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


  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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