Winter Pot Roast, a slow cooker recipe, is deliciously savory. You are going to want to eat this often in fall and winter.
Winter Pot Roast contains one very unusual ingredient.
Don here. One year when our oldest daughter and her family visited with us over the winter holidays, Abbi introduced us to this savory pot roast recipe. She had found it online. The blog is no longer available, but we make this recipe whenever it gets cold outside. The recipe called for mulling spices, which we didn’t have. We substituted an individual tea bag of Celestial Seasonings Harvest Spice Tea, and it worked quite well. (Don’t remove the tea from the bag. Just toss the bag in the pot.) In addition to the tea, the recipe also calls for Lois’ favorite spice, Herbes de Provence.
The roast was tender and tasty. Even the grandchildren ate their vegetables! I think you will love it, too.
What You Need
In terms of tools, you need a slow cooker, knives, cutting board, measuring cups and measuring spoons. You also need some special tea and Herbes de Provence.
Winter Pot Roast Recipe
Winter Pot Roast
A savory beef pot roast recipe made in the slow cooker
- 3 pounds chuck roast (I used boneless with nice marbling but a bone-in cut would give you extra nutrients.)
- 2 cups apple juice (or apple cider)
- 1 individual tea bag Celestial Seasonings Harvest Spice Tea (or 1 tablespoon mulling spices in cheesecloth bag)
- 4 cups beef stock
- ½ cup apple cider vinegar
- 1/3 cup honey
- 1 tablespoon Herbes de Provence
- 2 bay leaves
- salt and pepper to taste (I use about ½ teaspoon salt and ¼ teaspoon pepper)
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 3 teaspoons minced garlic (about 3 cloves, minced)
- 8 medium red potatoes cut in quarters (Or any vegetables of your choice to fill the crock pot)
- 2 yellow onions (cut in quarters or eighths depending on size)
- 16 baby carrots (whole or about 1 pound of carrots, washed, peeled and cut in chunks)
- 3 stalks celery (cleaned and cut into chunks)
- Put the roast and all the other ingredients except the vegetables into the crock pot.
- Cut and add the vegetables in whatever portion you like to fill the crock pot.
Heat on high until bubbles begin to form.
Reduce the temperature to low and cook for 5 to 6 hours until the vegetables are tender and the roast is fork-tender done.
To serve: The roast will likely fall into pieces as you remove it from the crock pot to a platter. Arrange the roast and vegetables on the serving platter using a slotted spoon to lift them from the crock pot.
Ladle the liquid into a pitcher or thicken the liquid into gravy with a little cornstarch mixed with some of the juice. Put the gravy in a gravy boat to pass.
Add some good French or other hearty bread and a great fall or winter meal is ready to be enjoyed.
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Recipe Nutrition Information
This recipe is GF, DF, NF, EF*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop Jan. 4, 2012 and updated Nov. 1, 2020.