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CrockPot Pot Roast

This slow-cooked in the CrockPot beef simply falls apart.


CrockPot Pot Roast

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Prep Time 30 mins
Cook Time 8 hrs
Total Time 8 hrs 30 mins
Course Dinner, Main Course
Servings 4 servings


  • Crockpot / Slow Cooker


  • 4 carrots cut in half
  • 4 stalks celery
  • 1 red onion quartered
  • 2 sprigs fresh rosemary
  • 1 sprigs fresh thyme
  • 1 garlic bulb
  • 1 green onion
  • 1 stick butter cut into 1” thick pieces
  • 4 lbs beef roast
  • 2 tbsp kosher salt
  • 2 tbsp freshly ground black pepper
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1/2 cup red wine
  • 1 lb gold potatoes (small Yukon) scrubbed, skins on, cut in half


  • Place carrots, celery, onions, rosemary, thyme, garlic bulb and scallion in bottom of a 6-qt. CrockPot.
  • Scatter butter over the vegetables.
  • Salt and pepper the beef roast on both sides.
  • Lay on top of vegetables.
  • Mix broth, Worcestershire sauce and red wine together. Then pour mixture over ingredients in crock pot.
  • Cook on low for 6 hours.
  • Add potatoes to crock pot and cook on high an additional 2 hours.
  • Carefully remove roast. It should be so tender it falls off the bone.
  • Remove vegetables and keep all warm.
  • Discard the sprigs of rosemary, thyme, and garlic.
  • Strain juice and make gravy, if desired.
  • Make a rough and mix into the boiling broth, stir until thickened.
Keyword CrockPot Pot Roast, Pot roast
Tried this recipe?Let us know how it was!

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