How To Cook A Roast In A Crock Pot

If you, like many men, are not very handy in the kitchen but are trying to impress a lady with a home cooked meal you may want to learn how to cook a roast in a crock pot. Not only is crock pot cooking nearly completely idiot proof (it takes a lot to screw up a crock pot roast), it may virtually be the simplest and hassle-free way of cooking that produces a meal suggesting you’ve slaved over a hot stove for her all day.

We’re going to show you an easy and delicious five step way to cook a roast in a crock pot that not only will save you hours or time in the kitchen trying to impress your female companion, but it will have her eating out of your hand…literally, when she thinks you’ve spent all day preparing this delectable yet deceitfully misleading meal. In reality you can throw this together in minutes before you leave for work in the morning and come home to a fully prepared dinner, but she’ll be none the wiser.

First you are going to need to gather the following.

• A crock pot
• A four to six pound beef or pork loin roast
• 1 tablespoon of olive oil
• 8 to 10 small yellow or red potatoes
• 2 large whole carrots
• 1 celery stalk
• 2 envelopes of onion soup mix
• Herbs and spices of your/her liking
• Vegetable of choice—we recommend fresh brussel sprouts or broccoli
• 2 beef bouillon cubes

Total preparation time for this dish is about 25 minutes. This can easily be prepared entirely the night before, refrigerated and simply plugged in in the morning. When you cook a roast in a crock pot there is little more to do than prep work and there is no supervision required for several hours. It’s virtually effortless. 

1. Season your roast – Whether you choose pork or beef onion soup mix is always a pretty safe way to go as far a seasoning is concerned. Slice the roast lengthwise about midway through (like a hot dog bun) and sprinkle half of one envelope of onion soup mix on the inside of the slit you have made. If desired add a little Italian seasoning, dill weed, or bay leaves. Close the fold in the meat and smear the remaining soup mix evenly over the outer sides. Set aside. 
2. Prepare vegetables – Wash and dry your potatoes and vegetables. Cut potatoes in quarters with peels on and place in Ziploc bag adding half of the other onion soup mix envelope into the bag along with a dash of pepper. Shake and set aside. In another Ziploc bag place your vegetables and the remaining soup mix and set aside as well. Slice carrots and celery.
3. Layer ingredients – When you cook a roast in a crock-pot the key is in the layering. You’ll want to first pour a tablespoon of oil into the pot and make sure the bottom is covered. Then crumble the bullion cubes over the oil and add your roast. Next sprinkle the carrot and celery mixture over and around the roast, and place your seasoned potatoes over the top. Keep your seasoned vegetable refrigerated for now. 
4. Cooking the roast – Well there really isn’t much to explain about how to cook a roast in a crock pot besides cover, plug in your crock pot, and set on “Low”. Once the prep work is done you’ve got it whipped. So now you have about eight hours to kill unless you are in a hurry and set it to “High,” in which case you have about six. 
5. Add your vegetables – When you slow cook a roast in a crock-pot the natural juices of your roast combined with the seasoning and bullion create a natural au jus that steams the potatoes and vegetables. While the longer and slower you cook your roast the more tender and succulent it will be, you don’t want to over steam your vegetables so adding them atop the potatoes is recommended about one and a half hours prior to serving time. 

Enjoy!