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French Roast – Crockpot Recipe

While visiting our relatives in PA, we enjoyed this very tasty meal of a French Roast and veggies, prepared in a Crock-pot.

The whole meal was cooking by itself in a Crock-pot, providing lots of time together to catch up on our past family events, while snacking on delicious horse devours.

The main course was preceded by delicious homemade Borscht, as well as tossed salad, completing the meal with a decadent dessert of a Coffee Cream cake.

This recipe yields plenty of food for 4-6 people.

French Roast – Crockpot Recipe

French Roast – Crockpot Recipe


  • 3-5 lbs of beef (Rump Roast, Eye Round, London Broil)
  • Salt and black pepper
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 8 oz. baby carrots, whole (I did not have baby carrots on hand, so cut up regular carrots)
  • 2 stalks celery, cut up
  • 4 russet potatoes, peeled and quartered
  • 1 cup French Dressing
  • 1/2 cup Beef Broth
  • 2 Tbs. Dry Tapioca


  1. Trim the meat of fat, and rub it all over with salt, pepper and minced garlic.
  2. Brown the meat on all sides, on stove top in a frying pan seasoned with some oil.
  3. Set aside.
  4. Place the potatoes, carrots and onions at the bottom of the slow cooker.
  5. Sprinkle Tapioca over the veggies.
  6. Mix the French salad dressing with beef broth.
  7. Pour 1/2 of the mixture over the veggies.
  8. Please the meat over the veggies ( I cut my meat into serving portions)
  9. Pour remaining dressing/beef broth mixture over the meat.
  10. Cover slow cooker.
  11. Cook on High for 4-5 hours.
  12. Best served hot.

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