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Jessie James Decker’s Slow Cooker Pot Roast Recipe

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    Jessie's Pot Roast Recipe

    I make this pot roast for Eric a lot during football season. It's very filling and warms the tummy!

    Servings: 4


    • rump roast: 1
    • onion: 1
    • bag baby carrots: 1
    • potatoes: 4 (or as many as you'd like)
    • cup water: 1
    • bay leaf: 1
    • oil
    • Salt
    • Pepper
    • Garlic salt
    • Tony's Creole Seasoning
    • Crock Pot
    • Skillet


    Step 1: Season the roast with salt, pepper, and Tony's to taste. Drizzle some oil in a skillet over medium-high heat. Sear the pot roast on both sides.

    Step 2: Cut up an onion and put it at the bottom of your crock pot. One your roast looks cooked on all sides and is smelling amazing, place your seared roast on top of the onions.

    Step 3: Cut up your potatoes and throw that on top along with the bag of baby carrots. Add salt, pepper and Tony's on top of everything to your liking. Add the cup of water and a bay leaf.

    Step 4: Throw the top on your slow cooker and cook on high for 6 hours or longer depending on how tender the roast is getting!

    Step 5: Once it's finished. Cook up some rice and serve it over the rice with corn bread or yeast rolls and enjoy!