Easy Crock Pot Pot Roast Recipe
- Yield : 8 serving plates
- Servings : 8
- Prep Time : 10m
- Cook Time : 8:00 h
- Ready In : 8:10 h
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Easy crock pot pot roast recipe. Beef chuck roast with Worcestershire sauce, beef stock, and vegetables cooked in a crock pot. Do you like to cook the beef pot roast in a crock pot? If so, you may also like to prepare Pot Roast with Fruit and Chipotle Sauce:
Crock Pot Beef Pot Roast with Fruit and Chipotle Sauce
Makes 8 servings
Ingredients: 3 pounds (1.44 kg) boneless beef chuck pot roast, fat trimmed, 2 teaspoons (10 ml) garlic-pepper seasoning, 7 oz (210 g) package mixed dried fruit, 1/2 cup (125 ml) water, 1 tablespoon (15 ml) finely chopped chipotle chile in adobo sauce, 1 tablespoon (15 ml) cold water, 2 teaspoons (10 ml) cornstarch, fresh cilantro sprigs
Instructions: Cut trimmed beef to fit into 3½-4-quart (3½-4L ) crock pot. Sprinkle the meat with garlic-pepper seasoning and place on the slow cooker. Add dried fruits, 1/2 cup (125 ml) water, and chipotle peppers.
Cover the crock pot and cook on low-heat setting for 10-11 hours. Turn off the crock pot and open the lid. Transfer cooked beef to a cutting board and fruits to a serving platter, reserving cooking liquid. Using a sharp knife, slice beef pot roast, then add sliced meat to cooked fruits, cover and keep warm.
For Chipotle Sauce: Pour reserved cooking liquid into a medium bowl. Skim off the fat. In a medium saucepan, combine 1 tablespoon (15 ml) cold water and cornstarch. Mix until cornstarch is dissolved, then stir in the cooking liquid. Cover and simmer, stirring, over medium heat until thickened and bubbly. Cook, stirring, for further 2 minutes.
Pour homemade chipotle sauce over cooked pot roast and fruits. Sprinkle with chopped fresh cilantro and serve immediately. Enjoy!
More delicious slow recipes.
Easy Crock Pot Pot Roast Recipe
- 6 pounds (3 kg) boneless beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 cups (500 ml) beef stock
- 2 tablespoons (30 ml) balsamic vinegar
- 1 tablespoon (15 ml) Worcestershire sauce
- 5 potatoes, peeled and cubed into 1-inch (2.5 cm) cubes
- 4 large carrots, peeled and cuto into 1-inch (2.5 cm) chunks
- 3 small cans of mushrooms, drained
- 1 envelope onion soup mix
- 2 sprigs each: fresh rosemary and fresh thyme leaves
- 1 cup (250 ml) dry red wine
- 1 packet brown gravy mix
Pat beef pot roast dry with paper towels. Season with salt, garlic powder, and black pepper.
In a alrge nonstick skillet, heat olive oil over medium heat. Add seasoned meat and brown on all sides for about 4 minutes per side. Remove cooked beef from the skillet and set aside.
In a medium mixing bowl, combine the beef stock, vinegar, and Worcestershire sauce. Stir well.
Place the potatoes, carrots and mushrooms in the bottom of the slow cooker. Top with 1 sprig of each: fresh rosemary and thyme. Sprinkle 1/2 of onion soup packet over top. Top with browned chuck roast.
Pour the beef stock mixture and dry red wine over top of the chuck roast and vegetables. Top with remaining herb sprigs and soup mix.
Cover the crock pot and cook on low-heat setting for 8-10 hours or until the beef and vegetables are cookd through.
Turn off the crock pot and open the lid. Remove cooked pot roast and vegetables, reserving cooking liquid. Transfer to serving platter or cutting board. Cover with an aluminum foil and keep warm.
Pour reserved cookeing liquid into saucepan and whisk in brown gravy packet. Simmer over medium-low heat until thickened.
Pour cooking liquid over the meat and serve hot.