This slow cooker pot roast recipe doesn’t include potatoes because it gets served with mashed potatoes. Instead, it has delicious root vegetables (turnips and carrots) along with onion and garlic. Start this pot roast in the morning and let it cook on slow all day. It will be ready by suppertime. A simple, comforting recipe that’s easy to customize.

Slow Cooker Pot Roast recipe is below

INGREDIENTS  

• 1 Beef roast bottom round, chuck, any beef roast is fine
• Salt to taste
• Pepper to taste
• 2 Turnips peeled and chopped
• Carrots baby carrots or peeled and chopped regular carrots
• 1 Onion large, chopped
• Garlic generous amount
• Parsley dry, a few shakes
• ½ cup Water
• ½ cup Wine (optional, can use additional ½ of water if desired)

INSTRUCTIONS 

• Cut up roast into around four large pieces.
• Add salt and pepper to taste. Remember, this amount of salt will be for the beef as well as the vegetables and broth. Be generous, just not too much. It’s easy to add salt later but if it’s way too salty, there won’t be much you can do to fix a too-salty flavor.
• Add carrots
• Add peeled and chopped turnips
• Add chopped onion
• Add garlic, parsley, water, and if using, wine
• Slow cook on low for about 8 hours.
• Serve with mashed potatoes. Drizzle a little bit of the broth on top as a gravy.

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Ever wondered what kinds of beef roasts are good for different recipes?

The Cattlemen’s Beef Board and National Cattlemen’s Beef Association provides this useful information so you can pick ideal cuts for your slow cooker pot roast:

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