Crockpot Roast and Potatoes

This Roast and Potato recipe was a staple in our house growing up and it was always one of my favorites. I have been making it so long and I really had stopped thinking about it as a “recipe”. I had to actually stop as I was making it to measure out and write down what I used. It really isn’t anything difficult but it is always perfect.

I don’t vary what I do often but I do sometimes swap out the little red potatoes that I grow in my garden with sweet potatoes (white or yellow). And in a pinch you can add more water to make more of a stew to stretch the servings farther if you have impromptu company coming.

I also prefer a Bottom Round Roast to Chuck Roast as we prefer the kind of roast that falls apart once cooked but you can use most any type of roast meat in this recipe.

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Crockpot Roast and Potatoes

This traditional Crockpot recipes is always a crowd pleaser.

Course Main Course

Keyword crockpot recipe

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings 6 people

Author Amber Gaines

Ingredients

• 2 lb Bottom Round Roast
• 8-10 Little Red Potatoes quartered
• 1 Medium Onion in chunks
• 1/2 lb Baby Carrots
• 1 bay leaf
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic
• 2 cups Water

Instructions

1. Place potatoes and onions in the bottom of the crockpot. Place Roast on potatoes and onions and place carrots around the roast. Add Bay leaf and 2 cups of water. Sprinkle salt, pepper and garlic directly onto the top of the roast.
   

2. Cook for 8 hours on low heat.
   

Recipe Notes

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