Crockpot Pot Roast
  • 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
  1. 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.
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  3. 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.