Moms Crock Pot Roast Beef Recipes

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CROCKPOT POT ROAST



Crockpot Pot Roast image

Provided by Amanda Carlisle | Moms With Crockpots

Categories     dinner

Time 8h5m

Number Of Ingredients 9

4-5 pound chuck roast
2 lbs potatoes (mini or quartered russet)
1 medium onion (chopped)
1 tsp black pepper
1 1/2 tsp garlic salt
1 1/2 cups beef broth
2 cups chopped carrots (optional)
2 tablespoons corn starch
2 tablespoons cold water

Steps:

  • In a 6 qt or larger crockpot place the vegetables and broth.
  • Top with the chuck roast. Season the roast with the pepper and garlic salt.
  • Cook, covered, on low 6-8 hours or until meat is tender.
  • Remove meat and vegetables. In a small bowl stir together cold water and cornstarch to create a slurry. Whisk it into the remaining juices in the crockpot to thicken. This creates a wonderful gravy/au jus for the pot roast.
  • Serve

MOM'S SLOW COOKER POT ROAST



Mom's Slow Cooker Pot Roast image

Pot roast, potatoes, carrots and gravy just like Mom used to make. An easy recipe that tastes like home.

Provided by 365 Days of Slow and Pressure Cooking

Categories     Beef

Time 16m

Number Of Ingredients 17

2 tsp canola, vegetable or olive oil
3 ½ pounds beef chuck roast, cross rib roast or rump roast
Salt and pepper
3 cups water
2 Tbsp Better Than Bouillon Beef Base (or 4 tsp beef bouillon)
2 tsp onion powder
½ tsp parsley flakes
¼ tsp celery seed
¼ tsp paprika
½ tsp black pepper
2 tsp garlic powder
1 Tbsp Worcestershire sauce
For vegetables: 1 ½ pounds Russet, yellow or red potatoes, cut into chunks
1 ½ pounds peeled carrots, cut into chunks or baby carrots
5 Tbsp melted butter
¼ cup flour
Salt and pepper

Steps:

  • Cut off excess fat and the silver skin from the roast. Some roasts have more fat than others. I always try to pick the roast with less chunks of fat and more marbling.
  • (This step is optional but will help the roast be a lot more flavorful) Heat a pan on the stove over medium high heat. Salt and pepper the roast on all sides liberally. Add oil into the pan. Add in the roast and brown it on each side for about 5 minutes. Remove the roast and place it in the slow cooker.
  • Add in the water and Better than Bouillon. Season it with the onion powder, parsley, celery seed, paprika, black pepper, garlic powder and Worcestershire sauce.
  • Cover and cook on low for 4 hours. Remove the lid and add in the potatoes and carrots. Cover and cook on low for 4-6 more hours.
  • Scoop the potatoes, carrots and roast onto a platter and let rest. While the meat is resting make a gravy. Turn the slow cooker to high or the stovetop setting. In a small bowl whisk the melted butter and flour together until completely smooth. Stir a cup of the liquid from the slow cooker into the butter and flour. Whisk until smooth and then stir the whole mixture into the slow cooker. Whisk. The gravy will thicken in a few minutes. Salt and pepper the gravy to taste.
  • Slice or shred the roast. Serve the roast, potatoes and carrots with gravy over the top.

Nutrition Facts : Calories 449 calories, Sugar 5.6 g, Sodium 690.3 mg, Fat 18.8 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 26.5 g, Fiber 4.8 g, Protein 42.2 g, Cholesterol 136.3 mg

MOM'S POT ROAST



Mom's Pot Roast image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 12

3 pounds rump roast
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped
4 cloves garlic, minced
1 cup red wine
One 28-ounce can tomato product (I'm using crushed tomatoes)
1 cup liquid (I'm using water)
2 bay leaves
1 pound dry pasta (I'm using shells)

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
  • Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
  • Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
  • About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
  • To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

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

MOM'S CROCK POT ROAST BEEF



Mom's Crock Pot Roast Beef image

Hello! I thought I would share my mom's recipe that I've known my whole life. and I'll be honest... you won't see Onion in the pictures because I forgot to buy them... but they are supposed to be there :)

Provided by Tibz07

Categories     Roast Beef

Time 8h15m

Yield 5 serving(s)

Number Of Ingredients 11

1 beef roast
1 onion
4 carrots
4 celery ribs
1 small red potatoes (multiple)
1 dry onion soup mix, package
2 tablespoons garlic powder
2 tablespoons minced onions
1 cup water
2 tablespoons cornstarch
1 salt & pepper

Steps:

  • Season your Roast with Salt & Pepper, then place in the Crock Pot.
  • Pour Dry Onion Soup over top the roast.
  • Dice up your Veggies (Carrots, Celery, Onion, Potatoes) and add them to the Crock Pot surrounding the roast. (I like to add the potatoes last).
  • Add the Garlic Powder and Minced Onion to the top, then add the water.
  • Cook on Low for 8 hours.
  • Remove the Roast and Veggies from the crock pot and place on a separate dish, then take a heat proof cup or measuring cup and scoop some of the liquid from the Crock pot and mix it with the cornstarch until well mixed. Then add to the rest of the crock pot and wisk to thicken into a nice gravy.
  • Serve and Enjoy the super simple meal.

Nutrition Facts : Calories 430.9, Fat 11.1, SaturatedFat 4.4, Cholesterol 173.7, Sodium 889, Carbohydrate 24.3, Fiber 3.8, Sugar 4.9, Protein 59.8

MOM'S ROAST BEEF



Mom's Roast Beef image

This well-seasoned roast is Mom's specialty. Everyone loves slices of the fork-tender roast beef and its savory gravy, and people always ask what her secret ingredients are. Now you have the delicious recipe for our favorite dish! -Linda Gaido, New Brighton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 14

1 tablespoon canola oil
1 beef eye round roast (about 2-1/2 pounds)
1 garlic clove, minced
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 medium onion, chopped
1 teaspoon beef bouillon granules
1 cup brewed coffee
3/4 cup water
GRAVY:
1/4 cup all-purpose flour
1/4 cup cold water

Steps:

  • In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast., Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours., Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing., Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 453mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

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