- Chuck roast (mine was about 4-5 pounds) ~ From what I have read, it is important to use the right cut of meat, and the chuck roast has definitely been the best I've tried. It is a more fatty cut, and requires a little more picking through when you're eating it, but has the most tender meat.
- Carrots
- Olive oil
- Salt
- Pepper
- Onion soup mix
- Flour
- Baked potatoes
Sear meat on all sides until brown.
Peel and cut carrots into large chunks, add to bottom of crock pot. If they're cut too small, they won't be able to stand up to the long cooking time. I did mine in half and the top portion in quarters.
Place roast in crock pot on top of carrots.
Mix one envelope onion soup mix into 3 cups of water, pour on top of roast.
Cook on low for 12-16 hours. I put mine in on Saturday night around 9, and we ate it around 1:30 on Sunday...so it was in there for 16 hours. I really think this time difference is what resulted in such tender meat.
Right at the end, I removed a cup or so of the broth, and whisked in a few tablespoons of flour to thicken up the sauce a bit.
Bake potatoes at 350 for 3 hours, mash with some butter, serve roast and veggies on top!
Next time, I may try doing fresh onions, with some beef broth and fresher spices instead of the envelope, but this was nice and quick, and I already had the ingredients.
Although it's a bit strange to wake up in the middle of the night smelling pot roast, it's worth it to me to have such yummy meat, instead of the tough chewy stuff that usually gets stuck in my teeth!
This will definitely be a regular around here this winter. Enjoy!! Let me know if you try it or if you have a similar recipe what you do!
2 comments:
Kjirstin- Yay! So glad it turned out well!
I have used cream of mushroom soup over the roast(it makes it's own gravy with the soup) and that's been very good.
Recently, I've found that if you brown the meat beforehand in a little olive oil before you put it in the crock pot, it tends to be a little more tender.
I know this receipe is more of a stew than a pot roast, but it is by far the best beef roast/stew that I have EVER had. Super tender and flavorful. Now that I've made it, I can't go back to the old way I made beef. One of my favorite recipes! http://www.cookscountry.com/recipe.asp?recipeids=3941&bdc=47292
Something else simple to try using a crock pot and beef (though I usually use boneless sirloin steak for this)-- cover the meat with sliced onions and pour spaghetti sauce over it. Cook until the meat falls apart and Serve over rice. We always called it "swiss steak"-- though it's really nothing at all like what swiss steak should be:)
Happy cooking, friend!
This is in the crockpot right now! You inspired me...even went and asked the butcher to cut me the chuck 4.5lbs. He tried to give me a 6lb-er. ha. Anyway, of course I forgot to season the meat, hope it still turns out tasty!! I didn't have the onion soup mix either, so went with fresh onions, beef broth, some oregano, rosemary, and thyme. We shall see!!
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