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Monday, January 10, 2011

Crockpot Beef Roast - Pot Roast

No other cooking method can compare to the flavor of a beef roast simmered in the crockpot all day. It is probably one of the most succulent, juicy, and tender beef recipes around.

The crockpot is ideal for roasts and I cook all of mine in it. (Beef or Pork) This classic recipe is a meal in one dish that takes just minutes to prepare in the morning, and is waiting on you, ready to serve when you get home. It doesn't get much easier then that!

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Crockpot Beef Roast


Sea salt and fresh ground black pepper to taste
One 3 to 5 pound chuck roast
2 tablespoons olive oil
2 cups beef broth
2 cloves garlic, minced
1 whole onion, peeled and quartered
1 package baby carrots
1 stalk celery, chopped
2 sprigs fresh rosemary
2 sprigs fresh thyme


Season the roast with salt & pepper.
Heat the olive oil in a large pan over medium-high heat. Add the roast and sear it on both sides for about 1 minute each.
Pour the beef broth into the crockpot, add the garlic, then add the roast, followed by the carrots, onions and celery.
Place the fresh herbs on top of the vegetables, cover with the lid and cook on LOW for 8 to 10 hours, depending on the size of the roast.
Serve with Homestyle Mashed Potatoes, and use the broth left from cooking the roast, to make Brown Gravy.

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1 comment:

  1. I love it when my crock pot roast falls apart...nothing better!