Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

One of those busy day "What have I got in the pantry today?" recipes. I wasn't going to be home for most of the day and knew I'd be tired when I got home, so I created this easy to prep pot roast and put it in the crock pot. When I got home the house was filled with a delicious aroma and the meat was melt-in-your-mouth tender. It was a welcome sight after a long day. I hope you enjoy it too!

Ingredients Nutrition

  • 2 -3 lbs boneless cross-rib roast
  • 3 small potatoes, peeled and cut into quarters
  • 3 carrots, peeled and cut into 1-2 inch pieces (I used a 1/2 package of baby carrots)
  • 1 small onion, peeled and quartered
  • 12 teaspoon celery salt
  • 14 teaspoon oregano
  • 14 teaspoon thyme
  • 12 teaspoon sea salt
  • 18 teaspoon pepper
  • 1 bay leaf
  • 2 teaspoons beef base (or a 14oz can of beef broth)
  • 2 cups hot water (if using a can of beef broth, the water is not needed)
  • For Optional Gravy

  • 4 tablespoons of all-purpose flour stirred into 1/2 cup cold water


  1. Arrange potatoes, onions and carrots in bottom of crock pot.
  2. In a small bowl, combine celery salt, oregano, thyme, sea salt & pepper.
  3. Massage the spices into the roast and place the roast atop the veggies.
  4. Toss in the bay leaf.
  5. Pour beef base and water mixture (or beef broth) over the roast and veggies.
  6. Put the lid on the crock pot and cook on LOW setting for approximately 6-8 hours or until roast and veggies are tender.
  7. Optional: For gravy you can stir in the flour and water mixture in the last 30 minutes of cooking time and turn the crock pot up to High setting.
  8. I prefer to remove the meat and veggies from the crock pot and pour the liquid into a saucepan. Bring to a slight boil and slowly pour in flour and water mixture while stirring constantly. Bring to a full boil and cook and stir until it thickens up to your liking. About 3-5 minutes total.


Most Helpful

I have been making pot roast like this for over 50 years. I also brown the meat, or rub a tlbs of browning sauce over the meat before putting in the pot. Can also be cooked in a low oven about 200-250 degrees in a heavy covered pot. This will shorten the cooking time down some, about 1 or 2 hours so check it every 30 minutes towards the end of cooking!

Judy_Pultz January 31, 2014

Thank you for posting a flavorful crockpot recipe that does not have Onion Soup Mix OR canned Cream of Mushroom soup! <br/>Only thing I did different was to brown the roast before putting into the crockpot.

JeepsRule June 12, 2013

Made this with unpeeled red potatoes,as well as the can of beef broth instead of the water & the bag of baby carrots (your tip) & we had ourselves a most delicious pot roast, a very nice change of pace from the holiday dinners we've been having this past month! Has some homemade chunky apple sauce left over from what wasn't used in a homemade cranberry sauce & with a green salad we had a very filling, wonderful dinner! Thanks for yet another great recipe, Tink! [Made & reviewed in the current Let's P-A-R-T-Y event]

Sydney Mike December 26, 2011

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