This is a very simple recipe that let’s you cook your entire meal in the crock pot. And the good news is, you’re family will think you’re an amazing chef that slaved in the kitchen all day long. The only thing you will probably want to add to this is a nice hot batch of Yorkshire puddings…and those are a snap to put together as well.

Supplies Needed:

  • 1 pot roast – 2 to 3 pounds. A sirloin tip works well. Not too fancy, but not the cheapest stuff either. It will be a nice tender piece of meat after cooking in the crock pot for 8 hours.

  • 3 -4 small onions
  • ½ cup ketchup
  • ½ cup cranberry sauce, with whole berries.
  • 1 tsp ground mustard
  • 1 tsp onion salt
  • ½ tsp marjoram
  • ½ tsp thyme
  • 1 envelope beef stock
  • ¾ beef stock prepared
  • Salt and pepper to taste
  • Carrots (use baby carrots, or peel carrots and cut them into 2 inch chunks.)
  • Potatoes (use small yellow potatoes that have a nice sweet flavour, or cut up russet potatoes into smaller chunks.)

TIP: For the carrots and potatoes, how many you can add will depend on the size of your crock pot… and YOUR preference. If you love leftovers, cook extra. The potatoes also taste divine as chips the next day. Just slice them, fry them in olive oil, and then lightly salt them for a treat or breakfast item.

Also have on hand: Small bowl, measuring cups, crock pot, measuring spoons, knife and cutting board.

Serves: 4-5
Prep Time: Approximately 40 minutes
Cook Time: 8 hours

Step 1: Slice the Onions

Peel and slice the onions into coin-shaped pieces

Make a small layer of onions at the bottom of the pot. They will keep the meat from sticking and they taste AWESOME afterward. If you like a lot of onions feel to slice up more and add them.

Step 2: Prepare the Meat

Start by salting and peppering the meat to taste.

Carefully place the roast in the crockpot, on top of the onions.

Step 3: Prepare the Gravy

There’s no need to mess with flour and make gravy after the roast is done. Put together a few ingredients, throw them in the crockpot and you’ve got ready-made and DELICIOUS gravy when you’re done.

Start by mixing the following ingredient in a small bowl.

Add ½ cup of ketchup.

Add ½ cup of cranberry sauce

Add 1 tsp onion salt.

Add 1 tsp dry mustard.

Next, add ½ tsp marjoram

and, the ½ tsp thyme

Fold in 1 envelope of beef stock

…then add ¾ cup of prepared stock. The envelope we added prior just adds a little extra flavour to this yummy gravy.

Whisk it, mixing until it is smooth…except the cranberries, of course.

Set aside the gravy mix for a moment. We’ll get back to it.

Step 4: Add the Veggies & Gravy Mix

Place the potatoes around the meat. If you have a smaller crock pot, then is shown here, just tuck the potatoes in tightly down the side. There is plenty of liquid in this recipe so they’ll cook very nicely, and won’t dry out or stick to the sides.

then add the carrots…

And finally, pour all the gravy mix in the center, over top of the meat.

Step 5: Start the Crock Pot

All right, we’re ready to start cooking now. Put the lid on the crock pot.

Put the crock pot on low to cook for 8 hours.

Step 6: Get Ready to Serve

After 8 hours, you’ve got delectably soft carrots, potatoes, meat and gravy.

Start by removing the potatoes and carrots. Use a slotted spoon or fork, whichever works for you.

You might take out the onions at this time or leave them with the gravy, depending on your preference. I usually remove some of the onions for eating (they’re REALLY good), and then leave the rest in for the gravy.

Remove the roast and get ready to slice. I use the word “slice” loosely though. This meat will be very tender and basically fall apart on you. But it’s delicious and that’s what matters!

Pour the remaining gravy into a gravy boat or a measuring cup.

Related recipe: Tasty Yorkshire Puddings – The Easy Way