Perfect Pot Roast (really!)

Tired of a bland roast in the crock pot with no flavor? This one is packed with flavor and can be made before you leave for work...ready when you get home!

Perfect Pot Roast


Ingredients:


  • 1 Diamond R Chuck or Arm Roast (frozen! Read below for thawed variation)
  • 5 medium potatoes peeled and cut in half
  • 12 baby carrots
  • 2c Better than Bullion Beef (or 2 cups beef bullion prepared)
  • 1c red wine (optional)
  • 1 onion roughly chopped
  • 4 cloves garlic, left whole
  • 3 celery stocks, use the inner stalks with leaves for more flavor
  • 1t kosher salt
  • 2t ground pepper
  • 4 sprigs fresh thyme (or 1t dry thyme leaves)
  • 2 sprigs fresh rosemary (or 2t dry rosemary leaves)
  • Water


Directions


Slow Cooker Pot Roast Recipe

  1. Prep the Crockpot: Lightly spray the sides of your crockpot with cooking oil to make cleanup easier—trust me, you'll thank me later!
  2. Add the Roast: Place your roast at the bottom of the crockpot.
  3. Layer Veggies: Add chopped onions, garlic, and celery on top of the roast.
  4. Season: Sprinkle salt, pepper, and the herbs over the roast.
  5. Pour in Liquids: Add the wine and beef bouillon. Pour enough water to just cover the roast. If you prefer to skip the wine, that’s perfectly fine!
  6. Cooking Time:
  • If your roast is frozen, cook on low for 11 hours.
  • If the roast is thawed and you’re around to monitor it, start the crockpot on high. Once the liquid begins to boil, reduce the setting to low. This will cut the cooking time by about 3-4 hours. (Every crockpot is a little different, so keep an eye on it!)
  • Add Potatoes & Carrots: About 2 hours before serving, add the potatoes and carrots. If needed, add more water or beef broth to ensure the veggies are submerged.

Amped up Variation:

  • Thaw the roast and season it with salt and pepper.
  • In a hot Dutch oven, heat 2 tablespoons of olive oil and brown the roast on both sides, will only take 4-5 minutes per side.
  • Remove the roast and brown the onions being sure to scrape the bottom of the pot to get the flavor. Add garlic (chop it this time) only brown it for a couple of minutes careful not to burn.
  • Return the roast to the Dutch oven, add your celery, liquids and herbs, then transfer it to a 275°F oven. Cook for about 4 hours.
  • Add potatoes and carrots 2 hours before dinner.

This is how you can make a fork tender pot roast everyone will enjoy!

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