My Favorite Crock Pot Roast Recipes

THE PERFECT CROCK POT ROAST

The Perfect Crock Pot Roast image

This is a tried and true roast recipe that I have enjoyed since my childhood!

Provided by Aunt Lou

Categories Main

Time 8h5m

Number Of Ingredients 6

Ingredients

2.5 lb beef roast
5 potatoes (peeled and sliced into wedges)
1 bag of baby carrots
2 medium onions (halved)
2 pkgs brown gravy mix
2 cups water

Steps:

Spray your crock pot with cooking spray
Place your roast in your 6- quart crock pot (I used my Hamilton Beach Programmable Insulated Slow Cooker.)
Surround your roast with your potato wedges, onion halves and carrots
Mix together one of your brown gravy mixes with 1 c cold water
Pour over your roast and veggies
Cover and cook on low for 8-10 hours (total)
An hour before serving, mix together your remaining brown gravy mix and 1 c cold water
Pour over roast and veggies
Cover again for the last hour of cooking.

Nutrition Facts : Calories 586 kcal, Carbohydrate 38 g, Protein 51 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 223 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving

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

Ingredients

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

SLOW-COOKER FAMILY-FAVORITE POT ROAST

Slow-Cooker Family-Favorite Pot Roast image

Slow cooker pot roast features tender beef and vegetables in a robust tomato sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10h40m

Yield 6

Number Of Ingredients 14

Ingredients

2 teaspoons olive or vegetable oil
2- to 2 1/2-pound beef bottom round roast
6 medium potatoes, cut into 2-inch pieces (about 4 cups)
2 1/2 cups baby-cut carrots
2 cups sliced fresh mushrooms (about 5 ounces)
1 medium stalk celery, sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 can (14.5 ounces) diced tomatoes, undrained
1 can (10.5 ounces) condensed beef consommé or broth
1 can (5.5 ounces) eight-vegetable juice (2/3 cup)
1/4 cup Gold Medal™ all-purpose flour

Steps:

Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consommé and vegetable juice over beef.
Cover and cook on Low heat setting 8 to 10 hours.
Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices from cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to High. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables.

Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 80 mg, Fat 1/2, Fiber 6 g, Protein 37 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 7 g, TransFat 0 g

MY FAVORITE POT ROAST

My Favorite Pot Roast image

This is the oven version that is the original I got from my mother. It is unbelievably delicious.

Provided by Mark D. Wilder

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 4h30m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 (4 pound) beef pot roast
1 tablespoon brown sugar
1 tablespoon salt
1 tablespoon dry mustard
¼ teaspoon black pepper
3 large potatoes, quartered
3 carrots, peeled and cut into 2-inch pieces
1 onion, sliced
⅓ cup vinegar
⅓ cup water

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Nutrition Facts : Calories 498.1 calories, Carbohydrate 31 g, Cholesterol 103.3 mg, Fat 27.9 g, Fiber 4.2 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 961.7 mg, Sugar 5 g

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

Ingredients

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

MICHELLE'S AWESOME CROCK POT POT ROAST

Michelle's Awesome Crock Pot Pot Roast image

My girlfriend Michelle gave me this recipe and IT IS FANTASTIC and easy - what more could you ask for - GREAT GRAVY! We LOVED it!

Provided by greyghost

Categories Roast Beef

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 (2 lb) beef roast
1 (10 1/2 ounce) can cream of mushroom soup
2 (10 1/2 ounce) cans cream of chicken soup
2 beef bouillon cubes (if you do not have beef bouillon, can use a onion soup mix instead, just as good)

Steps:

Put all ingredients in a crock pot - cook all day long - VERY GOOD!
We added drained canned green beans about 15 minutes before eating - EXCELLENT- but Michelle eats this on top of rice or noodles or potatoes if you prefer.

Nutrition Facts : Calories 483.3, Fat 22.5, SaturatedFat 7.4, Cholesterol 161.9, Sodium 2242.3, Carbohydrate 16.4, Sugar 2.4, Protein 54.3

SLOW-COOKER POT ROAST

Slow-Cooker Pot Roast image

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 6h25m

Number Of Ingredients 6

Ingredients

1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce

Steps:

In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Nutrition Facts : Calories 463 g, Fat 31 g, Fiber 2 g, Protein 34 g

BEST EVER CROCK POT ROAST

Best Ever Crock Pot Roast image

This is a must try!! My husband's favorite meal -- he has said he could eat this every night of the week! I was skeptical when I first tried it because it calls for horseradish - but actually instead of making the roast spicy the horseradish mellows in flavor while cooking and creates a tender, flavorful roast!

Provided by amylou2

Categories Meat

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (4 lb) beef shoulder or 1 (4 lb) blade pot roast
1 -2 teaspoon salt
1 teaspoon pepper
1 (8 ounce) jar prepared horseradish
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions, skins removed and sliced
1 cup cold water

Steps:

In 12-inch skillet, cook beef over medium heat until brown on all sides.
In 4- to 6-quart slow cooker, place potatoes, carrots and onions.
Place beef on vegetables.
In small bowl, mix horseradish, salt and pepper; spread evenly over beef.
Pour water into slow cooker. Cover and cook on Low heat setting 8 to 10 hours. Some slow cookers (like mine) cook faster so adjust time according to how you know your slow cooker usually works.
You can adjust the vegetables to put in more or less of what you like or don't like!

Nutrition Facts : Calories 689.3, Fat 19.4, SaturatedFat 6.9, Cholesterol 228.9, Sodium 585.1, Carbohydrate 46, Fiber 7.4, Sugar 9.4, Protein 79.9

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