Easy Crock Pot Roast Recipe Recipe Cards

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THE BEST CROCK POT ROAST RECIPE



The Best Crock pot Roast Recipe image

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

2 to 3 lbs roast
1.5 lbs any potatoes of your choice (cut into chunks (I used small baby yellow potatoes so there was not cutting))
4 carrots peeled and cut into chunks
1/2 onion cut into chunks
4 cups beef stock or broth (one carton)
1 teaspoon minced Garlic
1/2 teaspoon Italian Seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup water (for the gravy)
2 tablespoons cornstarch

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

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 CROCK-POT POT ROAST



Easy Crock-Pot Pot Roast image

I used a 3-4 lb. chuck roast. This recipe turned out some extremely tender meat and the sauce made a tasty gravy! With the meat, I served roasted vegetables and "Perfect Biscuits Everytime".

Provided by WaffleCrumbs aka Lyn

Categories     Beef

Time 8h5m

Number Of Ingredients 5

1 pkg mccormicks slow cooker savory pot roast season packet
1 pkg au jus
1 can(s) pepsi
1 boneless beef chuck roast
1 c water

Steps:

  • 1. Place roast in crock pot. Mix seasonings and au jus packets with water, pour on top of roast. Pour in can of pepsi or coke.
  • 2. Cover with lid and cook 8 hours on low or 4 hours on high. Do NOT lift the lid.

CROCK POT POT ROAST



Crock Pot Pot Roast image

Try this when you want a warm dinner and you don't have time to cook in the evening. It's easy to set up in the morning before work, and tasty to come home to!

Provided by Mary Jane Pilgrim

Categories     Roasts

Time 8h40m

Number Of Ingredients 7

1 large boneless chuck roast
4 large carrots
1 large onion
2 medium parsnips
4 medium potatoes
1 can(s) tomatoes, canned italian-style and diced
1 1/2 tsp seasoning salt

Steps:

  • 1. First, prepare your beef by seasoning it with the seasoning salt. Place it in the bottom of the crock pot.
  • 2. Next, prepare your vegetables by quartering them, peeling each one before hand, and placing them randomly around the beef in the crock pot.
  • 3. Pour your can of tomatoes over the beef and vegetables, and pour in enough water to come 3/4 way up the meat. Set the crock pot on LOW for 8 hours.
  • 4. Remove the vegetables and meat to a platter after the 8 hours cooking time. If you want a thickened gravy, you can add some corn starch slurry to the juices in the pot with a bit of Worchestershire Sauce and let it thicken while the meat rests (be sure to cover the meat to keep it warm if you choose this step). SO GOOD!

CROCK POT ROAST



Crock Pot Roast image

This Crock Pot Roast recipe is easy to make with potatoes, carrots, and thick and flavorful gravy. The meat is moist and full of flavor, your family will love this home cooked meal!

Provided by Stephanie

Categories     Main Course

Time 6h15m

Number Of Ingredients 21

3-4 lb. Chuck Roast (see notes for other cut options)
2 tablespoons flour
4 tablespoons olive oil
3 tablespoons cold water + 3 tablespoons corn starch (to thicken the gravy at the end)
2 teaspoons brown sugar
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
1 cup chicken broth
2 cups beef broth
1 cube beef bouillon (or 1 tsp better than bouillon)
1 ½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoons low sodium soy sauce (can sub Worcestershire)
2-3 drops Kitchen Bouquet browning and seasoning sauce (optional: gives it a darker color)
1 Tablespoon cold unsalted butter
2 ¼ lbs. baby potatoes (see notes)
2 lbs. whole carrots (cut into halves or thirds.)

Steps:

  • Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
  • Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
  • Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy, followed by the pot roast and any juices from the plate.
  • Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
  • Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
  • Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you'll lose a lot of heat.
  • Cook on high for 5-6 hours or on low for 8-10 hours.
  • Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.

Nutrition Facts : Calories 564 kcal, Carbohydrate 41 g, Protein 38 g, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 121 mg, Sodium 992 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

EASY CROCK POT ROAST



Easy Crock Pot Roast image

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

Provided by PMP9512

Categories     Roast Beef

Time 8h3m

Yield 4 serving(s)

Number Of Ingredients 3

2 -3 lbs roast (depends on the size of your crock pot)
1 (1 1/4 ounce) envelope lipton's instant onion soup mix
1 (10 1/2 ounce) can cream of mushroom soup (can use low fat)

Steps:

  • Put roast in pot.
  • Sprinkle envelope of soup on top.
  • Pour mushroom soup on top of all.
  • Cook on low for about 8 hours.

CROCK POT ROAST WITH POTATOES AND CARROTS



Crock Pot Roast with Potatoes and Carrots image

This recipe is a delicious & flavorful meal your entire family will love! This fall apart, tender beef roast has simple, wholesome ingredients that are easy to make. An old fashioned favorite that is perfect for any night of the week!

Provided by Lyndsey

Categories     Main Course     Soup

Number Of Ingredients 11

3 lb beef chuck roast
2 cups potatoes (baby or fingerling potatoes sliced in half)
3 large carrots (roughly cut into large chunks)
5 cloves garlic (grated)
1 small shallot (sliced)
fresh rosemary + thyme
2 cups beef bone broth
1 tbsp dijon mustard
2 tsp red wine vinegar
3 tbsp horseradish
1 tsp arrowroot

Steps:

  • Place potatoes, carrots, shallots and garlic into slow cooker. Add fresh herbs.
  • Season beef roast with salt and pepper and place on top of veggies.
  • Mix beef bone broth, red wine vinegar and dijon mustard and pour over beef and veggies. Rub horseradish into roast. Cover and cook on low for 8 hours or until beef is tender and falls apart.
  • To thicken gravy, heat 1 cup of cooking liquid on stove until bubbling. Add 1 tsp arrowroot mixed with 1 tsp water to gravy and pour over beef roast.

Nutrition Facts : ServingSize 1 serving, Calories 402 kcal, Fat 15.9 g, Carbohydrate 14.7 g, Protein 47.1 g

CROCK POT MISSISSIPPI POT ROAST



Crock Pot Mississippi Pot Roast image

This is the BEST Mississippi Pot Roast recipe! Made in the slow cooker, it is ultra tender, extra juicy, and full of rich beefy flavor. All of that with only 5 ingredients and 5 minutes of prep!

Provided by Kimber

Categories     Dinner

Time 6h5m

Number Of Ingredients 5

3 lbs chuck roast
12 oz sliced pepperoncini peppers
1 oz au jus gravy mix
1 ranch mix
4 garlic cloves (pressed)

Steps:

  • Add chuck roast to cork pot.
  • Cover roast with ranch mix, au jus mix, and pressed garlic.
  • Add all of the pepperoncini peppers on top and around the roast, Pour 1/2 cup of the juices from the jar over the top and discard the rest.
  • Cook on low for 6-8 hours or until the roast is tender and easily pulls apart.
  • Pull roast apart. Mix pulled roast back into the juices. Serve warm over mashed potatoes, on sub rolls, or over rice.

Nutrition Facts : Calories 320 kcal, Carbohydrate 3 g, Protein 33 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 153 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

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