Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

This recipe was basically a throw together dinner that turned out amazingly good. DH said it tasted just like how his Nana used to make pot roast. Even the kids loved it...definitely a keeper! We used vegetables from our garden, surely you can adjust the kind of vegetables to your liking though!

Ingredients Nutrition


  1. Place all ingredients in crock pot. Add water until everything is submerged. Cook on low 8 hours.
  2. To serve: remove meat to platter, remove vegetables with a slotted spoon to a large bowl.
  3. For Gravy: keeping crockpot on low, add gravymaster (approx. 1 tbsp) pepper to taste, and flour to liquid in pot. Mix with wire wisk, adding flour and pepper until desired consistency is reached. Strain through a fine mesh colander into gravy bowl, and serve over meal.


Most Helpful

I had no idea what "Gravy Master" is and since it's not listed as an ingredient in the recipe, it didn't print out on the shopping list. I didn't realize I was missing it until we got back home, so I had to just wing it for the gravy. I strained out the veggies and meat, put the juices in a sauce pan on the stove, and added a dash of Worcestershire sauce, about a 1/2 cup red wine, a Tablespoon or so of beef concentrated bouillon paste and then stirred in a mixture of flour and water to thicken it. In the end, the roast was so tender it practically shredded itself, the veggies weren't over-cooked and the whole dish was delicious. Thanks for sharing, Daisydukex3! Made & enjoyed for the Spring 2012 Pick-A-Chef event.

**Tinkerbell** April 15, 2012

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