Anyone have a good crock pot beef roast recipe?

roast,onion,carrot,celery,tater.salt,pepper touch oc garlic.
water & leter cook.

Brown the roast in a skillet on all sides. Put in crock pot add a can of cream of mushroom soup, a package of dry onion soup mix and cover with water....cook several hours on high...add taters, yellow onions and mushrooms if you like 'em (all cut into eating size)...cook for the rest of the day...you can add the taters, onion and mushrooms in the beginning if you have to leave the crock pot for the day...searing the roast helps hold in the flavor/juices....my bride of 33 years also adds carrots when she does the cooking...(almost all the time)

rick

http://cookinwithchuck.blogspot.com/2008/10/recipe-crockpot-pot-roast.html

Crockpot Pot Roast

3-4 Lbs Chuck Roast
7 or 8 Red Potatoes
1 Onion
5 or 6 Garlic Cloves
Carrots - Small Bag, already peeled
Mushrooms - Small container already sliced
Salt
Pepper


Wash the red potatoes and cut them in half. Place them in the crockpot first. Next put a handful of the carrots in the crockpot.

Peel the cloves of garlic and using a sharp knife cut a slit for each clove spread evenly in the roast. Insert a clove of garlic in each slit. Salt and pepper the roast on both sides and place it in the crockpot.

Peel the onion and cut it into quarters. Spread the onion on top of the roast. Wash the mushrooms and place then on top of the roast with the onions.

Turn the crockpot on low and cook for about 9 or 10 hours. Don't lift the lid and peek. This will only release heat and lengthen the cook time.

Getting to be that time of year !! Can't wait.

Yep. Getting about that time to start pulling out the soup, stew and chili recipes again! Just can't eat those types of things in the warmer months too much.

I also sear the roast, then I add 1 can of cream of mushroom and 1 can of beefy mushroom. Once the roast is close to done I add the potatoes, carrots. Now I like a gravy to go with it and it's usually a little thin so I take 1 cup of the liquid and put in a blender and add about 2 tablespoons of flour and blend it then I take the remaining liquid and put in a sauce pan & add the flour mixture, salt & pepper to taste and cook on med heat till it thickens. And if any leftovers, makes for some good hash.

Roast (round, eye, chuck)
veggies (onion, carrot, celery etc)
potatoes
1 can Campbell's cream of Celery soup
1 can Beef broth
1 package of Onion Soup mix

Cover. Cook.

The fat from the meat will mix with the soups and create the most delicious gravy!

Welcome to TFF, guys. ( you know who you are...there are 2 of you)

I like all the above recipes for sure. Try adding a little Pickapepper to them. You'll like it !

Hi Frog. thanks for the welcome. I'm glad to see someone else who's a fan of the 'peppa

As soon as we started using that in the house, we're all like "A-1what?"

In a pinch ( I'm about to be tarred and feathered for this, I know)

...I have been known to use a bottle of Pickapeppa, 1/2 bottle of Liquid smoke and 1/4 bottle of Lea and Perrin's Worcestershire on an indoor cooked roast. ( along with the usual garlic, black pepper, salt and onions, etc) But if you use another brand of Worcestershire, it sux. Gotta be Lea and Perrin's.

Pepperoncini Roast

1 ( 3-4 lb.) beef chuck roast
Several cloves of garlic (to your liking) I usually use 5-8 cloves
1 jar (24 oz.) pepperoncini peppers
1 cup of beef broth

Place roast in bottom of crockpot,
pour peppers over and sprinkle garlic over all or cut slits in roast and stuff cloves in the roast all over depending on how much garlic you like.
add 1 cup of beef broth so enough liquid to cook the meat
Cover and cook on low for 8-9 hours or until falling apart.
Shred beef with 2 forks and serve on toasted rolls.