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Ready for Fall Pot Roast

Pot roast remains to be a signature staple of the fall season - and for good reason! As winter slowly approaches and the days become darker, a hearty, comfort-filled meal is the perfect thing to come home to. Prep this meal in the morning and six hours later you'll have a delicious meal waiting for you. 
Recipe & Photography by April Hamilton
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Main Course
Cuisine: American
Servings: 12
Calories: 426kcal


  • 3 Pounds Chuck Roast
  • 2 Cups Low Sodium Beef Broth
  • 2 Cups Water
  • 5 Potatoes Cut into 1 1/2 - 2 inch cubes
  • 1 Onion Sliced
  • 2 Carrots Cut into 1 inch portions
  • 4 Celery Stalks Cut into 1/2 inch portions
  • 1 Can Low Sodium White Beans
  • 1 Tablespoon Fresh Rosemary
  • 1 Tablespoon Fresh Thyme
  • 1 Tablespoon Fresh Sage
  • 2 Teaspoon Garlic Powder
  • 2 Teaspoon Pepper


  • Season chuck roast with pepper & garlic powder. Lay roast in your crockpot.
  • Pour 2 cups of broth and 2 cups of water over the top of the roast. Lay the potatoes, onion, carrots, chopped celery and beans over top of the roast.
  • Place the fresh herbs on top and cover crock pot.
  • Cook on high for 6-8 hours or until meat is very tender.
  • Once the meat is tender, remove the fresh herbs & throw them away. You can either slice your roast or shred with two forks
  • Serve & enjoy


Calories: 426kcal | Carbohydrates: 38g | Protein: 37g | Fat: 15g | Fiber: 7g | Sugar: 3g