Moms Slow Cooker Pot Roast Recipes

SLOW COOKER POT ROAST

Steps:

• In a small bowl, mix the minced garlic, onion powder, garlic powder, salt and pepper together. Pat the meat dry with paper towels, then rub the blend over the entire outside of the roast.
• Place the wine and the beef broth in the slow cooker and stir in the tomato paste until fairly well blended. Place the roast in the slow cooker, fattier side up, and add the chopped onion on top. Cook on low for 10 hours until the meat is fall apart tender. Remove from the slow cooker and let sit for 15 minutes.
• Slice (it will fall apart as you do - that's a good thing!) and place on a serving platter. Spoon some of the cooking juices with the cooked onion over the top.

MOM'S SLOW COOKER POT ROAST

Steps:

• Cut off excess fat and the silver skin from the roast. Some roasts have more fat than others. I always try to pick the roast with less chunks of fat and more marbling.
• (This step is optional but will help the roast be a lot more flavorful) Heat a pan on the stove over medium high heat. Salt and pepper the roast on all sides liberally. Add oil into the pan. Add in the roast and brown it on each side for about 5 minutes. Remove the roast and place it in the slow cooker.
• Add in the water and Better than Bouillon. Season it with the onion powder, parsley, celery seed, paprika, black pepper, garlic powder and Worcestershire sauce.
• Cover and cook on low for 4 hours. Remove the lid and add in the potatoes and carrots. Cover and cook on low for 4-6 more hours.
• Scoop the potatoes, carrots and roast onto a platter and let rest. While the meat is resting make a gravy. Turn the slow cooker to high or the stovetop setting. In a small bowl whisk the melted butter and flour together until completely smooth. Stir a cup of the liquid from the slow cooker into the butter and flour. Whisk until smooth and then stir the whole mixture into the slow cooker. Whisk. The gravy will thicken in a few minutes. Salt and pepper the gravy to taste.
• Slice or shred the roast. Serve the roast, potatoes and carrots with gravy over the top.

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.

SLOW COOKER POT ROAST WITH VEGETABLES

Steps:

• Sprinkle 1 teaspoon of the salt and plenty of freshly ground black pepper over the surface of the meat.
• Set a large heavy skillet over high heat. Add the canola oil and when it's good and hot, add the roast. Brown on all sides, about 8 minutes. Transfer to a plate.
• Add the onions and wine to the pan, stir, and adjust the heat until the wine simmers. Simmer for 3 minutes. Transfer the wine and onions to the slow cooker along with the garlic, broth, tomatoes, potatoes, carrots, thyme, and remaining 1 teaspoon of salt. Stir well. Nestle the meat into the vegetables a bit and secure the slow cooker lid.
• Cook the meat until very tender (you should be able to cut it with a fork): about 5 to 6 hours on high or 9 to 10 hours on low.
• Cut into slices and serve with the juices spooned over the top and the potatoes and carrots on the side.

EASY SLOW-COOKER FIRE ROASTED POT ROAST

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray.
• Arrange onion, potatoes, carrots and garlic in bottom of slow cooker.
• Place beef over vegetables. Sprinkle with salt and pepper. Pour tomatoes over beef and vegetables.
• Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 6 to 8 hours. Serve beef and vegetables with sauce. Garnish with parsley.