Crock Pot Sunday

Good morning, y’all. It’s Sunday and I have a crock pot recipe for you today.

But first I have a confession: I fought momentarily against kitchen shame before posting this. I purchased this pre-seasoned cabernet pot roast from Trader Joes. Because I did not technically make this pot roast from scratch my internal shame-brain tried to trick me into not posting this here. And that is crazy, and I don’t believe in letting shame-brain affect your life, so I wanted to start there.

Just like there is no shame in enjoying the food that your spouse prepares for you, there is no shame in using pre-seasoned meats or pre-packaged products in your kitchen. We all have different lifestyles and cooking time frames and it is fine to do what you do and do it proudly.

Also, Trader Joe’s marketing is so tricky and that cabernet pot roast just looked so cute! I couldn’t help myself. I know how to make a regular pot roast, but I wanted to eat THIS pot roast.

I promised you I would try to use my crock pot this month, and hopefully this won’t be the only time I use it, but we’re already 19 days into 31 Days in the Kitchen so no promises. Here’s how I made this pre-seasoned adorable Trader Joe’s pot roast. (I’ll put instructions for a plain pot roast in parenthesis in case you don’t have a TJ’s nearby.)

Crock Pot Pot Roast

Crockpot Sunday

Here’s what you need:

A beef pot roast of your choosing.

A bag of carrots (I accidentally bought the organic carrots but you can just get regular. Either way they taste like carrots.)

A big yellow onion. White is fine if that’s what you have.

Olive oil, salt, and pepper. (Big surprise, I know!)


Here’s what you do:

Chop your carrots and slice your onions pretty thin.

Grab a heavy skillet and heat up some olive oil (just enough to coat the pan) until it’s pretty hot. Drop some tiny water droplets in and if they sizzle when they hit the oil, you are ready!

(If you are using a regular beef roast, heavily salt and pepper each side of the meat.)

Sear each side of the beef roast in the hot oil for 3-4 minutes, so you get a beautiful crust on the edges. This takes some time and I usually get really lazy and just do the big sides but if you can do all six sides, it will taste better.

While searing, put half of your carrots and onions on the bottom of the crock pot.

Once seared, put your crusty brown beef in the crock pot. Pour any oil or extra bits from the pan on top of the meat.

Put your carrots and onions all around don’t forget to season those veggies. They need salt.

Pour in ½ cup of water or beef broth or whatever liquid you want. You can use a can of cream of mushroom too, but I never have that handy.

Set your crockpot and forget about it! You can do six hours on high or eight/10 hours on low. It will be done either way, so just choose the time that fits your schedule for the day.


So tell me, are you a Trader Joe’s shopper? Do you get pulled into their pre-packaged meals and products like I do? I try to only shop there once a month because I am HIGHLY susceptible to their advertising antics.

This post is number 19 of my #write31days project 31 Days in the Pink-Briefcase Kitchen. You can follow along with the series each day in October. An archive of posts is available here, or just click on that big button on the right sidebar.



  1. Sherri

    I’m glad you overcame your “shame” and posted this recipe! This will be on the menu this week! Your humor and info is a great combination! Thanks for the post today!!

      • Debbie Putman

        I originally got a recipe in a cookbook by Hallmark (of all places!). But what I found is best is to make my favorite stew recipe and add a small can of pumpkin, a teaspoon of cinnamon and a pinch of cloves. Let it cook all day in the crockpot. (I found if I didn’t precook the stew, it didn’t cook in the pumpkin. It might work if you’re home all day and can let it cook for several hours).

        Then hollow out a small-medium pumpkin (it has to fit in your oven with the lid on). Place the pumpkin on a cookie sheet covered with foil. Put the HOT stew into the pumpkin, put the pumpkin lid on, and bake about an hour at 350º. When you serve the stew, you can add chunks of the cooked pumpkin to the stew (if people like that much pumpkin, which my family and I do).

        I’ve served this at a small group pot-luck after my husband raved about it, and people loved it.


  2. Sarah Kerner

    I’m sure I’d be suckered by them often, but sadly the closest TJ’s to where I live is about 3 hours away.

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