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Rosemary Pot Roast – Family Favorite Recipe

Rosemary Pot Roast

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!
Prep Time 20 mins
4 hrs
Course Main Course
Cuisine American
Servings 6 people

Equipment

  • Crock Pot

Ingredients
  

  • 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

Instructions
 

  • Season the roast with salt and pepper on all sides.
  • Heat 2 tbsp olive oil in a large skillet over medium heat.
  • Add the quartered onions and carrots to the skillet and brown slightly.  Drain and add to crock pot.
  • Add quartered potatoes to the veggies in the crock pot.
  • Using the same skillet, sear the roast on all sides- about one minute on each side.  Drain and add to crock pot.
  • Add beef broth to crock pot.  Top roast with fresh rosemary and fresh thyme.
  • 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.
Keyword Crock Pot, Pot Roast
Rosemary Pot Roast

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10 Comments

  1. 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!

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