Ricks Beef Pot Roast Crock Pot Recipes

Steps:

• 1. Put the meat in the bottom of a Crock Pot.
• 2. Mix the 3 ingredients and pour over the roast.
• 3. Cook on low for 9-10 hours. Delicious!

Steps:

• Mix flour with salt and pepper and dredge meat with mixture. Place pot roast and vegetables to crock. Add water to cover. Cover and cook on low 6 to 8 hours. One-half hour before serving, a canned vegetable (green beans, lima beans, etc.) may be added if desired.
• If gravy is too thin, turn heat to high and add 2 tablespoons cornstarch dissolved with 1/4 cup cool water during the last half hour. I keep a small pickle jar handy to shake the cornstarch and water together. Flour can be used in place of the cornstarch, but doesn't seem to work as well because the crockpot doesn't quite reach a good boil.
• VARIATION:.
• Add 1 can of tomatoes before adding the water.

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.