This pot roast dish has become a monthly meal around here.  It is full of flavor, the meat just falls apart, and best of all, it is healthy!

Sunday Crockpot Roast

  • 3-4 lb. rump or sirloin roast
  • 2 cloves crushed garlic
  • 1 tsp. minced parsley
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp pepper
  • 1 tsp salt
  • 5 medium red potatoes
  • 5 large or 15 baby Carrots
  • 4 stalks celery
  • 1 small onion
  • 2-3 bay leaves
  • 1 1/2 cup beef broth (I use homemade to reduce sodium.  If you use store bought broth, I would recommend not adding salt in the seasoning mixture.)

Mix the seasonings together in a small bowl.  Using a sharp knife, cut slits across the roast, about 1 inch deep.  Rub the seasoning mixture all over the roast and into the slits.  Place roast in crock.  Cube potatoes, carrots, celery, and onion into bite size pieces, and add to crock.  Add bay leaves and broth.  Cover and cook on low heat 10-12 hours.   Enjoy!

Note:  This dish can be prepared the night before to get more cooking time.  It is wonderful served with homemade Asiago Herb Bread!

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