Easy CrockPot Beef Pot Roast Recipe
Tender, pull-apart beef with savory vegetables
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.