Best 5 Crock Pot Marinated Pot Roast Recipes

Indulge in the delectable flavors of pot roast, a classic comfort food elevated to new heights with the magic of a slow cooker. This collection of crock pot marinated pot roast recipes offers a culinary journey that will tantalize your taste buds. From the classic combination of savory beef, aromatic vegetables, and rich gravy to creative variations infused with bold spices, tangy marinades, and unexpected ingredients, these recipes promise an explosion of flavors in every bite. Whether you prefer a traditional pot roast with fall-off-the-bone tenderness or a modern twist with a burst of bold flavors, this article has something for every palate. Prepare to embark on a culinary adventure as we unveil the secrets to creating a perfect pot roast in your crock pot, ensuring a tender, flavorful, and unforgettable dining experience.

Here are our top 5 tried and tested recipes!

MARINATED POT ROAST

Marinated Pot Roast image

I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. -Marijane Rea of Milwaukie, Oregon

Provided by Taste of Home

Categories Dinner

Time 8h10m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 cup dry white wine or beef broth
1/3 cup reduced-sodium soy sauce
1 tablespoon olive oil
4 garlic cloves, minced
2 green onions, thinly sliced
1-1/2 teaspoons ground ginger
1/4 teaspoon pepper
4 whole cloves
1 beef top round roast (4 pounds)
5 teaspoons cornstarch
5 teaspoons cold water

Steps:

In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

PERFECT POT ROAST

Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

SLOW COOKER POT ROAST

Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

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.

CROCK POT MARINATED POT ROAST

Crock Pot Marinated Pot Roast image

Found this in a Slow Cooker Classic's magazine. The marinade really brings out a great flavor in the meat. It comes out so tender that you won't even need a knife! You can also add potatoes and carrots in the last hour of cooking if you like. Is also great over noodles.

Provided by dragonpawz

Categories Meat

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dry white wine or 1 cup beef broth
1/3 cup low sodium soy sauce
1 tablespoon olive oil
4 garlic cloves, minced
2 green onions, thinly sliced
1 1/2 teaspoons ground ginger
1/4 teaspoon black pepper
4 whole cloves
1 four pound bottom round beef roast
5 teaspoons cornstarch
5 teaspoons cold water

Steps:

In a gallon size ziplock bag, combine the first eight ingredients.
Cut the roast in half add it to the marinade and coat all sides.Refrigerate over night.
Place roast and marinade in slow cooker,cover,and cook on low for 8 to 10 hours or until meat is tender.
Remove roast to a serving platter or cutting board and cover to keep warm.
In a sauce pan combine cornstarch and cold water and stir till smooth.
Add 1 1/2 cups of the cooking juices discarding the whole cloves first.
Bring to a boil and stir and cook for two minutes or until thickened.Serve with roast.

MARIE'S EASY SLOW COOKER POT ROAST

Marie's Easy Slow Cooker Pot Roast image

Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.

Provided by Marie Thomas

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 9h40m

Yield 8

Number Of Ingredients 8

Ingredients

4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

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.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g

Tips:

Choose the right cut of meat: Chuck roast, rump roast, and brisket are all good choices for pot roast. These cuts are tough, but they become tender when cooked slowly in liquid.
Brown the meat before cooking: Browning the meat adds flavor and helps to keep it moist. You can brown the meat in a skillet on the stovetop, or you can use the sear function on your slow cooker.
Use a flavorful marinade: The marinade will help to tenderize the meat and add flavor. You can use a variety of marinades, such as Italian dressing, Worcestershire sauce, or soy sauce.
Cook the pot roast on low heat for 8-10 hours: This will give the meat time to become tender and flavorful. If you are using a smaller cut of meat, you may need to cook it for less time.
Add vegetables during the last hour of cooking: This will help to ensure that the vegetables are cooked through, but not overcooked.
Serve the pot roast with your favorite sides: Mashed potatoes, roasted vegetables, or rice are all good choices.

Conclusion:

Crock-Pot marinated pot roast is a delicious and easy meal that is perfect for a busy weeknight. With just a few simple ingredients, you can create a flavorful and tender pot roast that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this crock-Pot marinated pot roast a try.