Cooking times vary based on how hot your crockpot cooks – but 8-10 hours is a good time frame. When making a crock pot roast – you're usually starting with a tougher cut of meat that benefits from cooking low and slow. The low heat will help the meat be super tender – a perfect home cooking comfort food meal! If you're adding in carrots and potatoes, you can place those on top of the roast before the liquids.Ĭook for about 9 hours on low heat and serve with some fresh veggies, mashed potatoes, and (of course!) gravy. Then place the roast on top of the onions, then your broth, then your soup. While you are searing the meat on each side, you can go ahead and add onions into your slow cooker (browning the roast helps enhance the flavor – just a few minutes per side). Mix together your flour, salt, pepper, and garlic powder in a large bag, then add your roast pieces and coat.īrown all sides of your meat using olive oil in a large skillet. We used a shoulder roast and it turned out SO GOOD! Start by trimming the fat from your roast. Here's step by step how to make this crock pot roast recipe from start to finish: (Yukon gold are best if you don't want them to turn into mashed potatoes too quickly!) Place in the crockpot and layer in onions, carrots and potatoes.Coat your roast in flour and seasonings and sear for a few minutes on each side.Yup, this is my new Crock Pot Roast Winner! I'd love to hear what you think if you try it out.Ĭooking a roast in a crock pot just takes a few steps and once you have them down you'll probably never even need to look up the recipe again! In fact, my son said it was the best recipe I've ever made and decided that we needed to pack up our slow cooker for our next family vacation. of Worcestershire sauce, but when I couldn't find it in the pantry I decided this Beefy Mushroom soup might just work. The original crock pot recipe called for 3 tbsp. I started with a basic recipe from A Year Of Slow Cooking, but adapted with what I had in the pantry. It has that thick gravy that makes everything taste super yummy…. (I know some of you may just love it, but it wasn't a favorite at our house!) This however, was perfect. I've also tried the ever famous cream-of-mushroom & Lipton soup trick over and over again, but to me the roast always tasted like a soupy cream of mushroom mess. But I don't think think I'll ever use another chuck roast again! I realized that the biggest problem with the slow cooker pot roasts that I've tried in the past has probably been the cut of meat ~ I thought that because everyone said to use a chuck roast, that was what I needed. □ This recipe is from Week 12 of the Slow Cooker Menu Plan – SO many good recipes with this set! (At least according to my not-always-impressed-with-my-penny-pinched-meals hubby.) But when I saw shoulder roasts on sale at Publix recently, I was determined to get it right, and I think I finally did! I've tried way too many pot roast recipes to count. This is my all-time-absolute-best-slow-cooker-pot-roast-on-the-planet recipe, and if you haven't tried it yet you've got to add it to your menu plan this week! Try this best ever pot roast recipe – your family will thank you! This Crock Pot Roast (without Cream soup) recipe is absolutely delicious.
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