Moms Crock Pot Roast Recipes

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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

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 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.

MOTHER'S POT ROAST



Mother's Pot Roast image

The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!

Provided by J.Stewart

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 7h10m

Yield 5

Number Of Ingredients 6

2 ½ pounds tip round roast
salt and pepper to taste
1 (15 ounce) can tomato sauce
1 onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour

Steps:

  • Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
  • After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
  • Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.

Nutrition Facts : Calories 552 calories, Carbohydrate 10.2 g, Cholesterol 149.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.3 g, Sodium 570.4 mg, Sugar 4.3 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

MY MOM'S CROCK POT POT ROAST



My Mom's Crock Pot Pot Roast image

This is how my mom makes pot roast...in the crock pot! The meat is tender, the veggies are cooked and the seasoning is delicious! I sometimes make mine organic, buying items from the local organic grocery store, and when I have lots of time, I make the soups from scratch for other meals and save some for the later roast. But that, of course, is up to you!

Provided by nora in the south

Categories     Roast Beef

Time 9h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

2 -3 lbs roast (I prefer rump roast)
1 (10 ounce) can French onion soup
1 (10 ounce) can condensed cream of mushroom soup
5 small potatoes, cut up (I prefer red)
1 cup baby carrots
1 small onion, diced (it tastes best with white or yellow)
1 (6 ounce) can chopped mushrooms
1 1/2 cups water
salt and pepper
flour (optional, see directions) (optional)

Steps:

  • Place the roast and soups in the crock pot, then cover with water. Cook on low for 6 1/2 hours.
  • After 6 1/2 hours, add veggies and salt and pepper. Let cook for another 2-2 1/5 hours on low.
  • Some people prefer pot roast to have a bit more gravy than water, so after the roast cooks, you can add some flour into the leftover liquid to make it more thick.

Nutrition Facts : Calories 862.8, Fat 50, SaturatedFat 19.2, Cholesterol 156.5, Sodium 1242.9, Carbohydrate 52.4, Fiber 6.4, Sugar 7.6, Protein 51

SLOW COOKER POT ROAST WITH VEGETABLES



Slow Cooker Pot Roast with Vegetables image

If you don't have a slow cooker, you can do this in a conventional oven. Follow the directions as written, but use a Dutch oven or heavy pot with a lid instead of a Slow Cooker. Cook it in a 275 F oven until the meat is fork tender, about 3 hours.

Provided by Katie Morford

Categories     Dinner

Time 5h20m

Number Of Ingredients 12

2 teaspoons kosher salt, divided
Freshly ground black pepper
One 2 1/2 pound grass fed chuck roast from Sprouts Farmers Market
2 teaspoons canola oil
1 large yellow onion, (cut into 10 wedges)
1 cup red wine, (use something drinkable (not something you opened 6 months))
4 cloves garlic, (thinly sliced)
1 cup beef broth
One 14.5-ounce can Sprouts organic diced tomatoes
1 pound small, waxy potatoes ((red skin, white, or yukon gold))
4 large carrots, cut into 2-inch pieces
6 large sprigs fresh thyme

Steps:

  • Sprinkle 1 teaspoon of the salt and plenty of freshly ground black pepper over the surface of the meat.
  • Set a large heavy skillet over high heat. Add the canola oil and when it's good and hot, add the roast. Brown on all sides, about 8 minutes. Transfer to a plate.
  • Add the onions and wine to the pan, stir, and adjust the heat until the wine simmers. Simmer for 3 minutes. Transfer the wine and onions to the slow cooker along with the garlic, broth, tomatoes, potatoes, carrots, thyme, and remaining 1 teaspoon of salt. Stir well. Nestle the meat into the vegetables a bit and secure the slow cooker lid.
  • Cook the meat until very tender (you should be able to cut it with a fork): about 5 to 6 hours on high or 9 to 10 hours on low.
  • Cut into slices and serve with the juices spooned over the top and the potatoes and carrots on the side.

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