Quick, easy, crock pot, delicious, cheap.
Place any size beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.
|Time:||20 Minutes Preparation Time|
7 Hours Cooking Time
By eve from Gulf Coast
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I am looking for a good recipe for cooking a roast in a crockpot. Any recipes would be appreciated!
By Lewissan from Port Orchard, WA
This is my favorite recipe...it came from Recipezaar and was listed as one of the Top 100. last year!!
To Die for Crock Pot Roast
1 beef roast, any kind
1 (1 1/4 oz) pkg dried brown gravy mix
1 (1 1/4 oz) pkg Italian salad dressing mix
1 (1 1/4 oz) pkg ranch dressing mix
1/2 c. water
Place beef roast in crock pot
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.
I am using my crockpot to make a pot roast for the first time. Should the meat be completely covered with liquid?
I used about a half a cup of brewed black tea in my Crock-Pot when I'm cooking a roast, I layer it with the vegetables on the bottom and then I brown the roast in a skillet on the stove and then I put the roast in the crock pot and it Cooks overnight it is very tender and delicious
I am looking for a recipe for slow cooker roast beef. Thank you.
By Noellel from White Rock, BC, CA
Hello, Noellel. I really don't have a "recipe" for slow cooker roast, it's rather a "method", but it's easy and delicious!
I usually start out with a a box (about 32 ounces) of Swanson brand beef broth and a 2.5 to 3.5 pound shoulder or arm beef chuck roast. (Swanson's broth is my favorite and is, IMHO, much less salty than many other broth brands. If you make homemade beef broth, by all means, use it instead.)
Poor the liquid beef broth into the crock pot.
2-3 Tablespoons Worcestershire Sauce (depending on roast size)
2-3 Tablespoons of Dijon style mustard (brown or yellow will work, too)
1 Teaspoon of Red Pepper Flakes - or less (your preference, but do add at least 1/2 teaspoon, it won't turn out too spicy hot, just with a bit of interesting added flavor)
1 Teaspoon (or up to 2 teaspoons if you love it) minced garlic
1 Teaspoon of prepared horseradish (or none if you hate it, but it adds flavor more than an identifiable, single ingredient)
Lightly rub 2 T to 1/4 cup of EVOO on all sides of roast then lightly season all sides of the roast with sea salt and fresh ground pepper.
Gently place roast in bottom of crock pot, (pushing onions and carrots off to the sides or on top of the meat.) If necessary, add only enough water to cover and gently stir with the broth.
Put lid on crock pot and set at lowest temperature with longest cook time (10 - 12 hours) and leave it alone til the timer goes off.
Take the meat out of the crock pot when timer goes off and let set for at least five minutes. Then you can either strain the veggies from the broth or puree them with the broth in a blender to either make a broth style dip to to moisten the meat or a brown gravy, to use with the meat and/or other vegetables (potatoes/cabbage/turnips, for example) at serving time.
This method almost always makes the meat turn out delightful and fork tender. The leftovers are great for Sloppy Joe style or BBQ sauce smothered, meat sandwiches or can be used as a meat base for noodle, dumpling, barley or vegetable soups as well as mustard, ketchup, or mayo slathered sandwiches for the next few days. Enjoy.
Hope this helps and happy eats! :-)
If you have a roast with a layer of fat on one side should you put the fatty side down or on top if you are cooking it in the crock pot?
Bethany from SC
I cooked a pork shoulder in a roaster and put the fatty side on top. That way it kept the meat moist all day as it melted away.
Fatty side on top so that it keeps the meat moist while cooking.
I have to disagree - the fat side goes down. This allows you to season the meat; not the fat which will be discarded any way. If you leave the lid on the roast stays moist and we really don't need the FAT melting into the meat for added calories. It also prevents the MEAT from sticking to the pot; who cares if the fat sticks a little.
I say, buck that fat offa there! Proper cooking temps and moisture are what tenderize meat, and fat only makes tough meat fattier.
Many recipes for the crockpot roast call for onion soup mix. We do not like onions. Can you taste the onion when the roast is cooked?
Do you have a recipe for a slow cooker roast beef that does not require vegetables?
By Melba L