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Servings: 6 - 8

Total Time: 3.5 hours

  • 2 clove garlic
  • 2 tsp dried thyme
  • 1 boneless beef chuck shoulder, arm or blade pot roast
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 can beef broth
  • 1 pound red-skinned potatoes
  • 1 pound carrots
  • 1 onion
  • 1/2 cup frozen peas
  • 2 Tbsp all-purpose flour dissolved in 1/4 cup cold water

Preparation Notes

Use a 2.5 to 3 lb. roast.

Directions

  1. Mince garlic and slice all potatoes in half.
  2. Peel and cut carrots into 1 1/2 inch pieces.
  3. Cut onion into 8 wedges.
  4. Combine garlic and thyme.
  5. Press evenly onto all surfaces of beef pot roast and season with salt and pepper.
  6. Add remaining ingredients to crock pot.
  7. Cook on high for 2 1/2 to 3 hours or until vegetables are fork tender and pot roast reaches 145°F internal temperature.

Nutrition

251 calories; 7 g fat; 2 g saturated fat; 57 mg cholesterol; 475 mg sodium; 21 g carbohydrate; 3 g fiber; 24 g protein

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