Beef Pot Roast with Carrots, Potatoes, & Green Beans


This is a super simple recipe that is easy to throw in the crockpot in the morning, and you come home to a buttery roast beef with perfectly cooked and seasoned veggies!

I like to mix up my veggie game, I normally do potatoes, carrots, and celery... this time I opted for french style green beans! That's the best part about cooking, you can make each meal your own! Don't run out to the store, see what you have! I have also used zucchini, eggplant, tomatoes, and mushrooms with my roasts!

I love my onions sliced on the larger side, when you serve this, the onions magically wrap themselves around the other veggies making every bite perfection!

To peel or not to peel? I am a non-peeler, 1. it is easier, 2. the texture gives the dish a nice feel, and also helps those onions hold on! If you decide not to peel, make sure you wash your potatoes really good!

As I am prepping he veggies I toss them into the crock pot (already turned on) add about half a carton of beef broth, and then my salt, pepper, and garlic powder.

This next step is a personal preference... searing your meat. So I was told searing helps keep juices in which is why I used to always do it... however, that theory has been debunked. I do love searing my roasts, and mainly for that darkened crisp crust of seasoning on the outside!

To sear: I coat in olive oil, rub salt, pepper, and Italian seasoning generously on all sides! Cook on medium-high until you get that nice brown crispy outside!

I use unsalted broth, so I can load up on the searing spices. I coat the beef some kind of extra, and it is AMAZING!

Excellent video explaining searing, and debunking the concept that searing keeps the juices in (You can fast forward to 1:51 in the video .