Simple Crockpot Pot Roast

Some of my favorite things to cook are the things that I know I can use for more than one meal.  If you’re as busy as we all are (And really, who isn’t these days?), then you know the value of things that are easy, delicious, and can have multiple uses.  This Simple Crockpot Pot Roast has so many tasty uses, it’s one of my favorite things to cook. In fact, we had this tonight as barbeque sandwiches. Tomorrow we’ll be eating it as tasty beef enchiladas, and if I’m really lucky, I’ll get shredded beef nachos the next day!  ~Tracy

Simple Crockpot Pot Roast

8 to 10 servings

  • ~1 rump roast – I try to buy in the 3 to 4 pound range
  • ~5 beef bouillon cubes
  • ~1 large onion, peeled and quartered
  • ~3 cloves garlic, peeled and smashed
  • ~1 generous tablespoon kosher salt
  • ~3 tablespoons whole black peppercorns
  • ~Enough water to cover roast approximately 2/3 up the side
  1. Picking out your cut of meat may be the hardest part of making this recipe. When searching for a roast, choose one that has some fat. You can always trim a little of the fat off, but let’s be real: fat = flavor. Look for a roast on which all or most of the grain of the meat is going in the same direction. Just as a nice piece of wood should have grain going all in one direction, so should a nice piece of meat. I find that rump roasts usually come out very flavorful and tender, but most any roast can be used.
  2. I highly recommend using a crockpot liner for easy cleanup (I have had good look with the ones from Reynolds). You can put everything right in the lined crockpot and once cooled, remove the liner and throw it away.
  3. Place the quartered onion and smashed garlic in the bottom of your crockpot.
  4. Place roast into crockpot.
  5. Add salt and peppercorns.
  6. Place bouillon cubes into crockpot along the sides of the roast.
  7. Add water to about 2/3 up the sides of the roast. Don’t completely cover the meat.
  8. Cook on high for 7 hours or on low for 12.
  9. Carefully remove meat from crockpot with tongs or forks.
  10. Shred meat and serve as traditional pot roast or any way you like!

Rump roast = 3 WW Freestyle points per 3 oz. serving.


Hometown Dry Rub


HometownDryRub logo

Posted by Tracy

Growing up, our mother always shopped at a small neighborhood grocery store called Bay’s Grocery.  It was a great little place where everyone knew you by name, you could still say “charge this to my bill,” and on occasion, Tom Bay would give you a little piece of candy from behind the counter.  At the old-fashioned butcher counter in the back of the store, you could buy the best thick-cut pork chops with a house dry rub that was the perfect blend of sweet and spicy.  Those pork chops were the first meal I cooked for my husband when we’d just started dating.  After almost 50 years in business, Bay’s Grocery closed in 1993, and I’ve been trying to duplicate that dry rub ever since.  This recipe is a great substitute…I’ll bet it would taste even better if it were made by the folks at Bay’s.


2T. garlic powder

2 T. onion powder

2 T. chili powder

2 T. ground cumin

2 T. brown sugar

1 T. black pepper

1 T. paprika

1 tsp salt

2 tsp cayenne pepper (more or less to taste)

Add all ingredients in a small bowl and mix well with fork or wire whisk.

Use on chicken, pork, or beef.   Use paper towels to remove all moisture from cuts of meat or the dry rub will not stick.   Apply liberally.  Grill or bake your meat to tasty perfection!






Smokehouse Pork Chops


¼ c. olive oil

2 T. butter

4 cloves garlic, pressed or finely minced

1/8 tsp. red pepper flakes (more or less based on preference)

1 generous T. smoked paprika

½ tsp. dried oregano (or 1 teaspoon chopped fresh)

¼ tsp. onion powder

½ tsp. salt

Black pepper

6 – 8 boneless pork chops, about 1” thick

Preheat oven to 425˚

In a small skillet heat oil and butter over medium heat.  Add remaining ingredients except pork chops; heat for a few minutes until fragrant.  Do not let garlic brown.

Spray a 9×13 baking dish with non-stick spray.   Place pork chops in dish.  Pour part of the heated mixture over chops.  Turn to coat.   Top pork chops with remaining oil mixture, making sure that some of the garlic and spices are on top of each pork chop.  Sprinkle lightly with additional salt and pepper.

Place in preheated oven.  Bake for 10 minutes.   Baste with oil mixture from pan using a spoon.   Reduce heat to 400˚ and bake an additional 15 – 20 minutes, basting one more time during the remaining cooking time, until cooked through (depending on thickness/size of your pork chops).