New-Fashioned Pot Roast With Fresh Rosemary

READY IN: 10hrs 30mins
Recipe by ratherbeswimmin

In 'Not Your Mother's Slow Cooker Recipes for Entertaining'

Top Review by jimjam63

Holy Guacamole! This roast was the best I've had in a while. Used fresh Rosemary right off our bush out back. I browned the roast first, then used the pot to boil the water which had the carrots and some celery in it; par-boiling them. Dumped the boiling water/veggies into the container with the spices/sauce, put the roast in the pan and topped with the water/veggie mixture. Baked in an oven at 350 degrees for two hours then upped it to 450 degrees for 30 minutes.

Ingredients Nutrition

Directions

  1. Place roast into the slow cooker; add in onions, carrots, and potatoes.
  2. In a small bowl, combine the ketchup, vinegar, Worcestershire sauce, salt, pepper, rosemary, and boiling water; pour over the meat and vegetables.
  3. Cover and cook on LOW for 8-10 hours.
  4. To serve, transfer the meat to a cutting board to carve; serve slices of meat and vegetables with som of the fragrant juices poured over them.

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