Pot Roast Recipes for the crock pot?

Question

Any Ideas will do. I like putting the simple potatoes, carrots and onions in it also.

Answer 1

Ingredients
3 lb chuck roast, trimmed
1 package lipton onion soup mix
2 1/2 cup water
1 each med onion, sliced
1 each sm carrot, cut into 3 pieces
2 each celery, chopped
1 cup garlic
2 each sm red potatoes


Directions

I like to brown the meat and the veggies, it gives the gravy more
flavor. It's not absolutely necessary though. Place the meat into the
crockpot, then the veggies; sprinkle on the onion soup mix and pour
water over the top. Cover and cook on LOW for 8-10 hours or until
meat is tender. Once the meat is done, if you want to thicken the
gravy, remove the meat and veggies from the pot and place them on a
serving platter. Mix together 2 tablespoons flour (I like Wondra
Flour, it never lumps...no need to mix with water) and 2-3
tablespoons water to make a paste; whisk the paste into the hot
liquid until thickened. You may want to put the temperature on HIGH
when you make the gravy. It might be hard to find a 1-1/2 lb roast
but it's not impossible. There are only two of us and I always make a
big roast and freeze the leftovers or make other dishes with it
(burritos, noodle casseroles, enchiladas, etc).



Servings: 6 servings

Answer 2

1

Answer 3

Put your potatoes, carrots, onions on bottom of crock pot. Put of roast on top of vegys. Season with salt and pepper. Use 1 can of beef broth and a pack of onion soup mix and a can of cream of mushroom soup. Cook on low for 8 hours. 4 qt crock pot

Answer 4

I like to use Spicy V8 in a recipe I invented.

Simmer, on LOW, overnight, your roast and onions in a mix of half spicy V8, half water. In the morning, add your cut-up potatoes and carrots, and let go until dinnertime (this way, the potatoes and carrots don't absorb the salt from the juice, but the meat will). Add freshly ground pepper and some salt to taste.

Answer 5

5lb. beef roast
2 bags "stew mix vegetables" (carrots, potatoes, celery and pearl onions)
1 can tomato sauce
1 1/2 cups water
1/4 cup italian dressing


In the crockpot, mix together the tomato sauce, water and italian dressing. Roll the roast in the tomato mixture until it's coated. Turn Crockpot on high for 1 hour. After 1 hour, turn crockpot to low, add stew mix veggies and cook on low 6 hours until meat is cooked through and vegetables are tender.

Answer 6

1 tblsp oil,3 to 3.5 lb roast,4 carrots,sliced,4 med potatoes,2 envelopes onion soup mix,3/4 c water, In large non stick skillet heat oil over med high heat and brown roast . In slow cooker arrange carrots and potatoes top with roast set aside. in glass measuring cup combine soup mix with water add to skillet scrapping up any brown bits from bottom of pan add soup mixture to slow cooker ,cook covered on low 8-10 hrs or high 4-6 hrs remove roast and vegatables to serving platter . good luck and god bless.

Answer 7

I make sure i add the Mccormicks seasoning packet for pot roast makes a HUGE difference.I also like some brown gravy so i take the broth and make some gravy to go with it....but i put onion .carrots celery potatoes
then i save left over roast and take and pull apart and use for barbq ..sandwiches...or make homemade veggie soup with it..:)

Answer 8

Its relativly simple, but I like to take like cream of chicken and cream of mushroom soup, then mix and add to crock pot with meat and whatever veggie you choose. Then I add seasoning like rosemary, thyme and parsley. Then I cook on low til meat is done. Depending on size usually takes near all day.

Answer 9

5 cups beef broth
1 pot roast
6 potatoes
2 carrots
1 onion
salt and peper
thyme and rosemary (optional)

Answer 10

pot roast with caramelized onions and roasted carrots

For pot roast
1/2 cup canola oil
Kosher salt and freshly ground black pepper
5 pounds boneless short ribs, denuded (all surface fat removed; have your butcher do this)
1 cup dry sherry
4 carrots, peeled and roughly chopped
2 large onions, peeled and roughly chopped
8 stalks celery, peeled and roughly chopped
8 cloves garlic, unpeeled
1 bay leaf
About 8 cups (2 quarts) chicken stock or low-sodium chicken broth

For roasted carrots and caramelized onions
6 medium carrots (about 2 pounds) peeled, halved lengthwise, then halved horizontally
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
3 medium Spanish onions, sliced crosswise into 1/4-inch-thick slices (about 6 to 7 cups)
Preparation
Prepare pot roast
Position racks in upper and lower thirds of oven and preheat to 350°F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into heatproof liquid measuring cup.

In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of vegetable mixture and pour reduced sherry over. Add enough chicken stock to cover 3/4 of meat. Cover and transfer to lower rack in oven. Roast until fork-tender, about 3 hours.

While beef is roasting, prepare roasted carrots and caramelized onions
During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Transfer to large bowl and keep warm.

During final 30 minutes of roasting, in heavy 12-inch skillet over moderately high heat, heat canola oil until hot but not smoking. Add onions and sauté, stirring constantly, until caramelized, about 20 to 25 minutes. Season to taste with kosher salt, add to roasted carrots in large bowl, and keep warm.

Finish dish
When beef is tender, transfer to serving platter; tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discarding solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper.

Pour half of juices into bowl with carrots and onions; toss to combine. Pour other half of juices into gravy dish. Arrange carrots and onions around beef on serving platter and serve immediately, with extra juices on side.
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Awesome Slow Cooker Pot Roast

INGREDIENTS

* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 1 1/4 cups water
* 5 1/2 pounds pot roast

DIRECTIONS

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Wine Tip

Try with a California Merlot , Cabernet Sauvignon or Zinfandel.