I don’t know about you, but June isn’t exactly what I’d call “pot roast” season. Yet, here I am sharing a pot roast recipe in June. But, in my defense, this is a ridiculously tasty pot roast, and we did have a frost warning out three nights ago, so there’s that.
Also, my girls at Ranch Wives Beef Co. generously sent me a beautiful sirloin tip roast along with my order of all-beef polish sausages and hotdogs. I decided to use immediately, mostly because it was still chilly out and partly because I didn’t have a solid meal plan. And pot roast sounded good.
The beauty of this recipe is that you can use pretty much any roast cut you’d like. The roast featured in the photos is, like I said, a Ranch Wives Beef Co. sirloin tip roast, but I’ve totes used chuck and rump roast for this recipe too with the same ridiculously tasty results.
And unlike its ridiculously tasty predecessor, you can pop this pot roast in the Crock Pot, set it, and forget it. But what you won’t be forgetting is its ridiculous tastiness.
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter. Thaw in the refrigerator, microwave, or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
A tasty pot roast you can pop in the Crock-Pot, set, and forget. But what you won’t be forgetting is its ridiculous tastiness.
- 3–5 pound roast of your choice*
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons dried basil
- 2 teaspoons dried rosemary*
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 2 cups beef broth
- 5 medium potatoes, quartered
- 1 pound baby carrots
- Grab a small bowl, add the olive oil, garlic, salt, pepper, thyme, basil, and rosemary, and give it a good stir. Let that mixture sit 5-10 minutes to really meld the flavors before you massage the roast with it, covering all sides with its garlicy, herby goodness.
- After you’ve massaged your roast, put it in your Crockpot or slow cooker and pour the beef stock over the roast. Cook the roast for about 6 to 8 hours on low or about 4 hours on high. About 2 hours before your roast is set to be done, add the potatoes and carrots and continue to cook for the remaining two hours.
- Remove the ridiculously tasty roast and vegetables from your Crockpot or slow cooker and let it rest for 5-10 minutes, while you set the table or make some gravy out of the delish drippings. Slice up your roast and serve with the gravy you made, or if gravy isn’t your style, you can totally serve the roast with the drippings spooned over top. Enjoy!
The roast featured here is a Ranch Wives Beef Co. sirloin tip roast, but rump, round, and chuck will all work.
Feel free to crush up the rosemary leaves a bit. I do.
Keywords: tasty pot roast recipe