What is the best way to coo roast beef in a slow cooker?

Question

Do I add stock (what type and how much) ect ect, sorry but I haven't a clue.

Answer 1

Season the outside with salt, garlic, and black pepper.
Add about 1 inch of water to the bottom of the crock pot. Cook for 6 to 8 hours. It will turn out juicy and tender! You can also quarter some onions or add 1 inch of beef broth instead of water.

Answer 2

The wonderful thing about slow cookers is that no matter how much or how little prep you do, your meal turns out fantastic!

If you have time, go the whole nine yards. Sear the meat in a frying pan before placing it in the slow cooker. Then you add water and are good to go.

No time? Throw the meat in the crock (even frozen is okay!) add some canned beef broth, set it and forget it.

How much liquid to use? Use as much liquid as you want gravy. Remember that liquid in the slow cooker does not burn off so what you start out will will be what you end up with (unless you have a frozen roast and then you'll have a little more liquid at the end). I add beef broth to make a richer, more tasty gravy but if you are taking the time to sear the meat first then using water is fine because the carmelization that happens from searing the meat will make a beef broth for you.

Adding onions, carrots or potatoes to the mixture only adds to the experience!

Seriously, when cooking with a slow cooker you can't do much worng. It's foolproof! Also note that a slow cooker is the best gift you can give to a newly married working couple or a person just strinking out on their own for the first time.

Good Luck!

Answer 3

1. Seal the beef. Fry it until it is brown. The browned outside leaks into the sauce and adds flavour.
2. Add vegetables for flavour. Browned onions, carrots, garlic, perhaps some celery.
3. Add herbs if you like (bay leaf and some thyme work well)
4. Put A LITTLE BIT of liquid in, too much dilutes the sauce. The best is beer - one small bottle. (Proper beer that is - something with taste) Don't worry about it tasting 'beery', with long cooking the beer adds a luscious flavour rather than a hoppy intensity of just poured real ale. The French would use two glasses of red wine, which also works well.
5. Get the slow cooker as steam-tight as possible and slow cook for a long time.
6. Now for the real, real "finishing touch", when it is cooked leave it for a day and then re-heat it! Stews (you're stewing not roasting) are best a day old.

Answer 4

Brown the meat before you put it in the cooker. You can do this in a large skillet with a quarter cup of oil. Meanwhile peel if you like and chop up some vegetables that you like such as carrots, potatoes, and an onion. When you have removed the meat from the frying pan add a tablespoon of all purpose flour and stir around with a whisk until the flour just starts to change color. Add slowly a can of beef stock to the flour oil mixture. Put everything in the slow cooker and add another can of stock. Salt and pepper to taste and cook on low for 6 to 8 hours. Enjoy..:)

Answer 5

Roast beef is roast (in the oven). Put it in a slow cooker or a pressure cooked and you might as well buy brisket - stewing steak. Costs about half the price and will still end up looking grey, fall apart when you put a fork in it and be totally uninteresting.

Answer 6

I think you'll like this one. Place beef in your slow cooker, top with a package of onion soup mix. You can add vegetables such as potato, carrot, quartered onion, a few drops browning sauce such as gravy master. Add a little pepper. Pour in enough water to cover everything. Cover and cook on high 5 to 6 hours.

Answer 7

put the roast in a fry pan and sear with seasonings .Brown on both sides and then place in the slow cooker with beef boullion cubes and let cook in slow cooker for about 6 hrs and then check on it and see if done . good luck .

Answer 8

That's pot roast.

Brown the roast on all sides, add stock half way, add potatoes, carrots, boiler onions and diced yellow onion, parsnips, salt and pepper, garlic powder, bay leaf, and parsley flakes.

Slice the meat. Thicken the gravy after it's done with cornstarch. I like to serve on top of buttered wide egg noodles.

Answer 9

Hi,
Here's my favorite way and it's very simple. Place roast into your crockpot and add one can of "Campbell's Special Request" cream of mushroom soup on top of roast. Do not add water. Cover and cook on low for 8 hours. Delicious.

ettadeal

Answer 10

Add a couple of oxo cubes & some water plus a whole onion. Cook for a few hours.