Name: Crockpot Pot Roast Recipe
Prep time: 30 min
Cook time: 8 h
Yield: 4
Cuisine: American
Ingredients: 4 carrots; 4 stalks celery; 1 red onion; 2 sprigs fresh rosemary; 1 sprigs fresh thyme; 1 garlic bulb; 1 green onion; 1 stick butter; 4 lb. beef roast; 2 Tbsp. kosher salt; 2 Tbsp. freshly ground black pepper; 1 cup beef broth; 2 Tbsp. Worcestershire sauce; ½ cup red wine; 1 lb. gold potatoes

When I make this, the beef literally falls off the bone. The bones and the ingredients in this roast make a rich broth, a thickener really isn’t necessary.

How To Make Crock Pot Full of Pot Roast

The secret to a tender pot roast is to use a crockpot. This equipment can also heighten the flavor of the roast.

Prep: 30 mins

Cook: 8 hrs

Total: 8 hrs 30 mins

Serves:

Ingredients

4 carrots, cut in half
4 stalks celery, cut in half
1 red onion, quartered
2 sprigs fresh rosemary
1 sprigs fresh thyme
1 garlic bulb, slice top off
1 green onion
1 stick butter, cut 1-inch thick pieces
4 lb. beef roast, 7-bone
2 Tbsp. kosher salt
2 Tbsp. freshly ground black pepper
1 cup beef broth
2 Tbsp. Worcestershire sauce
½ cup red wine
1 lb. gold potatoes, ( yukon small ) scrubbed, skins on and cut in half

Instructions

Place carrots, celery, onions, rosemary, thyme, garlic bulb and scallion in bottom of 6-qt. crock pot.
Scatter butter over the vegetables.
Salt and pepper the beef roast on both sides.
Lay on top of vegetables.
Mix broth, Worcestershire sauce and red wine together.
Then pour mixture over ingredients in crock pot.
Cook on low for 6 hours.
Add potatoes to crock pot and cook on high an additional 2 hours.
Carefully remove roast. It will probably be so tender it falls off the bone.
Remove vegetables and keep all warm.
Discard the sprigs of rosemary, thyme and garlic.
Strain juice and make gravy if desired.
Make a rough and mix into the boiling broth, stir until thickened.