Easy Crock Pot Roast Beef Recipes

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EASY CROCK POT BEEF ROAST



Easy Crock Pot Beef Roast image

This Easy Crock Pot Beef Roast is super easy and delicious! It is the perfect dish to throw on in the morning and come home to after work!

Provided by Aunt Lou

Categories     Main

Time 8h5m

Number Of Ingredients 5

3 lb beef roast
1 oz onion soup mix
8 oz pkg sliced white mushrooms
10.5 oz french onion soup
3/4 cup beef broth

Steps:

  • Place your roast in a 4 quart crock pot.
  • Sprinkle your onion soup mix on top of your roast and your mushrooms on and around it.
  • Salt and pepper to taste.
  • Pour your soup and broth around your roast.
  • Cover and cook on low for 8-10 hours.

EASY CROCK POT ROAST BEEF



Easy Crock Pot Roast Beef image

Make and share this Easy Crock Pot Roast Beef recipe from Food.com.

Provided by Jim Trebilcox

Categories     Roast Beef

Time 10h5m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs beef roast (any cut will work, whatever is on sale)
1 (10 1/4 ounce) can French onion soup
1 (10 1/4 ounce) can cream of mushroom soup
3/4 cup dry red wine
6 ounces fresh mushrooms, sliced

Steps:

  • Put all the ingredients into the crock pot and set on low for 8-10 hours .
  • The soup and juice make a great base for a gravy with the addition of some flour (adding a juice to a quarter cup of flour until the correct consistency is reached).

EASY CROCK POT BEEF ROAST



Easy Crock Pot Beef Roast image

This is going to be one of the easiest Beef Roast you've ever made. This roast is so tender and delicious, yet so simple to make. The flavor of the pepper rings and juice goes right through the roast, and it is so moist, with a mild taste. I received this recipe from a close friend who works in the meat dept. at a local grocery store. When customers ask for a different way to make a roast, they suggest this. The leftovers make the best sandwiches. Be sure you use the Mild pepper rings, and not the Hot. I wouldn't advise adding potatoes or carrots to this recipe. This is one of my husbands favorite, I hope you like it too.

Provided by october sky

Categories     Roast Beef

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 2

3 -5 lbs beef chuck roast (or your favorite cut)
1 (16 ounce) jar mild yellow pepper rings

Steps:

  • Put Beef Roast into Crock Pot.
  • Pour the jar of mild pepper rings, including the juice over the roast.
  • Cook on low for several hours, until tender.

EASY SLOW COOKER BEEF ROAST



Easy Slow Cooker Beef Roast image

Provided by Food Network

Time 5h10m

Yield 12 servings

Number Of Ingredients 5

One 5 pound beef bottom roast
2 large onions, thickly sliced
8 oz. or 1 cup steak sauce
2 tablespoons dried minced onion
1 tablespoon Montreal steak spice

Steps:

  • 1. Place onions in bottom of slow cooker. 2. Place roast on top of onions. 3. Pour steak sauce over roast to coat. 4. Sprinkle with dried onion and steak spice. 5. Cover and cook on HIGH for 5 hours or LOW for 8 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness.

SLOW COOKER BEEF POT ROAST



Slow Cooker Beef Pot Roast image

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

1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 ½ tablespoons all-purpose flour
1 tablespoon tomato paste
2 ½ cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

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

SLOW-COOKER EASY POT ROAST



Slow-Cooker Easy Pot Roast image

You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h40m

Yield 6

Number Of Ingredients 14

1 boneless beef chuck roast (2 1/2 to 3 lb)
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 lb small (1 1/2- to 2-inch) Yukon Gold potatoes
1 1/2 lb carrots, peeled and cut into 1 1/2-inch pieces
4 cloves garlic, finely chopped
1 cup Progresso™ beef broth
2 tablespoons tomato paste
1/4 teaspoon dried thyme leaves
1 can (10 1/2 oz) condensed cream of mushroom soup
1 package (1.1 oz) beefy onion soup mix
3 tablespoons cornstarch
3 tablespoons water
Chopped fresh parsley, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
  • Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
  • In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g

EASY SLOW-COOKER POT ROAST



Easy Slow-Cooker Pot Roast image

I love this easy pot roast Crock-Pot recipe for a couple of reasons. First, it's delicious. Second, it's easy! I can't describe the feeling of walking into my house after work and smelling this dish that's been simmering in the slow cooker all day. There's nothing better. —James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Dinner

Time 10h10m

Yield 10 servings.

Number Of Ingredients 9

1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
6 medium carrots, cut into thirds
6 medium potatoes, peeled and quartered
1 large onion, quartered
3 teaspoons Montreal steak seasoning
1 carton (32 ounces) beef broth
3 tablespoons cornstarch
3 tablespoons water

Steps:

  • In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 354 calories, Fat 15g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 696mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY



The Best Ever Slow Cooker Pot Roast Recipe by Tasty image

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

3 lb chuck roast
salt, to taste
pepper, to taste
1 oz dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped
½ cup water

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

EASY SLOW-COOKER POT ROAST



Easy Slow-Cooker Pot Roast image

Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot

Provided by Brooke Griffin

Categories     HarperCollins     Beef     Roast     Braise     Slow Cooker     Dinner     Potato     Carrot     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 17

Rub:
1/2 tablespoon paprika
1 tablespoon chopped fresh rosemary
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
Roast and Vegetables:
2 pounds boneless chuck roast, trimmed
1 tablespoon extra virgin olive oil
2 cups whole baby carrots
1 medium onion, cut into large dice
3 stalks celery, chopped
8 red new potatoes, quartered
2 1/2 cups low-sodium beef broth (I like Pacific Organic)
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
2 bay leaves

Steps:

  • To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.
  • To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
  • In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
  • Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
  • In a small bowl, whisk together the beef broth, vinegar, and garlic.
  • Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.

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