I have had my heart set on making a roast recently and I finally made my first one of this cold weather season, and it definitely won’t be my last. I am so happy that we still have carrots and red potatoes from our garden this summer to use up. There is just something about veggies with a little bit of dirt on them.
There are a few things about this recipe that makes it a little different. First, you HAVE to sear the pot roast for just a few minutes before placing in the crockpot. Second, you will need pepperoncinis to make this roast even better. Lastly, you will never go wrong with a little butter, right?
The extra time it takes to sear the roast is worth it, but of course if you don’t have time for that before flying out the door in the morning it’s still delicious without it. Bake my homemade dinner rolls for the perfect side. Click here for recipe.
- 1 pot roast
- 2 cups chopped carrots
- 2 cups chopped red potatoes
- 1/4 cup chopped onion (you can always add more we just aren’t huge onion fans)
- 2 cups beef broth
- 3 Tbsp ranch seasoning
- 1 Tbsp Italian seasoning
- 1/2 Tbsp garlic powder
- 1/4 cup pepperoncinis
- 4 Tbsp sliced butter
- First start by searing your roast on your stove top for 3-4 minutes each side. This helps keep it moist!
- Place roast in crockpot and add 1/4 cup chopped onion, 2 cups beef broth, 3 Tbsp ranch seasoning, 1 Tbsp Italian seasoning, 1/2 Tbsp garlic powder, 1/4 cup pepperoncinis and top with 4 Tbsps of sliced butter.
- Turn on high and cook for 3 hours or low and cook for 4 to 5 hours
- Then add in chopped veggies and cook for an additional 1 to 2 hours or until tender. I tend to cook mine on high for 3 hours then my veggies for an additional hour.
- Once veggies are tender, enjoy! We love ours with gravy or just plain old ketchup!
Let me know you made this on Instagram by tagging me @plantpraypick