Pot Roast with Fresh Rosemary

  • Prep Time: 30 minutes
  • Cook Time: 540 minutes
  • Ready Time: 9 Hour, 30 Min
  • Servings: 9 servings


  • 3 count medium size yellow onions large dice
  • 1/2 cup water boiling
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon Worcestershire sauce
  • 1/4 cup vinegar red wine
  • 1/2 cup ketchup
  • 10 count medium-sized red or white new potatoes large dice
  • 2 cup carrots baby julliened
  • 2 tablespoon fresh rosemary
  • 4 pound beef chuck roast boneless lean cut or round steak/serloin


    1. Put the roast in the slow cooker. Add onions, carrots, and potatoes.
    2. In a small bowl, combine the ketchup, vinegar, Worcestershire, salt, pepper, rosemary, and boiling water; pour over the meat and vegetables. Cover and cook on LOW for 8 to 10 hours.
    3. To serve, transfer the meat to a cutting board to carve. Serve slices of meat and vegetables with some of the fragrant juices poured over them.
Nutritional Information
Pot Roast with Fresh Rosemary

Servings Per Recipe: 9 servings

Amount Per Serving


  • Total Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Total Carbs: g
  •     Dietary Fiber: g
  • Protein: g


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