Traditional Pot Roast

With it being the end October now, and the weather is starting to cool off, those warmer comfort dishes are the ones we want on the plate. One of my favorite things to have this time of year other than my pumpkin cookies, is pot roast!

I work for Certified Piedmontese which is a beef company, and with us having a retail store at our office it makes it easy to just grab something to make that night or the next. So, I picked up a pot roast and then put it in the slow cooker the next morning for a cozy meal on a Friday night.


  • 3-4 lb Chuck Roast
  • 4-5 medium potatoes cubed
  • sliced carrots- to your liking
  • 4 cups of water
  • Lawry’s seasoning salt (season generously)
  • Pepper (season generously)
  • 1 Bay Leaf
  • Thyme Sprig
  • 3 Sage leaves
  • 4 cloves of garlic
  • 5 Tablespoons of butter


  1. Get out your slow cooker, and then I recommend putting in a slow cooker bag to help with cleaning.
  2. Place the water in the bottom. Season your steak with the salt and pepper on all sides and then place it in the slow cooker.
  3. Slice and cube the carrots and potatoes and set them to the side. Place the bay leaf, sage, and minced garlic in the slow cooker, and the butter on top of the meat in 1/2 Tbsp chunks.
  4. Then place the carrots and potatoes around and on top of the meat and season with more salt and pepper.
  5. Cook on Low for 6-8 hours. When you are ready to serve it will just pull apart, just make sure not to eat the bay leaf!

Mine pulled a part so much when I was trying to get it out of the slow cooker I couldn’t get a great picture, it just fell apart. But this was the slow cooker right before I pulled everything out!


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