I make this once ever few months and it serves 4-6, so Danny and I have lunch for a couple days after I make it! It’s suuuper easy and just a “set it and forget it” type of recipe that you can just throw in before work and not worry about it. The beef turns out sooo juicy and the veggies super flavorful!

This is the CrockPot we have. Nothing fancy, but super cheap and comes with the dip warmer which is perfect for the small stuff! Even single-serve soups. I also use these CrockPot liners which saves a ton of cleanup time – CrockPots just seem to develop a film every time, so I’ve learned my lesson!

Veggie stock:

I have a super easy vegetable stock recipe here that you can make using your leftover scraps from cooking.

Print Recipe

Easy CrockPot Beef Pot Roast Recipe

Tender, pull-apart beef with savory vegetables

Prep Time15 mins

Cook Time6 hrs

Course: Dinner

Servings: 6 people

Equipment

• CrockPot

Ingredients

• 1 Full defrosted beef roast (2-4 lbs)
• 1 cup vegetable or beef stock
• 4 large carrots
• 4 small Yukon Gold potatoes, or 2 Russet potatoes
• 4 small red potatoes
• 1 yellow onion
• 1 head garlic, halved through the equator
• Optional: 1/4" sliced celery and 1/4 stick butter
• Rosemary and thyme to taste (fresh is best, but dry is ok too)
• Salt and Pepper to taste

Instructions

• Rub roast thoroughly with salt and pepper
• Dice onion and potatoes into 1" cubes, slice carrots into 1/2" slices, slice celery into 1/4" slices
• Pour your vegetable stock (or frozen stock cubes from my recipe below) into the CrockPot.
• Toss in herbs and garlic
• Place beef and veggies into the CrockPot and cook on low for 6-8 hours, until beef falls apart.

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