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

Ingredients:

• 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

Directions:

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?