Old-Fashioned, Simple Pot Roast

One of the easiest dinners to make is a simple pot roast! Every Sunday my mother would put a roast in the slow cooker, early in the morning, and get it to cooking. We would wake up to the comforting aroma, get ready for church, go to church, come home and…dig in. We couldn’t wait! I have taken my mother’s way of doing things and adapted it a little bit. As I sit here in my living room typing this blog, those heavenly aromas are beginning to fill the house. And yes, it’s a Sunday. Let me take you on a journey down memory lane and show you how I make pot roast. It’s so simple a child could do it.


  • 7 QT slow cooker (or whatever size you need to fit everything into)
  • Sharp knife


  • Roast of some kind. Today I am using an Angus Beef Rump Roast. I have used venison, pork roasts, etc. in times past. All is suitable.
  • Potatoes
  • Carrots
  • Celery
  • Onions
  • Salt and Pepper
  • Worcestershire Sauce

Using a sharp knife, chop the vegetables into BIG chunks. You don’t want to mince these ingredients. I chop everything in 1″ to 1.5″ chunks.

Line the bottom of the slow cooker with all your cut vegetables, mixing them up with your hands. This will be the “bed” the roast sits on. Sprinkle this layer of veggies with salt and pepper.

Line the mixed, chopped veggies in the bottom of the slow cooker. Sprinkle with salt and pepper.

Place the roast on top of the vegetables, fat side up. I suppose it can be fat side down, but with the fat layer(s) facing up, as it cooks, the grease drops down the meat portion and onto all the vegetables below. If fat side down, I find the roast can get a bit dried out during the long cooking time.

Sprinkle a bit more salt and pepper onto the roast itself.

Drizzle a generous portion of Worcestershire sauce onto the meat.

Put the lid onto the slow cooker, and program it to cook on low, for 8 hours.

That’s it! Done! Now all you have to do is sit back and enjoy the aroma as this unctuous meal slow cooks all day.


  • Portion into separate containers and heat it up in the microwave
  • (This one’s my favorite…) Break up, or cube up, the remaining roast. Mix with leftover veggies and juices, and can it up to preserve it for enjoying throughout the year! (Pressure canning only: reheat all mixed ingredients on the stove. Sterilize quart-sized canning jars and lids. Pack to 1″ from the top and pressure can at [#] pressure for your elevation for 75 – 90 minutes.)


4 thoughts on “Old-Fashioned, Simple Pot Roast

Add yours

  1. Looks and sounds delicious. Hope you’re doing good and staying healthy. Looks like we are in for a big snow for the next couple days, I know you would love it!😃Take care, Donna

    Liked by 1 person

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