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Crock Pot Roast


  • 1 teaspoon garlic powder
  • 1 teaspoon celery salt
  • 1 teaspoon ground thyme
  • 1 tablespoon smoked paprika
  • 2 tablespoon coarse ground pepper
  • 1 tablespoon seasoned salt
  • 3.5– 4 lb. bottom round roast
  • lime juice
  • 6 garlic cloves
  • 2 cups beef broth
  • 2 tablespoons canola oil
  • 3 Russet Potatoes sliced
  • 6 -8 carrots sliced
  • 2 yellow onions sliced
  • 2 bay leafs crumbled
  • 1 guajillo pepper chopped


  1. In a small bowl, combine the seasonings and set aside.

  2. Rub lime juice on all sides of the roast. Generously sprinkle with the seasoning blend and rub to thoroughly coat all sides. With a small knife make small holes in roast and push garlic cloves into the meat, equally on both sides.

  3. Cover and place in icebox for at least 3 hours.

  4. Remove the roast from the icebox about 30 minutes before cooking. Meanwhile, turn crockpot on high and add the beef broth to warm.

  5. Add about 2 tablespoons of the oil to a large cast iron skillet and heat over high. Sear the meat, rotating to brown all sides, roughly 3 minutes per side. Set aside.

  6. Add the bay leaves to the beef broth, then place the roast, fat side down, in the crock pot. Add the veggies to the sides and on top. Season the top of additional seasoning blend. Cover with the lid.

  7. Cook on high for about 6 hours or on low for about 8 hours. Depending on the size and thickness of the roast you may need to alter your cooking time. I checked the roast about 5 hours in and reduced it to low for an additional 1 – 1 ½ hours. Cook until the veggies are done and the meat is fork and pull apart tender.

Recipe Notes

Other types of roast to use: top or bottom round, chuck, arm. The size will vary your cooking time.