Making a pot roast can be one of the biggest kitchen challenges – an undercooked roast will be chewy while an overcooked roast will be dry. For a succulent, melt-in-your-mouth roast every time, the secret is simple: patience. Seared on the stove then cooked low and slow among herbs and veggies, this incredibly flavorful pot roast is super simple to prep. Toss everything together, go about your day and come home to the welcoming aroma of dinner ready and waiting.
Crockpot Pot Roast
Prep Time 5 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 25 minutes
Servings 8
Calories 305 kcal
Ingredients
- Olive oil spray
- 2.5 lbs. eye-of-round roast
- 1 onion cut into round slices
- 24 oz. small potatoes yellow, red, purple
- 2 cups beef broth
- ¼ tsp. salt
- ⅛ tsp. pepper
- ½ tsp. rosemary minced
- ½ tsp. oregano
Instructions
-
Brush all sides of roast with olive oil.
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In cast iron or stainless-steel pan over medium-high, sear roast on all sides. Set meat aside, reserving meat drippings.
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In pan, combine meat dripping and beef broth. Simmer 5 minutes.
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In crockpot, add sliced onions. Top with meat and potatoes. Pour beef broth over. Sprinkle meat with salt, pepper, rosemary and oregano.
-
Cover; cook on low 8 to 10 hours.
Recipe Notes
If you’re pressed for time, skip searing the meat.
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Nutrition Facts
Crockpot Pot Roast
Amount Per Serving
Calories 305
Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 31g62%
Vitamin C 17.5mg21%
* Percent Daily Values are based on a 2000 calorie diet.