Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tink's Crock Pot Roast Recipe
    Lost? Site Map

    Tink's Crock Pot Roast

    Tink's Crock Pot Roast. Photo by **Tinkerbell**

    1/1 Photo of Tink's Crock Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    **Tinkerbell**'s Note:

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 907.18-1360.77 g 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
    • 2.46 ml celery salt
    • 1.23 ml oregano
    • 1.23 ml thyme
    • 2.46 ml sea salt
    • 0.59 ml pepper
    • 1 bay leaf
    • 9.85 ml beef base (or a 14oz can of beef broth)
    • 473.18 ml hot water (if using a can of beef broth, the water is not needed)

    For Optional Gravy

    • 59.16 ml of all-purpose flour stirred into 1/2 cup cold water

    Directions:

    1. 1
      Arrange potatoes, onions and carrots in bottom of crock pot.
    2. 2
      In a small bowl, combine celery salt, oregano, thyme, sea salt & pepper.
    3. 3
      Massage the spices into the roast and place the roast atop the veggies.
    4. 4
      Toss in the bay leaf.
    5. 5
      Pour beef base and water mixture (or beef broth) over the roast and veggies.
    6. 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. 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. 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.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on January 31, 2014

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2013

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2011

      55

      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]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Tink's Crock Pot Roast

    Serving Size: 1 (369 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 453.7
     
    Calories from Fat 132
    29%
    Total Fat 14.6 g
    22%
    Saturated Fat 5.3 g
    26%
    Cholesterol 127.1 mg
    42%
    Sodium 485.4 mg
    20%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 4.4 g
    17%
    Sugars 3.9 g
    15%
    Protein 49.8 g
    99%

    The following items or measurements are not included:

    celery salt

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes