Crockpot Pot Roast

My favorite meals are the ones that take less than 5 minutes to prepare.  This is one of those!  This is my super easy crockpot pot roast.

I do try and plan my meals in advance, however if I come across a deal I’ll adjust the meal accordingly.  I happened to find these veggies on clearance last night at the local grocery store and knew exactly what to use them for: Pot Roast!

The products and information listed in this post are to the best of our knowledge.  We share with our readers what has been successful for us in our own lives.  Visit Whole30.com for full nutritional guide to ensure the products and food you consume are compliant.

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 If you know you are going to be busy all day or even going to work, this is a simple meal to throw in the crockpot and let cook all day.  Not only will this recipe feed your family tonight, but you will certainly have leftovers to take for lunch tomorrow!

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Crockpot Pot Roast

• 4lb beef of your choice
• 1 large onion chopped
• 2 cups chopped carrots
• 2 cups chopped celery
• 2 cups chopped or small potatoes
• 32oz. chicken stock
• 1 Tbsp Italian seasoning
• 1 Tbsp granulated garlic
• 2 tsp sea salt
• 1 tsp pepper

Instructions

1. Place roast in the bottom of your crockpot and sprinkle with some salt and pepper
2. Cover with chopped vegetables
3. Sprinkle all remaining seasonings over the top
4. Pour chicken stock over the top of the veggies
5. Cover and cook on low for 6-8 hours. When the beef easily pulls apart with a fork it is finished.

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You may also like this Whole30 compliant recipe:

Crockpot Pot Roast

Krista Pool

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Ingredients

  

• 4 lb beef of your choice
• 1 large onion chopped
• 2 cups chopped carrots
• 2 cups chopped celery
• 2 cups chopped or small potatoes
• 32 oz. chicken stock
• 1 Tbsp Italian seasoning
• 1 Tbsp granulated garlic
• 2 tsp sea salt
• 1 tsp pepper

Instructions

 

• Place roast in the bottom of your crockpot and sprinkle with some salt and pepper
• Cover with chopped vegetables
• Sprinkle all remaining seasonings over the top
• Pour chicken stock over the top of the veggies
• Cover and cook on low for 6-8 hours. When the beef easily pulls apart with a fork it is finished.

Tried this recipe?Let us know how it was!