Deliciously Easy Crock Pot Pot Roast Recipes

Steps:

• For easy clean up line crock pot with slow cooking liner.
• Add roast to crockpot.
• Place dry onion soup mix over top.
• Empty the two cans of soup in crock pot.
• Cover and place setting on low.
• Let simmer for 8 hours.

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.

Steps:

• Put roast in pot.
• Sprinkle envelope of soup on top.
• Pour mushroom soup on top of all.
• Cook on low for about 8 hours.

Steps:

• Place potatoes and carrots in crock pot.
• Cut roast in half.
• In a bowl, combine the mustard, rosemary, garlic salt, thyme and pepper and rub over roast.
• Place in crock pot and top with onion and broth.
• Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

Steps:

• Put 2 tablespoons water in bottom of crock pot.
• Place carrots in crock pot.
• Combine paprika, onion soup powder, garlic powder and pepper (making a dry rub).
• Rub into roast, coating all sides.
• Place roast in cooker.
• Sprinkle 1/2 of the remaining soup mix over roast.
• Layer sliced onions on top.
• Sprinkle with remaining soup mix.
• Spoon cream soup over top.
• Cook low 8 to 10 hours.

Steps:

• In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
• Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

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.

Steps:

• In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

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.

Steps:

• Heat a large skillet on medium high.
• Combine flour and grill seasoning in a large bowl.
• Coat Chuck Roast with flour mixture, shake off any excess.
• Place Chuck Roast in skillet and sear/brown all 4 sides, 3 minutes each side.
• While meat is searing: Mix Lipton Onion soup mix, mushrooms, onion and chicken broth (or water) in the crockpot. This will become the gravy of the dish. It does not look like much now, but the water from the mushrooms and cooking process WILL make a nice gravy!
• When Chuck Roast is seared/browned on all sides add to crockpot and coat with the mushroom mixture.
• Set crockpot to low for 6 hours. I would not recommend doing this on high for half the time. It does not come out as tender.