Easy Peasy Pot Roast

When you get a foot of snow and single digit temps before Halloween it’s time to blow the dust off the crockpot.    Simple and delicious this meal is sure to warm you up on a cold winter night. 

Prep Time - 15min

Cook Time - 8-10 hours 

Serves - 4-8 (depends on Roast Size)


  • 3-5lb Grass-fed Chuck Roast - Rump Roast, Pot Roast, Shoulder Roast all work as well
  • 1-1.5lb Fingerling Potatoes 
  • 4-6 Carrots cut into 1” pieces
  • 2 medium yellow onions - halved and sliced 
  • 16oz Grass-fed beef broth 
  • 4 Cloves of Garlic - Peeled Whole
  • 2 Tbsp Grape Seed Oil or Beef Tallow
  • 2 Tbsp cold water
  • 1 Tbsp non-gmo corn starch
  • Salt 
  • Pepper
  • Bread
  • Butter

Alternate Ingredients

  • The Spice Guy Summit County Steak & Veggie Seasoning
  • The Spice Guy Roasted Garlic Blend
  • Parsley Chopped for Garnish


  • Set Crock Pot to Low 
  • Layer Bottom of Crock Pot with Potatoes, Carrots, Onions and Garlic
  • Pour beef broth over veggies 
  • Mix cornstarch with cold water and pour over veggies
  • Pat roast dry with a paper towel
  • Liberally season roast on all sides with salt and pepper - For extra flavor boost use The Spice Guy Summit County Steak and Veggie Seasoning and Roasted Garlic Blend
  • Heat a large cast iron or frying pan over high heat with 2Tbps oil or tallow
  • Sear Seasoned Roast for 2-3 min on each side to form crust on meat.

Seared Chuck Roast

  • Place seared roast on top of veggies in crock pot

Chuck roast and veggies

  • Pour oil from frying pan over roast
  • Cover and cook for 8-10 hours over low heat

Finished pot roast

  • You can shred the meat or break it into individual sized chunks
  • Serve potatoes, carrots and meat in bowl and ladle broth over meat
  • Salt and Pepper to taste if needed
  • Optional - Garnish with parsley 
  • Buttered bread is this dishes best friend

Plated pot roast