This Crock Pot Rosemary And Thyme Pot Roast is perfect for any weeknight dinner and so easy to make. Just set it and forget it.
Easy Pot Roast in the Crock Pot:
I grew up eating Pot Roast and veggies for almost every Sunday dinner. And it always included a homemade dessert. It was my favorite meal then and still is!
I remember Mom getting up earlier than the rest of us so that she could prep all the food and get it in the oven to cook all morning while we were at church. We came home to the wonderful aroma of a pot roast just waiting to be devoured!
Do you have a family Pot Roast Recipe? Or do you prefer exploring new flavors with old recipe classics like Pot Roast? I do a bit of both now that I am the one cooking! While I do love our family’s tried and true recipes, I also like throwing in new spices or something I’ve heard is a must try. Check out this super easy Crock Pot Rosemary And Thyme Pot Roast for your next roast meal!
Best Part- The Crock Pot!
This Crock Pot Rosemary And Thyme Pot Roast recipe takes a lot of the effort out of this hearty dinner. I am not one to wake up extra early to start a meal– if I can avoid it! However, roast takes a long time to cook for several reasons.
For one, the meat has to break down which calls for a longer cooking time. If you rush a roast, chances are it won’t be as tender, flavorful, or even moist. Also, it helps infuse flavors of your spices and those delicious fresh veggies. The goal with any roast is to have the veggies tender, the meat done, juicy and tender, and nothing mushy! Fortunately this is easy to achieve with a good Crock Pot!
You don’t need a fancy new Crock Pot for this recipe. I have a standard one, as you can see. And I do invest in Crock Pot Liners to keep messes to a minimum. If you’re looking for the top of the line option, I love my Ninja Foodi and it’s slow cooking capabilities.
This recipe uses all our Pot Roast favorites. We like to add red onion, but you can opt for yellow or even a white onion if that’s your preference. Don’t skip out on this one, folks!
Slice it in generous sized slices, to keep them from becoming to overdone with the long cooking time.
Next, add your carrots. You can always use fresh, full carrots and just chop into smaller pieces. I save that step usually, and just toss in a bunch of baby carrots.
We have a few family members who absolutely love the carrots in the roast, so I actually add more than most recipes call for on this. Go with how much you know you will need, and even if no-one is eating them, add to the roast for flavor!
Make ahead Pot Roast:
The veggies can also be peeled and cut ahead of time so that when you’re ready to make it, they’re ready to go. For Sundays, if you’re heading to church, this is ideal.
I do prefer to sear the meat either on the stove, or in the Instant Pot/Foodi on the Sear setting, prior to starting the slow cooking. This is not absolutely necessary, but does lock in some of the moisture so if you can fit it in, it’s a great step to add!
Early in the morning, I take my prepared veggies out of the fridge, sear the roast, and add the cooking liquid. Turn on the slow cooker and we are done in the kitchen.
Keto Note: If you are on a low carb diet or doing Keto you can simply leave out the carrots and potatoes and add some roasted Brussels sprouts, cauliflower or broccoli. Even a side salad you would go great with this recipe.
Having a great dinner ready to go on Sundays has saved us so much money! When I know I have a busy day, I can set it in the morning and I am not scrambling at the last minute cooking processed foods or eating out. It always seems we are eating out if nothing is ready to eat at home.
Hope you can make this one soon! Enjoy!
If you’re looking for a delicious pot roast that’s full of flavor then this is the recipe for you! This Recipe is part of our Aldi Five Day Slow Cooker Meal Plan.
Print Recipe Below:
- 4 lb chuck roast
- 1 pound carrots, peeled and cut into large chunks
- 2 pounds potatoes, peeled and cut into large chunks
- Olive oil
- 1 cup beef broth
- 1 onion, peeled and cut into large chunks
- 2 stalks celery, cut into large chunks
- 1 tablespoon corn starch
SEASONING MIX -
- 1 tablespoon dried rosemary
- 2 tablespoons steak seasoning
- 1 tablespoon kosher salt
- 1 tablespoon dried thyme
- Mix all of the ingredients for the seasoning mix in a bowl and set aside.
- Coat both sides of meat with olive oil and sprinkle about a third of the seasoning mix onto each side.
- Sear both sides of the meat in a large skillet over medium-high heat. Then place roast in slow cooker.
- Place all of the vegetables in a large bow and coat with olive oil .Then Sprinkle on the remaining seasoning mix.
- Add veggies to slow cooker and pour in the beef broth. Cover with lid.
- Cook on low for 9 hours or on high for 6 hours.
Amount Per Serving: Calories: 687Saturated Fat: 15gCholesterol: 208mgSodium: 1636mgCarbohydrates: 30gFiber: 6gSugar: 4gProtein: 63g
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