Pot Roast

The leaves changing color and starting to slowly drop from the trees. It won’t be long before the trees are a vibrant shades of red, yellow and orange. Autumn has always been a favorite time of year for me. I grew up with 4 large maple trees in our yard and that meant plenty of leaves to rake up, and a big pile of leaves to jump into. :) Rake and repeat!! After a long day playing in the leaves I looked forward to a hot stick to your ribs meal. There was nothing like a nice pot roast to warm me up.

Slow cooker pot roast w/ gravy

  • 2 lb eye of round roast
  • 1 medium onion, cut into 1/2″ dice (1 1/2 cups)
  • 2-3 medium carrots, cut into 3/4″ dice (3 cups)
  • 8-12 mini white potatoes, cut into 3/4″ dice (4 cups)
  • 2-3 bay leaves
  • 1 Knorr homestyle stock bouillon
  • 1 1/2 cup water
  • 1-2 tbsp oil
  • Sea salt
  • Black pepper
  1. Dry the meat with a paper towel. Generously season with sea salt and pepper.
  2. Heat oil in a thick bottom pan. Brown meat on all sides, then transfer to the slow cooker.
  3. Add the water and bouillon to the pan and bring to a simmer.
  4. Turn off the heat. Stir and scrape the bottom till the bouillon is dissolved.
  5. Place the vegetables and bay leaves around the roast.
  6. Pour the liquid over the meat and vegetables.
  7. Cover and cook on low for 5-6 hours.
  8. Remove the meat and allow to rest covered for 5-10 min


  • 2 tbsp flour
  • 2 tbsp cold water
  1. Strain the cooking broth into a small pot with a sieve and bring to a simmer.
  2. Dissolve the flour in cold water and stir into the broth.
  3. Allow to simmer for a few min, stirring often.
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