Slow Cooker Beef Roast Recipes

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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

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

SLOW COOKER ROAST BEEF



Slow Cooker Roast Beef image

Slow cooking roast beef is the perfect way to bring out the best in a joint of topside

Provided by Dave

Categories     Main Course

Time 5h15m

Number Of Ingredients 11

1 kg topside or top round beef
500 ml beef stock
187.5 ml red wine (¼ bottle)
2 carrots (roughly chopped)
1 onion (sliced)
6 tbsp cornflour
3 tbsp tomato puree
2 tsp sugar
1 tsp salt
1 tsp pepper
1 tbsp olive oil

Steps:

  • Add the carrots and onions to the slow cooker, then add 3 tbsp of cornflour and stir to ensure an even coating. Rub a little oil all over the beef and season well with salt and pepper. Sear the beef all over in a hot pan, and transfer to the slow cooker.
  • Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid. Cook on low for 5 hours, or high for 3 hours. Once cooked, remove the beef from the slow cooker and cover with foil to keep warm. Rest the beef for up to 30 minutes. If you want to be sure about cooking times, use a meat thermometer - one is linked in the equipment list.
  • Reduce the remaining liquid and vegetables in the slow cooker to a gravy consistency, adding 3 tbsp of cornflour to thicken (remove a little liquid, mix in the cornflour to make a paste, and mix it back into the gravy). If you've got a slow cooker with a metal pot (see the equipment list for a recommendation) you can do this by transferring it straight to the hob, if not, you'll need to transfer the contents of the slow cooker to a pan.
  • When you're ready to serve, slice the beef with a sharp knife and coat with plenty of red wine gravy!

Nutrition Facts : Calories 429 kcal, Carbohydrate 19 g, Protein 57 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 138 mg, Sodium 1002 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SLOW-COOKER BEEF ROAST WITH ONIONS AND POTATOES



Slow-Cooker Beef Roast with Onions and Potatoes image

Onion and potatoes add Old-World flavor to a family favorite beef roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h30m

Yield 6

Number Of Ingredients 7

1 large sweet onion, cut in half, then cut into thin slices
3-lb boneless beef bottom round roast
3 baking potatoes, cut into 1 1/2- to 2-inch cubes
2 cloves garlic, finely chopped
1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton)
1 package (1 oz) onion soup mix (from 2-oz box)
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • In 5- to 6-quart slow cooker, place onion. If beef roast comes in netting or is tied, remove netting or strings. Place beef on onion. Place potatoes and garlic around beef. In small bowl, mix 1 1/4 cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.)
  • Cover; cook on Low heat setting 9 to 10 hours.
  • Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
  • In small bowl, mix remaining 1/2 cup broth and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until sauce has thickened. Serve sauce over beef and vegetables.

Nutrition Facts : Calories 350, Carbohydrate 23 g, Cholesterol 120 mg, Fat 1/2, Fiber 2 g, Protein 49 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 g

SLOW COOKER ROAST BEEF



Slow Cooker Roast Beef image

Excellent roast beef with plenty of juices which can be thickened for gravy.

Provided by GLASSWOMN9

Categories     100+ Everyday Cooking Recipes

Time 22h5m

Yield 6

Number Of Ingredients 4

⅓ cup soy sauce
1 (1 ounce) package dry onion soup mix
3 pounds beef chuck roast
2 teaspoons freshly ground black pepper

Steps:

  • Pour soy sauce and dry onion soup mix into the slow cooker; mix well. Place chuck roast into the slow cooker. Add water until the top 1/2 inch of the roast is not covered. Sprinkle ground pepper on top.
  • Cover and cook on low for 22 hours.

Nutrition Facts : Calories 554.8 calories, Carbohydrate 4.4 g, Cholesterol 161 mg, Fat 40.8 g, Fiber 0.6 g, Protein 40.4 g, SaturatedFat 16.4 g, Sodium 1368.6 mg, Sugar 0.5 g

SLOW-COOKER POT ROAST



Slow-Cooker Pot Roast image

I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 8 servings.

Number Of Ingredients 11

1 cup warm water
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/4 teaspoon salt

Steps:

  • In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.

SLOW COOKER BEEF ROAST



Slow Cooker Beef Roast image

This beef is cooked slowly with Worcestershire sauce, BBQ sauce, and spices. SO EASY! Set it up in the morning and you will have dinner ready when you get home. No mess in your kitchen. Use the sauce over egg noodles or rice.

Provided by Ella Schwartz

Categories     Main Dish Recipes     Roast Recipes

Time 6h10m

Yield 6

Number Of Ingredients 8

1 (2 pound) beef round roast
2 large carrots, chopped
1 large onion, thinly sliced
2 stalks celery, chopped
1 teaspoon garlic powder
ground black pepper to taste
½ cup Worcestershire sauce
½ cup barbeque sauce

Steps:

  • Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 17.4 g, Cholesterol 79.9 mg, Fat 9.2 g, Fiber 1.5 g, Protein 31.2 g, SaturatedFat 3.4 g, Sodium 523.7 mg, Sugar 10.2 g

EASY DELICIOUS SLOW COOKER ROAST BEEF



Easy Delicious Slow Cooker Roast Beef image

Make and share this Easy Delicious Slow Cooker Roast Beef recipe from Food.com.

Provided by CarrolJ

Categories     Roast Beef

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 -4 lbs beef roast (any cut)
3 bay leaves
1 teaspoon black pepper
1 envelope dry onion soup mix

Steps:

  • Put Roast Beef into Slow Cooker.
  • Cover with Soup Mix.
  • Sprinkle with the Black Pepper.
  • Top with the three Bay Leaves.
  • Cook on Med-Low in a Slow Cooker for 8-9 hours-- OR 3-4 hours on High.
  • OPTION: Add Carrots, Onions, and Potatoes the last couple of hours if on Med-Low or the last hour if on high-- NOTE**add the veggies in the order given since the Carrots take longer to cook and the potatoes the least time.
  • Make gravy from drippings.

Nutrition Facts : Calories 599, Fat 44.7, SaturatedFat 18, Cholesterol 156.8, Sodium 656, Carbohydrate 4.2, Fiber 0.5, Sugar 1.3, Protein 42.2

SLOW-COOKER EASY POT ROAST



Slow-Cooker Easy Pot Roast image

You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h40m

Yield 6

Number Of Ingredients 14

1 boneless beef chuck roast (2 1/2 to 3 lb)
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 lb small (1 1/2- to 2-inch) Yukon Gold potatoes
1 1/2 lb carrots, peeled and cut into 1 1/2-inch pieces
4 cloves garlic, finely chopped
1 cup Progresso™ beef broth
2 tablespoons tomato paste
1/4 teaspoon dried thyme leaves
1 can (10 1/2 oz) condensed cream of mushroom soup
1 package (1.1 oz) beefy onion soup mix
3 tablespoons cornstarch
3 tablespoons water
Chopped fresh parsley, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
  • Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
  • In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g

SLOW-COOKER BEEF POT ROAST



Slow-cooker beef pot roast image

Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends

Provided by Miriam Nice

Categories     Dinner, Main course

Time 7h45m

Number Of Ingredients 13

2 tbsp sunflower oil
1½ kg rolled beef brisket
2 tbsp plain flour
3 carrots, chopped
3 sticks of celery, chopped
2 parsnips, chopped
1 onion, chopped
80g button mushrooms
2 bay leaves
2 garlic cloves, crushed
2 tsp English mustard
500ml red wine
250ml beef stock

Steps:

  • Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
  • Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
  • Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
  • Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
  • Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
  • While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
  • Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

Nutrition Facts : Calories 470 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.42 milligram of sodium

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

It's quick and easy to assemble.

Provided by keylimeone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9

1 onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5 whole peeled carrots

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.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g

SLOW COOKER ROAST



Slow Cooker Roast image

A wonderful roast beef slow cooker recipe that makes it own delicious gravy while the beef and veggies are cooking. Try also with dry onion-and-mushroom soup mix in place of the onion for added flavor. Feel free to change the vegetables to make the dish to the liking of you and your family. You can add sliced mushrooms, sliced sweet onion or pearl onions, whatever strikes your fancy. I found a good ratio is 3 cubed potatoes and about 2 handfuls of additional vegetables.

Provided by MierGen

Categories     Main Dish Recipes     Roast Recipes

Time 8h25m

Yield 4

Number Of Ingredients 8

1 (2 pound) boneless beef chuck roast
1 tablespoon olive oil
3 potatoes, peeled and cut into 1-inch cubes
1 cup baby carrots
1 ½ cups green beans, sliced diagonally (also known as "Frenched")
1 (10.75 ounce) can cream of mushroom soup
⅔ cup water
1 (1 ounce) package dry onion soup mix

Steps:

  • Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
  • Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
  • Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
  • Cook on Low 8 to 10 hours.

Nutrition Facts : Calories 599.3 calories, Carbohydrate 43.1 g, Cholesterol 103.2 mg, Fat 33.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 11.5 g, Sodium 1214.2 mg, Sugar 4.9 g

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