• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 3 lb chuck roast (more or less)
  • 2 tbsp vegetable oil
  • 1 lb whole carrots
  • 1 ½ lb waxy potatoes (such as red potatoes, yukon gold, or fingerling)
  • ¾ cup water
  • 1 tsp beef bouillon granules
  • 1 tbsp Worcestershire sauce
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • 2 cloves garlic crushed


  • Slice up carrots and potatoes into big chunks and layer in the bottom of the crock pot. Brown the chuck roast in the vegetable oil over medium high heat for 2-3 minutes on each side - just enough to get a nice color (this step can be skipped if you're in a rush). Slide roast on top of veggies. Mix water and remaining ingredients together. Pour over the roast and veggies. Cook on Low for 8-10 hours.
  • Background:
  • This lovely pot roast cooks slowly all day and comes out tasty and falling apart tender. Sometimes I'll add a packet of Lipton Onion Soup Mix too the liquid as well.

Categories: Main Dish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved