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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


  • Crock Pot


  • 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


  • 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