Try this savory Garlic and Rosemary Crockpot Beef Roast for a hearty weekend meal that you won’t have to slave over.
Sunday dinner is something I always look forward to. My husband is incredible at grilling. So many of my warm weather Sundays I get to spend the afternoon baking with my kids while he makes me a fabulous dinner!
However, when warm weather ends, it’s my turn to take over Sunday dinners. I love cooking soups, and stews, and salads, but sometimes I just want a simple Sunday.
This roast recipe is a little more complicated than many, but so delicious. No can or packet of anything, just a little chopping and searing. And oh man, the beautiful aroma flowing through my home when I get home from church is always worth the quick crockpot loading in the morning.
Garlic and Rosemary Crockpot Beef Roast Recipe
- pound One 3-5 beef roast I like to use a chuck roast
- salt and pepper
- 2 tablespoons flour optional
- 2 tablespoons olive oil
- 1 medium onion diced
- 1/2-1 teaspoon dried garlic
- 1 1/2 teaspoons dried rosemary
- 3 cups beef broth
- 3-6 inch potatoes depending on size diced into 1 pieces
- 1 1/2 pounds carrots peeled and diced into 1 inch pieces
Place 2 tablespoons of olive oil in medium pan. Heat pan over medium high heat until oil runs quickly in pan.
Meanwhile rub roast with salt, pepper, and flour.
Toss roast in pan and sear for 1 minute on each side.
Place roast in crock pot.
Lower the heat on the stove to medium low.
Place onion in pan with remaining grease and saute for 3-4 minutes until translucent.
Sprinkle roast with rosemary, and garlic powder. Toss in onion, carrots and broth.
Cook over low for 3 hours.
Add diced potatoes(they can be added at beginning, but end up extra soft)
Cook 5-6 more hours on low.