Post # 1
I really want to do make pot roast in my slow cooker tomorrow, but dont really have a recipe. I know i could google it, but I want recipes that the hive LOVES. So please if you have a recipe for this, I would love to see it. Thanks!
Post # 3
No one has any favorite recipes??
Post # 4
Oooo good thread. I need the help, too. 😉
Post # 5
I don’t have a recipe- I just pour in some red wine, broth, sliced onions, minced garlic, salt and pepper. Sometimes I’ll add a little horseradish.
We always eat all our roasts topped with this, though. OMG it’s delicious
Post # 6
I made one with a can of mushroom soup, pepper and salt, and water. Really good.
Post # 7
I do the traditional potatoes, carrots, oninos, green beans and steak spice!
Post # 8
I sear the roast before I throw it into my Crockpot. Get a large cast iron skillet (or any skillet really) really hot, put some oil in there and sear it. Even the sides. About two minutes on each side. Add some salt and pepper and throw it into the slow cooker. I put a bay leaf in, thyme, rosemary, beef stock, carrots and onions and let it cook on low for 8 hours.
Post # 9
I sear the post roast then throw it in the crock pot. I pour a can of cream of mushroom soup, a packet of onion soup mix, and a cup or two of beef broth on top. I add worcestershire, rosemary, thyme and garlic to taste. About two hours before it’s done (takes around 8-10hrs on low) I toss in some baby reds and onions. That’s it! Super easy.
I love crock pot recipes!
Post # 10
Thanks for the recipes! I rarely do slow cookers, but love the food when I do. yummy.
Post # 11
-Sliced mushrooms (baby bellas are best!)
-Package of onion soup mix
-Bottle of beer
Season the roast with s&p and sear the outside. Put it in the crock with all the ingredients and slow cook on low for 8-hours.
Remove the roast to slice.
Use a stick blender to blend everything left in the crock. I suck at making normal gravy, but this thickens it in a fool proof way.
Post # 12
kosher salt,pepper,grill seasoning
12 oz beef stock
6 oz marsala wine (from liquor store, not supermarket)
6 oz water
1 large onion
a few tbsp of butter
a few tbsp of flour
Cut onion in large chunks and put on bottom of crock pot
season meat very well with kosher salt, pepper, and grill seasoning on all sides and sear on all sides in a large frying pan or cast iron skillet. Then put meat in crock pot.
add stock, wine, and water to crock pot
cook on high for about 2 and a half hrs
you can turn the meat at the 2 hr mark if you want
take meat out and let rest
strain cooking liquid
in a pot, melt butter, then add flour and whisk them together with a whisk or a wooden spoon
add cooking liquid until gravy reaches a good consistency stir with whisk to help prevent lumps
Cut meat thin, serve with gravy and mashed potatoes
Post # 13
My favorite pot roast recipe is very similar to @ViaMinorViator:
, except that I cook the entire thing in a dutch oven that goes in the oven. To adapt for a slow cooker it would be:
- 4 lb boneless chuck roast
- 2 tsp olive oil
- 1 onion, diced
- 2 stalks celery, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp pepper
- 1-2 cups beef broth
- all-purpose flour
Heat skillet on stove over medium-high, add oil and sear meat 4 minutes per side (including sides). Put roast in slow cooker, and add beef broth (amount depends on desired amount of gravy). Sprinkle with salt and pepper, and set it on low.
Meanwhile, chop the onion, celery, and carrot and mince the garlic. Add the veggies, garlic, and bay leaves to the slow cooker and continue to cook on low, about 8 hours total.
When it’s done, remove the roast, tent with foil and let rest 15 minutes before slicing. While it’s resting, pour the broth and veggies into a saucepan, and bring it to a simmer on the stove, adding flour a tablespoon at a time (and mixing well!) until it thickens.
Post # 14
@Earlybride: I think every chef needs a little help sometimes. I made a pot roast a few months ago with the beef, celery, carrots, and potatoes and Yankee Pot Roast from Williams and Sonoma. It was really tasty.
Post # 15
I’ve made this one pretty successfully-
(I love pot roasts! they are so flexible!)
Post # 16
Here is a different spin. I normally do the mushroom soup but wanted to try something different last time. The family loved it and we did chicken the next time.
Honey Teriyaki marinade with some water
Whatever size roast you want.
Add 1 clove garlic and 1 small onion
About 2 hours before serving add a bag or 2 of frozen stir fry veggies