Easy Beef Roast Slowcooker Recipes

Leslie Sausage

Beef roast has always been a favorite family meal and it's been on sale lately for under $2.00 per pound. Using my favorite kitchen appliance, a delicious meal can be prepared with a minimum of effort.

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Freeze any leftovers in a zipper-seal freezer bag with a little of the "gravy" to prevent freezer burn.

Family Favorite Slowcooker Roast

  • 3-5 pound chuck roast, trimmed of extra fat
  • Mustard, your choice (I like Dijon)
  • Potatoes, carrots and onions
  • Onion soup mix (or just a bit of beef bouillon granules)

Prepare vegetables and place in the bottom of slowcooker. Rinse roast and pat dry with paper towel. Smear your favorite mustard all over the roast. Sprinkle a package of onion mix over top. No extra liquid is needed. Cook on high about 1 hour, then turn to low for 6-8 hours, until tender.

I've been making this recipe for more than 20 years. It's a family favorite!

Simply Salsa Beef Roast

  • 3-5 pound chuck roast, trimmed of extra fat.
  • 2 cups of your favorite salsa. (I use medium)

Rinse roast and pat dry with paper towel. Pour salsa over the top of the roast. Cook on high about 1 hour, then turn to low for 6-8 hours, until tender.

Sprinkle a little taco seasoning on top for great flavor. This meat is great for any Mexican meals such as tacos or enchiladas.

Easiest Roast

  • 3-5 pound chuck roast, trimmed of extra fat
  • Potatoes, carrots, onions and celery
  • Onion soup mix (or just a bit of beef bouillon granules)

Peel and cut (large pieces) potatoes, carrots, onions and celery; add them to the slowcooker. Add your beef roast. For better flavor, brown roast in a skillet first. Add about 1 cup of water, then sprinkle a package of onion soup mix. Cook on low 6-8 hours.

Time-saver Tip: Use red-skinned new potatoes (don't need to peel), and the ready-to-eat carrots.

Sunday Special Pot Roast

  • 2 tbsp. oil
  • 3-5 lb. chuck roast or beef chuck 7-bone (center cut) pot roast, cut 2
  • 1/2 inches thick
  • 2 medium onions, chopped
  • 1 garlic clove, minced
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  • 8 oz. can tomato sauce
  • 6 oz. can tomato paste
  • 2/3 c. packed light brown sugar
  • 1/2 c. cider vinegar
  • 1 tsp. salt
  • 2 tbsp. Worcestershire sauce
  • 1 tsp. dry mustard
  • 1/4 tsp. pepper
  • 2 bay leaves

Parsley sprigs for garnish

For better flavor, brown the roast in a large skillet, using oil. Add onions and garlic to slowcooker. Combine remaining ingredients and pour over roast. Cook on high for about an hour, then turn to low for 6 to 8 hours or until tender. Garnish roast with parsley.

Leslie Sausage is a freelance writer and mom who is the author of several e-books. For more creative, practical and fun ideas for your home visit Frugal Homemaker at http://frugalhomemaker.com

Comments

July 19, 20060 found this helpful

Here's a crock-pot beef roast recipe my family likes:

Tomato Crock Pot Roast

1 2 lb Beef Chuck Blade Roast (boneless)

1 can tomato soup

1/2 a package of Swiss Steak seasoning (in envelope by McCormick also can substitute part of a package of Beef Stew seasoning if you prefer that)

Few sprinkles of dry onion soup mix

Few sprinkles of dry minced or chopped onion

1 cup water

Put water in crock pot. Place roast in. Sprinkle with seasoning mix. Pour tomato soup over. Sprinkle onions and soup mix. Cover and cook on high 1-2 hrs then lower to low for rest of day (I start this in the morning). Drain grease from sauce and serve with roast.

We like mashed potatoes and a green veggie with this.

Enjoy, Debbie

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