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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
Place roast in crock pot. Add all ingredients and cook on low all day, about 6 hours.
By Jarron from Ocala, Florida
By Robin from Washington, IA
In a crockpot, put a roast (we prefer pork roast) and put 1 tsp. of diced garlic, then sprinkle one package of dry brown gravy mix over top of roast. Cook overnight on low. The next morning, add vegetables of your choice. We use sliced onions, carrots, potatoes and celery.
My favorite Pot Roast (and it's easy and thrifty too!) I stumbled upon this a few weeks ago and LOVE it.
This guide contains a recipe for slow cooker beef with root vegetables. Starchy root vegetables go great with beef and make for a hearty dinner.
This is a Weight Watchers crock pot 6 Points Plus dinner recipe. Trim fat from roast. If necessary, cut roast to fit into a 3 1/2 to 6 quart slow cooker.
A Family Get Together, Throw Together. Very few ingredients, and easy to make.
An easy recipe for Crockpot Roast Beef.
Simple, Good And Easy. This simple pot roast makes its own gravy in the slow cooker.
We eat a lot of sandwiches in this hot weather. This is a great sandwich recipe!
This is my favorite crockpot roast recipe.
Place roast in slow cooker. Crumble cranberry sauce on top. Cook 8-10 hours.
Brown roast in 1 Tbsp. oil and drain. Layer carrots on bottom of slow cooker. Add browned roast. Place potatoes around sides of roast.
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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)
1 white or yellow onion (peeled and cut into eight wedges)
2 peeled and roughly chopped carrots or about 8 baby carrots each cut in half
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.
I always do fat side down, it cooks faster than the rest of the meat that way and sometimes actually browns a little, especially if it is directly on the bottom. Better flavor that way.
As an avid crockpot user, I always cook my meats (pork, beef, etc.) with the fat on top. However, if the fatty layer is extremely thick (use your best judgement) trim a layer of the fat off while still leaving bit on to keep the meat nice and moist.
I am with kimhis -- cut off the fat. A slow cooker doesn't need any extra moisture and the whole slow cooking process makes the meat tender. If you must keep it on, I would put it down as it might get a bit crisp that way. A crock pot is not like a roaster in the oven.
This is a tuff call but i say trim off as much as possible, you dont need it and it will be a healthier meal. if you have veggies on the bottom cook fat side up, if cooking roast alone and you want a little browning fat side down. the long slow cooking is what will make it tender so it is just a matter of taste. good luck!
I do agree about cutting some of the fat off if it is too thick however put the fat side up you get more flavor that is how I do my turkey after I stuff it and wrap it in cheese cloth and pour chicken broth over it. I turn it upside down to get over flavor and just before down I turn it back on top to brown the top part delicious and falls apart and mmm mmm good.
I agree with posters that advocate fat side down. The crock pot generates enough moisture and you can always add just a little bit of water. Bacon is a nice touch too.
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
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Mix water with all three mixes. Pour over roast. Cook in crockpot 6-8 hours on low heat.
This is so yummy!
By Connie from Tampa, FL
I made this this past weekend. It was the BEST! The meat melted in your mouth and it had the best flavor. I will definitely be doing this one again.
I'm thinking of trying with a pork roast only using dry pork gravy instead.
Connie, what kind of beef roast did you use? How big was the roast? I have a beef chuck roast in my freezer, about 2 1/2 lbs. I was going to use it in the crock pot and make spaghetti sauce with it but maybe I'll make this instead. sounds really yummy! (05/10/2007)
By mom of 3
I used a beef chuck roast from my freezer to make enchiladas last weekend. I did it in the crockpot in a very similar way to this roast. Mom of 3, you should be fine. Yum! I want another roast to try this! (05/10/2007)
Put all ingredients in baggie. Shake and rub all on roast. Put roast in crockpot and shake out whatever is left on the roast with about 2 cups water. Let cook for 4 - 6 hours. Makes wonderful gravy. Can add veggies on bottom first, if you wish.
By L Ward from Minden, LA
By Robin from Washington, IA