Cora's Cottage

Fall is officially here which means it is the season of comfort foods in a warm, cozy kitchen around a table filled with family and friends.  But with busy schedules, littles needing attention, or hosting it can be hard to find time to cook a hearty and wholesome meal.

One of my favorite tools to solve this dilemma is the crockpot or slow cooker! Many meals can be made in a crockpot with little to no intervention making them perfect for the craziness of life around the holidays.

 A simple meal that can be left in the slow cooker is a roast! While you can just drop a roast and some spices in the crockpot, there are some simple steps you can take to lock in flavor as well as keep the roast from drying out.

Why You’ll Love This Recipe

Hands Off: Once the roast is in the slow cooker, you can walk away.  Perfect for a busy lifestyle or mom of littles!

Hearty: The slow cooker recipe is hearty and filling dish.  Great if you are feeding a hungry crowd!

Simple: With just a handful of steps, I can prepare this recipe without much thought.  It is the perfect dish if you are needing a reprieve from cooking or are just learning how to make food from scratch!

Tips & Tricks

Searing: Searing the roast on all sides helps to lock in the flavor and juices so the roast stays moist as it cooks. This makes for melt in your mouth roast!

Low and Slow: While you can certainly cook the roast quickly if you need to, it is much better to cook the roast slowly at a low temperature.  This helps to keep the roast from drying out during the cooking process.

Cook Time: The amount of time it will take for the roast to cook will vary sightly depending on the size of the roast and can vary from slow cooker to slow cooker.

 Ingredients

• Roast
• Salt
• Pepper
• Garlic Powder
• Onion Powder
• Sage
• Rosemary
• Water

Tools

• Slow Cooker
• Tongs
• Frying Pan (I like to use cast iron but other frying pans work as well)

How to Make Slow Cooker Roast

Start with a thawed roast.  Depending on the size of the roast it could take 24-48 in the refrigerator to thaw completely.

Once you have the roast fully thawed, season at least the two largest surface area sides with salt, pepper, onion powder, and garlic powder.

Sear each side of the roast until golden brown, about 2-3 minutes for each side in a frying pan with ample oil or fat.  My preferred fat is lard, but tallow, coconut oil, avocado oil, or olive oil would also work.  The goal of searing the roast on all sides is to lock in the juices to maintain flavor and moisture.

Once the roast has been seared on all sides, transfer it to the slow cooker and add warm water.  I like to add enough to just barely cover the roast, but you only need enough to keep it from sticking to the bottom of the slow cooker, about a half inch.

On the low setting, a roast will take 4-5 hours, and 2-3 hours on the high setting.  These cook times can vary depending on the size of the roast and the slow cooker. To maintain moistness, it is best to use the low setting though you can still get a great finished product using the high setting.

The roast is done when it reaches an internal temperature of 145°F. When the roast has reached 145°F, remove it from the slow cooker to cool before slicing and serving with your choice of sides.  Some of my family’s favorites include noodles or potatoes and a vegetable such as carrots, green beans, or corn.

Frequently Asked Questions

About how long can I expect to cook the roast?

You will need approximately 4-5 hours on low and 2-3 hours on high.  These times will vary depending on the size of the roast and the slow cooker you are using.

What internal temperature should the roast reach before serving?

The roast should reach an internal temperature of 145°F before you serve it.

Why do I sear the roast?

Searing the roast helps to lock in both the moisture and the flavor. While you can skip this step it does not result in the juiciest most flavorful roast.

Do you use fresh rosemary and sage or dried?

I have used both.  I usually don’t have fresh on hand so I use dried most frequently, but fresh is my favorite if I have it available.