Tink's Crock Pot Roast

Recipe by Tinkerbell
READY IN: 8hrs 15mins


  • 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
  • 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


  • Arrange potatoes, onions and carrots in bottom of crock pot.
  • In a small bowl, combine celery salt, oregano, thyme, sea salt & pepper.
  • Massage the spices into the roast and place the roast atop the veggies.
  • Toss in the bay leaf.
  • Pour beef base and water mixture (or beef broth) over the roast and veggies.
  • Put the lid on the crock pot and cook on LOW setting for approximately 6-8 hours or until roast and veggies are tender.
  • 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.
  • 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.