It’s that time of year to start breaking out all of the amazing slow cooker meals, and this slow cooker pot roast is one of my favorites! Full of delicious pot roast and vegetables, it is one of our favorite hearty meals. I love to double make this when I do it so I can put one bag in the freezer for later. Freezer Slow Cooker Meals have become a new obsession of mine. In fact, I have a list of essentials to make freezer slow cooking quick and easy. If you are looking for an amazing slow cooker pot roast recipe, you don’t have to look any further.
Don’t get me wrong, I actually use my slow cooker all year round! I love to use it when school starts back up, it makes life so much easier to have a fully cooked meal waiting on you. I actually use it a ton in the Summer, too. Living in Louisiana, it can get as hot as 112 degrees, and you DO NOT want to have the oven on when it is already feels like oven outside. That’s where the slow cooker comes in. I honestly don’t know what I would do without it.
Slow Cooker Pot Roast
This slow cooker pot roast is a favorite hearty meal of ours. It’s full of yummy goodness, and I even try and keep it healthy by omitting the potatoes and using turnips instead. A potato is 17 grams of carbs where a turnip is only 6 grams. You honestly can’t tell the difference between the two when it’s been cooking in all of those mouth watering flavors all day long. (Try it, it’s good!)
Here is everything you will need in order to make this mouth watering slow cooker pot roast:
- 3 lb roast (I like to pre slice mine and remove some some fat.)
- 2-3 cups water
- bag of baby carrots
- one medium white onion, sliced
- 4 stalks of celery, pre cut
- 2-4 turnips (or potatoes)
- 1 (10oz) can beef broth
- 1/2 cup Dale’s Seasoning sauce
- 1 tsp pepper
- 1 tsp Lawry’s seasoning
You can fill your slow cooker up with all of this yummy goodness and eat on it for a couple of days, or you can do like I do and split this meal up into two. I do that by filling up two liners and spreading everything evenly between them both. I place one of the liners in the slow cooker for the day, and I place the other liner in a freezer bag and label it for a future meal. (I like knocking a couple of meals out in one punch.)
Fill the slow cooker with water and add in the beef broth and Dale’s.
Take the pot roast and place it into the slow cooker. (I will pre-slice mine if I am making this into to meals and freezing one.)
Add the pepper and Lawry’s seasoning directly onto the pot roast.
Add in all of the vegetables and then cover and cook on low for 8 hours.
Slow Cooker Pot Roast recipe
I love to make freezer meals so I love to either half or double up this recipe for a future meal. You can see how I like to label my bags and make them all pretty for my freezer. (And my freezer is a beautiful place when it is full of already made meals I just have to grab and place into the slow cooker.)
If you are looking for a delicious hearty meal, make sure you add everything to your next shopping list and make this Slow Cooker Pot Roast. Your mouth and tummy will both thank you. If you are looking for a few more slow cooker meals, check out my list here.