Crock Pot Onion Soup Beef Pot Roast Recipes
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.
CROCK POT BEEF ROAST RECIPE
With just 6 ingredients, this easy Crock Pot Beef Roast Recipe makes feeding a crowd really easy!
Provided by The Frugal Girls
Categories Entree
Time 6h5m
Number Of Ingredients 6
Steps:
- Add dry ingredients to small bowl and mix together for rub.
- Pat Roast with paper towels to dry and remove any strings or netting.
- Pour Beef Broth into Crock Pot. {I used a 6 quart}
- Carefully place Roast in Crock Pot and generously add rub over top and sides of Roast.
- Add in quartered White Onion around the Roast.
- Cook on LOW for 6-7 hours, or until tender.
- When done, remove Roast from Crock Pot, place on serving platter and slice.
- Serve with a side of Loaded Mashed Potatoes. ENJOY!
SLOW COOKER POT ROAST WITH FRENCH ONION SOUP
Steps:
- Cut the roast into 4 to 6 large chunks and place them in the slow cooker . Add the French onion soup and mushrooms. Cover and cook on low for 8 to 10 hours, or until very tender. Or cook on high for 4 to 5 hours.
- If desired, make a flavorful gravy with the juices. Remove the beef and mushrooms to a platter or bowl with a slotted spoon; keep warm. Transfer juices to a saucepan. Skim excess fat, if desired. Simmer the juices for 5 minutes to reduce slightly and concentrate the flavors.
- Mix 2 tablespoons of flour with cold water to make a smooth mixture; stir into the juices. Continue cooking until the sauce is thickened and bubbly. Taste and add salt and pepper, as needed.
- Serve the gravy with the beef (cubed or shredded) and mushrooms.
- Serve it with potatoes and vegetables or on toasted sandwich buns with coleslaw and fries or chips.
Nutrition Facts : Calories 656 kcal, Carbohydrate 7 g, Cholesterol 274 mg, Fiber 1 g, Protein 95 g, SaturatedFat 11 g, Sodium 434 mg, Sugar 2 g, Fat 28 g, ServingSize 1 pot (4 to 6 servings), UnsaturatedFat 0 g
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