Slow Cooker Pot Roast and Brussels Sprouts

29 Dec

I am really enjoying experimenting with my new slow cooker. I see why people start cooking this way. It’s all prep and then let it work its magic for a few hours… then when the timer is up, a hot meal is all done.  Fantastic.

So it seemed like the perfect place to make a pot roast.  I really had no idea what I was doing, so I decided to wing it.

I threw a roast in some chicken broth and Worcestershire sauce, added onions, and topped with ketchup.


(Yes… I stirred it all together before turning it on)

It smelled AMAZING while it was cooking.


We paired it with the brussels sprouts that we love to make (Recipe at the bottom of this post).  This would make the time that I learned that the brussels in brussels sprouts is actually plural.  Nearly 30 years and I never knew that.  Learn something new everyday!


The onions with this were fantastic.  The meat itself was good, but no “Grandma’s Pot Roast.”  I may try to cook it a bit longer next time as it wasn’t as soft as I would have liked it to be.  But it sure was easy!


2 Responses to “Slow Cooker Pot Roast and Brussels Sprouts”

  1. Amy Nebb December 29, 2010 at 12:56 pm #

    I never used a slow cooker when I made pot roast, but “slow and long” is the only way to cook a pot roast. Throwing in potatoes and carrots is a good idea, but they don’t need to cook as long as the meat, so they’re best thrown in at the end.


  1. Corner Shop Cafe « - May 20, 2011

    […] ordered the brussels sprouts, which sounded similar to our favorite preparation method, however, these were very dissapointing.  A little too oily, a little undercooked, a little low in […]

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