Beef Crock Pot Roast


"Strategic vegetable stacking and browning the beef prior to putting it in your slow cooker gives you a delicious beef pot roast dinner. Vegetable juice adds kick to the sauce and slow cooking turns the beef chuck into buttery goodness."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Season the beef roast on all sides with salt and pepper. In a large skillet or frying pan, heat the oil over medium-high heat. Sear the roast on all sides until brown.
  2. Next, put all the veggies into your cooker. I have found that making sure that the carrots and the potatoes are on the bottom ensures that they will be fully cooked once 8 hours is up. The rest of the veggies will do fine on top of those. Sprinkle a teaspoon or so of salt over the vegetables.
  3. Place the roast on top of the veggies. You may have make a depression in the veggies to make sure that the meat isn't touching the lid. Don't worry too much about it, the vegetables will cook down during the cooking process.
  4. Pour the V-8 juice over the roast and vegetables. Cover with the lid and 8-10 hours later, you have a complete meal ready for the table.


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