Easy Pot Roast Recipe -Crock Pot Method - Wedding Registry Collaboration

CookingWithCarolyn's picture

May. 27, 2015

Hey Guys! Check out this Wedding Registry collaboration that I did with some other YT channels. Each of us will give suggestions on what to put on your registry along with a recipe that both of you will hopefully enjoy.


Carrots 2 , cut into big chunks
Celery 2 , cut into big chunks
Rosemary 1 Ounce
Garlic 7 Clove (35 gm)
Onion 2 , cut into big chunks
Beef stock 1 Cup (16 tbs)
All purpose seasoning 2 Teaspoon
Pot roast 3 Pound
Vegetable oil 3 Tablespoon
Flour 1 Tablespoon



1. Season pot roast with all purpose seasoning.

2. Heat oil in a pan. Place the pot roast on the pan and brown meat on both sides for 3 to 4 minutes on each side.

3. Arrange half of the vegetables at the bottom of the pot. Place the pot roast on top and cover with the remaining vegetables.

4. Pour beef stock on top to come uptill half way mark of the the pot roast. Press the roast well.

5. Cover and cook on high for 5 hours or on low setting for 9 hours.

6. Separate the meat and the gravy. Transfer the gravy to pan.

7. Meanwhile whisk flour with some gravy and pour it back into the gravy in the pan. Cook until it thickens.



8. Plate the beef and the gravy over the starch of your choice. Enjoy!!


Recipe Summary

Difficulty Level: Medium
Servings: 8

Nutrition Facts

Serving size

Calories 512Calories from Fat 329

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 186 mg7.75%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet