Fireman Bob's Fired Up Pot Roast my way

Bob Cooney


If I were " Pot Roast " ? This is what I would want to taste like...

Tradition says...

A Pot Roast is " Comfort Food ".

This will be a regular on the Sunday Monday Tuesday Wednesday Thursday Friday and Saturday Dinner Table!!!!

The Guys always loved this one every time I made it...



★★★★☆ 7 votes

15 Min
8 Hr
Slow Cooker Crock Pot


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  • 6 lb
    boneless beef pot roast with fat cap
  • ·
    salt and pepper to taste
  • 1/2 tsp
    red pepper flakes or to taste
  • 12 clove
    garlic - whole
  • 1 small
    jalpeno pepper - diced fine (optional)
  • 1/2 lb
    mushrooms sliced - your choice
  • 4 large
    russet potatoes - cut into quarter pieces
  • 1/2 lb
    carrots cut into 2 inch pieces or baby carrots
  • 1 jar(s)
    fire roasted tomatoes
  • 1 bunch
    flat-leaf parsley chopped
  • 1 large
    yellow onion - cut into quarter pieces
  • 2 Tbsp
    extra virgin olive oil
  • 1 can(s)
    beef broth

How to Make Fireman Bob's Fired Up Pot Roast my way


  1. Coat a 7-quart slow cooker or Large Dutch Oven with Extra Virgin Olive Oil.

    Make 1/2 inch slits about 1 inch deep in the roast with a knife, " Hide " the garlic cloves inside these slits.
  2. Place roast in slow cooker.
  3. Arrange mushrooms, potatoes, jalapeno pepper, and carrots around beef. Place the fire roasted tomatoes over beef and vegetables.

    Pour beef broth in.
  4. Cover, cook on Low heat setting 6 to 8 hours at 195 degrees or until beef is tender.
  5. Serve beef and vegetables with sauce from slow cooker.

    Garnish with parsley.


Printable Recipe Card

About Fireman Bob's Fired Up Pot Roast my way

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom

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