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My Perfectly Perfect Pot Roast Adventure!

Bring some warmth to your dinner table with this easy-to-make eye round roast with potatoes and carrots pot roast.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 8 hours
Total Time 8 hours 45 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 821 kcal

Ingredients
  

  • 1 Eye round roast about 5 pounds, frozen solid
  • 4 baking potatoes halved
  • Handful of baby-cut carrots or a few carrots chopped in large pieces
  • 1 large red onion
  • 4-5 garlic cloves
  • 1 12 oz bottle of beer I used Sam Adams Chocolate Cherry Bock
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon soy sauce
  • 2 tablespoon apple cider vinegar
  • ¼ cup 33g whole wheat flour

Instructions
 

  • Since my roast was frozen I made a bath for it in my sink and let it sit in the water while preparing all the additional ingredients.
  • For sides to the roast I pulled out what I had on hand: A handful of baby carrots, 4 baking potatoes (1 per person), 1 large red onion, and garlic. This is where I tell you to use what you have on hand.
  • OK, now that I got that out of my system, I halved the potatoes (with skin on) and loosely chopped the garlic.
    4 baking potatoes, 4-5 garlic cloves
  • I whisked the beer with the Worcestershire sauce, soy sauce, apple cider vinegar and flour.
    1 Eye round roast, 2 tablespoon Worcestershire sauce, 2 tablespoon soy sauce, 2 tablespoon apple cider vinegar, ¼ cup 33g whole wheat flour, 1 12 oz bottle of beer
  • It was time to sear the meat. The roast was defrosted enough to be released from the plastic. That would have to do.
  • I heated a heavy skillet over medium-high heat and sprinkled all sides of the roast with salt and pepper. Then I seared it on all sides.
  • Once it was seared I put it in the crock pot with all the other ingredients and poured the beer mixture on top.
  • I pushed some of the potatoes down, covered and cooked it on low for 8 hours.
  • After 8 hours of the house smelling awesome, I uncovered this.
  • I removed the roast to let it rest and left the crock pot uncovered to help the gravy thicken a bit more.
  • I served the meat with 2 potato halves and a scoop of carrots and onion with the juice drizzled on top.
    1 large red onion, Handful of baby-cut carrots or a few carrots

Nutrition

Calories: 821kcalCarbohydrates: 53gProtein: 119gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gSodium: 874mgPotassium: 3147mgFiber: 4gSugar: 4gVitamin A: 10IUVitamin C: 16mgCalcium: 78mgIron: 16mg
Keyword carrot, Potatoes, Roasted
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