches throughout the week.
This Slow Cooker Pot Roast was made on a 37 foot Tollycraft (1978 Sedan) using a Crock Pot 4Qt. Oval Slow Cooker. See other boat tested and tasted recipes. Please leave a comment and share or rate it! And tag #wifeonaboat on your favourite social media.