Best 7 A Very Special Pot Roast For The Crock Pot Recipes

CROCK POT ROAST

Steps:

• Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
• Heat the olive oil in a large skillet over medium-high heat. Add the chuck roast to the skillet and sear on all sides until brown. About 4 minutes per side.
• Transfer the pot roast to the insert of your slow cooker.
• Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the slow cooker.
• Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the roast is tender.
• Transfer the pot roast to a platter and let it rest for 15 minutes.
• Discard the herbs from the slow cooker. Use a spoon to skim any visible fat from the surface of the liquid.
• Whisk the cornstarch with the water and add to the slow cooker. Stir everything together and cook on high for 20 minutes or so until the sauce thickens up a bit. Add more cornstarch if you're looking for more of a thicker gravy.
• Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
• Preheat your oven to 350 F degrees. Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
• Heat the olive oil in a large Dutch oven over medium-high heat. Add the chuck roast to the Dutch oven and sear on all sides until brown; about 4 minutes per side.
• Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the Dutch oven. Bring to a simmer, cover with lid and transfer to the preheated oven.
• Roast for 3 to 4 hours until the meat starts to fall apart. Transfer the pot roast to a platter and let it rest for 15 minutes.
• Whisk the cornstarch with the water and add to Dutch oven. Stir everything together and cook on high for 5 minutes or so until the sauce thickens up a bit. Add more cornstarch if you're looking for more of a thicker gravy.
• Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
• Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
• Turn the Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the olive oil and wait for the oil to heat.
• Add the chuck roast to the Instant Pot and sear the meat on all sides. About 4 minutes per side.
• Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the Instant Pot. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 80 minutes on high pressure.
• Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 to 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Transfer the pot roast to a serving platter, and let it rest for 10 to 15 minutes.
• Turn the Instant Pot to the high saute setting. Whisk the cornstarch with the water and add to the Instant Pot. Stir and cook for 5 to 10 minutes or until the sauce thickens a bit.
• Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.

SLOW COOKER POT ROAST

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

A VERY SPECIAL POT ROAST FOR THE CROCK POT

Steps:

• Trim fat from meat and if need be, cut the meat to fit the cooker (3 1/2 to 4-quart cooker).
• Brown meat on top of stove in a Dutch oven. Brown on all side using the 1 tablespoon of cooking oil. Sprinkle meat with salt and pepper.
• Cut up any large pieces of dried fruit; place the fruit in the slow cooker; add the onion wedges. Place the meat on top of the fruit and onion; sprinkle with allspice and pour in the apple juice.
• Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hour.

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY

Steps:

• Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
• Sprinkle the onion soup pack and top with vegetables and water.
• Cook on low for 8 hours, or high for 4-5 hours.
• Enjoy!

TO DIE FOR CROCK POT ROAST

Steps:

• Place beef roast in crock pot.
• Mix the dried mixes together in a bowl and sprinkle over the roast.
• Pour the water around the roast.
• Cook on low for 7-9 hours.
• Optional tweaks:.
• 1. Use onion soup mix instead of ranch.
• 2. Add one cup of red wine along with the water.
• 3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.

MARIE'S EASY SLOW COOKER POT ROAST

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.