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Slow-Cooker Pot Roast

pot roast.jpg


  • 2.5 – 3 lb beef roast

  • 1 ½ pounds baby gold potatoes

  • 4 carrots, cut into 2-inch pieces

  • 1 large yellow onion, quartered

  • Approx. 4-5 tablespoons Bobcat Beef and Roast Seasoning

  • 2 cups beef broth

  • Salt to taste


  1. Spray the inside of the slow cooker with nonstick spray and add 1-cup beef broth. Set the slow-cooker to HIGH heat. Cover and allow to heat while prepping the vegetables and beef. 

  2.  Add the onion and carrot halves to a skillet with hot oil and butter, cook until the vegetables are seared (browned). Then transfer the vegetables to the slow-cooker. Gently rub the entire roast with Bobcat Beef and Roast Seasoning, using about 1½ tablespoons per pound of roast. Make sure to get all sides, and get the seasoning into the crevices.

  3.  Set the roast in the skillet and brown the surface of the meat. When the roast has browned, set it on top of the vegetables in the slow-cooker.

  4.  Add 1 more cup of beef broth to the skillet and bring it to a slow simmer for 5 minutes.  Turn off the heat. Using a spatula, gently scrape the bottom of the skillet to loosen all of those tasty bits of roast, vegetables and seasoning, then add 4 tablespoons Worcester Sauce. Pour the liquid over the roast in the slow cooker.

  5.  Cover and cook 3 hours (If cooking on LOW, cook for 4.5 hours). Place cut up potatoes over the roast. Cover and cook an additional 2-3 hours (or 4-5 hours on LOW) or until roast and vegetables are fork-tender. Remove the vegetables from the top of the roast and then remove the roast.

  6. Slice (or shred) the beef and discard the fat. Serve alongside the vegetables

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