Could anyone reccomend any good beef pot roast recipes?

Question

I prefer to use a slow cooker.

Answer 1

POT ROAST (CROCKPOT STYLE)

1 roast small enough to fit in crockpot
1 can of golden mushroom soup
1/2 to 1 can of water, depending on amount of gravy desired
1 pkg. of Lipton onion soup mix
Seasoning to taste

Combine all the above ingredients in crockpot. Place frozen or thawed roast in the mixture. Set the crockpot on 350 degrees and cook all day. Serve over cooked rice with a nice green salad.

Answer 2

MARK’S POT ROAST

3 lb. chuck roast
Olive oil as needed
Salt and pepper to taste
1 pint beef stock
1 cup red wine
1 tablespoon tomato paste (optional)
2 bay leaves
Chopped thyme, rosemary and parsley to taste
4-5 red potatoes
4 large carrots
20 pearl onions or 2 medium Spanish onions
4 cloves garlic, chopped

Take the widest covered pot you have and place it on the stove on high heat. Brush the roast with olive oil and sprinkle both sides with salt and pepper. Add oil to the pot, wait till it starts to smoke and sear the roast on each side until browned. Remove the roast, add the wine and deglaze the pot, scraping the browned bits off the bottom, as the wine comes to a boil. Add the stock and tomato paste, return it to a boil, and then reduce it to a simmer. Add salt, pepper, bay leaves, thyme and rosemary. Add the meat back into the pot and cover. Place the pot in a 350 degree oven or maintain it at a very gentle simmer on the stovetop for two hours. Meanwhile, peel and cut the potatoes into quarters and place them in a bowl of water to prevent them from browning. Cut the carrots into large chunks. Peel the pearl onions and leave them whole or peel and quarter the Spanish onions. At the 90 minute point add all of the vegetables and garlic. Cook for another half hour or until the vegetables are tender. If it takes a little longer than two total hours that’s fine. A little extra cooking time will not harm the meat. Add the chopped parsley just before service.

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Answer 3

I am sorry but i dont measure anything, but the way that i cook my pot roast is i season the meat with salt and pepper, dust it with flour, and then i brown it in a pan. After browning it i place it in the crock pot, and add the vegetables you desire, iusually use carrots, onions, and potatoes. Take a package of lipton onion soup(this is optional), but for the most part i take two or three bouillion cubes and about a cup of white wine,chardonney or whatever and a can of cream of mushroom soup, and bay leaves, about two, then i turn on the crock pot and keep it on until i come home from work.
I promise you will come home to a mouthwatering meal!

Answer 4

10 small new potatoes, halved, unpeeled
12 small whole white onions, peeled, fresh or frozen, thawed
30 baby carrots, 8 ounces
1 red or green bell pepper, seeded, cut into 1-inch pieces
1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 cups beef broth
1/2 teaspoon dried leaf oregano
1/4 teaspoon paprika
1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water

Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables.

Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.

Answer 5

Start by browning 2 lb round beef roast in skillet with oil.
Remove to crock-pot, add 6 onions quartered, 6 cloves garlic crushed, 8 ozs mushrooms quartered.
pour over 12 oz beer, add 1 bay leaf, cover &
cook on LOW until tender (160F) 8-10 hours.
Remove beef to platter, keep warm, reserving liquid.
Discard bay-leaf, pour liquid into saucepan.
Combine 1/2 cup water, 1/4 tsp turmeric, pinch of cinnamon,
2 tsp browning/seasoning sauce, & 1/4 cup flour.
Add to beer-onion mixture & cook, stir, over medium heat,
until thickened.
Cook 16 oz package of wide noodles according to directions.
Drain well, slice beef, serve with onion-beer mixture on noodles.