Slow Cooker Herb Pot Roast

Today I spent my day with my Aunt and cousins. They came early and we had lunch together, visited our local lighthouse and did some shopping. We planned on being gone for most of the afternoon so today I needed a meal that would take care of itself. That means cooking in my Ninja 3 in 1 slow cooker. A little prep work in the morning and dinner was completely ready by 5:30. When I came home the house smelled of Pot Roast, best air freshener there is!

Start by peeling carrots and potatoes and place them into the slow cooker. Pour in one can of beef broth.IMG_8641Add an onion and sprinkle with herbs. Place the roast on top of the veggies and sprinkle with more herbs.

Put the lid on and cook on low for 8-10 hours. The roast should fall apart with a fork when it’s done. The carrots, onion and potato will be cooked to perfection!

Slow Cooker Herb Pot Roast



1 beef rump or chuck roast, 3 to 3-1/2 pounds

1 tsp salt

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp pepper

1 can 14.5 oz beef broth

6 carrots, peeled

6 potatoes, peeled

1 onion, sliced


Pour the beef broth in the slow cooker. Place carrots, onions and potatoes in slow cooker. Mix the herbs together and sprinkle most of them over potatoes and carrots saving some for the top of the roast. Place the roast on top of the veggies and sprinkle the rest of the herbs on top. Put lid on and cook on low for 8-10 hours.

If you want to make this in the oven, follow same directions except add 2 cans of beef broth and bake at 325 degrees for 2-1/2 to 3 hours.


Categories: Roast Beef, Slow Cooker

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