If you’re looking for a hearty meal, this pot roast in a slow cooker is a winner. It tastes just like home to me. The smell of this cooking takes me right back to my grandma’s avocado green kitchen, just after church on a cold day where we’d gather for this favorite meal for “dinner.” In the South, lunch is dinner and dinner is supper. Either way, IT’S DELICIOUS!
I’d help count family members and make sure we had enough chairs, and set up the “kids table” if needed. I had no idea this time around the table would make such an impression on me. The memories, the traditions, the smells, family, the VOLUME of my people, HA!
It was the best of times.
Isn’t it funny how a meal or a tradition can take us back to another time and place?
Let’s Make Grandma’s Pot Roast!
Here’s a look at the ingredients: I don’t think my grandma used brown gravy mix or Worcestershire sauce, those are my adds. But it tastes exactly the same!
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This is the simplest thing ever. You literally dump everything into the slow cooker (except the carrots and noodles), add water to almost the top, turn it on and don’t even think about it for at least 7 hours. ***Please do not put in the carrots in at first or they will be way too mushy. You want to be able to stick a fork in them, but mushy is a no-no.***
Cozy up by the fire with a book, go to work, whatever. In a few hours you’ll smell just what I’m talking about. Speaking of cozy, be sure to check out my ultimate guide for holiday comfort and joy.
Timing Tips
If your roast is smaller, you can cook it for less time. Essentially, you want the roast to be tender enough to fall apart, and in my opinion, it’s best cooked on low. You’ll need to get a feel for it based on your slow cooker; my times are a guideline.
Three Hours Before Serving
About three hours before serving, add in your peeled and cut carrots, and close the lid. You should have a beautiful beef broth by this time.
30-45 Minutes Before Serving
Use a measuring cup, dip out most (not all) of your broth into a saucepan and bring to a boil. You can add a little water if needed, but you don’t want it to be watered down. You definitely want it to be mostly broth.
This is the brand of noodles I use– in my opinion they are the best, but any will work. Add desired amount of noodles to your boiling broth, and cook according to package directions. DO NOT drain the noodles once they’re done.
Serve noodles in broth with your pot roast, carrots and baked rolls or biscuits or sourdough.
Grandma’s Pot Roast with Egg Noodles and Carrots
- Total Time: 0 hours
Ingredients
- 1 (5 lb.) boneless chuck or round roast
- 1/4 cup Worcestershire sauce
- 2 Tablespoons butter
- 1 onion, peeled & cut in about 8 large pieces
- 1 package of brown gravy mix
- ***Fill the pot with water almost to the top– this will become your broth to cook your egg noodles in just before serving***
- *****
- 1 lb. carrots, peeled and cut into pieces.
- Egg noodles, do not add this to the slow cooker, these will be cooked separately using your beef broth.
Instructions
- Add all the ingredients–except carrots and noodles–to your slow cooker. You’ll add carrots in when about 3 hours remain. Cook 10-12 hours on low, until tender and the roast falls apart.
- A half-hour before serving, remove as much broth as you need to fill a pot, bring to a boil and cook desired amount of egg noodles in the broth according to package directions. Serve with pot roast and carrots.
- Prep Time: 0 hours
- Cook Time: 0 hours
In this day of Instant Pots, I wonder what my grandma would think of our pace (and our cooking!). I bet she’d pooh-pooh the Instant Pot just like she did the dishwasher…
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Enjoy this slow, cozy meal, friends!
