CROCKPOT POT ROAST
Looking for a stress-free, hearty family dinner? This Classic Crockpot Pot Roast recipe by Marcy Inspired is your perfect solution. With just a few simple ingredients, you can prep the meal in the morning and let it slow cook throughout the day. By evening, you'll have a tender, flavorful roast served with perfectly cooked red potatoes and carrots—all in one pot. It’s a comforting, no-fuss meal ideal for busy days.
Video
Ingredients
- 3 Chuck roast
- 2 lbs. Baby red potatoes cut into halves
- 4-5 Carrots peeled & cut
- 1 Medium sized orange chopped
- 2-3 Celery stalks chopped
- Salt to taste
- Seasonings of your choice
- 1 Tbsp. Chile powder
- 1 Tbsp. Cumin, fresh rosemary
- 2 Bay leaves
- 3 Garlic cloves minced
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1 ¼ cup Beef/chicken stock, you can also add ¼ cup red wine to 1 cup stock
Instructions
- Rinse meat clean and pat dry with paper towels. Add seasonings and rub into meat. Let sit 10 minutes. (This is a good time to prep your vegetables.)
- Heat large skillet on stovetop with enough oil to coat the bottom. Sear meat on each side until outside is browned. Add chopped onions, potatoes, carrots and celery into crockpot.
- Place seared meat on top. Deglaze skillet with butter, add minced garlic. Mix quickly. Add flour and continue mixing, scraping the tidbits on the bottom of the pan. Pour in beef/chicken stock and let cook a couple of minutes until gravy thickens a little. (It won't be too thick.)
- Remove gravy from stovetop and pour over meat in crockpot. Place bay leaves and fresh rosemary sprigs on top. Cover and set crockpot to Low. Let slow cook 8 hours until meat is fork tender, and enjoy!
Notes
The video and recipe were provided and produced by Marcy Inspired.
