8 Hour Beef Roast Recipes

Steps:

• TO PREPARE:.
• Brown the roast on all sides in a skillet. Transfer the roast to a slow cooker. Add the broth, salt, pepper, basil, garlic powder, rosemary, oregano and bay leaves to the slow cooker. Add enough water to cover the roast.
• Cook, covered, on Low for 8 to 10 hours. Discard the bay leaves. Remove the roast to a platter and shred if needed. Serve the shredded beef on buns with pan juices for dipping. Rump roast is preferred for this recipe.
• SERVES: 10 - 12.

Steps:

• Cut up onion and place on bottom of slow cooker.
• Brown roast in olive oil on all sides.
• Rub roast all over with Knorr Herb Sauce Mix and place on top of onion.
• Spread the 2 cans of soup onto roast.
• Cook 7-8 hours on low.
• The last hour add 8oz pkg of fresh mushrooms.

Steps:

• Mix in crockpot.
• cook 8 hours on low.

Steps:

• Preheat oven to 350 degrees. Start with olive oil in the dutch oven on medium heat. Salt and pepper both sides of meat. Once oil starts to ribbon, sear meat on both sides-about 3-4 minutes each side and remove to a plate to rest. In same pot, cook carrots over medium heat until they begin to brown and are just fork tender. Remove carrots to bowl. Replace meat to pot and cover with cold water-just enough to cover the top. Add bullion, rosemary, and bay leaf and cover. Place in 350 degree oven for 3 hours. Remove from oven and add all veggies to the pot with the meat. Return pot to oven for remaining hour or until potatoes are cooked completely. Remove from oven and take lid off. Remove bay leaf.
• Most of the time I take the meat and veggies out to a bowl and make a gravy with the juice. (4 tablespoons water to 4 tablespoons flour-whisk until no lumps and add to juices over meduim flame until it thickens. Add salt and Pepper to taste.).
• Serve with crusty bread.

Steps:

• Place roast in dutch oven.
• Mix soup mix with one cup of hot water, stir to dissolve and then add the beef broth.
• Pour over roast-if a lot of the onions end up on top of the roast just scrape them off and into the broth.
• Heat oven to 300 degrees.
• Place in oven for approximately 5 hours-depending on oven. Mine cooks it perfect at 5 hours. Flip roast over halfway through cooking.
• Remove from oven.
• GRAVY:.
• Put 2 1/2 tablespoons of butter in skillet on medium high heat, Once melted and hot, add 2 1/2 tablespoons of flour and stir till it's a golden color. Add 1 cup of the broth from the roast pan and whisk, add addiional beef broth until desired consistentcy.
• I serve my roast with mashed potatoes with lots of pepper, which I make extra just for the leftovers, and corn -- YUMMY!
• LEFTOVER:.
• I take the leftover roast beef and shred it in the pan I cooked it in keeping the leftover broth in the pan.
• Add the leftover mashed potatoes, leftover gravy, and add beef broth to desired consistency-make sure you have lots of broth because once you add the noodles you'll need the extra liquid. Bring to a boil and add Mrs Reames frozen noodles-amount of noodles will depend on how much meat you have leftover . Once it reboils, turn heat down and simmer for about an hour and a half. I don't add more seasoning to this but feel free to add what you like.