Easy Crockpot Recipe Plenty of Thyme Pot Roast

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I am always looking for an easy Crockpot recipe and if there is one small kitchen appliance that I really wouldn’t want to live without, it would be my Crockpot.   There are times that I just don’t have enough hours in my day to get all of the work done for my job and still take the time to have a hot, nutritious meal on the table for dinner.   Using my Crockpot allows me to start dinner first thing in the morning before I start work and then forget about it until it’s time to eat.   If you love your Crockpot too, you’ll want to read on.

Easy Crockpot Recipe

Crock-Pot Seasoning Mixes are a delicious combination of savory spices and herbs that make your favorite Crockpot recipe even better.  They are available in three flavors: Savory Pot Roast, Hearty Beef Stew, and BBQ Pulled Pork.  Each 1.5 oz pouch makes 4-6 servings.  That is the perfect size for my family.  Packets retail for $1.99 and can be found at most grocery stores.

Crockin’ in the USA is a recipe contest that lets you share your favorite slow cooker recipe and win.  The grand prize winner receives a year’s supply of groceries and Crock-Pot Seasoning Mixes ($8,500 value).  You can submit your recipes from November 1, 2012 to November 25, 12012.  Then come back to vote for your favorites (November 29, 2012 to December 13, 2012).  The winner will be announced on December 17, 2012.

Pot Roast Easy Crockpot Recipe

Easy Crockpot Recipe

This is one of my favorite slow cooker recipes.  The meat comes out so tender and the gravy is amazing.

Plenty of Thyme Pot Roast

8 minCook Time

8 minTotal Time

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Ingredients

  • 1 Beef Eye of Round Roast
  • 5 Russet potatoes, scrubbed
  • 4 sprigs of thyme
  • 1 packet of Crock-Pot Seasoning Mixes, Savory Pot Roast
  • 1 cup of water

Instructions

  1. Put 4 sprigs of thyme in the bottom of the slow cooker.
  2. Add the FROZEN Beef Eye of Round Roast.
  3. Slice five Russet potatoes and put around the outside of the roast.
  4. Mix the Crock-Pot Seasoning Mixes, Savory Pot Roast mix with one cup of water and pour over the top of the roast.
  5. Cook on low for 8 hours.
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77 thoughts on “Easy Crockpot Recipe Plenty of Thyme Pot Roast”

  1. i really dont have a receipe for my roast and potatoes and carrrots i ust brown my roast and then put it in for about 4 hours on high then i add my carrots and potatoes and let cook about 1 hours on low.
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  2. My favorite is a rice pudding recipe from http://kidscooking.about.com/od/desserts/r/rice-pudding.htm . 3 hours later = deliciousness.
    Reply
  3. I have never had/used a crock pot before but I would definitely make a vegetarian chili.. 1 package 12 oz vegetarian "beef" crumbles 2 12 oz goya black beans 1 12 oz goya kidney beans 1/3 cup chili powder 2 cloves garlic minced 2 bay leaves pepper, cumin, and more chili powder can be added 2 cans whole crushed tomatoes, 28 0z- put in blender 1/2 onion chopped 1 green or red bell pepper chopped saute the onions and peppers until soft/transluscent. add the rest of the ingredients to the pot and stir. simmer on low for approximately 45 minutes, stirring occasionally.
    Reply
  4. corned beef and cabbage Ingredients 4 pounds lean raw corned beef brisket 3 tablespoons pickling spice (often included with brisket) 1 medium rutabaga, halved and cut into wedges 1 pound large carrots, cut into 4-inch pieces 1 1/4 pounds large fingerling potatoes 1 leek, white and light-green parts only, cut into 3-inch pieces 1/2 head Savoy cabbage, cut into wedges 1/3 cup horseradish, drained 1/3 cup creme fraeche or sour cream Directions Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours. Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl. Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash. http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-corned-beef-and-cabbage-recipe/index.html
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