My Really Good Beef Roast Crock Pot Recipes

MY REALLY GOOD BEEF ROAST (CROCK POT)

My Really Good Beef Roast (Crock Pot) image

I don't think I've ever made crock pot roast the same twice but this one was really good so I decided I would post it so I could remember it next time. Few ingredients for an easy supper. Makes an excellent au jus or gravy.

Provided by CarahsMama

Categories One Dish Meal

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 lbs eye of round roast
1 ounce herb brown gravy mix
1/2 cup water
6 red potatoes, quartered
2 tablespoons ranch dressing mix
1/2 teaspoon kosher salt
4 fresh carrots or 15 fresh baby carrots

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.

Nutrition Facts : Calories 325.6, Fat 10, SaturatedFat 3.9, Cholesterol 77.2, Sodium 396.7, Carbohydrate 30.4, Fiber 3.6, Sugar 3.5, Protein 28.1

SLOW COOKER BEEF POT ROAST

Slow Cooker Beef Pot Roast image

The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.

Provided by Chef John

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 6h50m

Yield 8

Number Of Ingredients 15

Ingredients

1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 ½ tablespoons all-purpose flour
1 tablespoon tomato paste
2 ½ cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

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.

Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g

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