Last Tuesday was Ron’s birthday. We always spend his birthday one of two places, Walt Disney World or Texas Roadhouse. Well Disney is closed and takeout steak just wasn’t appealing. We invited Jordan, Savvy, and their roommate over for dinner and cake so we could have a small celebration. I decided to create a new roast recipe and try a new cake recipe too. I’ll post the cake recipe next week but today I’m sharing this new easy crockpot roast recipe.
This roast cooks for 8 hours in the crockpot on low. That was going to be a bit of a problem for me. I needed the roast to start cooking at 10:30am but I’d be babysitting at that time so I wrote out the instructions so Ron could start it on time. He said the recipe was super easy to follow, so that made me happy!
Easy Crockpot Roast Recipe
The ingredients are basic, a 3-4 pound chuck roast, 1 cup of baby carrots, 2 russet potatoes peeled and cubed, 3 tablespoons of A1 Sauce, 1/2 tsp minced garlic, 1/4 tsp black pepper, 4 tablespoons of butter, and corn starch to make gravy after the roast is cooked.
Place the carrots and potatoes in the bottom of the crockpot. Place the roast on top of the veggies. In a small bowl mix together the A1, garlic, and pepper together. Pour that mixture over the roast. Slice the butter into pats. Place the butter pats on top of the roast. Cover and cook for 8 hours on low. When the roast is done, remove the roast and veggies. Add corn starch 1 tablespoon at a time to the residual juices until you get a nice gravy.
A nice easy crockpot roast recipe, perfect for any night of the week and made with pantry staples.
- 3-4 lb chuck roast
- 1 cup baby carrots
- 2 russet potatoes peeled and cubed
- 3 TBS A1 Sauce
- 1/2 tsp minced garlic
- 1/4 tsp black pepper
- 4 TBS butter
- 1-4 TBS corn starch
Line the crockpot with a liner to make clean up easier.
Place carrots and potatoes on the bottom of the crockpot.
Place the roast on top of the vegetables.
In a small bowl mix together the A1 sauce, garlic, and pepper.
Pour the liquid mixture on top of the roast.
Slice the butter into pats. Place the pats on top of the roast.
Cover and cook on low for 8 hours.
When the roast is ready, remove the roast and vegetables from the crockpot onto a serving platter.
Going slowly, 1 TBS at a time, whisk the corn starch into the residual liquid, until a gravy forms.