Need recipe for Slow Cooker Pot Roast?

Answer 1

Crock Pot Roast Beef
Serves 6

INGREDIENTS:
3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
6 Carrots, rough chopped
6 Baking Potatoes, rough chopped

DIRECTIONS:
Place rump roast in a slow cooker. Add carrots and potatoes. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours or on HIGH for 4 hours.

Answer 2

I use the same recipe as "Crock of Pot Roast Beef" but instead of beef broth I put in a package of Lipton onion soup mix and 1/2 can (mushroom soup can) of water. the rest is the same.

Answer 3

just put roast potatoes and carrots in a Little water salt and pepper bay leaves celery onions cloves just 2or3 cook you can fix in am and it well be really that night . sometime s I add beef cubes2 or instead of water I use both

Answer 4

Here's a couple that sound yummy!

Pot Roast

3-4 lb. roast
Salt & pepper to taste
1/2 tsp. garlic powder
1/4 c. Heinz steak sauce
1/4 c. A-1 Steak Sauce
2 cans cream of mushroom soup
1 pkg. Lipton onion soup
Place roast and all ingredients in slow cooker. Cook until tender, I usually cook mine about 4 hours.

BUSY DAY POT ROAST
1 boneless rump or chuck pot roast (4 lb.)
2 bags frozen vegetables for stew
1 c. tomato juice
1 tsp. salt
1/2 tsp. pepper
1/4 c. flour
1/2 c. cold water
1/2 onion, sliced
Place roast in an electric slow cooker, add frozen vegetables, tomato juice, salt and pepper. Stir to blend and cover cooker. Add 4 carrots, sliced.
Cook on high (290 to 300 degrees) for 5 hours or until meat is tender. Remove meat and vegetables and keep warm. Turn heat to high (290 to 300 degrees). Mix flour with cold water in a cup, stir into liquid in slow cooker until well blended. Cover and simmer 15 minutes.

Favorite Pot Roast

Ingredients:

1 2- to 2-1/2-pound boneless beef chuck pot roast
1 tablespoon cooking oil
1 pound whole, tiny new potatoes, 3 medium potatoes, or 3 medium sweet potatoes
8 carrots or parsnips, cut into 1 -inch pieces
3 small onions, cut into wedges
3/4 cup water
1 tablespoon Worcestershire sauce
2 teaspoons instant beef bouillon granules
1 teaspoon dried basil or oregano, crushed
1/2 cup cold water
1/4 cup all-purpose flour
Salt and pepper

Instructions:

Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 4-quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain off fat.

Meanwhile, remove a narrow strip of peel from the center of each new potato, or peel and quarter each medium potato or sweet potato. Place potatoes, carrots or parsnips, and onions in cooker. Place meat over vegetables.

In a small bowl combine the 3/4 cup water, Worcestershire sauce, bouillon granules, and basil or oregano. Pour over meat and vegetables.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Transfer meat and vegetables to a serving platter, reserving juices; cover meat and keep warm. Pour cooking juices into a glass measuring cup; skim off fat. For gravy, measure 1-1/2 cups juices, adding water, if necessary. Transfer to a saucepan. Combine the 1/2 cup cold water and flour; stir into juices in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season gravy to taste with salt and pepper. Serve gravy with meat and vegetables.

Note: For a 5- to 6-quart slow cooker: Use a 3- to 3-1/2-pound boneless beef chuck pot roast, 1-1/2 pounds potatoes, 10 carrots or parsnips, and 4 small onions. Use remaining ingredients as directed, except reserve 2-1/2 cups juices (adding water, if necessary) for gravy. To thicken the gravy, combine 1/3 cup all-purpose flour with the 1/2 cup cold water. Makes 10 servings.

Prep: 30 minutes
Cook: Low 10 hours, High 5 hours
Yield: Makes 6 to 8 servings
Slow cooker: 3-1/2- to 4-quart

Answer 5

http://allrecipes.com/default.asp