Crock Pot Pot Roast. Say that 5 times fast! Despite it’s redundant name, this pot roast came out juicy and tender, and the vegetables were just as flavorful. Oh, crock pot, what can’t you do? This meal only took a few minutes to throw together, and when I got home from work, the comfortable smell of a simmering roast was waiting for me. Kramer, Dane, and I all loved this and I’m sure to make it again the next time we’re in need of a easy meal. The marinade for this includes balsamic vinegar, honey, allspice, rosemary, and more; doesn’t that sound delicious? Leftovers also make a great sandwich the next day. Recipe after the jump!
Gather your ingredients (I only ended up using 4 potatoes).
Pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot.
Stir it all up and add in the paprika, allspice, salt and pepper.
Toss in half of your chopped vegetables.
Lay the meat on top of the first half of the vegetables, then pile the second half of the vegetables on top of the meat. My crock pot was definitely at its breaking point here, haha.
Place the setting on low and allow to cook for 8-10 hours.
Move the roast to a cutting board and slice to serve, or just shred it with two forks.
Dinner is served.
- 3 to 4 pound boneless chuck roast
- 32 ounces low-sodium beef broth or stock
- 1 6-ounce can tomato paste
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons smoked (or regular) paprika
- 3 teaspoons allspice
- 2-3 large sprigs fresh rosemary
- 3 medium sized carrots, coarsely chopped
- 1 large onion, sliced thinly
- 1 to 2 pounds potatoes, diced (about 3 medium potatoes)
- Salt and pepper to taste
- Spray your crock pot generously with Pam or line it with a crock pot liner.
- Pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot. Stir it together and add in the paprika, allspice, salt and pepper to taste.
- Toss in half of the vegetables and place your chuck roast on top of everything. Toss in the rest of the vegetables and stir everything all together as best you can, making sure that the beef is mostly submerged in the broth. Top with your rosemary.
- Set the crock pot on low and cover. Let it cook for 8-10 hours on low. If you can, check on it every so often and give it a little stir (this isn't necessary if you are away from the house).
- When ready, move the roast to a cutting board and slice to serve. Serve with the vegetables and juices from the meat and broth. A salad might go well here too, but we were all about meat and potatoes that night. Serves 4.