Classic Slow Cooker Roast, Carrots & Potatoes

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This was our supper Monday night.  As out of season as it seems for a meal {something about it just screams winter comfort food, maybe it’s just me}, it hit the spot.  I love slow cooker suppers anytime of year.  A little bit of work in the morning & supper is mostly ready, yay!!

There’s nothing fancy about this meal.  It’s your bare bones, meat, potatoes & vegetable spread just like grandma used to serve for Sunday dinner. {Do you still have Sunday dinners with the fam?  I think that needs to make a comeback.}  You can certainly find more glamorous roast recipes out there with a lot more seasonings than this one has, but if you have good flavored, quality beef, it’s nice to keep it simple sometimes & let it do it’s thing.

Classic Slow Cooker Roast, Carrots & Potatoes

3-4 lb beef roast

Sea salt & fresh ground pepper

1/4 c. Apple cider vinegar

1 c. water

6-8 Carrots, peeled & cut into chunks

5-6 medium potatoes, cut into 1/2 in slices

Heavily salt & pepper roast on both sides & place into slow cooker.  Pour in vinegar & water.  Cook on low for a minimum of 8 hours.  When there is 4-5 hours remaining {I like to do this around lunchtime}, add carrots & potatoes to slow cooker.  If you are home, you can move the carrots & potatoes around in the slow cooker every couple hours to help them all get flavored up good in the broth.

After the 8 hours are up and the carrots & potatoes are fork tender, remove the roast from the slow cooker & shred.  {I like to use my stand mixer with the paddle attachment for this.  It takes just a minute on low & the meat is perfectly shredded!}

Use a slotted spoon to remove the carrots & potatoes from the slow cooker to serve.  Serve the shredded roast with a little of the beef broth from the slow cooker poured over top.

Enjoy!

Linked up to: Sunday School at Butter Believer, Monday Mania at Healthy Home Economist, Fat Tuesday at Real Food Forager, Day2Day Joys


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