Sweet Pepper Pot Roast (Crock Pot)
Sweet peppers, onions, carrots, rosemary, thyme, and more all simmered together, low and slow, in the crockpot. This sweet pepper pot roast is seasoned to perfection and easy to throw together!
Equipment
- Crock Pot
Ingredients
- 2 1/2 - 3 lbs boneless chuck roast
- 3 stalks celery
- 15 mini sweet peppers
- 2-3 medium yellow onions
- 1 lb baby carrots
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp rosemary dried
- 1 tbsp thyme dried
- 2 tbsp garlic freeze dried or minced
- 4 cups beef broth
Instructions
- Slice celery and sweet peppers—removing most of the seeds from the peppers; quarter yellow onions.
- Place celery and sweet pepper slices on the bottom of crock pot, lay beef on top—season beef with salt and pepper—add remaining vegetables, garlic, rosemary, and thyme. Pour beef broth over everything.
- Cook roast on low for 8 hours.
Notes
*Optional* Make gravy—Bring one cup of roast juices to boil in a medium saucepan. Dissolve one tablespoon cornstarch in one tablespoon cool water. Add to pan and stir until thickened.
