Crockpot Top Round Roast and Roasted Vegetables

Crockpot Top Round Roast And Roasted Vegetables

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Debbi Bitner


I always get compliments on this dish, especially from the guys because the roast is so tender. It's all about patiently cooking it for a long time in lots of water.


★★★★★ 1 vote

20 Min
6 Hr


  • 5 lb
    top round beef roast (boneless)
  • ·
    tastefully simple garlic, garlic seasoning
  • 8 - 10 medium
    red potatoes
  • 1/2 lb
    baby carrots
  • 1 medium
    yellow squash
  • 1 1/4 c
    greek dressing

How to Make Crockpot Top Round Roast and Roasted Vegetables


  1. Set up two crock pots.
  2. Coat the Top Roast with the Garlic,Garlic Seasoning and place it in one of the crockpots with about 1 cup of water in it. Set it on high and cook for 3 hours turning three times. Then, pour in enough water to nearly cover the Roast and cook it for 3 more hours on low, turning every hour. Roast should be super tender when done.
  3. Clean the red potatoes and chop each into 8 pieces. Clean the baby carrots. Clean the yellow squash and chop into pieces that equal the size of the potato pieces. Place all into the second crock pot, sprinkle lightly with Seasoned Salt, pour the greek dressing over the vegetables and toss until all is covered with the salt and dressing. Set the crock pot on low and cook for 6 hours stirring vegetables occasionally.
  4. Once the roast and vegetables are done, slice the the roast into 6-8 pieces and layer on a serving platter. Then, drain the vegetables and place on the platter around the roast. Serve with hot rolls and real butter. This is the most tender roast you will have ever enjoyed.

Printable Recipe Card

About Crockpot Top Round Roast and Roasted Vegetables

Course/Dish: Beef Vegetables Roasts

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