Home > Dinner > Crockpot Roast Crockpot Roast October 22, 2019 | 123 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Nothing beats a hearty and flavorful Crockpot Roast– and that’s just what you’ll get with this recipe! Fall-apart succulent beef with perfectly tender (and never mushy!) veggies. Thicken the leftover sauce in the crockpot into an irresistible gravy to drizzle over everything. Love a good roast prepared in the slow cooker? You’ll be obsessed with this Mississippi Pot Roast or try out these Roast Beef Sandwiches next! Crockpot Roast This Crockpot Roast with potatoes and carrots comes from my friends, Donna and Chad, over at The Slow Roasted Italian. The recipe comes from their cookbook The Simple Kitchen — a truly stunning cookbook and wonderful resource! The Simple Kitchen Cookbook has over 80 quick and easy recipes with a full-sized photo for every single recipe. Inside The Simple Kitchen there are eight chapters and each chapter has over 10 tested-to-perfection recipes that are tried and true favorites. There are also tons of kitchen tricks and techniques sprinkled throughout. The dish I’m featuring today is called “Down-Home Pot Roast with Carrots and Potatoes” (found on page 13). This roast is exquisite! Fall-apart-tender meat, perfectly cooked and seasoned veggies, and a delicious flavorful gravy that is the perfect complement and finishing touch. This recipe has a bit of prep work to it (such as preparing and cutting the meat), but trust me, the 20 minutes you’ll spend is well worth it. With that, let’s jump into the details! QUICK TIP By the way: when we use the term ‘crockpot,’ we’re referring generically to slow cookers. Crock-pot is a registered trademark of the Rival Corporation, but has entered into our language as a word that describes any and all slow cookers. Let’s Chat Meat In our humble opinion, a beef chuck roast — especially a well-marbled one–is the best roast for this recipe! The beef cooks to be so tender, it literally falls apart — no dry and flavorless meat here! Other cuts that are either the same (or come from the same area), but may have a different name: blade roast, shoulder roast, cross-rib roast, seven-bone roast. Some butchers may simply label a chuck generically as “pot roast.” When in doubt, ask the butcher in your store for guidance in finding the right meat for this recipe! We do sear the beef before adding it to the slow cooker, which adds layers of flavor and imbues an even better texture. Two tips: thoroughly pat the meat dry with a paper towel (this will ensure a better sear), and generously season with salt and pepper. It may seem like there is a lot of salt and pepper, but the chuck roast needs it for full flavor potential! QUICK TIP Other favorite recipes where we use a beef chuck roast: Beef Gyros, Beef Ragu, and this Crockpot Beef Stew. How To Season a Crockpot Roast A good seasoning blend makes a world of difference for a roast and veggies. While a lot of recipes call for onion soup mix in the Crockpot, we prefer to make our own seasoning blend with slightly different flavors. This recipe calls for a Tuscan Seasoning Blend that contains thyme, sage, marjoram, basil, oregano, and rosemary. The blend of these seasonings is unbelievably good with the meat and veggies. The flavor of the spices only intensifies as the roast simmers for hours and they have a chance to meld together with the other ingredients. QUICK TIP If you find yourself making this crockpot roast often, you may want to make up a bigger batch of the Tuscan seasoning blend. Here’s how to do that: combine 3 tablespoons dried rosemary, 3 tablespoons dried oregano, 3 tablespoons dried basil, 1-1/2 tablespoons dried thyme, 1 tablespoon dried marjoram, and 1-1/2 teaspoons dried sage. Whisk all of the ingredients together and add only 2 tablespoons of the blend to the pot roast. Store the remaining in a glass jar in a cool, dry, dark place. How To Make A Pot Roast Tender The secret to an ultra-tender pot roast is starting with good meat and then cooking it low and slow... which is exactly what the slow cooker does for us! Some other tips: Cook the meat for longer. The meat needs more time in the slow cooker than the veggies. This is why we add in the veggies at the halfway point. If we throw the two together from the start, either the meat will end up tough and undercooked (by the time the veggies are done), or the veggies will be very mushy (by the time the meat is tender). Cook on low. While you can prepare this easy crockpot roast beef on the “high” setting, we always recommend low. The low temperature brings up the internal temperature of the meat so slowly that the whole roast cooks evenly across its entirety — the roast will be perfect from crust to center! Don’t skip searing the beef. This adds a nice crust which will create a much deeper flavor and yield a better texture of meat. How Long To Cook Pot Roast in a Crockpot This recipe calls for a slow cook on high for 5 hours or low cook for 10 hours. If you can plan in advance, I’d highly recommend low for 10 hours. The tenderness of the meat is unbeatable! As a general rule of thumb, cooking on the low setting takes about twice as long as cooking on the high setting. (In most models the difference is 170 degrees F for low while high is 280 degrees F.) The size of the roast will affect the cooking time: Smaller roasts will cook quicker while larger roasts take longer. A 2-pound roast can be done in as little as 7 hours on low while a 3-pound roast will take closer to 9-10 hours. Crockpot Roast FAQs1Do you have to brown a roast before putting it in the crockpot?Not technically, but we highly recommend this step! If you have a few extra minutes, browning the beef before adding it to the slow cooker is going to maximize flavor and give the beef a better texture. 2Is it better to cook a roast on high or low in a crockpot?We’ll always recommend low. Not only is there more room for error, the meat is also more tender and tasty when cooked low and slow! 3Do you add water when cooking a roast in a crockpot?We do need some liquid to create steam, but for a better flavor, we recommend adding beef broth/stock and wine instead of water. 4Should my pot roast be covered in liquid?No! Pot roast is meant to be braised which means the meat is cooking, covered, slowly over low heat, and with minimal liquid. So if too much liquid is added, the roast will be missing out on flavor. Keep in mind that the meat will also create its own liquid. 5Can I put a frozen pot roast in the crockpot?For food safety reasons, do not add a frozen or partially frozen roast to a slow cooker. 6Why is my crockpot roast beef tough?This is most likely because the roast has not cooked long enough. Cook until the meat shreds very easily with two forks. It’s also important to use the right cut of meat. Chuck cooks up perfectly, but some other roasts won’t. 7Can pot roast crockpot recipe overcook?Yes. While the meat will be tender, it will taste dry if overcooked. This is one of the reasons we recommend cooking on low– because it’s harder to mess up the roast with the lower temperatures. 8Should meat or vegetables go in crockpot first? Because the vegetables cook so much quicker than the meat, we add in the meat first and partially cook it. At the halfway point, add the vegetables on top and gently stir them in. What To Serve With Crockpot Roast One of the great things about a crockpot roast is that you’ve really got it all in one — succulent beef, perfectly cooked veggies, and a luscious gravy! That said, it is a heavier meal and can certainly benefit from some lighter and more vibrant sides: Salad. Some crunchy lettuce with fresh veggies is another welcome side to offset the meat’s richness. Try our favorite Caesar Salad, Italian Salad, Garden Salad, or Olive Garden Salad. Roasted veggies. The meat is very rich, so it’s nice to offset that a bit with some color and crunch. Try one of the following on the side: Roasted Broccoli, Roasted Carrots, Roasted Asparagus, Roasted Green Beans, or Roasted Cauliflower. Crusty buttered bread. Crusty bread or warmed Dinner Rolls are the best to sop up the extra gravy from this Crockpot Roast! Love Crockpot Recipes? Try One Of These Recipes Next! Porcupine Meatballs meatballs made with white rice! Taco Chili with deliciously seasoned ground beef Crockpot BBQ Pulled Pork with the BEST homemade BBQ sauce Spaghetti Bolognese with loads of “hidden” veggies Crockpot White Chicken Chili this recipe is a reader favorite and winner of many chili cook-offs! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot Roast 4.96 from 47 votes - Review this recipe Nothing beats a hearty and flavorful Crockpot Roast and that is just what you'll get with this recipe! Fall-apart succulent beef with perfectly tender (and never mushy!) veggies. Thicken the leftover sauce in the slow cooker into an irresistible gravy to drizzle over everything. SAVE TO RECIPE BOX Print Recipe Crockpot Roast 4.96 from 47 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Nothing beats a hearty and flavorful Crockpot Roast and that is just what you'll get with this recipe! Fall-apart succulent beef with perfectly tender (and never mushy!) veggies. Thicken the leftover sauce in the slow cooker into an irresistible gravy to drizzle over everything. Course Dinner Cuisine American Keyword Crock pot roast, Crockpot Roast Prep Time 30 minutes Cooking Time* 10 hours Total Time 10 hours 30 minutes Servings 8 servings Calories 588kcal Author Donna and Chad Elick from the Slow Roasted Italian, republished with permission from "The Simple Kitchen" Ingredients3 pounds boneless beef chuck roast, cut into chunks1 tablespoon kosher salt2 teaspoons coarsely ground black pepper4 tablespoons extra virgin olive oil, divided1 medium yellow onion, sliced6 cloves garlic, minced2 tablespoons Tuscan-style seasoning blend (Note 1)1 tablespoon Worcestershire sauce1 cup red wine (Cabernet Sauvignon); OR you can substitute with additional beef stock3 cup (645g) low-sodium beef stock2 cups (315g) baby carrots2 pounds (920g) baby red potatoes, cut in half or quarters if large (~6 cups)2 tablespoons (17g) cornstarch1/4 cup (50g) water InstructionsPREP: Pat beef dry all over with a paper towel. Cut the beef into 3-inch chunks and season with salt and pepper.BROWN: Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the roast pieces in the pot. Brown the pieces on all sides, 2-3 minutes per side. To get a good sear don't overcrowd the meat; you can sear the meat in batches. (Don't skip this step. We are adding layers of flavor here.) Once the roast is nicely seared with a good crust, remove it from the Dutch oven and place it in your slow cooker. (Use a 5 quart or larger slow cooker).DEGLAZE PAN: Add the remaining 2 tablespoons of olive oil and the sliced onions to the Dutch oven and cook until the onions are translucent, 3 to 4 minutes. Add the garlic and cook for about 30 seconds. Sprinkle in the seasoning blend and add the Worcestershire sauce. Stir to combine. Pour in the wine (or additional beef stock). Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Pour in the beef stock. Stir to combine, and then add the contents of the pot into the slow cooker. COOK: Cover and cook for 5 hours on high (or 10 hours on low). Add the carrots and potatoes halfway through the cook time.GRAVY: Remove the roast and vegetables from the slow cooker and place them on a serving dish. Tent with foil. Ladle the cooking liquid into a 4-quart saucepan and bring it to a boil over medium-high heat. Combine the cornstarch and water in a small bowl and whisk until completely smooth to create a slurry. Pour the slurry into the pot and stir. Boil the gravy until thickened, 3 to 5 minutes. Taste for seasoning, and add salt and pepper as necessary.SERVE: Serve the pot roast and veggies with the gravy on the side. Video Recipe Notes*Recipe timing: Total time depends on whether you are cooking this crockpot roast on high or low. I recommend cooking it on low for maximum tenderness and flavor. Note 1: Tuscan-Style Seasoning Blend 1-1/2 teaspoons dried rosemary 1-1/2 teaspoons dried oregano 1-1/2 teaspoons dried basil 3/4 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/4 teaspoon dried sage Whisk all of the ingredients together and add to the pot roast. Nutrition FactsCalories: 588kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
We are thrilled to hear that you love it. My mouth is watering looking at that pot roast, it is so tender. {{swoon}} Reply
Another winner!!! I make many of your amazing dishes, because of that I am now a confident cook. Thank you for sharing all your recipes. Your dishes are So full of flavor!! I made your crock pot chili for my husband to take up north, the guys raved about it. Next year I have to send a double batch…REQUESTED!!! They devoured it. Some of the guys even asked for the recipe, now that says it all!!!! Reply
Really good. Deserved another 5 star review; however, I don’t want to share my email. Thank you for the recipe. My family enjoyed it.
This was really good! The only thing I would change is increase the carrots to 3 cups – 2 cups was definitely not enough for my family of four. Other than that it is a keeper! Reply
Company just left and I could not wait to let you now what a hit your pot roast was. We ha two couples join us for dinner and they both said that it was the best pot roast they had ever ha! Thank you so much for sharing, the best! Reply
Company just left and I could not wait to let you know what a hit your pot roast was. We had two couples joining us for dinner and they both said that it was the best pot roast they had ever had! Thanks you so much for sharing! The best! Reply
You made my night! So thrilled to hear this was a hit and the best ever 🙂 Thanks for the comment Mary!! Reply
I’ve made quite a few pot roasts for my familu. This was without a doubt the biggest hit ever. They’re 17 and 20,so it’s difficult to impress them any more, but this hit it out of the park!!! Thank you so much for sharing! Reply
This is on the last phase already took a bite and it is great I increased the greens slightly and added celery, it is amazing. Reply
Hi! Does this recipe freeze well? Do you have any other recipe recommendations that freeze well? Reply
I personally haven’t tried freezing this meal, but I don’t see why it wouldn’t work! This crockpot chili freezes well 🙂 Enjoy! Reply
Crock Pot roast is my mom’s speciality. I’m thinking of calling my mom to make a huge pot for me at this weekend when I come back home. Love all your crock pot recipes. Thanks! Reply
Crock Pot Roast is my favorite dish. I will share this article with my girlfriend. Hope she can cook it for me according to the recipe you shared. More power! Reply
My husband and I are both baby boomers, That means we grew up on pot roast and for us it is comfort food. My mother was a gourmet cook but she always had a pot roast going when I was coming home from college. We don’t eat it often any more because it is not exactly “heart healthy “ but it is special to us so we indulge once or twice each winter. I tried this recipe and we both agreed…best post roast ever! Taste like we were in Italy or France with the wonderful seasonings. Thank you so much for this recipe! Reply
I love the recipes have nice pictures and so juicy like this. I pinned and really want to cook your recipe as soon as possible! Reply
Does crockpot work with orther meat like pork or chicken, though they are tender meat? Anyway I’ll try this recipe. Thanks for sharing. Reply
It definitely does! I have some recipes with other meats in the crockpot! And yay I hope you enjoy! 🙂 Reply
Best roast I’ve ever had. I was concerned about not having the right seasoning but I looked at my container of Italian Seasoning and it had the same exact ingredients and it worked perfectly. Will definitely be making this again!! Reply
Crock Pot Roast is my favorite dish. I will share this article with my girlfriend. Hope she can cook it for me according to the recipe you shared. Thank for share again! Reply
FYI searing does not seal in flavour — that’s a myth. (Check any cooking chemistry book.) It does, however, improve texture. Sounds like a great recipe! Reply
Yep this is true.searing any meat does not seal in flavor.never has and never will.improved texture and appearance . Reply
Kristen, I just wanted to thank you for so many great recipes they are simple and have such great flavor. keep them coming. Thanks again Lisa Reply
Excellent recipe. The most tender I’ve had and the gravy with depth of flavors. Cutting the chuck roast up also makes it easier to serve, as well as more flavorful and tender. Reply
I haven’t tried crock pot, but throught the article I think it’s great, I’ll use it to cook, try with this recipe first. Many thanks for detailed sharing! Reply
Looks so delicious. It’s a great way to cook beef, I love beef and the adding of carrots. I will cook it this week. Thanks for nice post. Reply
This looks delicious but I didn’t read the instructions early enough….had planned to make this and leave it while at work. Any suggestions on how to manage this with adding the carrots and potatoes in? Thanks so much! Reply
Crock Pot Roast is great! I love it. I don’t think it’s so simple to make it hybrid. Thanks for your great recipe Reply
Made this for my parents, husband, and kids today; it was a hit!!! We love your recipes, so many good flavors and ideas for great variety!!! Thanks for helping this mama become a better home cook. Reply
It seems an easy way of roasting meat, and this doesn’t take long time, I can it for busy day. Thanks a lot. Reply
I don’t have the Tuscan seasoning but I do have the spices that are in it. However the spices that I have are leaves instead of ground. Are they okay to use? Reply
Hmm I’d stick to the recipe’s seasoning blend: Tuscan-Style Seasoning Blend 3 tablespoons dried rosemary 3 tablespoons dried oregano 3 tablespoons dried basil 1 and 1/2 tablespoons dried thyme 1 tablespoon dried marjoram 1 and 1/2 teaspoons dried sage Whisk all of the ingredients together and add TWO tablespoons to the pot roast. Store the remaining in a mason jar in a cool, dry, dark place. Reply
Oh I don’t usually use crockpot for roasting, but this recipe is interesting. Thanks for sharing. Reply
This is a 5-star recipe! I made it yesterday and it was so flavorful! I had to share it with my email list, that’s how good it was. Reply
I’d like to cut this recipe in half (there’s just two of us) and do the cooking on low. Would I still cook for 10 hours or would I cut the cooking time back? Reply
Can I prep it the night before and just plug in the crock pot in the morning? Thanks, it looks yummy! Reply
I’m doing the same right now. Can you tell me how it came out ? I’m concerned how the meat will be after sitting in the wine and broth overnight. Reply
So I’m making this recipe as I type this comment. I watched the video after hour 7 so to late to turn back, and I noticed that your Tuscan style blend has none of the same ingredients as a store bought Tuscan seasoning shaker. I used store bought. How bad of a mistake did I make? Maybe re name your blend to something different to avoid the same mistake. Still smells great! Reply
Holy wow. I made this with the Trader Joe’s cab. pot roast and it was amazing. I used the TJs 21 Season Salute instead of the other seasoning but other than that I did everything as written and I’m obsessed. Thank you!! Reply
This was absolutely delicious! I was wondering – this might be tricky – but do you think it would be possible to cook this halfway one day and then gently bring it up to temp, toss in the potatoes and carrots and finish it the next? Reply
Hmm I’m worried it would dry out the meat, but honestly not sure the results without personally testing. Wish I could be of more help! Reply
I read through your posts and saw some comments concerning that this meal (recipe) is not Heart-Healthy. I went over the ingredients several times and can’t figure out why others are saying to only eat this meal a couple of times during the winter (comfort food). Please inform me what ingredients are fattening. I see that the sodium is reduced (low) – other than that, I don’t have a clue. My mouthwash watering after reading all the ingredients. You are a master at crafting recipes and I appreciate your time very much in making sure that everything therein is understandable. Given all the positive comments, I’m sure that I and my dogs are going to love this tasty dish. Hope you and yours enjoy your Thanksgiving. Please let everyone know what you prepared (I’m curious). Reply
Ken, thank you sooo much for your kind and thought out message!! 🙂 This recipe is great and delicious and with all things should be eaten in moderation! It’s a considerably healthy dish and we love it several times a month! I know many people try to steer clear of too much red meat for heart health so I think that is what they are referring too. I hope you and your cute dogs enjoy this!! Thanks again for your kind message! 🙂 Reply
I’m re-posting since I forgot to apply the well deserved ‘5-star rating’ you’ve earned, via your continued efforts in reaching out to everyone, and hopefully bringing pure joy to all through our interaction with you and your website, which was created extremely well. I read through your posts on the “Crock Pot Roast’ and saw others comments concerning this meal (recipe) not being Heart-Healthy. I went over the ingredients several times and I can’t figure out why others feel this way and stated that they only eat this meal a couple of times during the winter (comfort food). Please inform me what ingredients are fattening. I see that the sodium is reduced (low) – other than that, I don’t have a clue. My mouth was continually watering while reading through all the ingredients. You are certainly a master at crafting recipes and photography. I appreciate your dedicated time very much, while making sure that your words, video instruction, photographs and alternative ingredient examples therein are very understandable. I know that you spend many hours on each recipe that you share with the public. Given all the positive comments you’ve received herein, I’m sure that I and my dogs are going to love this very tasty dish. I truly hope that you and yours truly enjoy your Thanksgiving, only a few days away. Please let everyone know what you prepared (I’m curious). Thanks Again! Reply
The best ever!!! FINALLY, a pot roast recipe that results in the melt-in-your-mouth tenderness other recipes only promise. I used a boneless beef chuck shoulder roast, ~2.5 lbs, but kept everything else the same (though I made only 1/3 of the Tuscan herbs). Whoa… My wife actually said, “This is just delicious!” as she helped herself to two additional pieces of roast. (Unheard of from this only occasional carnivore.) Thank you so much for a perfect dinner! Bravo! Reply
AHHH I am seriously soooo happy to hear this!! I am all about that melt-in-your-mouth tenderness, YUM!!! Thanks for your comment! 🙂 Reply
It looks so yummy and full of energy. I will make it for my family to enjoy this weekend. Thank you so much for your sharing. Hope to hear more recipes from your site Reply
Has anyone cooked this pot roast on high for 5 hours? Just wondering if I’m going to be disappointed because I didn’t have 10 hrs to cook it… Reply
Oh my! The chuck roast was so flavorful and tender! I extracted a bit of broth to mix with the corn starch in order to thicken the broth. I removed the meat and veggies as directed, but left the broth in my instant pot rather than spooning it into another pan. I used the sauté setting on the pot to get the broth bubbling, then introduced the slurry slowly as I stirred. Perfect gravy! Thanks so much. Reply
This was delicious. As this was the first time I had cooked this recipe, I stuck to it verbatim. Wouldn’t change a thing. Best pot roast I’ve made. Reply
My family loved this. I’ve cooked roast many times and never thought of cutting it into serve size pieces . Made it easy to serve. Flavor was great , will make it again! Reply
If I wanted to do mashed potatoes as a side, rather than potatoes cooked with the meat, do you think I could replace the red potatoes with more carrots? Reply
This recipe looks delicious! However, I work out of home and can’t add the potatoes and carrots halfway through the cooking time (the beauty of a crock-pot is that it does all the work while I’m away!) Would you add the potatoes and carrots at the beginning of the 10 hours instead? Reply
Yes I would. They’ll be a bit softer and some might end up a little mushy, but I don’t think it would be bad unless that would bug you! Reply
I prepared this recipe at home. It was so alluring and tasty. This crock pot roast is a perfect complete meal you can prepare with minimum effort. A hearty dinner recipe that will keep you warm and cozy for sure. Thanks for your recipe and let the cooking begin! Reply
I am so happy to hear you enjoyed this! You worded how I feel about this roast perfectly! Thanks for your comment! 🙂 Reply
Hey Chelsea, this crockpot recipe looks very yummy! And your instruction is so clear that I can’t wait to make it at home. Absolutely perfect for the dinner. I think my son and daughter are gonna like it. Reply
What would the spice measurements be if doing a 4lb roast and don’t need the left over spices? Thank you Reply
Why why why why would you give us extra of the seasoning. Now I have a pan of over seasoned vegetables. Yes I should have read ahead, but also that’s not how recipes work. Reply
I’d always recommend reading a recipe through entirely before making it to ensure you don’t miss anything and have a general idea of flow/process. Sorry you ended up with an over-seasoned roast 🙁 Reply
I loved the extra Tuscan Seasoning that was left over so I can use it in other dishes. Chelsea don’t change anything to do. Reply
Wow, it looks so tasty . I love your recipe very much. I think your dish is very delicious. I will make this recipe for my family and my friend. I hope you have more recipe like this. Thank you for sharing. Reply
Made this yesterday, using a Costco choice cut; turned out great! Only tweet I made was to add celery under the meat and stemmed whole white mushrooms on the top, which soaked up the great wine and Italian seasoning. Reply
This roast is full of flavor and just delish. I have made this before, perfect for a hot day to use the crock pot and not slave over a hot stove. You have a complete meal and a lot less work. It is so delish my husband loves it, perfect for a meat and potatoe man. Reply
Note to self and everyone else, read the whole recipe and all the notes. I didn’t see the note about the Tuscan Blend until after I prepared it. In other words I put the whole blend in. I thought it was a lot but put the whole thing in. Let’s hope it tastes good tomorrow. Ugh. So Dumb. Reply
This is the best pot roast I’ve ever tasted. I tried it last week on high for 5 hours then today on low for 10 hours and I must say the low on 10 hours makes a lotttt of difference. More flavor and the meat just falls apart! Reply
I am trying to avoid carbs for a program I am on for the moment and I wonder if I could use turnips instead of the potatoes? I adore your recipes. You are so incredibly talented and everything is good! Reply
I cook often, but have never used marjoram before. Is it essential to this recipe (worth purchasing just for this) or would it be okay to omit it? Or is there a substitute you would recommend? I have a well stocked spice cabinet! Reply
I want to make this this weekend. My husband doesn’t like onions though, can I still make it without them? Reply
