Ultimate Pot Roast...жаркое from the Girl and the Kitchen

Perfect Crock Pot Pot Roast


  • 3-4 Pounds Beef Pot Roast
  • 4 Onions Sliced
  • 5-6 Garlic Cloves
  • 2.5 Pounds Yukon Gold Potatoes cut into quarters or in half if they are small
  • Course salt and black pepper for seasoning
  • Coconut or Avocado Oil


  • You want to cut the meat up into larger pieces. And by larger I mean they should be about the size of the palm of your hand. Make sure you season them REALLY well with good coarse salt and lots of black pepper. Mama loved black pepper in this dish. And I feel it just adds the perfect compliment to beef.
  • Heat up a heavy bottomed pan with coconut oil or avocado oil. Any oil that has a high smoking point. Sear the beef on all sides until nice and deeply brown. Don't crowd the pan and just cook them in one layer you may have to do this in batches. Some of the fat will render off of the beef and you can just pour it off before you add in your onions.
  • Once this is searing, thinly slice your onions. I have a great demo here if you need it. Also, peel about 5-6 cloves of garlic.
  • Once everything is nicely browned, add in the onions and garlic into the meat and season with plenty of salt and black pepper. Toss and allow to cook for about 5 minutes.
  • Peel and cut your Yukon Gold potatoes in half. I love these potatoes for this dish. It's what mama always used and I find it has the best texture and sweetness. They are just perfect.
  • Add in your potatoes to the pot. Fill about 3/4 of the way with water and allow to cook in the crockpot on low for 5-6 hours on low or until your meat is sexy and pull apart tender. If you are doing this on the stove top, just cover it up with a tightly fitting lid and cook for about 2 hours on low-medium heat. OR you can stick it into a 275-degree oven for 2 hours or until it's pull apart tender.
  • And I do mean pull apart tender. Oh and this is soooo VERY freezer friendly! SO go ahead and make double!