There’s nothing better than a good pot roast recipe, right? One you can throw in before you head to work, and then devour when you get home? Or maybe just throw in for a few hours? Depending on how long you cook a pot roast, it can fall apart into tender little morsels, or you can cook it to a medium degree of 160 and have a juicy, tender roast. It’s all up to you!
This recipe is meant to work for any size roast, just bag up the extra for another time, you won’t regret making extra, I promise.
- Pot roast (dry rub will cover up to 5-6lbs)
- 2 cups beef broth or beef bone broth
- 1/4 tsp thyme
- 1/4 tsp celery salt
- 1 tsp basil
- 2 tsp dried dill Weed
- 2 tsp garlic powder
- 2 tsp pepper
- 1 tbsp garlic salt
- 1 tbsp oregano
- 1 tbsp powdered buttermilk
- 1 tbsp and 2 tsp onion powder
- 1 tbsp and 2 tsp dried parsley
- Combine all of your dry ingredients in a bowl
- Add the pot roast and beef broth to your slow cooker.
- Add 1 tbsp of dry mix per pound of pot roast. (Save the rest for next time!)
- Add directly to the roast and rub it in—cake in on, it'll turn into a delicious crust!
- Cook on low until the internal temperature is 160 degrees (about 2.5 hours) and let rest for 10 minutes before cutting OR let it cook on low for 8 hours until it falls apart!
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)