How do you cook a very flavorful and very tender roast in a crockpot?

Question

Any tips, add-ins, or secrets?

Answer 1

I put in my roast after I rub it with A1 sauce then I put in a can of cream of mushroom soup and a packet of Lipton onion soup mix. I put in potatoes, carrots, celery and onions and sometimes fresh mushrooms. I let it simmer on low/medium all day. Another tip is to put the roast in frozen it really falls apart when done.

It makes a gravy make rice or mashed potatoes and your meal is ready. (If i do mashed potatoes I don't put potatoes in the crock pot)

Answer 2

OK the secrets coming out, very tender and crockpot are interchangable. ANYTHING in a crockpot will come out tender.
Boomer? Get that roast into a hot oiled skillet and brown it with salt and pepper, got that? Good, now open that lower left drawer in the fridge, the one with the veggies in it, celery,carrots, that onion any good, oh yuck chuck it out, turnip, what evers in there that still edible, cool. Pantry time, potatos, ah yes Reds, Whites, and even that Sweet tater, that one ya peel. Grab a couple tomatoes, while your over there grab a couple Bat leaves too. OK, look at all this goodness, put the roast in the crockpot, just rough cut all the goodness up, heck just cutum in half, whatever's goin to fit in the crockpot. Alright now throw a can of beef broth in there, put the lid on. Let's go play pool for about 5 hours and pickup some crusty french bread on the way back. Umm Boomer you did wash your hands before you ummm, never mind, I won't tell

Answer 3

I put the Roast in about 1-2 cups of water & add carrots & potatoes & celery & Onions & about 1/2 a clove of fresh garlic Maybe some Italian seasoning & sweet basil & oregano. let it cook for 5-6 hours. I never Sear mine I just put the roast in the crockpot with the vegetables & let it go. I get compliments all the time on it.

Answer 4

Make a paste of 2 tsp each meat tenderizer, garlic powder, onion powder, black pepper, salt, powdered sage and vegetable oil. Rub onto roast and let sit for 1 hour, covered with plastic wrap. Heat 2 tbsp. oil in skillet. Sear roast on all sides. Place roast in crockpot, add 2 cups water plus 2 beef boullion cubes, 1 carrot, sliced into large chunks, 1 rib of celery, sliced into large pieces, 1/2 an onion sliced. Place lid on the crockpot and turn on low for 6-8 hours.

Answer 5

Nothing could be easier !!

I spray the crock pot with Pam first, so the meat won't burn on, around the edges.

Put the vegetables in the bottom: potatoes, carrots, an onion, whatever your family likes. You don't have to cut them in small pieces, they will cook all day, so half or whole vegetables works fine. Add a little salt to that.

Put the roast on top. Sprinkle with a little salt and pepper, maybe a little garlic salt if you like that flavor.

No juices necessary. When you slow-cook, the meat and vegetables make their own juices. Some people like to add a can of cola, as that gives the whole thing kind of a brown-sweet flavor.

It takes all day on low. We leave it in from 6 AM until we get home at 4 PM, and the meat is very tender. Yum!!!

I♥♫→mia☼☺†

Answer 6

I season the roast with and italian dressing mix. Just sprinkle it on the roast and rub in. Put the roast in the crockpot with about 1 1/2 cups of water. I turn it on low and let it cook for at least 7 hours

Answer 7

Well you have half the battle won because it is the LONG SLOW cooking that will make your pot roast tender and juicy. As far as how to cook or what to add this is what I do. I brown both sides of my roast quickly over med-high heat before putting into crock pot. This adds SOOOO much flavor. Then I put beek broth (enough to cover) 2 big carrots (chunks) 1 big onion (chunked and stuck with 2 whole cloves) 3 ribs celery,2 whole garlic cloves, 1 tsp. thyme, 1 cup red wine, 1 bay leaf and 1 package lipton beefy onion dry soup mix. Remove and toss all vegies and bay leaf when done .Serve with new red potatoes. That's it! OUT OF THIS WORLD!

Answer 8

I made one 2 days ago and it fell apart on me.
I put 1 cup of water in crockpot add the roast and cut up potatoes( I used the new red potatoes), some carrots cut in 2 in pieces (I used baby carrots), a couple stalks of celery, 1 garlic clove, minced, 1 small onion(I used a pickling onion and left it whole), a 1/4 tsp. basil, 1 bay leaf (make sure you remove it and discard before serving), salt and pepper, and 3 boullion cubes. Let it cook on low 8 hrs. or til everything is tender.

Answer 9

Wow! I'm so hungry from reading these recipes!! They all sound so delicious. But I want to go to Steve G's house for dinner--sounds like fun!!

I made pot roast about 2 weeks ago and I rubbed flour on the meat before I browned it in oil, an old trick Mom taught me. Plopped it into the crock pot with water to cover it and added some fresh garlic
small "boiler" onions (peeled and the root end left on so they don't fall apart)
sliced portabello mushrooms
unpeeled red bliss potatoes
one small can of tomato paste
and my favorite Blackberry Merlot wine for the acidic ingredient. Seasonings/herbs included celery seed
garlic powder
parsley
GROUND rosemary (because he doesn't like "twigs" in his food!)
oregano
beef Bovril
and a few "grinds" of fresh ground black pepper.
I didn't season with salt because I'm trying to watch my salt-intake and the Bovril does have some salt in it.
I'm sure there was more to it but I can't recall details now. Left it in the crockpot on high for at least 4 hours (it was a 4 1/2 pound chunk of chuck) and it fell apart in strings, which is the way we like it.

Ideas for leftovers: beef and gravy over buttered noodles; once it cooled in the 'fridge the beef sliced down beautifully for sandwiches. I hadn't made enough so I'll make it again in a week or two.

I was sort of "winging it" since I hadn't made it in DECADES, and it actually turned out beautifully with the meat falling apart. The juice in the crockpot was easily thickened with a slurry of cornstach and water.

I had some fresh wax (yellow) beans from my garden, so I cooked them up, too.

Major YUMMY in the tummy, I can tell you.

You'll probably develop your own recipe and I picked up quite a few good ideas from the talented cooks who have responded so far. Many thanks for the great ideas, guys!

ENJOY!!

Answer 10

I usually sear the roast in hot oil before placing in the crockpot with broth or other types of liquid. You can also add something acidic like tomato sauce to break down the fibers and make the roast more tender. Of course, you must have patience and let the roast cook long enough...often times, it make take all day.

Answer 11

Brown a chuck roast in a little oil in a frying pan to sear the meat. Add carrots, celery, onion and potatoes to the chuck roast in your crock pot. Add salt and pepper to taste. Cook it until very tender. Delicious!