Classic Pot Roast
Beef pot roast is another super easy crock pot meal that you start in the morning and wait all day for that delicious smell to fill the house.
Our grass fed beef comes from Wisconsin Meadows, and these Beef Chuck Roasts were only about 1.5 lb. each, so I put two in the pot.
- boneless beef chuck roast (3#)
- 6 potatoes
- 6 carrots
- 2 onions
- salt, pepper
- Cut your potatoes & carrots into bite-size pieces
- Quarter the onion
- Place veggies in pot, and top with beef
- Sprinkle salt & pepper on top
- Pour a little water in there
- Cook on Low for 10 hours
As you can see, I like my pot roast with some celery. I’ve also made it with whole mushrooms, but those should be used in beef stew.
You can add extra seasoning like paprika.
You can use beef broth instead of water.
If you don’t want to wait ten hours, you can cook it on high for 5 hours, however, you need to keep checking it to make sure it doesn’t dry out or over cook.
The beef roast: You can use thawed out roast or mostly frozen roast, though I do recommend the thawed version. If you put the mostly frozen roast on there, it will be a little tougher than a fully thawed roast. Some people sear their roast before putting it in the crock pot, but I find all that unnecessary. I tried it. There really was nothing special about it, except a long drawn out preparation to waiting ten hours for the roast.
Classic Pot Roast
- 3 lb beef chuck roast
- 1 lb russet potatoes
- 1 lb carrots
- 2 onion
- 2 tsp salt
- ½ tsp pepper
- Cut the potatoes & carrots into bite-size pieces. (about 1 – 2")
- Quarter the onion.
- Place the vegetables in the slow cooker & top with beef chuck roast.
- Add ½ c. water and sprinkle with salt & pepper.
- Cook on low for 10 hours.