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  • Erica Peterson

Baby it's Cold Outside

This winter has been colder than last year in my part of the woods. For the holidays, I want all the warm and cozy comfort foods. Below is my recipe for pot roast that will be making an appearance on our dining table this holiday season.

Erica’s Slow Cooker Pot Roast


For the Pot Roast:

  • 1 (3-pound) boneless chuck pot roast

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons olive oil

  • 2 large onions, peeled and quartered

  • 4 medium carrots, peeled and cut into 3-inch pieces

  • 3 stalks of celery, cut into 3-inch pieces

  • 2 cloves garlic, chopped

  • 2 tablespoons Worcestershire Sauce

  • 3 cups beef broth

  • 2 sprigs of fresh thyme

  • 2 sprigs of fresh rosemary

  • 1 bay leaf

  • 1 1/2 to 2 pounds medium potatoes, peeled and quartered

For the Gravy:

  • 2 tablespoons cornstarch

  • 1/4 cup cold water

Directions: Season pot roast on all sides with salt and pepper. In a large pot, heat olive oil, and brown roast on all sides, about 2 minutes per side. Remove pot roast from pot and add to crock pot along with all other ingredients. Cook on low for 6-8 hours or 4-6 hours on high. Dissolve cornstarch into the water and add to the crockpot for the last 30 minutes of cooking. Roast is done when it is fork tender.

For a full holiday menu, check out this great meal plan from The Spruce Eats.


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