Best 8 Slow Cooked Pot Roast Recipes

SLOW-COOKED COFFEE POT ROAST

Steps:

• Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours. , Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.

SLOW-COOKED CARIBBEAN POT ROAST

Steps:

• Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker., In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef., Cover and cook on low until beef and vegetables are tender, 6-8 hours.

SLOW-COOKED HOISIN POT ROAST

Steps:

• Place onion in a 5-qt. slow cooker. Cut roast in half. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to slow cooker. Combine water and hoisin sauce; pour over meat. Top with plums. Cook, covered, on low until meat is tender, 8-10 hours. If desired, skim fat.

SLOW-COOKED POT ROAST

Steps:

• Place onion and mushrooms in a 5-qt. slow cooker. Rub roast with salt and pepper; cut in half and place over onion mixture. In a small bowl,combine the wine, brown sugar, mustard and Worcestershire sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender., Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened.

SLOW COOKED DILLED POT ROAST

Steps:

• Sprinkle both sides of meat with salt, pepper, and 1 tsp dried dill weed.
• Place in slow cooking pot.
• Add water and vinegar.
• Cover and cook on low 7 to 9 hours or until tender.
• Remove meat from pot.
• Turn control to high.
• Dissolve flour in small amount of cold water; stir into meat drippings.
• Stir in additional 1 tsp dill weed.
• Cook on high about 10 minutes or until slightly thick.
• Stir in sour cream; turn off heat.
• Slice meat; serve with sauce.

SHONEY'S SLOW COOKED POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Melt the butter in a large oven safe pot and sear all sides of the roast in the butter for 2-3 minutes per side or until all sides are browned.
• Remove the meat from the pot to a plate. Add the onion, celery, bay leaf, garlic, peppercorns, thyme and parsley to the pot that the meat was browned in and saute over high heat for 5 minutes until the onions just start to brown.
• Put the roast back into the pot with the vegetables. Add the stock and 1/2 teaspoons salt.
• Cook the meat in the oven, covered, for 4 hours or until the meat is tender enough to tear apart. Every half hour or so, baste with the broth so that it does not dry out.
• When the roast is tender, remove it from the pot and strain the stock into a medium bowl. Discard the vegetables and spices but keep the stock.
• Using 2 forks, shred the roast apart into slightly bigger than bite-size chunks. Put the meat back into the pot and pour the stock over it. Add the remaining 1/2 t salt and carrots.
• Put the pot back into the oven and cook for 40-50 minutes. This will make the meat even more tender and fill it with flavor. By this time the carrots should be tender.
• Just before serving the pot roast make a gravy by staining the stock from the pot roast and combining it with an additional 2 cups of stock. Sprinkle the flour into a medium saucepan and stir in the liquid. ( you should have about 3 cups of stock altogether. If not, add water until you reach 3 cups of liquid). Bring the mixture to a boil, stirring often until thick. Remove from heat.
• Serve the roast and carrots on a bed of mashed potatoes with the gravy poured over the top. Salt and pepper to taste.

FAMILY FAVORITE SLOW COOKED POT ROAST

Steps:

• 1. Place all ingredients into crockpot. Do not add water!
• 2. Cook on high for 5-6 hours or on low for 8 hours. If desired, skim off any fat.
• 3. If necessary, after removing meat and veggies, whisk in a tablespoon of flour to gravy to thicken it.
• 4. We love this served with mashed potatoes.

CAMPBELL'S ULTIMATE SLOW-COOKED POT ROAST RECIPE - (4.1/5)

Steps:

• 1 Season the beef with the salt and black pepper. 2 Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. 3 Stir the soup, soup mix, wine and garlic in a 6-quart slow cooker. Stir in the carrots, potatoes and celery. Top with the thyme, bay leaves and rosemary. Top with the beef. Cover and cook on LOW 7 to 8 hours or until the beef and vegetables are fork-tender. Remove the beef from the cooker, cover and keep warm. Remove and discard the bay leaves, rosemary and thyme. 4 Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture and mushrooms in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens and the mushrooms are tender. Serve with the beef.