Slow Cooker Pepper Encrusted Pot Roast

A crock pot meal that tastes like meat butter in your mouth. Did I just create a phrase?

There’s nothing quite like opening the front door of your home and being welcomed by the comforting aroma of a home cooked meal. It makes you feel loved and special because you know that loving hands and heart are behind it all.  Those aromatic smells are the very ones that stick in your brain and are later used to conjure up fond memories of days past.  My recipe for buttery and delicious, Slow Cooker Pepper Encrusted Pot Roast is a sure bet for creating that same experience in your home.  Best of all, it’s one of the easiest recipes you’ll ever make.

I don’t even remember why you and your crock pot broke up in the first place, but I want you to make up because you’re a great team. Together you will help prevent weeknight meals from becoming an afterthought or much work.  After all, who’s got time to make an elaborate meal every night?  Grilled cheese, chicken nuggets, and bagged baby carrots don’t hold a candle to this healthy and delicious slow cooker pot roast that almost literally melts in your mouth, warms your belly, and releases the stress and worries of the day behind.

-I’m so happy that you and your slow cooker are back together.  You guys looks really cute.  Now go spend some private time together and make something would ya?  🙂 

Choosing Meat

The beauty of this recipe is the fact that magic is used to take the simple ingredients and an inexpensive cut of beef to create what tastes like a really sophisticated meal.  When I make this dish I typically use a beef chuck cut.  It’s really flavorful and dirt cheap compared to higher end cuts. Whatever you decide, use a cut suitable and sized correctly for your crock pot.  If you need a crock pot or are maybe looking to upgrade, this is my favorite because it works and is affordable. 

Watch my video to see just how quick and easy Slow Cooker Pepper Encrusted Pot Roast is to make:

Buttery Pepper Encrusted Pot Roast recipe

  • Large cut of beef that is suitable for a pot roast (I use chuck typically) and will fit in your crock pot

  • kosher salt

  • black pepper

  • sprig fresh rosemary (optional)


  1. Pat the roast dry with a paper towel. Coat with kosher salt and pepper on all sides and press firmly into meat.

  2. Sear roast over medium heat, preferably in a cast iron skillet (any skillet will do though), on all sides. This seals in the juices and makes the roast a deep golden brown.

  3. Add roast to a crock pot along with a sprig of rosemary. Set to Low and let cook for at least 8 hours. If cooking for only 6 hours, set heat to High.

The longer you let this meat cook, the more tender and juicy it will be.

* If you’d like to add carrots, onions, and potatoes to this roast it’s best to add them later (otherwise they’ll be mushy). This is a great responsibility for a teen, or older child (who has been taught proper knife skills) to handle when they get home from school. Chop a couple of carrots into thirds, an onion into quarters, and potatoes into large chunks, and add to the crock pot at least 2 hours before serving.

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