A good Pot Roast starts with good meat, and if you're looking for that, you've come to the right place. We all know that a hot, Pot Roast is one of the BEST smells to come home to after a long day. Using a Crockpot, this recipe brings that home cooked delicious taste, and comfort straight to the belly without a ton of work! 


  • 1 Sirloin Tip Roast, purchase here.

  • 3-4 Potatoes, cubed.

  • 4-6 Whole Carrots, sliced to your preferred thickness.

  • 1 small Onion, sliced.

  • 1/2 stick of Butter.

  • Extra Virgin Olive Oil or Lard.

  • 16 oz. or 1 pint of Beef Broth.

  • Seasonings: Salt, Pepper, Garlic Powder, Rosemary, Thyme and feel free to add your other favorites.


  • If you are prepping the night before, remove your roast from the package and pat dry with a paper towel. Then gently rub olive oil, or lard over the roast and place a generous dose of the above listed seasonings all over the meat. You want to create a nice even layer all over. (Place in an airtight container to let it sit in the fridge overnight OR jump to the next steps.) 

  • Wash and prep all the vegetables, then place them in the bottom of the crockpot. Pour beef broth over the vegetables then place pads of butter over them, I like to then use salt & pepper on my vegetables (this can also be added after cooking).

  • Heat oil in a non-stick skillet like cast iron, then brown all sides of the roast until the edges are a nice brown crisp (approximately 2 minutes on each side).

  • Place the roast on top of the vegetables in your crockpot and set it to cook on LOW for 8 hours. Once cooked, you can remove the vegetables and meat mixture and create a gravy for serving if you’d like. Enjoy! 

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