Crockpot Roast?

Question

I am looking to make a good beef roast in the crockpot. I like my meat to taste like it has been seasoned, but everytime I try to make a roast, it tastes like...well a big piece of beef. It seems no matter what I add, it tastes like I added nothing.

Does anyone have a recipe for a tasty crockpot roast? How much water do you use (I only put about 1/4 inch of water on the bottom).

Thanks

Answer 1

I'd guess the problem is not WHICH seasonings you are adding, but the quantity of those which you add. Roasts need a LOT of seasonings. First of all, make sure you are using beef or chicken broth instead of water. Are you waiting til the roast is done before you flavor it's cooking bath? Add lots of salt, pepper, worchestershire sauce, better than boullion (to avoid MSG), onion soup mix packets, etc at the same time you add the raw roast to the crock pot. You can start with a raw roast. Over browning it and robbing it of the chance to simmer in flavorful pan juices might be part of the problem. Hope this helps!

Answer 2

First BROWN you roast, then place in a crockpot with 1/2 inch of water, add peeled carrots (whole or halved) celery stalks, a 15 oz can of diced tomatoes and any other vegetables you would like. Season with Johnny's Seasoning Salt, Garlic cloves, sliced onion and Pepper. Cover, set the dial to cook and go to work. When you come home add potatoes (washed, cut into fourths) season with salt and pepper. Let this cook for another 1/2 hour. It is wonderful. Oh by the way - make gravy for the potatoes. To make the gravy, take all the meat vegetables etc out of the pot, pour the liquid into a small pan and make the gravy on the stove top. Depending on the amount of liquid, you will need to use some flour for thickening. Enjoy!

Answer 3

One thing I do is sear the roast on top of the stove before you put it in the crock pot. Also instead of water add something like beef stock or broth. I made a delicious roast the other day. I added cream of mushroom soup and mushrooms in the crock-pot instead of the water. When it was done I served the mushroom soup mixture over egg noodles- with the roast-- Delicious

Answer 4

I season my roast w/lots of garlic salt and worcestershire sauce and pepper. I add about 1/4 cup of water, not much, the natural juices will cook down. I cook it on low for 6-8 hours.

Answer 5

use the cuts of beef mentioned already, but an easy alternative to all the separate ingredients is to empty an envelope of onion soup mix or vegeteble soup mix (knorr or lipton dry mix) and add a couple soda size cans of V8 juice. let it cook all day - at least 6 hours, and then just add a spoon of cornstarch to make the gravy after you lift the roast out. it's wonderful.

Answer 6

NO WATER!!!!!

Easy recipie
1 can cream of mushroom soup
1 pk onion soup mix
couple of carrots cut in chunks
couple stalks of celery cut in chunks
couple potatoes (optional)
Salt and pepper turn it on

you can brown or sear your meat prior to placing it into the crock however searing meat keeps the Meat juices in. It will not allow the meat to release it's flavor into the pot, on the same hand it won't allow the flavor from the pot to penetrate the meat.
Beef just isn't as good as it used to be and Pork, anymore Yuck no flavor. I think they are using too may chemicals int he animals food and it is making them taste awful.

Answer 7

Use the normal recipes listed here are some good ones...
The most important thing you can do is ADD:
The zest of one orange, and dice the orange into small bits...add and cook.
This will make the most wonderful tasting roast you have ever tasted trust me...I guarantee it!

Answer 8

1.
3-5 lbs pork roast
McCormick's seasoning salt
chili powder
garlic powder
onion powder
black pepper
2 cans condensed golden mushroom soup
1 can cream of mushroom soup
1 can beef consomme
1-2 lb fresh mushrooms, sliced or halved

Season pork roast liberally on all sides with seasoning salt, chili powder, garlic powder, and onion powder.
Allow the roast to sit for 15-30 minutes so that seasonings and meat get to know each other better.
Stir together 1 can of Golden Mushroom soup and cream of mushroom soup and pour into crockpot.
Place seasoned pork roast into crockpot atop soup mixture.
Pour second can of Golden Mushroom soup over pork roast.
Cover the pork roast with the sliced/halved mushrooms.
Pour can of beef consume over mushrooms.
Season mushrooms to taste with salt and black pepper.
Cook on low setting for about 8 hours.
Remove roast from crockpot (it will be very tender).
Use the juices in the crockpot as gravy for the pork roast and mashed potatoes.
You can use it just as it is, which is what we do, or adjust it to however you like gravy (e. g. add flour or cornstarch, remove fat, etc).


2. Garlic style

2 1/2 lbs boneless beef chuck roast, trimmed of fat
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
24 cloves garlic, minced (about 4 tbsp.)
2 beef bouillon cubes
1/2 cup hot water
8 ounces lager beer
3 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
cornstarch (dissolved in water; for gravy)

In a large skillet, heat 1 tbsp. of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.
Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
Pour mixture into the bottom of the crockpot.
Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
Set the crockpot on low and cook for 7-8 hours.
Remove meat from crockpot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
Serve gravy over meat or with potatoes or noodles.

Answer 9

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 10

In the superstore, fruits are usually picked out much too soon. Some are rocks, many are bitter. Some of the fruit and vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.