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Pot Roast in a Crock Pot

Pot Roast in a Crock Pot created by -Sylvie-

Once you have removed the yummy meat and veg make a gravy from the juices-an awsome fall and winter dish. Serve with hot bread and a salad. (and the rest of the wine!)

Ready In:
10hrs 15mins
Serves:
Units:

ingredients

  • 1 (3 lb) pot roast
  • 1 12 lbs baby potatoes
  • 2 onions, cut into wedges
  • 2 carrots, cut into 1 inch slices
  • 1 lb frozen peas (or just grab a bag of mixed veg)
  • 1 cup beef stock
  • 1 cup dry red wine
  • salt and pepper
  • 1 teaspoon mixed french herbs

directions

  • Place 1/2 of the vegetables in the crock pot.
  • Place the meat on top of the vegetables.
  • Add the other half of the vegetables on top of the meat.
  • Add the beef stock and the wine.
  • Add the salt and pepper and herbs.
  • Cook on low for 8-10 hours.
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RECIPE MADE WITH LOVE BY

@Diana Adcock
Contributor
@Diana Adcock
Contributor
"Once you have removed the yummy meat and veg make a gravy from the juices-an awsome fall and winter dish. Serve with hot bread and a salad. (and the rest of the wine!)"
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  1. Maven in the Making
    Delicious and easy. The recipe didn't say to brown the roast (though I noticed several reviewers had done so). I chanced it and did NOT brown the roast and it was just fine --really delicious and tender. Followed pretty close to recipe, using 1/2 tsp. each of rosemary and thyme (didn't have French herbs mixture). Left out the peas. Loved the ease of using the crockpot and doing all the prep early in the day so I could enjoy my guests. Thanks so much.
    Reply
  2. Jadelabyrinth
    This is a great recipe! I followed it except for adding the peas. The meat was tender and the veggies were flavorful. Definitely a keeper, thanks!
    Reply
  3. mommymakeit4u
    5+ stars! What a fantastic one pot supper. I used fingerling potatoes and thyme, rosemary and a bay leaf for the seasonings. I cooked my roast from semi-frozen and it took 8 hours on low in my crock pot. For the gravy I used a beef flavour cube, more rosemary, thyme and redwine and cornstarch to thicken. It was yummy and there was lots of it left to freeze. Thanks for this keeper of a recipe!
    Reply
  4. Resilient
    Delicious and simple! Took 20 minutes of prep time -- browning the chuck roast and cleaning and chopping veggies -- and 3 1/2 hours cooking -- the first on high and the rest on low. Used water instead of broth and replaced peas with fresh green beans. Everything was cooked to perfect doneness. Nothing was mushy or discolored. Will cook again! And again! And again!
    Reply
  5. Resilient
    Delicious and simple! Took 20 minutes of prep time -- browning the chuck roast and cleaning and chopping veggies -- and 3 1/2 hours cooking -- the first on high and the rest on low. Used water instead of broth and replaced peas with fresh green beans. Everything was cooked to perfect doneness. Nothing was mushy or discolored. Will cook again! And again! And again!
    Reply
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