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Place roast in 3 1/2 or 4 quart slow cooker, and add onion.
Combine cola and next 7 ingredients; Cover and chill one cup of sauce. Pour remaining sauce over roast. Cover and cook at high 6 hours or at high 1 hour and at low 7 to 8 hours until roast is very tender.
Remove roast and chopped onion from cooker with slotted spoon. Shred meat with two forks. Reserve remaining meat juices to spoon over mashed potatoes or toast, if desired.
Combine reserved sauce, ketchup, and butter in a saucepan. Cook over medium heat, stirring constantly until thoroughly heated. Pour sauce over shredded meat, stirring gently. Spoon meat mixture onto buns.
You can easily double this recipe and cook it in a 6-quart slow cooker. Extras freeze great in serving size containers for quick suppers.
Source: Fast Family Suppers from Southern Living
By Robyn F. from TN
Wipe roast with damp paper towel. Sprinkle with unseasoned meat tenderizer and set aside. Combine marinade ingredients together and mix thoroughly. Place roast in zip-lock plastic bag and pour marinade over roast. Marinate for 2 hours, turning the meat several times. Broil 5 inches from heat to desired doneness. Garnish with parsley, if desired. Serves approx. 8.
By Robin from Washington, IA
Easy and delicious beef recipe. Good to use with less expensive or tougher meat.
In a medium bowl, combine everything except the roast; mix well.
Make a foil packet: Tear a large sheet of heavy-duty foil and put the roast in the center. Place in roast pan. (I used a couple sheets and crossed them) Bring up the top and bottom edges then pour the vinegar mixture over the top of the roast. Then enclose the roast with the mixture into a packet shape.
Heat your oven to 325 degrees F. Bake the roast for 4 hours. Let it rest for 10 minutes before you open the packet.
I used a fork to pull the meat out of the packet. It just fell apart into large pieces.
Pull the meat apart and top with a little left over sauce. We've served this with egg noodles and also with mashed potatoes. Serves 4 - 6
|Time:||15 Minutes Preparation Time|
4 Hours Cooking Time
Source: A friend passed this on to me.
By glued2paper from Mobile, AL
This is a hearty meal. It is easy to prepare and when winter gets here, this would be a meal to warm you up.
Total Time: 8 - 9 hours
Yield: Serves 6
Source: Oklahoma Living
Brown roast in pan on both sides, until brown. While it's browning, boil 1 coffee pot full of water (in coffee pot). When roast is brown, leave in same pan you browned it in, pour hot water over it. Add 2 packs of Lipton Onion soup mix, add 1 onion chopped, salt and pepper, garlic, seasoned salt.
This is a great way to stretch a roast! I like to serve this over rice, but it's also good by itself.
Place meat in a roasting pan, mix and add all ingredients and pour over the top. Cover and bake at 350 degrees F for about 2 hours or until tested done. Serves 6-8.
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I'm tired of the same old chuck roast in a crock pot recipe. What else can I do with a chuck roast? Recipe ideas are appreciated!
By jencopanthers from IN
Cut it up into chunks and make beef stew out of it. Cook it with some bottled BBQ sauce until it falls apart and make BBQ'd beef sandwiches.
Good idea, OliveOyl! :)
Remove as much of the fat as possible, then cut it up into very, very small pieces. Saute it with chopped onions and chili powder, salt and pepper, and turn it into the best chili you ever tasted. Just pretend you are using ground beef, and proceed.
A good pot of homemade vegetable-beef soup is also a great dish to use a cut-up chuck roast. Again, you'll want to remove most all the fat leaving just enough to add lots of flavor. Eat soup one night, then add more water and instant beef bouillon (to taste) to the pot and cook it with enough pasta of your choice to thicken it up, and call it goulash. You can also make almost any of the Italian dishes in the (spaghetti sauce department) using the small cut cubes of beef. Baked Ziti comes to mind with added vegetables maybe. Like zucchini.
This will keep you busy for a while.
Italian Beef Sandwiches
Trim some of the fat off the roast. Put it in the crock pot and dump a 16oz jar of pepperocini pepper rings on top. I use the mild ones like the ones for a sub sandwich. You can also add a small chopped onion if you like. Then sprinkle a packet of good seasons italian dressing mix over all and add about 1/2 jar of water to the crock. Cover and cook it at least 8-10 hours or more as needed till the meat is falling apart. Remove the roast and cut off a chunk at a time and shred with 2 forks. Add back to the liquid and mix into the peppers and serve on crusty hoagy rolls. Great for a party or just a yummy family dinner.
I cook it in the crockpot with two envelopes of burrito or taco seasoning and some water. When it's completely falling apart, shred the roast and serve with black beans, shredded cheese and lettuce, diced onion and fresh cilantro for Mexican night.
Here's one of the ways I make my pot roast.
Salt and pepper the meat and brown it on all sides. Remove the roast from the pan and add chopped onions, mushrooms, carrots, celery or whatever veggie you like to the skillet and saute' till they have good crusty edges. De-glaze the pan with a cup of red wine....I use cheap Merlot I buy from Trader Joe's. Put the veggies and the wine in the crockpot and place the browned roast on top. Put a can or two of beef broth in and set on low and go about your day. Your house will smell awesome when you come home from work! The wine makes the meat and veggies taste so good! Thicken up the juice and you have a wonderful gravy.
Hope this helps.
We cook it in the oven at 325 for several hours, until meat is tender. Salt, pepper, brown the meat. Put in pan. Add potatoes, carrots, onion and a little beef broth. We cover ours for most of the cooking time, but at the end, no cover for an hour to brown the potatoes. When done, use the drippings to make gravy. If you like your meat more seasoned, add you favorite spices. My husband prefers it without.
My bf loves pot roasts I make in crockpot with gravy & taters I am fed up with it too! So I rinse the leftover beef and doggie gets taters and gravy then : with leftovers I shred the beef and make tacos or chimichangas using Rachel Ray's easy recipe.
Brush casserole pan with oil (key step), make burritos with beef you can add slices of jalapenos or mild green chili (cans sold in hispanic section of grocery) after you wrap your burritos and place single layer in casserole pan brush well with oil bake til golden 25-40 mins at 425 degrees and serve with mexican rice and beans. You may top with lots of lettuce sour cream (dollop) and salsa.
These are so good! Use any other leftovers for bbq