How to Cook the Best Pot Roast Ever in Five 5 Easy Steps

Photo Instructions

Fresh Garlic bulbs halved/quartered, lightly browned. Add Humanely Raised Roast to med-low heat pan.
Fresh Garlic bulbs halved/quartered, lightly browned. Add Humanely Raised Roast to med-low heat pan. | Source
Adding Spices while Browning. Cavendar's Greek Seasoning (Arkansas Product), Onion Powder, Liquid Smoke.
Adding Spices while Browning. Cavendar's Greek Seasoning (Arkansas Product), Onion Powder, Liquid Smoke. | Source
Roast - Browning on all of the sides, while New Potatoes, Onion and Garlic brown gently in the skillet alongside the roast.
Roast - Browning on all of the sides, while New Potatoes, Onion and Garlic brown gently in the skillet alongside the roast. | Source
The browning of meat and vegetables takes about 20 minutes, but it cuts down the total cooking time for the roast.
The browning of meat and vegetables takes about 20 minutes, but it cuts down the total cooking time for the roast. | Source
Put enough liquid to just cover meat. Cook for 2.5 - 3.5 hours. You will know it is done when it the beef, venison or pork easily pulls apart.
Put enough liquid to just cover meat. Cook for 2.5 - 3.5 hours. You will know it is done when it the beef, venison or pork easily pulls apart. | Source

Prepare Your Senses For the Best Roast Ever

I am sharing one of our family secret recipes, for the best roast ever. You can prepare this delicious meal in 5 easy steps.

Have your crock-pot clean and ready to go. Keep in mind you probably will not have anything left over. This is especially true if this is your first time making this delicious meal.

This recipe is for a roast approximately 2.5 lbs (1.4 kg) - adjust cooking, and browning times for size. A small roast will cook faster.

  1. Heat a large skillet (I always use cast iron, but any non-stick will do), with about an inch of oil in the bottom. Not too hot, you don't want it smoking . There are several benefits to using cast iron, but if the cast iron pan is brand new, and you have never cooked with or seasoned the pan, use a non-stick instead.
  2. Once your skillet is warm but not smoking, take the roast and begin to brown each side. Use 2 forks to more easily handle the roast. 3 - 5 minutes on each side. If that wasn't enough to brown it to your specifications, keep turning the roast until you get it how you like it.
  3. While one of the large flat sides is browning, get the crock-pot ready. Plug it in and turn to Low for all day cooking, High for 2 - 4 hour completion time adding about 2 inches of hot water to the crock pot. Salt, pepper and garlic powder. You may have favorite spices you would rather use. (Spice to taste after roast is dropped in pot.)
  4. Finish browning roast by holding at odd angles with forks to brown each of the ends. The total browning time should take about 15 minutes, depending on size of Roast. Turn off skillet.
  5. Put roast in warm crock pot, spice to taste, add potatoes, carrots, onions, garlic or whatever floats your boat. Fill water or broth to one inch from the top of the crock. If the crock pot is set to high, it is best not to leave it unattended.


If You Are A Newbie Cook, You Can Do This - Don't Stress

For those of you who are new at culinary skills, How To Cook The Best Roast Ever will gain you big fans, and it should help with your confidence around the kitchen. In over thirty (30) years using this method for cooking roast, I have not had a "bad" roast. If Instructions are followed, it should come out good.

There have been times that my daughter and I have tested-tasted the roast so much, we accidentally ate the whole thing!

This roast always gets compliments, and there are rarely leftovers.

Your home will smell like dinner heaven, and your senses will go crazy over how good it is. You will reel in the compliments as well.

If you want to take extra time and be extra fancy, cut your veggies in Large Chunks and brown them as well. You can also cook all of this in the oven.

[Make sure to reference a cookbook or other guide for time per kilogram or ounce. If you decide to oven roast this recipe. It is good to use clean and healthy cast iron as you can save energy by reducing the time the oven is on. In cast iron you can cut off the heat 10 - 15 minutes early, and the radiant heat will cook it.

My mouth is watering as I write these simple instructions. I would love to know how it this recipe turned out for you.

Browning the roast first, cuts down on cooking time. The longer it is browned, the quicker the entire roast will cook.

"Andrea: Humanely-Raised Meats = Healthy Meats

Frugal Kitchen, Make More Than One Meal From Roast

After making the Best Roast ever in 5 easy steps, I have included recipes for two meals to make with the leftovers.

One is

  • Cooking small taco bowls, and squash strips; frugal meals The other is
  • How to make flautas or taquitos; frugal meals

One Last Tip

One last tip, don't forget the toothpicks!

© 2010 Lori J Latimer

More by this Author


Comments 15 comments

katiem2 profile image

katiem2 6 years ago from I'm outta here

Now this is how I like to do it, toss everything in the crock pot and forget about it. Love your recipe and would love to see you add a line of crockpots for sale.

Peace :)


LillyGrillzit profile image

LillyGrillzit 6 years ago from The River Valley, Arkansas Author

Thank you! Thanks for the tip!!!!!


stephhicks68 profile image

stephhicks68 6 years ago from Bend, Oregon

I am a huge pot roast fan, and your tips are very excellent. Crockpots or Dutch ovens - either one - keep up the great work :)


LillyGrillzit profile image

LillyGrillzit 6 years ago from The River Valley, Arkansas Author

Thank you Stephhicks! I appriciate the feedback...


Dink96 profile image

Dink96 6 years ago from Phoenix, AZ

This is the way my mom and Aunt Ida taught me to cook a roast--even before crockpots came along we slow-cooked it in my mom's Chamber's stove in the well. My Aunt liked to add dry onion soup mix and cream of mushroom soup. Ah, memories!

Thanks for the Hub and the lovely trip down memory lane.


LillyGrillzit profile image

LillyGrillzit 6 years ago from The River Valley, Arkansas Author

Dink96, thank you for taking the time to stop by and leave a tasty comment!


Woman Of Courage profile image

Woman Of Courage 6 years ago

I love roastbeef in the crockpot, absolutely tender, and delicious. I will try your recipe.


LillyGrillzit profile image

LillyGrillzit 6 years ago from The River Valley, Arkansas Author

Thank you Woman of Courage. My daughter made one last night, and we keep sneaking in the fridge to take bites. You can cut it with a fork, and it is just the best...:)


Sweetsusieg profile image

Sweetsusieg 6 years ago from Michigan

YUM!! Been a while since I have made pot roast. I may have to give this a try. Sounds delish!

They need a new button here - a either Dslish or yummy one!


LillyGrillzit profile image

LillyGrillzit 6 years ago from The River Valley, Arkansas Author

Thank you Sweetsusieg! You won't be sorry.(Except when you taste test the entire roast on accident) :0) It has happened to me...Thanks for stopping by and leaving a comment. Now, my stomach is growling.


DaMan92 profile image

DaMan92 6 years ago

i'll be sure to try it your way sometime soon


LillyGrillzit profile image

LillyGrillzit 6 years ago from The River Valley, Arkansas Author

Thank you DaMan! I hope you find it ultimately delicious! :0)


epigramman profile image

epigramman 5 years ago

..well I will try this today and let you know how it works out - I am a single man from Mars - and I love the diversity and the eclectic selection of your hubs ..... quite the marvel you are!!!!!!


LillyGrillzit profile image

LillyGrillzit 5 years ago from The River Valley, Arkansas Author

epigramman, thank you! It is wonderful news to me that I have written something of interest to other planetary citizens. My pleasure. Let me know. :0) Google AdSense, you getting this? :0)


WillStarr profile image

WillStarr 5 years ago from Phoenix, Arizona

Great recipe, and I like to cut the roast into inch and a half cubes first. Then I put them in a one gallon bag with flour, salt, and pepper and shake well before browning. That allows the heated Crock Pot liquid better access to all the meat and helps tenderize it better.

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