Super Easy Crock Pot Roast for the Life-is-Kicking-My-Tail Days!

Super Easy Crock Pot Roast!!! I promise it will fall apart. No knives required.

In the great tradition of helping out new mothers, our friends Chris and Corinne brought over this roast, just after we had Joshua. I remember this day like the back of my hand. Corinne was 39 weeks pregnant herself, and she looked exhausted. We asked them to stay with us and enjoy the roast too, and I so enjoyed their visit. I have loved every single one of their visits. They are such an outstanding couple! We always laughed so much with them.

salt of the earth….photo lifted right off of Facebook….which did not even exist when Corinne gave me this recipe. HA! That’s right. It’s been 9 years, and they still look exactly as I remember them.

The roast was delicious, and Alan and I just went on and on about it. Corinne said, “It’s really so easy. It’s just a pork roast, and I added like a bottle of ketchup and a can of cream of mushroom soup.”

“That’s it!” we said in surprised glee. Oh yeah! High five.


Yes, I know, my roast photo has added veggies. That’s because Alan cooked that day. Yes, sometimes I let him cook. I DO have a kitchen control freak problem, but I also have more work than I can handle, thanks to home schooling, so Alan cooks sometimes. When we have yummy veggies on hand, we throw them in too. Yay, Alan!!!

So for those of you that didn’t actually read the story, here is the recipe in instruction form:


Roast (Pork or beef–whatever)


Cream of Mushroom Soup  (2 cans for a BIG roast)

About a bottle of ketchup, or until you just get tired of squeezin’ ketchup. I really use more like 8 ounces, if I actually measured it.

Optional: Onions, Carrots, Potatoes, peppers, or whatever veggies you like with a roast or happen to have in your kitchen.

Directions: I have this compulsion to salt and pepper all meat before I do anything else, so if you’re like me, go for it.

1. Dump roast in crock pot. Frozen? NO biggie. Dump it in. Cook it longer.

2. Turn cooker to low if the meat is thawed, high if it’s frozen.

3. salt pepper, and add all ingredients—If You are leaving it for too long, you may want to hold carrots until the last 3 hours.

4. Pop the lid on. Don’t peek. Don’t stir. That sets you back an hour in cook time.

5. Let it cook. Times depend on how big your roast is.

How long should I cook a roast?

This is not an exact thing. DON’T take your roast and chop it all up before cooking it. That will just get you an over cooked, dry roast. Bleh.

Small roast (as in a pound or two): 5 hours is good.

Big roast :7 or so.

For frozen roasts, try the high setting, at least for a few hours of that time. By the way, I have cooked a thawed roast in as few as 3 hours, but then it didn’t fall apart as nicely as one cooked 5 or 6.


Great News: No matter how bad you feel like life is kicking your tail, when you managed to get something in the crock pot in the morning, come supper time, YOU ARE the champion.  


Click and done. Thanks!


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