Crock-Pot Pot Roast

Crock-Pot Pot Roast

Dana and I have been really busy lately, so I thought it was time to use technology to our advantage.  Yep, a slow cooker. I guess it is not on the cutting edge of technology, but it does allow us to be hands off and still end up with a great meal.   This recipe is simple, requires little to no effort and creates a delicious pot roast.  Set your crock-pot to low and let it go for 8 hours.  It is that simple.

Crock-Pot Pot Roast

  • 4-5 lbs pot roast, (top or bottom round, chuck or rump roast)
  • 6 cloves garlic, sliced thin
  • 1 tbs olive oil
  • 1lb baby carrots
  • 1 bag frozen pearl onions
  • 2 lbs new potatoes, washed
  • 1 cup beef stock or beef broth
  • 1 cup red wine
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp rosemary
  • 1 tsp thyme
  • 2 tbs butter

Place a heavy bottom pan on the stove over medium/high heat.

Thinly slice the garlic.  Then using a paring knife, cut slits into the pot roast.  Then insert the garlic slices into the slits. Season the roast with salt and pepper.

Insert the garlic into the roast

It is noted that this was a bottom round roast.  The only reason I chose this cut was because it was on sale.  This recipe will work with any roast that you can find on sale.

The veggies

In a large crock pot add the baby carrots, pearl onions and new potatoes.  I used a mixture to thin skinned potatoes that were of different varieties.  Any thin skin potato will work fine.

Sear the roast

Add the olive oil to the pan and then sear all of the sides of the beef.  Roughly 2-3 minutes on each side to get a nice brown sear.

Add the roast and it is ready to go

Remove the roast from the pan and place it into the crock-pot on top of the veggies.  You may need to move the veggies around to get the roast to fit.

Season with the herbs and add the beef stock and red wine.  (Make sure to pour yourself a glass too!)

Cover and turn the crock-pot to low.  Set the timer for 8 hours.

After 8 hours, your meal is ready.

Slow Cooker Pot Roast

Remove the roast to a serving platter and then place the veggies around the roast.

Slice and Enjoy

Add the butter to the remaining juices.  Once it melts serve with the remaining juices as your finishing sauce.

This roast was simple and delicious.  Plus the veggies were the perfect side.  No need for any extra cooking.

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2 thoughts on “Crock-Pot Pot Roast”

  1. Speaking of high technology, one of the things I hate about crock pots is having to sear your meat in a separate pan first. Alexis told me they now have models that can sear in the crock pot, how cool is that?

    Haven't bought one yet….already have to Rival's that don't get used much as it is.

    Your roast looks like it turned out very good.

  2. I am retired but I still love conoikg in my CrockPot. recipes are endless and so good. I make a beef roast in mine and use three seasoning packets, Ranch, Peppercorn and Italian. Out of this world taste.

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