Ingredients:

  • 2.5 - 3 pounds frozen beef roast (chuck or round)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 4 medium carrots, cut into 2-inch pieces
  • 4 medium potatoes, cut into quarters (or 8 baby potatoes)
  • 1 cup beef broth
  • 1 cup red wine (optional, can use additional beef broth instead)
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • Salt and pepper to taste
  • Optional: 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening sauce)

Instructions:

  1. Prepare the Crock Pot: Plug in your crock pot and set it to low or high, depending on how long you plan to cook the roast.
  2. Layer Vegetables: Place the sliced onions, minced garlic, carrots, and potatoes in the bottom of the crock pot.
  3. Season the Roast: While the roast is still frozen, season it with salt, pepper, dried thyme, and dried rosemary.
  4. Add the Roast: Place the frozen roast directly on top of the vegetables in the crock pot.
  5. Add Liquid: Pour the beef broth and red wine (if using) over the roast, and add the Worcestershire sauce.
  6. Cook: Cover the crock pot with its lid and let it cook. If cooking on low, for 8 hours; for high heat, about 4 hours.
  7. Optional Sauce Thickening: If you prefer a thicker gravy, mix the cornstarch and water to create a slurry.
  8. Serve: Carefully slice or shred the roast, serve it alongside the vegetables, and pour the gravy over the top.