I have been wanting to try making pot roast for a while. I love this comforting dish so much, but realized recently that I had never made it. My mom’s and mother-in-law’s recipes are so delicious, but I wanted to try something different and more from scratch. So, I turned to allrecipes.com and made it mostly from this recipe, and added a couple of ideas from this recipe I found on myrecipes.com. It was so fantastic! So full of flavor, moist and tender. I will be making this again and again.
These recipes were oven recipes, but I made mine in the crockpot. I actually forgot to put it in early enough the night we were supposed to have it, but I went ahead and put it on about 3 in the afternoon. We went out to dinner, but I went ahead and cooked it so we could have it the next night for about eight hours….meaning I had to get up and take it out at 2 am!! Haha! Next time, I’m pretty sure I’ll remember to put it in earlier in the day so I’m not up in the middle of the night:)
Classic Pot Roast
Source: Allrecipes.com & Myrecipes.com
Ingredients
3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
1 tbsp. extra virgin olive oil
2 cans beef broth
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
1 tbsp. extra virgin olive oil
2 cans beef broth
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 tsp. garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 large vidalia onion, sliced
2 lbs. yukon gold potatoes, washed and halved
4 carrots, peeled and cut into 2-inch lengths
2 lbs. yukon gold potatoes, washed and halved
4 carrots, peeled and cut into 2-inch lengths
Directions:
Sprinkle the roast evenly with the flour and set aside. Heat the olive oil in a skillet over medium heat. Brown the roast on all sides, about 5 minutes total; remove from the heat. Remove & add to crockpot. Pour in beef broth. Sprinkle with the basil, marjoram, thyme, garlic powder, salt, and pepper. Arrange the onion slices on the roast. Cook on high for one hour. After one hour, add the potatoes & carrots. Replace the cover and reduce the temperature to low and cook in crockpot for approximately 7 hours, until meat is so tender it easily falls apart. (Alternatively if you are not home when cooking this, just put everything in the crockpot and cook on low for 8-9 hours).
Sprinkle the roast evenly with the flour and set aside. Heat the olive oil in a skillet over medium heat. Brown the roast on all sides, about 5 minutes total; remove from the heat. Remove & add to crockpot. Pour in beef broth. Sprinkle with the basil, marjoram, thyme, garlic powder, salt, and pepper. Arrange the onion slices on the roast. Cook on high for one hour. After one hour, add the potatoes & carrots. Replace the cover and reduce the temperature to low and cook in crockpot for approximately 7 hours, until meat is so tender it easily falls apart. (Alternatively if you are not home when cooking this, just put everything in the crockpot and cook on low for 8-9 hours).
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
Pot roast is my all-time favorite comfort food! 🙂
How funny, I have pot roast on my menu for next week – I haven't had it at all! Hmmm, this one does look.
You seem to have done a great job with your pot raost! thanks for sharing 🙂
I too love pot roast. I hope you weren't photographing it at 2am as well!
This meal just screams fall to me. It looks amazing
I just made this yesterday! Thanks for the great recipe!