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
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.
Nutrition
- Sugar: 7g
- :
- Calcium: 186mg
- Calories: 1206kcal
- Carbohydrates: 37g
- Cholesterol: 313mg
- Fat: 76g
- Fiber: 7g
- Iron: 12mg
- Potassium: 2562mg
- Protein: 92g
- Saturated Fat: 28g
- Sodium: 3879mg
- Vitamin A: 11510IU
- Vitamin C: 31mg
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