Slow-Cooker Pot-Roast Recipe With Only 5 Ingredients - Business Insider

I made my mother's slow-cooker pot-roast recipe that only requires 5 ingredients and is perfect for leftovers

Updated

2024-01-08T16:52:46Z

the author and her mom next to a photo of the finished pot roast — My family recipe for a slow-cooker pot roast is simple but has some surprising ingredients.

One of my favorite comfort foods to make in a slow cooker is pot roast.
However, my family's recipe for slow-cooked pot roast is a little different than most.
It only calls for five ingredients: a chuck roast, gingersnaps, chili sauce, carrots, and water.

When it comes to home cooking, my mother knows exactly what she's doing.

One recipe that I've eaten many, many times throughout my life is my mom's slow-cooked pot roast. I use my Crock-Pot pretty often, so I hoped I would be able to nail the dish — or at least get pretty close to how I remember my mom's version turning out.

My mom told me she first got a version of the recipe from a coworker. However, she's been making it consistently for about 10 years, and her spin on the original recipe involves adding carrots and mashed potatoes as a side dish.

Here's how to make my mom's family-favorite pot roast.

Her recipe uses a slow cooker to make the pot roast.

Slow cookers have long been hailed as the perfect tool for working people who want to prepare their dinner in the morning and have it done by the time they get home from work.

However, slow cooking may also be a great option for people who are becoming uninspired by home cooking and want an easy and delicious cooking option.

I use a Crock-Pot, but any slow cooker with various heat settings will work for this recipe.

As well as a slow cooker, you'll need a small beef chuck roast, a bottle of Heinz chili sauce, gingersnap cookies, and around seven carrots.

slow cooker pot roast — My pot roast in the slow cooker.

I started by searing my chuck roast in a cast-iron pan with a tablespoon of olive oil, and then I added the meat to the slow cooker.

I used chuck roast steak, but you can also use a whole chuck roast. Using a steak cut means your meat may cook slightly faster and pull apart easily when it's done, but both work well.

Perhaps the most surprising ingredient in this pot-roast recipe is the gingersnaps.

ginger snap cookies — Mi-Del ginger snaps.

When you really think about what's in a gingersnap — flour, sugar, ginger, and molasses — it begins to make sense why this addition would help make the rich, thick gravy you get at the end.

Other traditional recipes use gingersnaps in this way. For example, some recipes for Sauerbraten, a German beef roast, also use gingersnaps to thicken and flavor the gravy.

I chose to go with Mi-Del ginger snaps, but you can use any brand.

The recipe calls for eight cookies.

These hard cookies can be difficult to crumble, but you should try and break them into the smallest pieces you can.

I use Heinz — yes, the ketchup brand — chili sauce for this recipe, too.

Heinz chili sauce.

Erin McDowell/Business Insider

When I asked my mom what kind of chili sauce to use, she said this was the only brand she'd ever used. Knowing that ketchup is a common ingredient in many pot-roast recipes, I rightly assumed this famous ketchup brand's chili sauce would add a lot of the same flavor to the dish, with a slight kick.

The consistency and flavor of this chili sauce are admittedly really similar to ketchup, so you may be able to use that as a substitute if you're unable to find this specific bottle. If you choose to do this, you might want to add a splash of hot sauce to resemble the original recipe a little more closely.

Though chili sauce and gingersnap cookies might seem like surprising additions to a pot-roast recipe, I assure you the final result is delicious.

After you add the seared meat and gingersnaps to the slow cooker, pour in the whole bottle of Heinz chili sauce and fill the Crock-Pot about halfway with water.

My mother explained that the roast should also be covered halfway, and it's important to add more water to the pot if the gravy gets too thick.

About one hour before it was done cooking, I added in seven sliced carrots I had prepared earlier in the day. My mom has also used whole baby carrots in the past — either works for this recipe.

After cooking on low heat for five hours, the beef should be tender.

After the pot roast is done cooking, you should be able to gently pull apart the meat with a spoon. If it's not tender enough to do that, you can take the meat out, carve it on a cutting board, and add it back into the pot.

Then, set your slow cooker or Crock-Pot to the warm setting if available. By far, one of the best things about this recipe is the mouthwatering smell that will waft throughout your home.

I like to make some sort of starch to go with the pot roast.

boiling red potatoes — Boiled red potatoes in a pot.

Mashed potatoes work really well with the gravy and meat, so I decided to make some red-skin mashed potatoes. You'll want to boil the potatoes for around 20 minutes until they are fork-tender and easy to mash.

You can also use russet or yellow gold potatoes to make the side, but I prefer red potatoes for their texture and the fact that you don't need to peel them.

Then, drain the potatoes, mash them, and add in two tablespoons of butter or cream.

The red skin of the potatoes adds a nice texture.

The finished pot roast is the perfect cozy comfort meal for multiple people.

The recipe I use makes around five servings, meaning it could easily feed a family. If you're cooking for fewer people than that, I've also found that leftovers keep well in both the fridge and the freezer. On top of being delicious and easy to make, I love this recipe because you only need a few basic ingredients.

The total cost of my slow-cooker meal came to approximately $50, so it evened out to about $10 per serving. This beats most of my go-to takeout orders in price and home-cooked quality.

My family pot-roast recipe is a delicious home-cooked meal, with a few interesting ingredients you might have never considered using before. Pot roast is a slow-cooker staple for many home cooks, and after trying out this particular recipe for myself, I can see why.

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