THE BEST CROCK POT ROAST RECIPE
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
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
BEST EVER SLOW COOKER ITALIAN BEEF ROAST
Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.
Provided by Teeann
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
- Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g
BEST EVER SLOW COOKER ROAST
Do you have a roast and need a great recipe? This Best Ever Slow Cooker Roast is an easy recipe that you will definitely want to try!
Provided by Aunt Lou
Categories Main
Time 6h15m
Number Of Ingredients 9
Steps:
- Cut 6-8 slits in your roast and place half a clove of garlic in each slit
- Coat your entire roast with flour
- Pour your oil in a skillet (or in your insert pan if you have a slow cooker with a insert pan that is stove safe!) and brown your roast on all sides
- Place roast in slow cooker and cover with onion, potatoes and carrots
- Sprinkle with salt and pepper
- Pour the Beef Consomme over everything
- Cover and cook on high for 6 hours
- Serve with brown gravy on top
THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY
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
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
CROCK-POT BEEF ROAST
I've put together a few different recipes to come up with something our family likes. Hope you enjoy it too! *I usually cut my potatoes into eighths unless they are small potatoes. *Using the crockpot on a low setting makes the meat so much more tender. *I have a 6 quart crockpot, so I can fit a lot into it.
Provided by Little This Little
Categories One Dish Meal
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put potatoes, carrots and onion on bottom of crockpot.
- Place the roast on top, fat side up.
- Pour in water or beef broth.
- Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
- Pour Worcestershire sauce and mushroom soup over meat.
- Cover and cook on low 8-10 hours.
- **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.
CROCK POT ROAST
A fool proof recipe for The Best Crock Pot Roast. Fall apart tender beef that's been deliciously seasoned, served with carrots and potatoes!
Provided by Joanna Cismaru
Categories Main Course
Time 10h20m
Number Of Ingredients 14
Steps:
- Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
- Heat the olive oil in a large skillet over medium-high heat. Add the chuck roast to the skillet and sear on all sides until brown. About 4 minutes per side.
- Transfer the pot roast to the insert of your slow cooker.
- Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the slow cooker.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the roast is tender.
- Transfer the pot roast to a platter and let it rest for 15 minutes.
- Discard the herbs from the slow cooker. Use a spoon to skim any visible fat from the surface of the liquid.
- Whisk the cornstarch with the water and add to the slow cooker. Stir everything together and cook on high for 20 minutes or so until the sauce thickens up a bit. Add more cornstarch if you're looking for more of a thicker gravy.
- Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
- Preheat your oven to 350 F degrees. Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the chuck roast to the Dutch oven and sear on all sides until brown; about 4 minutes per side.
- Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the Dutch oven. Bring to a simmer, cover with lid and transfer to the preheated oven.
- Roast for 3 to 4 hours until the meat starts to fall apart. Transfer the pot roast to a platter and let it rest for 15 minutes.
- Whisk the cornstarch with the water and add to Dutch oven. Stir everything together and cook on high for 5 minutes or so until the sauce thickens up a bit. Add more cornstarch if you're looking for more of a thicker gravy.
- Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
- Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
- Turn the Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the olive oil and wait for the oil to heat.
- Add the chuck roast to the Instant Pot and sear the meat on all sides. About 4 minutes per side.
- Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the Instant Pot. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 80 minutes on high pressure.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 to 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Transfer the pot roast to a serving platter, and let it rest for 10 to 15 minutes.
- Turn the Instant Pot to the high saute setting. Whisk the cornstarch with the water and add to the Instant Pot. Stir and cook for 5 to 10 minutes or until the sauce thickens a bit.
- Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
Nutrition Facts : Calories 550 kcal, Carbohydrate 26 g, Protein 47 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 156 mg, Sodium 835 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CROCKPOT ROAST BEEF
I have been making this slow cooker "To Die For Pot Roast" for many, many years. This roast only needs a few ingredients and cooks all day to perfection.
Provided by Amanda Formaro
Categories Dinner
Time 8h20m
Number Of Ingredients 7
Steps:
- Line bottom of slow cooker with sliced onions. Add vegetables if using them. Place roast on top of bed of onions.
- In a bowl, whisk together dry mixes, water and gravy. Pour entire mixture over roast and cook on low 8 hours.
Nutrition Facts : ServingSize 1 portion, Calories 634 kcal, Carbohydrate 30 g, Protein 57 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 188 mg, Sodium 1313 mg, Fiber 6 g, Sugar 2 g
THE BEST POT ROAST EVER
By cooking this roast in its own juices, rather than with canned stock or water, it is full of flavor and falls apart! It took years to perfect this recipe, my own creation, but well worth it. The butter adds a real creaminess to this dish, and the seasonings give it that extra kick!
Provided by Cinny 2
Categories One Dish Meal
Time 24m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Warm skillet with olive oil to medium high heat. Add butter until melted. Sprinkle roast with salt and pepper and brown on all sides. Remove from pan and set on plate.
- Carmelize onions and garlic in the skillet then deglaze pan with red wine.
- Put bouillon on bottom of crock pot, and pour stock from skillet on top, including onions and garlic. Place meat on top.
- Sprinkle parsley and Italian seasoning over meat, toss in carrots and potatoes.
- Cook for 1 hour on high then reduce to medium high for 3 to 5 hours.
- Remove roast and veggies to serving platter.
- Pan Gravy: In saucepan melt butter, then whisk in flour and cook until slightly browned.
- Whisk in ladles filled with crock pot juices until desired thickness. Add salt and pepper if needed.
- Spoon over roast and serve remaining gravy at table.
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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- If you wish to sear the roast before placing it in the slow cooker, season with pepper and cook in a hot skillet a couple minutes on each side, then place in the crockpot. I actually like to sear mine with a little bit of butter in the pan, but that's a personal preference. If you don't wish to sear the meat (you don't have to!), just place it straight into the crockpot. Arrange the potatoes, carrots, & onions (if using) in the crockpot too. Cut the potatoes into chunks unless you're using very small potatoes.
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