One of my favorites childhood memories of Sunday Supper was sitting around the huge family table and having Roast, potatoes, carrots and gravy. It was such a comforting meal, our family had it often on Sundays. Growing up, my grandmother made it in the oven and the amazing aroma in the house made you drool with anticipation of a great comforting meal.
I’ve been know to make a Sunday roast or two in the oven but now my preferred method of cooking it is in the crock pot. I can chop and prepare all the ingredients the night before, put the crock pot in the fridge and it’s ready to go Sunday morning when I’m ready to pull it out and cook it. Of course having Roast for dinner is not just for Sundays. That’s the wonderful thing about cooking it in the crock pot. You can make a Roast any day of the week with a crock pot.
I usually only buy roasts on rare occasions unless I can find a good deal like the BOGO (Buy One Get One FREE) meat sale Raley’s has from time to time or in this case, I used my Raley’s Rewards to purchase two roasts. This was a great deal because the roasts were on sale too.
Perfect Crock Pot Roast
- Roast (large enough to feed your family–but always think ahead for leftovers for future meal ideas)
- 1 onion (I prefer yellow)
- potatoes, (enough for your family)
- carrots (enough for your family)
- 1 Tablespoon (brown gravy mix–homemade recipe sharing later)
- 2 Tablespoons Worcestershire sauce
- Salt and pepper to taste
- mushrooms (optional–I had a few on hand in the fridge)
- Peel your potatoes and carrots. Slice your potatoes in half then into fourths. We like ours cut into chunks but others prefer lengthwise.
- Now, slice your carrots. We slice the carrots the same way we do the potatoes. This helps cook all the vegetables evenly.
- Place the carrots and potatoes into the crock-pot. Lightly salt & pepper them. Add in 1/4 cup water.
- Place your roast on top of the vegetables. Add the 1 Tablespoon gravy mix and sprinkle on top of roast. Pour the Worcestershire sauce over the gravy. It is okay if some of the dry gravy remains. As the roast cooks, it will liquefy.
- Salt & pepper the roast.
- Finally, peel the onion and cut it in half. Take 3-4 outer layer sections and lay across the roast for flavor.
- Put the lid on the crock-pot and cook on low over night (8-10 hours).
- Optional: You can use the liquid from the roast at the bottom of the crock pot to make a wonderful gravy.
Now doesn’t this look delicious!
Recipe Note: **Leftovers will be added to Tuesday night’s meal.