CROCK-POT BEEF ROAST
I've put together a few different recipes to come up with something our family likes. Hope you enjoy it too! *I usually cut my potatoes into eighths unless they are small potatoes. *Using the crockpot on a low setting makes the meat so much more tender. *I have a 6 quart crockpot, so I can fit a lot into it.
Provided by Little This Little
Categories One Dish Meal
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put potatoes, carrots and onion on bottom of crockpot.
- Place the roast on top, fat side up.
- Pour in water or beef broth.
- Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
- Pour Worcestershire sauce and mushroom soup over meat.
- Cover and cook on low 8-10 hours.
- **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.
THE BEST CROCK POT ROAST RECIPE
The Best Crock pot Roast Recipe that you can make without seasoning packets. Try this easy slow cooker pot roast with veggies that taste amazing!
Provided by Carrie Barnard
Categories Main Course
Time 8h10m
Number Of Ingredients 11
Steps:
- First cut all your vegetables into large chunks. You want them to be bigger so they will not turn into mush.
- Add your roast to the crock pot and then place the vegetables around the roast.
- Add all your seasonings.
- Next add in the beef stock.
- Cover and cook on low for 8 hours or on high for 5 hours.
- Shred the beef.
- Now, time to make the gravy. In a small bowl whisk together the 1/4 cup of water and the cornstarch.
- Remove 2 cups of the liquid from the crock pot and place in a sauce pan.
- Whisk in the water and cornstarch mixture in with the beef juice.
- Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.
- Drizzle the gravy over the roast, potatoes, and carrots and enjoy!
Nutrition Facts : ServingSize 10 ounces, Calories 468 kcal, Carbohydrate 23 g, Protein 58 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 147 mg, Sodium 618 mg, Fiber 4 g, Sugar 3 g
CROCKPOT ROAST BEEF
I have been making this slow cooker "To Die For Pot Roast" for many, many years. This roast only needs a few ingredients and cooks all day to perfection.
Provided by Amanda Formaro
Categories Dinner
Time 8h20m
Number Of Ingredients 7
Steps:
- Line bottom of slow cooker with sliced onions. Add vegetables if using them. Place roast on top of bed of onions.
- In a bowl, whisk together dry mixes, water and gravy. Pour entire mixture over roast and cook on low 8 hours.
Nutrition Facts : ServingSize 1 portion, Calories 634 kcal, Carbohydrate 30 g, Protein 57 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 188 mg, Sodium 1313 mg, Fiber 6 g, Sugar 2 g
REALLY GOOD CROCK POT ROAST BEEF {MAKES ITS OWN GRAVY}
Melt in your mouth roast beef that makes its own gravy in the slow cooker.
Provided by Kara
Categories Main Dish- Beef
Time 8h10m
Number Of Ingredients 5
Steps:
- Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a 6 quart Crock pot.
- Dump the onion soup mix on top, then add the mushroom soup.
- Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot.
- Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.
Nutrition Facts : Calories 437 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 165 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 42 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 258 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
BEST EVER SLOW COOKER ROAST
Do you have a roast and need a great recipe? This Best Ever Slow Cooker Roast is an easy recipe that you will definitely want to try!
Provided by Aunt Lou
Categories Main
Time 6h15m
Number Of Ingredients 9
Steps:
- Cut 6-8 slits in your roast and place half a clove of garlic in each slit
- Coat your entire roast with flour
- Pour your oil in a skillet (or in your insert pan if you have a slow cooker with a insert pan that is stove safe!) and brown your roast on all sides
- Place roast in slow cooker and cover with onion, potatoes and carrots
- Sprinkle with salt and pepper
- Pour the Beef Consomme over everything
- Cover and cook on high for 6 hours
- Serve with brown gravy on top
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
CROCK POT ROAST
A fool proof recipe for The Best Crock Pot Roast. Fall apart tender beef that's been deliciously seasoned, served with carrots and potatoes!
Provided by Joanna Cismaru
Categories Main Course
Time 10h20m
Number Of Ingredients 14
Steps:
- Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
- Heat the olive oil in a large skillet over medium-high heat. Add the chuck roast to the skillet and sear on all sides until brown. About 4 minutes per side.
- Transfer the pot roast to the insert of your slow cooker.
- Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the slow cooker.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the roast is tender.
- Transfer the pot roast to a platter and let it rest for 15 minutes.
- Discard the herbs from the slow cooker. Use a spoon to skim any visible fat from the surface of the liquid.
- Whisk the cornstarch with the water and add to the slow cooker. Stir everything together and cook on high for 20 minutes or so until the sauce thickens up a bit. Add more cornstarch if you're looking for more of a thicker gravy.
- Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
- Preheat your oven to 350 F degrees. Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the chuck roast to the Dutch oven and sear on all sides until brown; about 4 minutes per side.
- Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the Dutch oven. Bring to a simmer, cover with lid and transfer to the preheated oven.
- Roast for 3 to 4 hours until the meat starts to fall apart. Transfer the pot roast to a platter and let it rest for 15 minutes.
- Whisk the cornstarch with the water and add to Dutch oven. Stir everything together and cook on high for 5 minutes or so until the sauce thickens up a bit. Add more cornstarch if you're looking for more of a thicker gravy.
- Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
- Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
- Turn the Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the olive oil and wait for the oil to heat.
- Add the chuck roast to the Instant Pot and sear the meat on all sides. About 4 minutes per side.
- Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the Instant Pot. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 80 minutes on high pressure.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 to 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Transfer the pot roast to a serving platter, and let it rest for 10 to 15 minutes.
- Turn the Instant Pot to the high saute setting. Whisk the cornstarch with the water and add to the Instant Pot. Stir and cook for 5 to 10 minutes or until the sauce thickens a bit.
- Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
Nutrition Facts : Calories 550 kcal, Carbohydrate 26 g, Protein 47 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 156 mg, Sodium 835 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
- Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
- Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
WEEKNIGHT SLOW COOKER CHUCK ROAST
I love my weeknight chuck roast that cooks all day in the slow cooker. Just season and add to your slow cooker and when you come home dinner is waiting! All you need to do is add your favorite sides; most of them can also be made in advance.
Provided by Cindy Anschutz Barbieri
Categories 100+ Everyday Cooking Recipes
Time 7h15m
Yield 8
Number Of Ingredients 9
Steps:
- Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
- Cook on Low for 7 to 8 hours.
Nutrition Facts : Calories 372.2 calories, Carbohydrate 6.6 g, Cholesterol 103.3 mg, Fat 25.2 g, Fiber 1.2 g, Protein 28.2 g, SaturatedFat 10 g, Sodium 651.9 mg, Sugar 2.8 g
THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY
This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.
Provided by Hannah Williams
Categories Dinner
Time 8h
Yield 5 servings
Number Of Ingredients 8
Steps:
- Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
- Sprinkle the onion soup pack and top with vegetables and water.
- Cook on low for 8 hours, or high for 4-5 hours.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams
BEST DANGED BEEF POT ROAST ~ CROCK POT
Recipe Main Dish Best danged beef pot roast ~ crock pot - Recipe Petitchef
Provided by ggmsmolly
Categories main dish
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Sear the roast in frying pan with small amount of oil. Sear it well on all sides.
- Put roast, then vegetables in crock pot. Mix envelope mixes with water and applesauce, then pour over all.
- Set crock pot on low and let it cook for at least 8-10 hours.
THE BEST RUMP ROAST IN THE CROCK POT {HOMEMADE GRAVY RECIPE}
This Rump Roast Beef in a Crock-Pot is a melt in your mouth, delicious pot roast recipe, made in the slow cooker. It's so easy and turns out tender and juicy every time!
Provided by Jill Baird
Categories Main Course
Time 6h10m
Number Of Ingredients 6
Steps:
- Place roast, one large onion, a few carrots, a package of italian seasoning, 1 can of cream of mushroom soup and garlic into your crockpot.
- Cook on low for 6-8 hours or until the meat can easily be shredded with a couple forks and the internal tempreture of the meat reaches 190-195 degrees F.
- Drain drippings off the meat into a sauce pan and shred the beef. Keep the beef warm till ready to serve. (you can put it in a baking dish, cover with foil and place in a warm oven until ready to serve.)
- Make gravy with the drippings or simply drizzle the drippings onto the cooked beef to keep it juicy. Enjoy!
- Remove the carrots from the slow cooker, set aside. Take the onions out with a fork or strain the drippings. You can p(ut a strainer over a large pot big enough for your gravy.) Pour the drippings in the saucepan or large pot. (You can also blend up a few chunks of onion and the garlic cloves in a blender, if derired)
- In a large saucepan on the stove, on medium heat, bring the drippings to a low boil.
- Taste your drippings. If it's a little too sweet, you need to add a little salt and/or beef broth. If it doesn't have enough flavor, add some beef broth. Onion powder is great to add sweetness,and garlic works to add a little tang and richness.
- To thicken gravy, in a small bowl, add a 2-3 of Tablespoons of Cornstarch to a couple of Tablespoons of cold water. Stir until combined.
- Heat the gravy to a low simmer and slowly add the cornstarch. Stir with a wire whisk until the gravy coats the back of a spoon. (Serve over mashed potatoes or rice)
- If you over-thicken the gravy- add beef broth. If your gravy needs to be thicker, add more of the cornstarch and cold water mixture.
Nutrition Facts : Calories 363 kcal, Carbohydrate 7 g, Protein 36 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 126 mg, Sodium 276 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
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- Heat the oil in a heavy skillet over medium heat. Season the roast generously with salt and pepper. Sear the meat in the hot skillet, about 3-4 minutes on each side, until the meat has browned. Sear the sides as well as the top and bottom of the roast. Remove from the skillet and place in the crock-pot. Insert an oven-safe meat thermometer into the center of the roast and place the lid on the crockpot.
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