Crock-Pot Pot Roast with Carrots & Potatoes With a Mustard, Sriracha Beef Gravy

Use an appropriate sized crock pot. Make sure the liquid comes up to the almost cover the veggies as you prepare it.



2 lb shoulder roast
¼ C sea salt
1 T dried rosemary leaves
1 thick slice of bacon
2 C cubed Yukon potatoes
4 large carrots, peeled and cut into large chunks
¼ large sweet yellow onion
3 cloves of garlic, chopped
1 vegetable flavored Knorr bouillon cube (dissolved in 2 C boiling water)
2 T ketchup
2 T yellow mustard
1 t Worcestershire sauce
1 t Sriracha sauce
¼ t dried thyme
½ t ground coriander
½ t paprika
Fresh parsley to garnish
Dash of kosher salt and pepper to season as needed.


  • Pat dry the roast if moist. Combine the salt and the rosemary and rub generously all over the shoulder roast, both sides using all the salt and pushing it on roast to stick. Set aside. Make sure it is room temperature. In the bottom on the crock pot add the carrots, garlic, onion, and potatoes. In a small bowl mix the cube with the boiling water. When cooled slightly and cube is dissolved add the ketchup, mustard, Worcestershire, Sriracha, thyme, coriander, and paprika. Mix well. Pour over the vegetables. Put the bacon on top of the vegetables. Top with the roast. Cover and cook on high for 6 hours or low for 10+ until tender.

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