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“This is my adaptation of many failed pot roasts :) This is the easiest, cheapist, hearty-ist and down right tasty-ist post roast I have ever created. Staring basic staples, and a few suprise ingredients that are located in almost every kitchen this pot roast is fall off the bone G-O-O-D !!! Give this pot roast a few minutes of prep work, throw it in your crock pot, and prepare to have the juicest meat, thickest natural gravy, and most tender vegetables ever!”
5hrs 20mins

Ingredients Nutrition


  1. In the morning (if desired) place one Reynolds Crock Pot Liner in your crock pot according to the directions.
  2. Peel 4 whole cloves of garlic.
  3. Peel and quarter 1 whole onion.
  4. Wash the potatoes thorougly, leaving peel on. Prick all over by gently stabbing the potatoes with a fork.
  5. Wash 2 cups (or two handfuls) of mini peeled carrots.
  6. In a seperate medium sized bowl mix all the liquid and both packages of Mccormick Seasoning Mix. Set aside.
  7. In a seperate pan, set to med. high heat, add the olive oil.
  8. On a clean work surface pour the flour. Add 1/2 tsp of salt and 1/2 tsp black pepper and mix in to the flour. Spread all over surface.
  9. Take your pot roast and roll it around in the flour. Coat all the surfaces of the meat well.
  10. Place the floured pot roast into the hot pan.
  11. Sear on all sides untill golden brown. 2-4 minuets on each side.
  12. When all sides are seared set the pot roast in the middle of the crock pot.
  13. Pour the liquid mixture over it.
  14. Turn the crockpot on to high heat.
  15. Add the onion, potatoes, carrots, garlic cloves and bay leaf all around the pot roast but in the liquid.
  16. Salt and pepper to taste.
  17. Cook on high for 2 hours and then lower the temperature to low for at least 3 hours.
  18. When meat is falling apart tender and all vegetables are fork tender serve 2 pieces with some of the pot roasted vegetables, and natural gravy.
  19. Serve hot with side salad dressed with your favorite dressing!

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