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Crockpot Pot Roast

Yield: 4-5 Servings


  • 2 lbs chuck roast

  • 1 1/2 t salt

  • 2T of Worcestershire sauce

  • 2t of Montreal steak seasoning

  • 2t black pepper

  • 2t garlic powder

  • 2t teaspoon paprika

  • 2 sprigs of Thyme

  • 2 sprigs of Rosemary

  • 2T of Olive oil

  • 1 medium yellow onion

  • 1lb of baby red potatoes

  • 1/2 lb of Baby carrots

  • 1t of Minced garlic

  • 10 oz of Beef broth

  • 2T of Cornstarch

  • 2T of Water


  1. Rinse the roast and pat it dry. Massage the Worcestershire sauce into the roast and then rub all dry seasonings into the roast on all sides.

  2. Heat olive oil in a large skillet over high about 3-4 minutes per side.

  3. Place carrots, onion, garlic, and potatoes into the crockpot. Pour in beef broth, then set the browned roast on top. Top with Tyme and Rosemary

  4. Cover and cook on low for 8-10 hours.

  5. Transfer the meat and vegetables to a serving platter. Create a slurry by combining cold water and cornstarch in a small bowl then pour into the crockpot slowly while whisking. Add minced garlic. Cover and cook on high for 5 minutes to allow the gravy to thicken.

  6. Top the meat and vegetables with gravy

  7. Enjoy!

Happy Planning :),



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