Description
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.
Ingredients
Scale
- 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
Instructions
- 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!
Notes
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