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Slow Cooker Pot Roast

Slow Cooker Pot Roast


We bought a slow cooker years ago to help us spend less time cooking and more time to other stuff.  As goes with many other things we've acquired over the years, we don't use our slow cooker much.  In part, this was because there wasn't much time saved when preparing certain dishes, especially Indian cuisine.  We do from time to time especially enjoy having a pot roast and when we do, it is done entirely in our slow cooker.  Here's how we do it and hope you will enjoy as much as we do.


  • Slow cooker
  • 1 whole onion chopped
  • 1 stalk green onions (scallion)
  • 3 lb Beef Chuck, Brisket or Round
  • 1 cup Jerk Barbecue Sauce
  • 2 whole white potatoes cubed
  • 2 tablespoon Worcestershire sauce
  • 1/3 cup red wine or rum
  • 1/2 inch ginger
  • 3 cloves garlic
  • 3 - 5 sprigs of thyme
  • 2 tablespoons coconut oil
  • 1/2 cup chicken stock
  • 1 whole habanero pepper (optional) 
  • 1 tablespoon molasses (optional)
  • 1 tbsp vinegar (optional)
  • 1 tsp salt (or to taste)


  • Marinade meat in jerk barbecue sauce for at least 1 hour or overnight
  • Saute onion, thyme, ginger, habanero, garlic, green onion in coconut oil in saucepan until onion begins to glaze.  Remove from saucepan and set aside.  
  • Sear meat on either sides for several minutes then transfer to slow cooker.  Arrange potatoes to slow cooker around meat
  • Return sauteed mixture to saucepan along with Worcestershire sauce, wine or rum, salt, chicken stock and let simmer, stirring occasionally
  • Pour mixture over meat and potatoes and close slow cooker
  • Cook at desired temperature and serve

 Serving Size 6oz.  About 6 servings.