Crock Pot Roast

I like to make a big hearty meal early in the week.   I tend to end up with leftovers that can be used for lunch or in another meal.  One of my favorites is a roast.  It always invokes memories of childhood because I was always happy when my mother made a pot roast.

  • Ingredients2lb chuck roast
  • 1 tsp sage
  • pinch celery seed
  • 2 tsp garlic powder
  • 2 tsp savory
  • 1.5 tsp steak seasoning
  • 1 tsp thyme
  • 2 tsp salt
  • 3/4 tsp pepper
  • 2-3 cups beef broth
  • 1 onion
  • 3 carrots
  • 4 potatoes


1. If your roast is frozen, defrost it before placing in crock pot.
2. Mix your spices and then rub them on into the roast on all sides. You can add more or less spices depending on your taste.
3. Pour just enough broth in the crock pot to cover the bottom of the pot and the sides of the roast. For a richer flavor, use beef stock.
4. Cut up your vegetables and add them to the pot. You can add more as less as desired. Parsnips are a good accompaniment.
5. Cook on low for 6-8 hours. If your broth/stock cooks down, just add more as the roast is cooking.


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