Best 5 My Really Good Beef Roast Crock Pot Recipes

REALLY GOOD CROCK POT ROAST BEEF {MAKES ITS OWN GRAVY}

Steps:

• Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a 6 quart Crock pot.
• Dump the onion soup mix on top, then add the mushroom soup.
• Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot.
• Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.

CROCK POT BEEF ROAST

Steps:

• 1. Put the meat in the bottom of a Crock Pot.
• 2. Mix the 3 ingredients and pour over the roast.
• 3. Cook on low for 9-10 hours. Delicious!

MY REALLY GOOD BEEF ROAST (CROCK POT)

Steps:

• Rinse roast under cool water.
• Add roast to crock pot.
• Sprinkle brown gravy mix on and around roast.
• Add 1/2 cup water around roast.
• Add quartered potatoes around roast.
• Sprinkle ranch mix over roast and potatoes.
• Season potatoes with salt.
• Set crock pot on high for 3 hours.
• Cut carrots same size as quartered potatoes or if using baby carrots, use whole. Add carrots and additional 1/2 cup water if you like a thinner gravy or au jus.
• Change setting to low for 2 more hours.
• Slice roast on serving platter, surround with veggies.
• Serve gravy or au jus on the side.
• *Any cut of roast would probably work, but this is a good, lean cut that doesn't require trimming and also slices nicely. A larger roast may also be used.
• *Cooking: You can also add the carrots after step 7 and cook on low for 6-8 hours total. The carrots will just be a little softer than the other method.

SLOW-COOKER POT ROAST

Steps:

• In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
• Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

SLOW COOKER BEEF POT ROAST

Steps:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.