Slow Cooker Pot Roast Recipes

• 2 lbs beef roast
• 4 potatoes, peeled and cut into 1-inch cubes
• 1 1/2 cups baby carrots
• 1 large onion, quartered and pulled apart
• 1 1/2 cups beef broth
• 1 (1 1/2 ounce) envelope dry vegetable soup mix (I use Knorr)

Perfect Pot Roast (slow-cooker)

One Dish Meal

Author: Tee Lee

Quick And Easy In The Crockpot. A Juicy Roast With Potatoes, Carrots And Onions. I Like To Thicken The Pan Juices With Cornstarch To Make A Tasty Gravy To Serve With This Meal.

Time: 3h10m

Yield: 6 serving(s)

Number Of Ingredients: 6

• Place roast into crockpot and surround with vegetables.
• Combine beef broth and vegetable soup mix, then add to crockpot.
• Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

• 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
• 1 tablespoon canola oil
• 6 medium carrots, cut into thirds
• 6 medium potatoes, peeled and quartered
• 1 large onion, quartered
• 3 teaspoons Montreal steak seasoning
• 1 carton (32 ounces) beef broth
• 3 tablespoons cornstarch
• 3 tablespoons water

Easy Slow-cooker Pot Roast

Dinner

Author: Taste Of Home

I Love This Easy Pot Roast Crock-pot Recipe For A Couple Of Reasons. First, It's Delicious. Second, It's Easy! I Can't Describe The Feeling Of Walking Into My House After Work And Smelling This Dish That's Been Simmering In The Slow Cooker All Day. There's Nothing Better. —james Schend, Taste Of Home Deputy Editor

Time: 10h10m

Yield: 10 servings.

Number Of Ingredients: 9

• In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Calories 354 calories, Fat 15g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 696mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

• 1 cup warm water
• 1 tablespoon beef base
• 1/2 pound sliced fresh mushrooms
• 1 large onion, coarsely chopped
• 3 garlic cloves, minced
• 1 boneless beef chuck roast (3 pounds)
• 1/2 teaspoon pepper
• 1 tablespoon Worcestershire sauce
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt

Slow-cooker Pot Roast

Food & Cooking , Dinner , Ingredients , Meat & Poultry , Beef Recipes

Author: Taste Of Home

I Work Full Time, So This Slow Cooker Roast Beef Is My Go-to When I Want A Hearty, Home Cooked Meal. It's A Comfort To Walk In And Smell This Simmering Slow Cooker Pot Roast That I Know Will Be Fall-apart Tender And Delicious. -gina Jackson, Ogdensburg, New York

Time: 6h15m

Yield: 8 servings.

Number Of Ingredients: 11

• In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.

• 4 pounds beef chuck roast, cut into 3 chunks
• Kosher salt and black pepper
• 2 tablespoons vegetable oil
• 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges)
• 6 garlic cloves, smashed and peeled
• 1 1/2 cups dry red wine
• 1 tablespoon red wine vinegar
• 5 fresh woody herb sprigs, such as thyme, sage or rosemary (or 1 teaspoon dried thyme, sage or rosemary)
• 1 to 1 1/2 pounds peeled root vegetables, such as a mix of carrots and parsnips, cut into 2-inch chunks
• 2 tablespoons unsalted butter, at room temperature (optional)
• 2 tablespoons flour (optional)
• 1 cup red wine vinegar
• 2 tablespoons granulated sugar
• 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and thinly sliced)
• Kosher salt

Slow Cooker Pot Roast

Dinner , Beef , main-dish , Main Dish Recipes , Main course , meat , roasts , Pot Roast Recipes

Author: Sarah Digregorio

A Hunk Of Beef Slowly Braised In Red Wine, Herbs And Garlic Makes For A Classic Pot Roast That's Also Easily Customizable: Add The Root Vegetables And Herbs You Like Best. The Tough Chuck Roast Needs About Eight (or More) Hours In A Slow Cooker To Become Fork Tender, But The Vegetables Are Better With A Shorter Cook Time, So Add Them About Four Hours After The Start. (if This Is Impossible Because You'll Be Gone All Day, You Can Add The Vegetables In The Morning; Just Make Sure You Cut Them Into Large Chunks And Know That The Vegetables Will Be Quite Soft.) Optional Quick-pickled Onions Add Welcome Bright Flavor And Make This Simple Dish Feel Special.

Time: 8h30m

Yield: 6 servings

Number Of Ingredients: 15

• Season the beef generously all over with about 1 heaping tablespoon salt. Heat the oil in a large skillet over medium-high. Add one chunk of the beef and sear on one side, undisturbed, until deeply browned, 5 minutes. Using tongs, remove the first chunk and place it in a 6- to 8-quart slow cooker. Repeat with the second and third pieces, searing one side and then placing the beef in the slow cooker. (You can certainly brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.)
• Add the pearl onions and garlic to the skillet. Season lightly with salt and generously with pepper and cook, stirring, until just softened, 3 minutes. Pour in the red wine, vinegar and 1/2 cup water. Scrape up the browned bits with a wooden spoon or spatula and let the mixture come to a bubble. Tip the mixture into the slow cooker, and add the herbs. Cover and cook on low for 4 hours.
• Make the pickled onions, if desired: Bring the vinegar and the sugar to a boil in a small saucepan over high. Add the pearl onions and a generous pinch of salt. Cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute, then remove from heat. Set aside at room temperature to pickle until ready to serve, at least 1 hour. (Ideally, make the pickled onions in the morning, when you prep the dish. You could even make them up to 5 days ahead and store them in a sealed container in the refrigerator.)
• Uncover the slow cooker, flip the pieces of beef with tongs, and add the root vegetables, pushing them under the liquid. Cover and cook on low until the beef and vegetables are both very tender, an additional 4 to 5 hours. Check to see if the meat is tender by testing it with a fork; it should be juicy and flavorful, and pull apart easily. If the meat is not yet tender, cover and cook another 1 to 2 hours. (The amount of time can depend upon the leanness or fattiness of your cut, or how hot your slow cooker runs.) Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. Drizzle some cooking liquid over the top of the beef and vegetables, and top with drained pickled onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the fat and freeze the remaining liquid as beef stock.
• If you'd prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 ¼ cups water
• 5 ½ pounds pot roast

Awesome Slow Cooker Pot Roast

Beef , Main Dish Recipes , Pot Roast Recipes

Author: Brenda Arnold

This Is A Very Easy Recipe For A Delicious Pot Roast. It Makes Its Own Gravy. It's Designed Especially For The Working Person Who Does Not Have Time To Cook All Day, But It Tastes Like You Did. You'll Want The Cut To Be Between 5 And 6 Pounds.

Time: 8h10m

Yield: 12

Number Of Ingredients: 4

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

Calories 425.7 calories, Carbohydrate 4.9 g, Cholesterol 126.8 mg, Fat 23.7 g, Fiber 0.1 g, Protein 45.6 g, SaturatedFat 8.8 g, Sodium 638.7 mg, Sugar 0.9 g

• 1 boneless beef chuck roast (2 1/2 to 3 lb)
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 1/2 lb small (1 1/2- to 2-inch) Yukon Gold potatoes
• 1 1/2 lb carrots, peeled and cut into 1 1/2-inch pieces
• 4 cloves garlic, finely chopped
• 1 cup Progresso™ beef broth
• 2 tablespoons tomato paste
• 1/4 teaspoon dried thyme leaves
• 1 can (10 1/2 oz) condensed cream of mushroom soup
• 1 package (1.1 oz) beefy onion soup mix
• 3 tablespoons cornstarch
• 3 tablespoons water
• Chopped fresh parsley, if desired

Slow-cooker Easy Pot Roast

Entree

Author: Betty Crocker Kitchens

You Already Make Getting Big Flavor On The Table Look Easy, And This Slow-cooker Pot Roast Is No Exception. Whip Up A Hearty Beef Roast Slow-cooker Recipe That Comes Together With Progresso™ Beef Broth, Boneless Beef Chuck And Veggies. You'll Only Need 25 Minutes To Prep-then You Can Go About Your Day As It Cooks. Once Dinnertime Rolls Around, You'll Be Greeted By A Perfectly Seasoned, Pull-apart Slow-cooker Pot Roast That Will Hit The Spot Every Time.

Time: 7h40m

Yield: 6

Number Of Ingredients: 14

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
• Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
• In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g

• 1 ½ lb baby potato, red and/or yellow
• 8 small carrots, snapped in half
• 12 pearl onions, peeled, with ends cut off
• 3 ½ lb beef chuck roast
• salt, to taste
• pepper, to taste
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons worcestershire sauce
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 baguette, cut into 5-inch (13 cm) pieces, optional

Slow-cooker Pot Roast Recipe By Tasty

Dinner

Author: Tasty

Here's What You Need: Baby Potato, Small Carrots, Pearl Onions, Beef Chuck Roast, Salt, Pepper, Cornstarch, Water, Worcestershire Sauce, Fresh Rosemary, Fresh Thyme, Baguette

Yield: 6 servings

Number Of Ingredients: 12

• In a slow cooker, add the potatoes, carrots, and onions to make a base for the meat.
• Lay the chuck roast on top of the veggies and season with salt and pepper on both sides.
• Wash your hands, because mess.
• Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies.
• Pour Worcestershire sauce directly on top of the meat.
• Cover with the slow-cooker lid and cook on high for 5 hours.
• Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour.
• Remove rosemary and thyme.
• Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce!
• Enjoy!

Calories 701 calories, Carbohydrate 57 grams, Fat 16 grams, Fiber 5 grams, Protein 80 grams, Sugar 9 grams

• 2 tbsp sunflower oil
• 1½ kg rolled beef brisket
• 2 tbsp plain flour
• 3 carrots, chopped
• 3 sticks of celery, chopped
• 2 parsnips, chopped
• 1 onion, chopped
• 80g button mushrooms
• 2 bay leaves
• 2 garlic cloves, crushed
• 2 tsp English mustard
• 500ml red wine
• 250ml beef stock

Slow-cooker Beef Pot Roast

Dinner , Main course

Author: Miriam Nice

Get This Beef Brisket In The Slow Cooker First Thing In The Morning, So That Come Evening-time Your Sunday Dinner Is An Absolute Breeze. Perfect For Busy Family Weekends

Time: 7h45m

Number Of Ingredients: 13

• Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
• Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
• Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
• Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
• Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
• While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
• Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

Calories 470 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.42 milligram of sodium