Recipes by Marcia Frost

Flavorful Crockpot Pot Roast Meal

If you are looking for comfort food, it doesn't get much better than Pot Roast. I always enjoy a good pot roast. I haven't made it in a few years because I always did it with brisket and that cut has gotten insanely expensive. I decided to use a give it a try with a chuck eye roast, on sale in my local market. I seasoned it with one of the spice mixes Pereg sent me. I also put it in the crockpot so that the extra moisture would be retained.


I always love all in one meals so the addiiton of potatoes and carrots to the crockpot gave me my carbohydrates and vegetables. Feel free to substitute another vegetable or a different type of potato. It was delicous! My friends all raved over it so I thought I'd pass it along.

INGREDIENTS
1/2 cup chopped onion
1 boneless beef chuck eye roast (3-4 lbs)
2 teaspoons Pereg Mixed Burger Spices*
2 bay leaves
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 clove of minced garlic, minced
1/4 cup onion, diced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
3/4 cup root beer
1 8oz can tomato sauce
1-1/4 cups water
3 cups of potatoes (small red or white potatoes, or large ones quartered)
1 cup of baby carrots
3 tablespoons cornstarch


*If you don't use this spice, substitute with salt and pepper.

  • Add oil to large crockpot.

  • Turn temperature to low and let cook for four hours.


  • Put the potatoes and carrots into the crockpot and cook for four more hours.

  • Remove meat from
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