Rachymommy’s Pot Roast

Cut the fat cap side off of the beef. Rinse meat in water, then place in a slow cooker.

Sprinkle all sides of meat with salt generously. Add up to 4 cups of baby carrots to the slow cooker.

Fill a large measuring cup with 4 cups of hot water. Pour contents of seasoning envelope into the water and stir until blended. Pour water and seasoning into the slow cooker.

Set slow cooker to cook on low for 8 to 10 hours.

If you only have 6 to 8 hours for cooking, set slow cooker on high for the last 3 hours, or all of the cooking time.

Additional ingredients can be added to the slow cooker during preparation, such as: quartered red potatoes, sliced celery, sliced onions, green peas.

If adding these extra ingredients, you may need to use a smaller meat portion in order to fit everything in your slow cooker.

My preference is to cook the largest meat portion I can and prepare mashed potatoes just before serving. This option provides enough meat for pot roast leftovers the next night and two nights of beef enchiladas through the week.

Check out my recipes for Easy Extraordinary Mashed Potatoes and Pot Roast Turned Enchiladas.