Pot Roast Recipe – Eats Now

Name: Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb beef pot roast; 1/2 cup flour; 2 tsp Kosher salt; 1/4 tsp pepper; 1 1/4 tbsp minced garlic; 1 tsp fresh thyme; 1/2 tsp dried oregano; 4 Carrots; 3 potatoes, quartered; 2 sweet onions, sliced; 3 stick celery; 8 oz mushrooms, whole and washed; 1 1/4 cup beef broth

Servings: persons

3 lb beef pot roast
1/2 cup flour
2 tsp Kosher salt
1/4 tsp pepper
1 1/4 tbsp minced garlic
1 tsp fresh thyme
1/2 tsp dried oregano
4 Carrots
3 potatoes, quartered
2 sweet onions, sliced
3 stick celery
8 oz mushrooms, whole and washed
1 1/4 cup beef broth

1
Coat roast with flour, salt, pepper, thyme, oregano, & garlic.
2
Sear outside of roast in skillet (optional) by placing some oil in the skillet and browning all sides using tongs.
3
Don't forget about the ends!
4
Place potatoes in crock.
5
Place roast and scrape all drippings from skillet in to crock.
6
Filter mushrooms in spare spaces in crock.
7
Add carrots, celery, & onions (in that order) to crock.
8
Pour broth over it all.
9
Add more if the pot gets dry while cooking.
10
Cover and cook on low for 10-12 hours for the best results, or on high for 6-8 hours if you're in a rush.

1064

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lb beef pot roast, 1/2 cup flour, 2 tsp Kosher salt, 1/4 tsp pepper, and more.

Yes, Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast

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