Rosemary Pot Roast with Veggies and Tri-Color Potatoes
Our Rosemary Pot Roast recipe fulfills my family’s need for meat and potatoes and puts a great twist on an old favorite. A true family favorite recipe.
This yummy dinner was husband and kiddo approved- and it’s super simple to make. Score!!
Without a doubt, my favorite kitchen tool is my trusty crock-pot. I use it all the time to make delicious dinners for the family. I rarely ever have a complaint about the finished product.
On those busy evenings, when my family is headed in all different direction, having a quick, easy, warm and filling meal makes us all happy. Because I know my family is eating delicious and nutritious food and they love what they’re eating- it’s truly a win-win for us all!
I love my Rosemary Pot Roast recipe because it fulfills my husband’s love for meat of any kind. The flavors are mild enough that even my pickiest children can enjoy. This recipe has quickly become one of our “Family Favorite Recipes.”
Fresh rosemary and fresh thyme truly bring the flavors of this dish to the next level and the tri-color potatoes are a fun addition. Who doesn’t love eating a purple potato? It’s a win for my kiddos every time!
Check out our other family favorite recipes here!
I love inspiration too- let us know what recipes your family is loving in the comments below.
Rosemary Pot Roast with Tri Color Potatoes
Fresh rosemary and thyme truly bring the flavors of this dish to the next level and the tri-color potatoes are a fun addition. Who doesn’t love eating a purple potato? It’s a win for my kiddos every time!
- 2-3 lbs Chuck Roast
- 2 Large Carrots (cut into 2″ pieces. or you can use baby carrots)
- 2 Onions (quartered)
- 5-6 Tri Colored Potatoes (quartered)
- 3 cups Beef Broth
- Olive Oil
- Salt
- Black Pepper
- 2 tsp Fresh Rosemary
- 2 tsp Fresh Thyme
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Season the roast with salt and pepper on all sides.
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Heat 2 tbsp olive oil in a large skillet over medium heat.
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Add the quartered onions and carrots to the skillet and brown slightly. Drain and add to crock pot.
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Add quartered potatoes to the veggies in the crock pot.
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Using the same skillet, sear the roast on all sides- about one minute on each side. Drain and add to crock pot.
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Add beef broth to crock pot. Top roast with fresh rosemary and fresh thyme.
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Cook on high for 4 hours, medium for 6 hours or low for 8 hours. Roast is done when cooked through and veggies are tender.
Ruth says
This looks like something I would definitely try one day 🙂 Thanks for sharing :3
Vicki says
You make this looks so easy, I don’t know why I don’t make meals like this! Thanks for the inspiration!
Preet says
Wow! This one’s a winner. I just love everything about this! Everyone can dig right in!!
Scott Gombar says
It’s that time of the year again…warm food that makes winter weather a little easier to tolerate. Nothing like a hot stew on a cold, snowy day.
Rachael Hope says
I love crock pot meals!! This looks friggin delicious. I have Pinned it so I can refer back to it 🙂 Thanks for sharing. Rach
Lyosha Varezhkina (@lyoshathegirl) says
Looks very filling and delicious! Makes me think of family holidays straight away.
Megan says
This sounds sooo yummy! I want to make this over the weekend 🙂
Healy Eats Real says
Perfect! I was looking for new fall recipes and this fits all the criteria.
Create. Play. Travel. says
I’ve made this before and it’s soo good! The cooked carrots are more likely to be eaten by my kids than if I try to offer them raw carrots. Great fall dish!
tizzysays says
I have never used rosemary on my roast. It sounds really good. I might try it sometimes. Thanks