Hi there, friends!
Let me tell ya bout my BESTTT friend! But seriously, my Crock Pot is my best friend in times of need and in times I just want to enjoy a meal that has been simmering and cooking all day long- HANDS FREE. You know the days where you just come home from being out taking care of business all day and you kinda wish mom was in the kitchen with a meal already prepared and ready to enjoy, right? Yes. It happens to me frequently and although I love cooking there are weeks that I know I will be far too busy to handle cooking over a stove every singe night. So, I bust out the Crock Pot!
I especially enjoy using my Crock Pot during the holidays. We can get so busy bustling through town shopping for Christmas presents, meeting up with friends, keeping the kids entertained, thinking of what to prepare every night for family staying in your homes; the stress of the holidays can get the better of us! Why stress when you can follow one of my favorite Crock Pot recipes on how to make the best roast?! It’s super easy and will warm your soul on those chilly winter nights..
I’m telling you right now this may not be the healthiest, sodium free, gluten free meal, but It’s a homemade, good ole' fashion meal that won’t disappoint!
1 chuck roast (can be found at your local meat market or grocery store)
Minced garlic (I like the jarred stuff)
1 white onion
1 bunch of celery
1 bunch of carrots (or use one small bag of baby carrots)
1 bundle of red skinned potatoes ( I personally like the small rainbow potatoes) the smaller the better for the Crock Pot
Salt and Pepper
Sides (optional but freaking amazing with this roast): These pictures show green beans since I was trying to stay keto for kirk. He didn’t eat the potatoes or the rice.
Canned Navy Beans
1 bunch of green onions with the stalk (I eat the raw onion in combo with my cornbread)
PUTTING IT ALL TOGETHER: I usually start the roast at around 830-9am.
Lay down some olive oil at the base of the pot and turn the Crock Pot on high.
Place your roast down and drizzle some olive oil on top. Add the minced garlic generously to the top.
Add about 15-16 shakes of the Worcestershire sauce onto the roast and around. Add about 12-14 shakes of the soy sauce. (I hardly ever measure ingredients, yall)
Sprinkle the celery salt and the garlic powder, salt and pepper lightly to the roast. Open the tomato paste and start to coat the roast as if you were icing a cake. Cover generously (you may need a knife).
You’re going to laugh, but next, coat that baby with ketchup. I love using Ketchup for this recipe because it has all the ingredients for some serious meat tenderizing action (as does the soy sauce) and is the perfect final ingredient.
Chop up the white onion (you may only need half) and sprinkle over the roast. Chop up half the celery and add. Continue with the carrots as well. Finally, add the potatoes!
Sprinkle olive oil over everything and additional celery salt, garlic powder, salt and pepper. Place the top on it and leave on high all day!
The sides are completely optional and you can substitute with an easy ready mix salad or green beans. I prefer cornbread, navy beans, and raw green onion. It’s a no fail dish that literally falls apart when it’s time to eat! Enjoy!
Let me know what you think of the roast and share your favorite crock pot recipes with me on the comments below! For more of my favorite Crock Pot meals shoot me and email!