Easy Slow Cooker Sunday Pot Roast
Easy Slow Cooker Sunday Pot Roast is the best slow cooker recipe. A hearty pot roast dinner with potatoes and veggies that’s perfect for a winter day.
Easy Slow Cooker Sunday Pot Roast is the best slow cooker recipe to make your Sunday a relaxing family day. There’s something about slow cooker recipes in the wintertime. They’re just perfect. The ease of putting it all in the slow cooker, letting it cook all day, smelling the delicious flavors all day long, and having dinner ready on time are some of my favorite things about slow cooker recipes.
We love making this recipe on a Sunday. Sunday morning, while the kids are eating breakfast, I add everything to the slow cooker. It only takes about ten minutes to prep it all. Once it’s all put in the slow cooker, I turn it on low, we go to church, come home and watch a football game, and when we’re ready for dinner, it’s ready for us! Just a quick ten minutes in the kitchen in the morning and dinner will be ready at 6 pm!
There’s just something about the weekend and having a good ole’ Sunday pot roast, right? Making this Easy Slow Cooker Sunday Pot Roast is something my boys look forward to. When I come home from grocery shopping and have a roast, they get pretty excited for a juicy roast with potatoes and carrots. A super easy meal to make, a very nutritious meal for the family, and quick and easy to make! You can’t go wrong here!
I love how simple this meal is. Just a roast, potatoes, carrots, onion, garlic, and salt and pepper. Rub the roast down with the salt and pepper. Place the roast in the slow cooker with enough water to almost cover the roast completely. Turn it on low and let it cook for 6 hours. About an hour before you want to eat dinner, add the potatoes, carrots, onions, and garlic. I like to have those ingredients chopped up and waiting in the fridge (in a bowl of water so the potatoes don’t turn brown). Then all the prep work is done right at the beginning. Just an hour before I serve dinner, I pull out the bowl of prepped veggies, drain the water, add the ingredients to the slow cooker, and have dinner ready right on time!
- 1 3-4 lb pot roast
- 4-5 medium potatoes
- 4 medium carrots
- 1 small onion
- 5-6 cloves garlic
- 1 1/2 tsp sea salt
- 1 tsp coarse ground pepper
- 2 cups broth (water from the slow cooker after meat has cooked)
- 2 Tbsp arrowroot powder (or potato starch)
- 1/4 cup cold water
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Rub roast with sea salt and pepper. Place in slow cooker. Add enough water to almost cover the roast. Turn slow cooker on low and cook for 8 hours.
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Peel the potatoes and carrots. Cube the potatoes to 2" pieces. Cut the carrots into 4" strips. Slice the onion and mince the garlic. Place all cut vegetables into a large container, add enough water to cover all vegetables, place a lid on top, and store in the refrigerator to later use.
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One hour before wanting to serve, remove slow cooker lid, add the prepped potatoes, carrots, onion, and garlic. Replace the lid and continue to cook for an hour or until meat is tender and potatoes are soft.
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In a small saucepan over medium heat, add the 2 cups of broth.
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In a small cup add the 2 tablespoons of arrowroot powder and 1/4 cup of cold water. Whisk together.
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Once the broth has reached a boil, reduce to low heat. Slowly whisk in the arrowroot powder mixture. Stir constantly. Mixture will begin to thicken after about 2 minutes of cooking. Once desired thickness has been reached, remove from heat, and serve.
Store leftovers in a covered glass container in the fridge for up to 4 days.
