Classic Pot Roast with Autumn Veggies and Eastern Shore Honey

Enjoy this Classic Pot Roast any Autumn Night

Pot roasts are one of the easiest meals to make-simple toss everything into a crockpot, and by the end of the day it’s done! It’s a perfect meal to prepare the night before, and then cook in a slow cooker while you’re away at work. We like to use the classic combination of onions, potatoes, and carrots in our roasts, but you should feel free to take advantage of the autumn harvest by using squash or parsnips in the recipe.

Serving of sweet classic pot roast with potatoes, carrots and a sprig of thyme in white bowl on table with salt and pepper shaker, napkin and fork

Using a darker Eastern Shore Honey, like Autumn or Buckwheat, will give your roast a deeper flavor and sweetness. Dark honey also holds up better to heat, making it perfect for cooking.

Adapting our Classic Pot Roast

This recipe is not perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Call to your inner chef come out and play and change up this recipe. Here are some ideas–

  • Use parsnips, butternut squash, or sweet potatoes for more veggie variety
  • Add in a few thick slices of apple for a little sweetness
  • Serve with a slice of our Honey Apple Cake for dessert

If you decide to make this roast, or any variation that we’ve suggested or better yet, your very own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!

PLEASE NOTE: Our recipe software is randomly jumbling the order of our ingredients. We are aware of this issue and we have repaired what you are seeing at least once, probably twice. Follow the directions and re-order the ingredients as you make the recipe. We are in the process of migrating to a more reliable recipe app. We are terribly sorry for the inconvenience.

Classic Pot Roast

September 18, 2017

  • 15m
  • 5h
  • 5h 15m


  • 3 lb beef chuck roast trimmed of excess fat
  • 1 lb small Yukon Gold potatoes, scrubbed and halved
  • 1 medium onion, cut into wedges
  • 2 large carrots, cut into pieces
  • 4 garlic cloves, mashed
  • 3/4 c chicken broth
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. arrowroot powder
  • 2 tbsp. tomato paste
  • 1 tbsp. Eastern Shore Honey
  • Kosher Salt and freshly ground pepper


  1. In a slow cooker, mix the arrowroot powder and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, honey, Worcestershire sauce and stir until well-blended. Add potatoes, carrots and onions. Season with salt and pepper and toss.
  2. Season roast with 1 teaspoon salt 1/2 teaspoon pepper, and rub with with garlic. Place on top of vegetables. Cover and cook on high until roast is fork tender (4-5 hours or 8 hours on low).
  3. Transfer roast to a cutting board, thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices then pour through a fine mesh sieve, if desired. Serve roast and vegetables drizzled with juices.


  • 8
  • 295
Serving of sweet classic pot roast with potatoes, carrots and a sprig of thyme in white bowl on table with salt and pepper shaker, napkin and fork

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