Best Ever Crockpot Pot Roast Recipes

BEST EVER SLOW COOKER ROAST

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 POT ROAST

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 CROCKPOT POT ROAST

Steps:

• Place chuck roast in crock pot and cover with wine and onion soup mix. Cook on high for about 3 hours. Add potatoes, carrots and onions and cook until soft.
• Remove meat from the crockpot and keep warm in oven. Mix flour and water and add to remaining crockpot mixture. Allow to heat until it thickens into gravy.
• Serving suggestion: coleslaw or cucumbers in sour cream.

SLOW COOKER POT ROAST

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.

MOTHER'S BEST EVER SLOW COOKER POT ROAST

Steps:

• Chop onion and put in bottom of crock pot with water and turn pot on low.
• Mix flour, onion powder, garlic powder, salt and pepper in a large ziploc freezer bag.
• Put roast in bag and toss until outside of roast is completely covered with a light layer of flour mixture.
• Heat oil in a pan large enough for roast (I usually use a wok).
• Brown roast on all sides in the pan.
• After browning, empty excess oil into crock and keep roast in pan.
• Chop garlic into slices.
• Make incisions in the roast and put garlic in the slices with fingers.
• Add roast to crock pot.
• Add mushrooms on sides and top of roast.
• After 4 or 5 hours, skin and chop potatoes and add to crock pot.
• Cook until potatoes are soft and roast is tender enough to pull apart with a fork (usually 1-2 more hours).
• Salt and pepper to taste.