Recipe: Lazy Crock-Pot Pot Roast


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


  1. Turn Crock-Pot on low. Wash and prep vegetables before adding them to the Crock-Pot.
  2. Place roast on top of vegetables in Crock-Pot, and sprinkle with spices.
  3. Slowly add liquids until both meat and vegetables are submerged.
  4. Cook until vegetables are tender when pierced with a fork and meat pulls apart easily with a fork.
What’s your go-to meal for fall?

3 thoughts on “Recipe: Lazy Crock-Pot Pot Roast

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