How To Cook Pot Roast Slow Cooker
04/eighteen/2012
It would be very helpful and courteous to review a recipe made EXACTLY the fashion it is written. It is non benign at all to read how you lot rated your ain recipes using another person'southward name. Marie, your recipe made as written, is excellent. Cheers!
11/19/2006
THIS IS Awesome. Boyfriend and I couldn't believe it! I modified the recipe based on other people's comments. Everyone was maxim to add together Montreal Steak Seasoning, which I didn't have. So I looked information technology up and it's basically comprised of pepper, common salt, and paprica. For the rub i combined ane Tbsp each of kosher salt, crushed peppercorns (i crushed), and paprika. I also added about 1 tsp. of garlic powder. This I rubbed on the meat and sprayed a little olive oil over top. To the pot, i added 3 large chopped carrots, six or and so pocket-sized ruby-red potatoes (chopped), an onion, and one-half a container of small fresh mushrooms. Additionally, I added 2 bay leaves, well-nigh a tsp. of worshire sauce, and the onion soup mix forth with the water. Didn't have celery. SUPER SPICE-A-RIFIC!!! Enjoy!
08/31/2003
I have cooked a lot of roast in my solar day and this is the But time it has come up out perfect! I didn't add together whatsoever vegetables with it except for cutting an onion in half and setting it on top of the roast for the final iii hours of cooking time. I made mashed potatoes and light-green beans split up, just don't like my potatoes to taste similar anything except potatoes. I also whisked ii teaspoons of cornstarch with 1/2 cup water and added to the au jus that I transfered to a sausepan. I boiled the au jus mixture for about five minutes, whisking frequently, for a wonderful dark-brown gravy. I was tempted to non cook information technology every bit long as the recipe calls for, but please just allow it cook and keep check on the liquid level. Roast cooked this way merely melts in your mouth! Thank you for sharing your talent!
01/07/2012
why do people take a recipe and turn information technology into another totally differtn recipe using it equally a review? Just create a new recipe.
08/04/2007
This was fabled. I took a few reviewers advice and soaked the roast in ruddy vino vinegar over night. I made a rub with pepper, salt, lemon pepper and freshly minced garlic and then browned the roast on all sides. I was using my mother in law's roaster and it didn't have low, med and high then I set it to about 200 degrees for 8.five hours. I added the onion soup mix, some onion, lots of garlic, carrots, some celery nosotros needed to get rid of and 2 potatoes. Nosotros served it with Sky High Yorkshire Pudding (allrecipes.com) which was great! We also had garlic mashed potatoes and an easy green salad. This was an AT recipe and we'll use it again!
10/02/2006
Great recipe, just I browned the meat on all sides later on seasoning the roast with Montreal Steak Seasoning prior to putting it in the boring cooker. This added great depth of flavour to the meat and the finished gravy. I omitted the potatoes from the slow cooker, and oven roasted them instead with olive oil, salt/pepper and whole garlic cloves during the concluding hour of cooking the roast. A crispy contrast to the luscious gravy. My family loved this repast!
12/05/2003
Very, very skilful--the simply matter I did different is added a couple beefiness bouillon cubes and more than water so that I could make lots of gravy. I fifty-fifty chopped upwardly the left over roast put it dorsum in the wearisome cooker and fabricated a stew with it--it was great! Give thanks you Marie!
08/12/2011
I followed the recipe exactly and was a flake disappointed. I had high hopes starting out just the end consequence was rather banal. Don't get me incorrect, the meat was squeamish and tender, the veggies yummy (a fiddling mushy, simply a good mushy), and there was plenty of gravy. However it needed flavor, also searing the meat with salt and pepper didn't do anything for it. What I would practise side by side time is sear the meat with Worcestershire, olive oil, and a little butter. Then after I put the meat into the crock-pot with veggies on pinnacle of the meat. I would deglaze the pan with a mix of either Merlot or Cabernet Sauvignon and beefiness stock. Then I would cascade the liquid with pan drippings into the crock-pot. I'm not certain if I would employ the onion soup mix or not, I think that would depend on the users personal preference.
03/30/2007
Really enjoyed this, my construction working fiance & his friends practically inhaled this! I did supervene upon the water with beer and added a piffling beefiness boullion... my bloke was charmed to find a new way to get beer into his system and it gave information technology an amazing season! At that place were no leftovers at all.
09/xvi/2008
I used this equally a starting signal to learning how to brand a great roast. The outset time I followed the recipe. The 2nd fourth dimension I tweaked information technology after reading the reviews. Now, I have created a masterpiece. This is how I do information technology:Make sure y'all use a Chuck roast first of all. Then, brown the meat with common salt, pepper, garlic/onion equally desired. Then, identify in slow cooker. Deglaze the pan with a little beef broth then add information technology and addtional can to slow cooker (total 2 cans of beef broth). Pour 1 envelope of dry onion soup mix on meridian, and 1 tBLsp of Worceshire sauce on top of the meat. Cook on low for 8hrs. After half dozen hrs. add quartered red potatoes and carrots to the slow cooker. When done information technology will be falling autonomously so remove from slow cooker carefully. Make gravy by using broth and flour/cornstarch/h2o mixture and heating to just boiling in separate saucepan stirring constantly till desired thickness is acheived. Yum!
04/28/2013
To all the reviewers that said "It was succulent, But I modified the recipe by adding this or changing this". Once yous change anything about an original recipe, y'all are no longer cooking the recipe but a new recipe that will taste nothing like that one.
09/29/2008
For those of you that want a thicker gravy, add flour and onion (for flavour) when you lot are browning the meat. Browning the meat gives it a overnice color and in that location will exist no boosted steps at the end for a thicker gravy. I discover that beefiness broth gives a "tinny" taste. Using chicken goop lets the taste of the beef shine through. I utilise chicken broth along with a prissy dry ruddy vino. Remember that when adding wine, do non add together a wine that is likewise fruity or has been "oaked" (usually older wines). The long cooking fourth dimension will concentrate whatsoever fruit, oak or other flavors that the wine has. Also when adding vegetables, add them virtually halfway through the cooking time and Non in the beginning. Delicious!
11/10/2008
Fall autonomously TENDER! I've been making this recipe for many years (before this was fifty-fifty added). At that place's no need to dark-brown roast outset! No need for the common salt! THE ONION SOUP MIX HAS Plenty Table salt IN IT Lonely! Heed- But throw the roast in the crock, merely place carrots effectually it, (Use the cut upwards potatoes for mashed, it just goes much better with the tender roast!)encompass top of roast with onion soup mix and then Superlative WITH CREAM OF MUSHROOM SOUP. You'll encounter it's just fantabulous!
04/15/2009
In combination of several suggestions in the reviews, this was just the MOST DELICIOUS AND TENDER roast I have ever tasted (information technology was also my first time making 1)! Hither'due south what I did... I sliced a 2½ lb boneless beef chuck pot roast into 4 large serving pieces. It didn't have much fat so no trimming was necessary. In a deep dish, I rubbed all sides with steak seasoning, fresh ground black pepper, coarse kosher salt, and about 2+ tablespoons ready-to-use minced garlic then poured about 1+ tablespoon balsamic vinegar and Worcestershire sauce on top turning the meat to coat. While that saturday, I sliced upwards a yellow onion then browned the meat on all sides with the onion in actress virgin olive oil. Transferred the meat (including all the juices in the pan) to my slow cooker, added 1 loving cup beef broth, 1+ tablespoon minced garlic, ¼ packet of onion soup mix (leftover from making dip), fresh ground pepper, garlic table salt, oregano, marjoram, thyme, and paprika. Covered and set to low for 6-8 hours. Simply nigh ii hours before information technology was washed, I added whole baby carrots, chunks of celery, scarlet onion, and mushrooms. Instead of adding potatoes, I fabricated mashed potatoes and brown gravy from the juices. The original recipe is a good "base". Just be creative and use your spices!
03/17/2011
I take prepared my pot roasts this way quite a few times now, and am finally getting around to reviewing the recipe! Sometimes I add a teaspoon or two of Better than Bouillon beef base of operations, a clove or two of minced garlic, or employ beef broth rather than h2o, but the basic recipe e'er remains the same, and always turns out delicious. I had planned on making this today, actually. I bought my beefiness in bulk from a local farmer who raises grass-fed cows for the get-go fourth dimension e'er, and was then excited to pop my first grass-fed roast into the crock pot this morning! I defrosted information technology, unwrapped it, and and then realized it was actually a 7-bone chuck roast. Not a boneless chuck roast. I had already defrosted it, then I went ahead and browned information technology, and then tried to stuff information technology in my crock pot. No such luck. It wasn't going to fit. So, it saturday in my refrigerator in my covered roasting pan "marinating" in the onion soup mix and water all day while I did some research on how to cook a 7-bone roast in the oven. Only in case anyone wants to use this type of cut, or finds themselves in a similar bind, here'due south what I did: bake covered at 280 for 4 hours, adding the veggies at the last 60 minutes. The issue was autumn-off-the-bone, slice-with-a-fork, melt in your mouth tender and absolutely delicious! Crock pot is good, but this method produced a roast equally as good. The adjacent "variation" I'g going to try is to make my own onion soup mix from a recipe also hither on AllRecipes. Can't wait!
02/15/2011
Not bad base recipe! I took the communication of others and browned my meat in olive oil but first I rubbed information technology with Montreal Steak Seasoning on all sides. I used a 1lb pocketbook of carrots and about five carmine potatoes - skins left on, whole onion - sliced, and 2 stalks of celery. I used two cups of water and boiled it on stove with 2 beef boullion cubes. I added the onion soup mix to the humid beef broth and poured mixture over meat and veggies in crock pot. I also added about 1/4C worcestershire sauce. I added some garlice pepper & garlic salt to the crock pot. Cooked on low for 9 hours and meat was falling apart! I removed the roast from the crock pot and cutting it up then added corn starch mixed with cold water to the crock pot to thicken up the juices into a gravy. Everything was perfect!!
06/30/2010
adding my two cents! I did modify it based on other reviews...2 pkgs of o.s.m instead of one, instead of water I used a half cup of beefiness broth and a half cup cooking wine, and I too threw in a can of cream of mush. soup....I know the point is to go away from a soup mix (cream soup that is) simply I thought it was the best roast that I have ever made!!! Oh one more thing...I omited the potatoes and made mashed instead! I know that people sometimes accept something to say nearly people rating a recipe afterward they take added thier own tweeks, but isint it what its kind of almost?? getting ideas from others and tweeking them to suit our own taste? I d k...Just saying requite this a try! It is awesome! My veggies were perfectly cooked equally directed in the recipe!
12/26/2010
MMM.... MMM.... MMM.... yummy! Yeah that sum's it up. Stop reading all the reviews and just effort it... your gonna love it.
09/26/2007
This is an erstwhile standby at my house. my female parent made this many times while I was growing up, and it was 1 of my favorite meals. My husband now loves this pot roast! I don't always brown the roast outset, depending on how rushed I am that morning. The last time I made this, I peeled and sliced the potatoes the dark before and stored them in a ziplock bag with water. I placed the raw beef, seasonings, and onions in a crockpot liner sealed with a twist tie and popped it in the fridge. The next morning, I merely had to untie the crockpot liner and identify it in the pot. I drained the potatoes and opened a bag of peeled baby carrots to add to the pot. Easy and delicious!
10/27/2007
Used a 3.5lb rump roast instead and it worked out amazingly!! The meat just savage apart and was total of flavour. I did alter the recipie as others suggested. Seasoned the beef with basis pepper & garlic salt. Added a can of beef broth and a few dashes of worcestershire sauce to recipe. I also added mushrooms during concluding iv hours of cooking. At the terminate, took out all the veg and thickend the sauce with flour. Used more potatoes and then what recipe called for and omitted the celery. Best roast I ever made!! Very tastey.
10/14/2005
This is a staple in my house...we LOVE it! I use garlic table salt and pepper, and Lipton Bulky Onion soup mix. I also use baby carrots and sugariness potatoes instead of regular potatoes. I add a tin of beef broth to ensure in that location is enough liquid to cover the meat. Cooks on Low for ten-12 hrs, and is but perfect! I make "pot roast burritos" with the leftovers...married man loves those! :) An EASY, no-hassle, tasty pot roast!!! *note - close all of your sleeping accommodation doors when you turn on the crock or else your rooms will scent like pot roast for days...)
ten/28/2007
I have been doing pot roast like this for years. The bonus is, make an extra roast at the same time, or utilise leftover roast and broth left in cooker for beefiness and noodles, or chop leftover beef and veggies advertisement back to goop, add frozen mixed veggies, chopped cabbage, and a little V8 juice and you have delicious homemade beef vegetable soup!!!!!!!!!
01/21/2010
WOW!!! Let me tell you, I have tried to make pot roast several times already only I gave up because the meat ended upwardly beingness dry. I used stewing beef, rump roast, and other cuts. Now I know YOU MUST USE CHUCK ROAST...that'south what makes this recipe super! I took the advice of other reviewers and rubbed the meat with Montreal Seasoning but I did not brown it--just put it in the crockpot. I also used a can of beef goop instead of water. I added vegetables half way through and used red potatoes because information technology'southward not every bit starchy as white. My son said the beef just melts in your oral fissure! Tasty, delicious and great comfort nutrient! I've always wanted a skillful beefiness roast/stew recipe and at present I have information technology! Thank YOU, Marie, for sharing and telling us to use the right cut of beef!
09/07/2009
I was feeling a little fifty's homey and wanted to feed my family something lumberjack hearty, so pot roast was an piece of cake decision. However, never having made information technology before, I wanted to effort this recipe since it promised two important things: moist + juicy. I layered the bottom of the crock pot with baby carrots, halved celery stalks and quartered red potatoes. Then, I combined the onion soup mix with 1 can of beef broth and poured it over all. The 2.five lb roast was next. I rubbed it with minced fresh garlic, pepper and salt, then gave information technology a quick sear in olive oil. The roast then joined the veggies in the crockpot, and the remaining olive oil + pan juices were poured over all. Our dinner cooked for 14 hours on low, which in the end, would have been better at 12 hours. Even so, information technology was delicious! Our veggies weren't mushy at all, the savory onion taste had thoroughly absorbed into everything, and in that location wasn't even a need to brand gravy. Next fourth dimension though, I'll make the potatoes separately. I thought they took away as well much of the flavor, and will add together lots more carrots + celery, and simply a bear upon of water to end upwards with more juice at the end. This tasted much amend the second day equally leftovers, but the meat hasn't lost any of its autumn apartiness that my family loves. Would definitely brand this again with a few tweaks.
07/14/2014
My 87 year former Dad prefers hot meals for supper even in the summertime. I made this crockpot meal to avoid heating upward the house. Considering it was simply him and me, I only used a 2 pound chuck roast. Side by side time I'm making a bigger i. This was fabulous! Dad raved about it and be both wished we had more leftovers. A very easy just absolutely delicious meal!
02/24/2014
Really loved the roast. It was tender, juicy and cut with a fork. All the same, I fabricated a mistake. I used both the dry onion soup mix and vegetable broth. I should have used one or the other. Had I added extra table salt, it would have been way too salty. Next time I make this, and I admittedly WILL get in once again, I'll take care to picket the salt content. I'd much rather add together more than to my plate than hazard the dish being over salty. And I did add extra carrots and potatoes. With a 3 pound chuck roast, I added at to the lowest degree half-dozen nice size potatoes and two pounds of carrots. It was a terrific meal, served with overnice hot biscuits.
12/15/2008
Very tasty roast. Quick notes: i/two the soup mix, it tin brand it fashion too salty (add maple syrup to cut of need be), sear with steak seasoning, de-coat with scarlet vino and add to the slow cooker. Worcestershire works well (don't over exercise it though or you are dorsum to the salty problem). Toss in a bay leaf and you are good to get. Have tried this a few times and am constantly tweaking, just follow other suggestions and add your own flair and y'all volition be laughing all the fashion to the dinner table.
03/22/2011
This was my offset pot roast Ever, and information technology was so piece of cake! I've made it twice, and I've always used a roast that was less than 3 lbs. I used beef goop instead of water and threw in tons of extra veggies. I as well took the advice of some of the other reviews and added Worcestershire sauce and used a Montreal Steak rub on the meat before browning. I've left this roast to melt for upwards to 10 hours on low, and information technology's turned out nifty both times!
12/14/2008
add ane/4 cup reddish wine, viii oz. mushrooms, 4 cloves garlic, and 14 oz. tin beef broth. Thicken gravy with a 2 oz. brownish roux.
10/25/2008
A very adept basic dull cooker roast. Subsequently reading reviews, I fabricated a few changes...I inserted slivered garlic into roast; browned the roast on all sides, so removed to the tiresome cooker. I browned an additional onion in the skillet, then deglazed the pan with one loving cup of red wine, instead of adding water. I added 1 teaspoon of Worcestershire sauce, the soup mix, and so poured it over the roast. I cooked on high for 4 hours, added the veggies, then cooked another 4 on low. My unabridged family loved it. Adjacent fourth dimension, I'll brown sliced mushrooms to add to the mix!
12/21/2011
Nifty simple and tasty recipe!!
07/13/2010
I but have to say; why would anyone ruin a good tasting dish with that awful onion mix. It's and then fake an salty and overpowering.
01/30/2012
This was cook in your mouth succulent! I used a 2.5 lb chuck and let it go for 9-10 hours. It was falling autonomously and was perfect! I, like other reviewers used low sodium beef broth. I made up my own rub and used that before browning it in the pan (Kosher salt, fresh ground pepper, red pepper flakes, paprika, and garlic powder). I made a gravy from the leavings in the crock pot and that was delicious as well (Just the juice/broth with a cornstarch/h2o mixture -- added some salt and pepper). I also used Yukon Gold potatoes. Those or red potatoes are really best for this kind of thing. They concord together better than Russet. I just ate some leftovers for tiffin and they were merely as good as last dark. Mmmmmmm!
05/05/2013
First-class recipe. I added several cloves of garlic, 2 cups reddish wine instead of 1 cup water, spiced three.three lb chuck with Montreal spice before browning it, added bay leaves, used the onion mix, doubled potatoes and carrots but did not add them until one-half way through. I also ran out of time so I cooked it for v+ hours on loftier. Anybody loved it!
eleven/27/2013
If its cooked too long the veges will exist mushy and the roast will fall apart and so much it's almost similar soup! Adding the veges half way through leaves a tastier pot roast that isn't mush! neat flavor with the soup packet!
09/17/2006
Yum - what great comfort nutrient! I used a smaller roast (ii.5 lbs) so information technology was really washed in 5 hours. Every bit the meat rested before etching, I strained the vegetables from the juice and stirred in a slurry of cornstarch on the stovetop. After boiling a couple of minutes, I had a thick succulent gravy to pour over the meal. I highly recommend serving dinner rolls alongside to sop upwards the gravy. Definitely a do-over recipe in this house!
10/28/2008
I made this roast yesterday in my new crock pot and wow it was sooo good. I browned a 3.5 lb chuck roast on the stove in a little extra virgin olive oil and salt and pepper and so irksome cooked it with the rest of the ingredients for 5.5 hours on low and information technology brutal autonomously. I used ruddy skinned potatoes which I remember side by side time I will put in an hour afterwards everything else. Oh aye, I substituted beef broth for the water. With the left over roast I shredded it and added Sweetness Baby Rays bbq sauce and my husband and I had it on hamburger buns tonight for dinner. Thanks for a groovy recipe Marie!
01/22/2014
I've been using this recipe for years. I'm a little surprised by the review that said it turned out tasteless. You can add together your own touches to arrange your taste, as I accept from fourth dimension to fourth dimension but you can't lose with this bones recipe. It has always come out a winner.
11/13/2010
This was my very first time making a pot roast, and information technology turned out great! I rubbed the chuck roast with Montreal Steak Seasoning and garlic powder and browned information technology in olive oil, as others had suggested. I cooked it on HIGH for 5 hours, adding the veggies in during the last hour (and so they didn't plow to mush). Yummyyyy!!!
03/12/2009
Fabulous!! It took only 20 minutes to prep! The merely things I changed were (1) browned the meat before putting it in the crock pot and (ii) I used a small purse of baby carrots instead and (3) I seasoned the meat with common salt, pepper, & garlic pulverisation earlier cooking. It cooked from 10am to vii:30pm and it was perfect. Just as expert as my moms. I also fabricated this recipe another time and instead of using the onion soup mix I used McCormick'south Slow Cooker Savory Pot Roast Seasoning..came in a pouch like taco seasoning. Simply mix with 1 loving cup water and cascade over the meat & veggies. It was good too!!
12/21/2006
This potroast using the slow cooker is slap-up. Before I brown the roast, I usually glaze information technology with a thin layer of flour. Information technology helps the browning and also adds to the gravy.
12/12/2005
Wonderful, simple condolement food. I used a 3.five lb chuck and pressed Montreal seasoning into the beef prior to browning. I added beef stock instead of water, a couple glugs of red and white wine (think french onion soup), and a can of stewed tomatoes. I omited the potatoes, and served mashed on the side. I made a gravy of a couple cups of the broth. After 10 hours on low this was tender and delicious! Thank you!
02/09/2013
This is an absolute FAVORITE pot roast recipe--with a few modifications. The meat is always ridiculously tender, total of flavor, and tastes amazing! The changes we made are pretty elementary-- I apply 1 or two cans of beefiness broth instead of the 1c water (depending on the size of roast, 3.5lbs+ 2 cans, less than 3lbs 1can) I season the meat with either a montreal steak seasoning or some other seasonings we have handy (garlic table salt, onion powder, pepper, perhaps some paprika, whatever) so sear in either a small amount of balsamic vinegar or olive oil. I like lots of vegetables so nosotros double the vegetables and add one-half at the outset (mushy vegetables equally a result) merely the other half a few hours before the finish so they are cooked simply not mushy (this is why i add the actress broth since i have lots of actress veggies). I have also used the beefy onion dry soup mix a few times but really couldn't tell much divergence between normal onion soup mix--then i use whatever is on hand.
x/xiii/2008
Very tender and flavorful. Then I would not end up with mushy veggies I put onions on bottom of cooker, added meat(subsequently browning), soup parcel, i cup water and 1 cup beef broth and cooked that on high for two hours and low for one hour before adding white potato chunks and baby carrots and cooking on depression another iii hours. Perfectly tender meat which was not falling autonomously and sliced nicely and the veggies were soft only not mushy. Also makes delicious gravy.
01/27/2010
Easy, like shooting fish in a barrel, piece of cake! And the meat was so practiced. I seasoned the meat with Montreal Steak seasoning and dusted with flour (used a chuck roast). Started it cooking in the AM with only the liquid (I added just a petty more than), soup mix, celery, onion and some garlic. I added the carrots, potatoes a couple hours before information technology was done. The meat barbarous autonomously and had a nice flavor to it, the veggies were cooked well not mushy and the gravy was so yummy. Super and easy definitely a keeper!
01/18/2009
I've tried this recipe for the beginning fourth dimension in December and information technology has become ane of my favorite. Taking several advices from other Cooks who reviewed this recipe, I completely substitute h2o with beef broth, add the vegetables almost 3/4 the way after the meat, and instead of salt and pepper to gustation the meat, I use a seasoned salt.
09/12/2006
What a bully recipe!! I played with it a little bit & used other reviewer's ideas. I rubbed meat tenderizer, garlic powder, course ground pepper & crushed crimson pepper on it earlier I browned it. Used a tin of beef goop, package of onion soup mix & bulky onion soup mix, worcestershire sauce, fresh mushrooms, carrots, celery & potatoe. Kept adding a little scrap of salt, pepper & crushed red pepper as it cooked. It was fall apart-melt in your mouth tender with a picayune kick to it! Everyone loved information technology.
11/19/2003
Nifty recipe. For a beefier flavor, I used a cup of canned beef broth, instead of the water, and a dash of Worcestershire sauce. This was a great dinner. I simply threw it in the crockpot around 2, and since my roast was almost half the size chosen for, information technology was done around 7. Cheers for the recipe : )
03/eleven/2012
Family really liked it. Seasoned chuck roast with common salt, onion powder, garlic pulverisation, mustard and a little cayenne. Seared in skillet on all sides. Placed in crock pot for vi hours. Instead of water used chicken broth and added 2 bay leafs. Didn't add onion or celery because we didn't take any and nosotros didn't miss it. Added my potatoes ii hours before it was washed, carrots and fresh green beans one.v hours before done and and then scattering of mushrooms xv min earlier serving. Perfectly cooked and seasoned. Veggies were not mush and had great flavor. Only enough left for hubby next mean solar day and he didn't mind eating information technology at all.
03/nineteen/2007
This was sooooo proficient! I did rub the roast with seasonings and a petty flour before I browned on both sides. I also used 1 cup beef broth and one/ii loving cup of water. I made a little gravy out of pan drippings and added at last minute to thicken. Will definitely be cooking this 1 a lot. Cheers.
05/07/2007
I made this recipe tonight and it was the all-time roast nosotros have ever had (and then my husband put it):) I read the reviews before cooking it and took the advice of some of the cooks. I used beef broth instead of water I added garlic and monteral steak seasoning. My roast was only virtually 2 1/2 pounds but I let it cook for eleven hours and it was better than ever before. The vegtables were falling apart along with the meat. Thank you for the recipe and all the inputs too.
04/28/2013
I just want to say that yes, you lot need to apply Chuck Roast, and other than any spices yous desire to add together, all I have ever done to have a perfect roast is to put the roast in the crockpot WITHOUT browning, and I don't add together vegy's to the pot. This way, y'all don't need to add any liquid. I add the onion soup mix and maybe some actress onions, simply that'southward it. Very basic. I melt it on loftier for four to five hours. Done! It just falls apart...beloved it, honey it, love information technology!
03/22/2010
I browned the roast 1st & then cooked the onions in the same pot before adding to the crockpot. I used beefiness broth instead of the water & increased it to two cups. Admittedly succulent!
03/10/2014
Crawly Marie! I had a six pound chuck roast and so I adjusted the recipe for 12 servings. Used red potatoes, skin on, quartered. Everything was delicious. Had meat left over so have cut the meat into one inch cubes. Threw that into the crockpot with a mix of dry onion soup, water and cream of mushroom soup. Will throw all that on top of flat egg noodles tonight. Walla, beef stroganoff! Thanks for sharing your recipe. Cook on!
01/22/2003
This was uncomplicated to ready and very good. My two teens LOVED it. The gravy is more "au jus" so information technology can be sopped upwardly with staff of life. For leftovers, I shreaded the meat and it was even amend. Instead of merely using salt and pepper when I browned the meat, I used a flavor all type of seasoning and the flavor was total and rich. Definately a keeper.
02/18/2009
This was actually practiced and I knew it would exist. I did add a cup of red vino and a can of golden foam of mushroom for thicker gravy but I know information technology would have been fine without it.
04/28/2011
succulent! i browned the meat equally stated and that made all the difference in the way information technology came out (as opposed to how i used to tedious cook information technology before). thanks for the recipe
09/19/2000
This was the beginning time I have ever made a roast in the slow cooker, and it was oh-so-easy! And, information technology was very proficient! I used babe carrots and new potatoes (quartered)and information technology was ready to get in just a few minutes! My iv yr sometime daughter loved it!
11/twenty/2013
This is the recipe from the Lipton soup mix box. Has been in that location forever! I don't like the way the veggies are overcooked in this recipe. It is adept simply there are amend. Adept for novice cooks.
02/13/2013
I've used this recipe many, many times, only have made several changes to it. I similar to coat a couple of sides of the roast with Grillmates steak seasoning (very peppery and has salt), and I too splash some worcestershire sauce on it the dark before and stick it in the fridge. The side by side morning, I sear the sides on the pan (with a little olive oil). I likewise use beef broth (or chicken broth, whichever I happen to have at home) instead of water. I also employ small red potatoes and put them in whole. I cut all of my veggies in large chunks (onion is quartered, carrots in big chunks, etc.) For herbs/seasoning, I also add some thyme and rosemary and 4-6 cloves of minced garlic. Delicious!
03/24/2011
Followed the recipe as shown....just like my mom used to make it :)
01/29/2002
I made this for dinner this past Sunday. It was extremely like shooting fish in a barrel and the meat was melt in your mouth moist. I felt even so that it lacked some flavour. I call up next fourth dimension I volition add some worcestershire sauce to it. I volition definitely make this over again though, thanks.
12/14/2006
This was wonderful pot roast! I used the Montreal Steak Seasoning and browned the meat ahead of time, and boy was that tasty! It added so much season. And I call back browning the meat ahead of time seals in some of the moisture so that the roast is extra moist. I also used a can of beef broth instead of h2o. Yum!
10/thirteen/2000
I impressed my parents with this i. We all loved it - very moist and tender - not overcooked. Information technology was good for leftovers as well. I have a smaller, older crock pot, and so I had to cutting the roast (about iv lbs.) into two chunks, then pile the veggies around it. Later on the first repast, I cut upwards more veggies and slow-cooked them in the leftover juice so that I would have plenty to go with the rest of the roast - excellent leftovers. Also, once you lot refrigerate, the adjacent day you can skim off the congealed fat to reduce fatty content. I liked the recipe every bit an easy and tasty way to become some nutritional veggies and fiber - carrots, onions and celery.
12/xx/2013
Simply fabulous!
02/03/2014
Easy and extremely delicious! I added actress carrots and potatoes as I accept a large irksome cooker. My husband loved this dish.
09/05/2013
Followed the recipe with one exception. Earlier browning roast, I tied it. It cooked bang-up and later removing cording, sliced and plattered the meat and vegs. Served with buttered noodles for those who wanted them and besides had mixed green Salad.
08/06/2012
This was incredibly delicious. I used a 3-pound chuck roast (which was fatter than I expected) and browned it on all sides. Subsequently I put the roast in the slow cooker, I looked at the bits in the pan and decided to deglaze it with a piddling (maybe 3-4 Tbsp) balsamic vinegar. Side by side I poked 4 peeled and smashed garlic cloves in the roast and poured the thickened balsamic on it. Then I put a large sliced white onion on tiptop and sprinkled the onion soup mix over that. Finally, I poured the water over everything and put it in the fridge. Around midnight, I took it out of the fridge and put it in the cooker on low. When I woke up at vii, I added 3/4 pound of infant carrots and another large white onion (sliced). After nigh another 60 minutes, I noticed the roast was falling apart, so I took information technology out and covered it with foil while everything else cooked another 2 hours. Then I drained off the liquid and allow information technology separate (because my roast was so fatty). I skimmed off as much of the fat and put the roast, carrots, and onions dorsum in the pot, followed by the skimmed liquid and left it on warm until it was set up to serve. The roast was fork tender and full of flavor. I served information technology with rice, carrots, and onions. I look forward to eating the leftovers. I volition brand this again! Thanks for sharing, Marie.
09/26/2013
This was excellent.First pot roast I've e'er fabricated, chose a marbley chuck roast as directed. Replaced the h2o with the beefiness broth. I likewise added garlic and a little extra onion soup for fear information technology wouldn't take enough flavor, only I didn't need all that, the original recipe would have been totally fine. I call back adjacent fourth dimension i'll just make it equally is with diluted beefiness broth. I live lonely and so making large things like this, I need to exist sure I can eat information technology. And I did! Vegetables were perfectly done and yummy equally well!
04/25/2014
Extremely Easy and delicious I followed Lyrica42 recommendations and served upward with some fresh sourdough bread - perfect comfort nutrient
11/16/2013
I've made this recipe a dozen times or more. It's perfect as is. No demand to change anything!
03/31/2014
I fabricated this and used beef broth instead of the h2o and no celery because I didn't have any. It was he all-time roast I have e'er made. My husband agreed and the kids ate it upward and had second and 3rds. "Mom, this is the all-time dinner ever."
03/18/2014
I cooked the pot roast without the potatoes and carrots. I did put in the onion and took a few garlic cloves and put them in the roast. It is the best I accept ever made!
06/15/2011
Delicious! I rubbed the roast with sea salt, croaky pepper, marjoram, thyme and paprika, and so dusted with flour earlier browning. Likewise, used virtually twice the amount of potatoes and carrots and added a little more than h2o and 3 cloves of garlic. Just needed to add a piddling salt. Might use a vegetable stock base next time.
11/02/2008
I made this for dinner tonight and got rave reviews from my husband and step son! The roast was tender and moist. I didn't use the onion soup, but used beef bouillon dissolved in h2o instead. Browned in skillet westward/a tad bacon grease black pepper, sea salt, onion pulverization before putting in slow cooker. Used the aluminum foil assurance to support the roast in cooker. I used the juice from the roast to brand gravy; cooked potatoes, carrots and celery stalks at the terminate of the cooking time for the roast. Yummmmmmm Yummmmmmm!
03/14/2010
YUM! I used this recipe for my first pot roast ever, and it was delish!! I added the potatoes halfway through cooking, per other reviewers' advice. Also used 1 tin of beef broth and a picayune garlic; otherwise, I made the recipe every bit is. I cooked it on loftier for virtually 6 hours and it was perfect! And ane tip* I used the crockpot liner bags that you purchase in the grocery store near the ziplock baggies, and it made clean up So much easier! Didn't change the taste or compromise the flavor a bit! I will be making this recipe for years to come.
ten/17/2013
This recipe was very easy to follow and it turned out swell. I didn't have eight hours and then I put it on high for 6 hours and it was delish. I'm sure information technology would have been very practiced at viii to ten on the low setting. I didn't chop up the carrots or onion. I just made large huge chunks considering I was afraid they would be mushy if I cut them to minor they turned out amazing. I put whole scarlet potatoes on the acme of all of it and they were simply wonderful as well. I will CERTAINLY practice this recipe once again. It's easy to brand and has only a few basic ingredients which was a big plus. I don't like having to go to the grocery to purchase some expensive condiment or spice that I volition never apply once again. Give thanks you lot for a wonderful repast.
01/20/2015
So tasty! Turns out perfect every time! I like using ruby potatoes instead of russet, and those don't get overcooked. Or sometimes I merely leave the potatoes out and make mashed potatoes instead. Just employ half a package of the mix. I is too much! I use beef goop instead of water if I take it, I like it much more that fashion. Don't use broth and a whole bundle- information technology volition be way too salty!
02/16/2014
Delicious!
02/07/2009
No need to brown the roast (I accept washed it both means). I used my medium size crock pot w/ a 3# boneless Chuck Roast, rubbed it with (Cherry Robin Seasoning &) sprinkled due west/ Salt & Pepper. Put 1/2 package of Onion Soup Mix on it, poured 1 loving cup hot water, added 3 lg potatoes & as many babe carrots I could notwithstanding allowing 1-two" clearance from top of crock equally it is Of import you don't overfill your crock pot for proper cooking. (Makers' suggest on filling it 75% full.) I cooked on HIGH for 5.5 hours so turned it down to Depression for the last 2 hours.... ~Wonderful Odour ....TO Die FOR!! 2ND-Time-NOTES: Used Beef Broth instead of water (well-nigh ii cups), did not brown roast, used bag of fingerling potatoes & cooked on Depression for 10 1/2 Hours. YUMMY!
09/24/2013
This is a peachy recipe! With a few modifications of grade. I like to braise my roast in some olive oil. I had a 3.5lb roast. I added ii cups of beefiness broth to the mix (I love the "Amend than Bouillon" brand, just I recall the undercover to the liquid is that I besides like to add together a tin of beer to it. Whatever beer in the fridge, doesn't really matter. I personally just used a Bud Calorie-free. As per other reviewers, I added my potatoes, onion and carrots in at the half way point and saw no utilise cut up the carrots as they're small enough and hands melt in the time that'due south left.
07/13/2010
This is pretty much the way I have always made pot roast. Only difference is that I don't always chocolate-brown it beginning. But I practise put common salt, pepper and flour all over the roast. This way, it makes it's own gravy and is never lumpy. I utilise different seasonings - depending what I have on manus. I take used steak seasoning, seasoned salt, garlic salt, etc. They all work fine and are a matter of taste. I use beef broth and beefy onion soup. For veggies I utilise potatoes (for average size potatoes, I quarter them, for large potatoes I cut them into six or seven pieces), ii average size onions quartered and carrots (baby or regular). I utilise lots of potatoes because DH and sons love them this mode. This along with some rolls is i of our favorite dinners. I cook on depression in the crock pot for nigh x hours while I am at work. The house smells sooooo gooooood when we come home!
09/29/2010
I gave this 4 stars because I made some changes. First, I only used a 2 lb roast. I followed the communication of others and rubbed Montreal Steak Seasoning on it and browned it in a cast iron skillet. I likewise substituted 1 cup beefiness goop for the water. When I came home from work, the house smelled incredible! Broiled some crescent rolls and DH and were in heaven!
11/16/2010
I've made this pot roast 2 Sundays in a row. And I volition probably continue making it every Sunday. Then, And so, Adept. I used a boneless chuck roast. Vegetables and meat washed to perfection. So easy, and tasted and then great. Thank you for a slap-up recipe that I will use once again and again.
05/xix/2011
Tasty and tender. I seasoned with lots of Montreal Seasoning simply I didn't recollect it was necessary to use beefiness goop as some suggested, then I used iii/4 c. h2o and 1/4 c. red vino, and I will do the same adjacent time. I left the peel on my small carmine whole potatoes and cut the carrots into largish chunks, and they were but right subsequently cooking all day on low. I did leave out the celery and next fourth dimension will add more carrots. Thanks!
04/22/2014
Followed the recipe but did use Montreal Steak Seasoning & added 2 cloves of garlic. It was very good but seemed to be missing something to requite it a piffling more than flavour. Will employ this again. Cheers!
12/17/2008
My first pot roast! It came out a little tough i cooked on high for 4hrs, my mom-in-law says if on loftier i should take cooked for 3hrs but overall the sense of taste was very proficient, everyone ate information technology all. give thanks you for a cracking recipe, def volition make once again.
x/24/2013
I didn't get to try this simply my boyfriend RAVED about information technology. He said information technology was the best meal I have fabricated- which saddens me slightly since it was and then easy to set. I took a few other comment's suggestions and added some Worchestire- and also browned the meat with garlic powder, McCormick steak seasoning, common salt and pepper. Then threw everything into the crockpot and let it cook for the 8 hours. Overall rating (from the boyfriend)= AMAZING. Definitely a keeper.
02/nineteen/2014
acceptable.
10/18/2011
So yummy! The meat falls apart merely like a perfec pot roast should. I followed other's advice and used Montreal Steak seasoning and am glad I did. I also subbed beef broth for the h2o. There is enough juice in the pot subsequently cooking to make gravy. Great recipe!
11/17/2010
Mine turned out great. The just reason I give four stars is because I changed it slightly. Instead of water I used beef goop, and I added a larger diversity of veggies. I took a footling of the goop when it was washed and mixed in a footling flour to brand gravy. The roast was fall apart perfect and the gravy was awesome. I will make it over again with those minor changes.
10/02/2011
Instead of the onion soup mix, I added ane tbsp Worcestershire sauce to the goop and inserted 1 bay leaf into the roast, discarding the bay leafage before serving the roast. IMHO, the roast was even meliorate- without those pesky onion bits from the soup mix in the broth.
08/27/2013
Will try this recipe this week! If the meat is banal, endeavour using a pocketknife to make holes all over the roast and stuff with a whole clove of garlic in each along with common salt, pepper and any other dry seasoning you may like. trust me the garlic gives great flavour!
10/17/2010
I loved the flavor of this pot roast! I followed the recipe completely other than using beef goop instead of water to be able to brand delicious gravy at the end. I felt that 8 hours was the perfect time for this. Others have said to await to add the vegtables until half fashion through, simply I don't recollect they would take been equally good if I would have done that. I used whole infant carrots, onions cut into fourths, and largely cubed russet potatoes. I idea they were the perfect texture with having simmered the unabridged time. Simply a very little crunch only soft enough to melt in your mouth. I'd recommend adding them at the starting time if you like your veggies soft!
01/18/2008
FABULOUS!!! I doctored this upward a flake by adding 4 cloves of chopped garlic to the slow cooker after the meat, veggies and soup mix were in. I besides used salt, pepper and flavour-all on the meat when I browned information technology in the skillet. I have a 5 quart tiresome cooker and used 5 pounds of chuck roast, 6 small/medium ruddy potatoes, a small bag of babe carrots, iii celery stalks, about a ane/two cup chopped onions and the garlic, . My deadening cooker was Full! I think the onion soup mix is what makes this sooooo good! I permit is melt on low for eight hours, only opened the slow cooker lid twice - and it came out FABULOUS!!! My family unit LOVED it and my married man even said this is better than any he'southward had in a restaurant before. This is my new favorite tiresome cooker recipe and volition be made many more times!! :)
09/19/2008
THE BEST EVER!!!!!! The meat was so ridiculously tender!!! Information technology literally melted in your oral fissure! I did marinate my meat overnight(in italian dressing) and I also took the advice of previous reviewers with a few other changes: dissolve ii beef boullion cubes in the h2o before adding it in (you lot could apply i can of beefiness broth for the same effect), and add 3 cloves of garlic, chopped every bit well. I likewise added 1 tsp cayenne pepper to give it some kick. When information technology was washed, I could barely continue my boyfriend out of the pot long enough to really serve it upwards! Oh I can't say plenty about this roast- it was THAT expert! I volition be reusing this recipe many many more times. Thank you sooo much Marie!
xi/02/2008
Exactly what you remember of when yous call up of pot roast. Just perfect! I lightly floured mine and then browned it - this way it fabricated its ain gravy; no need to thicken the juices.
05/23/2010
Didn't need ANY liquid in my slow cooker for perfection. Cooked nine hours and had plenty of liquid when done. Don't add together carrots or potatoes until last 60 minutes or they'll go mushy. I like turnips done this way.
01/13/2010
This was fantastic! Based on the other reviews, dipped the meat in a flour and flavour mixture before browning. One thing I like well-nigh the recipe is that it is a everything but the kitchen sink as far every bit seasoning goes. Whatever I had, I threw in to the flour mixture. I assembled everything the nighttime before and threw it in the refrigerator. I cooked on high for an hour equally soon as I got up in the morning and and so switched it to low and cooked from 8-vi. The meat and vegetables were out of this earth. The potatoes were soft but not mushy but next time, I might omit them and serve over mashed potatoes. Will definitely make again.
How To Cook Pot Roast Slow Cooker,
Source: https://www.allrecipes.com/recipe/16346/maries-easy-slow-cooker-pot-roast/
Posted by: MillerConfled.blogspot.com
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