Slow Cooker Beef Pot Roast

Prep: 10 minutes; Cook: 8 hours; Serves: 4 to 6


1 beef shoulder roast, frozen

1 cup beef broth

3 medium potatoes, peeled and cubed

1 medium onion, sliced

2 medium carrots, peeled and sliced (optional)

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1 tablespoon dried parsley

1 tablespoon garlic salt

1 tablespoon Penzeys BBQ 3000 (or something similar)

1 teaspoon black pepper

1 dried bay leaf


Place the potatoes, carrots and onions in the bottom of a slow cooker. Lay the frozen roast on top, and pour the beef broth over top. Spread the mustard over the roast, followed by the Worcestershire sauce. Sprinkle the roast and surrounding potatoes, carrots and onions with parsley, garlic salt, Penzeys BBQ 3000 and pepper. Add the bay leaf.

Cook on low for 8 hours. Use a fork to pull apart the roast, and serve with the onions and potatoes. 


(a)Musing Foodie; Feb 2012