From the Pantry Butler kitchen

Crock Pot Roast

Name: Crock Pot Roast
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 6 servings
Ingredients: 2 to 3 lbs roast; 1.5 lbs any potatoes of your choice (cut into chunks (I used small baby yellow potatoes so there was not cutting)); 4 carrots peeled and cut into chunks; 1/2 onion cut into chunks; 4 cups beef stock or broth (one carton ); 1 teaspoon minced Garlic; 1/2 teaspoon Italian Seasoning; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup water (for the gravy ); 2 tablespoons cornstarch

6 servings · 10 min prep · 480 min cook · Carrie Barnard

Ingredients

2 to 3 lbs roast
1.5 lbs any potatoes of your choice (cut into chunks (I used small baby yellow potatoes so there was not cutting))
4 carrots peeled and cut into chunks
1/2 onion cut into chunks
4 cups beef stock or broth (one carton )
1 teaspoon minced Garlic
1/2 teaspoon Italian Seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup water (for the gravy )
2 tablespoons cornstarch

How Carrie Barnard makes it

The method is theirs, so it stays where they posted it — along with their photos. We list what goes in; they show you how.

Watch the original →

Save this to your own cookbook

Saved, it is yours and private — the full recipe lands in your own cookbook so you can cook from it, and Carrie Barnard still gets the credit and the link. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table