I thought about calling this my “easy” pot roast recipe, but what’s less work than “easy?”
Since it’s a one-dish meal that requires very little prep (less, even, than your typical pot roast recipe, which requires searing of the meat beforehand), it’s my lazy-man’s version that’ll still give you a healthy, piping-hot meal to top off a perfect fall day.
If you’re prepping this before you leave for work, you can leave it on low to cook all day (8-10 hours). But if you get a late start on a weekend, crank the Crock-Pot up to high to cut the cook time nearly in half (5-6 hours).
And don’t let the name fool you, though — just because it’s “lazy” doesn’t mean it’s not delicious!
Lazy Crock-Pot Pot Roast
- 2-lb chuck roast
- 1 medium onion, chopped
- 4-5 carrots, peeled & chopped
- 4-5 celery stalks, chopped
- 2-3 potatoes, peeled & chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp celery salt
- 1 bay leaf
- 2 sprigs fresh rosemary (or 1 tsp dried)
- Salt & pepper, to taste
- 1 cup red wine
- 1/2 cup Worcestershire sauce
- 32 oz beef broth
- Turn Crock-Pot on low. Wash and prep vegetables before adding them to the Crock-Pot.
- Place roast on top of vegetables in Crock-Pot, and sprinkle with spices.
- Slowly add liquids until both meat and vegetables are submerged.
- Cook until vegetables are tender when pierced with a fork and meat pulls apart easily with a fork.