Slow Cooker Beef Pot Roast Easy

Place roast over the vegetables and pour in any accumulated juices. Remove from slow cooker and let rest then slice and serve with vegetables. Add rosemary and thyme.

Camila Farah

Cover and cook on high 5 hours or low 8 hours. Add the deglazing liquid and the broth and cook covered on low for 10 to 12 hours until the beef and vegetables are tender. Cover slow cooker turn to high and cook the roast for 5 6 hours until the meat is fork tender. Place the roast on top of the vegetables and sprinkle it with the steak seasoning. Surround your roast with potatoes onions carrots and herbs.

In a large skillet over medium heat brown roast in oil on all sides. Alternatively set the temperature to high and cook for 5 6 hours. Technically a crock pot is a type of slow cooker. While the meat is browning place the carrots potatoes and onion in the bowl of a 6 quart slow cooker. Add the thyme rosemary and bay leaf.

Place roast on top of vegetables. In a large slow cooker place roast beef. Use a lean chuck roast or another cut of beef for this recipe if possible. Place carrots potatoes and onion in a 6 qt. Both rely on moist heat to cook food slowly over an extended period of time but there are some minor variations between the two.

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Pour over beef broth and worcestershire. In a medium bowl whisk together the wine dijon mustard worcestershire sauce and beef broth pour the mixture over the vegetables and beef. Pour onion and mushroom mixture over the top of the roast. Cover the slow cooker set the temperature to low and cook for 8 9 hours. Sprinkle with steak seasoning.

Sprinkle with steak seasoning. Pour over beef broth and worcestershire. Place roast on top of vegetables. In a large skillet over medium heat brown roast in oil on all sides. Cover and cook on high 5 hours or low 8 hours.