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Pot roast is a classic comfort food meal. It is slow cooked in either the oven or in the slow-cooker until it is juicy and tender. With a pot roast, you do not have to worry much about what to serve with it because the vegetables cook right along with the roast. The meat is juicy and tender with very little prep work involved in cooking. All of the ingredients go into the slow-cooker in the morning. And they are slow-cooked all day until you are ready to eat.
I used a 2 pound pot roast for this, any bigger than 3 pounds may need more time in the crock-pot. There is no precooking needed, just place the pot roast into a greased crock-pot. For the vegetables, I used small red potatoes that I I cut into fourths. And baby carrots, you can use whole carrots that are peeled and sliced. Spread the vegetables evenly around the roast. Season with salt, pepper and dried oregano. Pour beef broth over the roast and vegetables. Cover and let cook on low heat for 8 hours, or on high heat for 4-5 hours. When the roast is done, it should be juicy and tender and the vegetables should be fork tender.
Crock-Pot Pot Roast
Ingredients
- 1 2-3 pound pot roast
- 6 small red potatoes, quartered
- 1 cup baby carrots
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 2 cups beef broth
Instructions
- Place the pot roast in a large greased crock-pot. Place the red potatoes and baby carrots around the roast in the crock-pot.
- Season with salt, pepper and dried oregano. Pour beef broth over roast. Cover and let cook on low heat for 8 hours, or on high heat for 4-5 hours.