Crock Pot Pot Roast Over Noodles Recipes

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THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY

This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.

Provided by Hannah Williams

Categories     Dinner

Time 8h

Yield 5 servings

Number Of Ingredients 8



The Best Ever Slow Cooker Pot Roast Recipe by Tasty image

Steps:

  • Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
  • Sprinkle the onion soup pack and top with vegetables and water.
  • Cook on low for 8 hours, or high for 4-5 hours.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams

3 lb chuck roast
salt, to taste
pepper, to taste
1 oz dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped
½ cup water

CROCK POT POT ROAST WITH NOODLES

Make and share this Crock Pot Pot Roast With Noodles recipe from Food.com.

Provided by kzbhansen

Categories     Roast Beef

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 6



Crock Pot Pot Roast With Noodles image

Steps:

  • Spray crock pot with Pam.
  • Brown roast if desired.
  • Place all ingredients except noodles in crock pot.
  • Cover and cook on Low 6-8 hours, stirring occasionally.
  • Serve roast over cooked noodles.

2 1/2-3 lbs pot roast
1 (10 3/4 ounce) can cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 cup cooking sherry
1 cup water
1 (8 ounce) package egg noodles, cooked

CROCK POT POT ROAST OVER NOODLES

Make and share this Crock Pot Pot Roast over Noodles recipe from Food.com.

Provided by Lusil

Categories     Roast Beef

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 13



Crock Pot Pot Roast over Noodles image

Steps:

  • Heat oil in a skillet and brown roast on all side; remove from pan.
  • In the same skillet saute' carrots, onion and garlic for three minutes.
  • Put veggies in crock pot and place roast on top.
  • Combine remaining ingredients (except noodles) and pour over roast.
  • Cook on low 10- 12 hours or high for 5- 6 hours.
  • Shred beef and return to gravy.
  • Serve over hot buttered noodles.

2 1/2 lbs boneless beef chuck roast
1 tablespoon vegetable oil
2 carrots, chopped
1 onion, sliced
2 garlic cloves, minced
1 (10 1/2 ounce) can cream of celery soup
2 tablespoons quick-cooking tapioca
1 (14 ounce) can Italian tomatoes
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
2 bay leaves
salt and pepper
1 (8 ounce) package egg noodles, cooked, drained and buttered

SLOW COOKER POT ROAST

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15



Slow Cooker Pot Roast image

Steps:

  • Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  • Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  • Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

SLOW COOKER CREAMY POT ROAST

Savory pot roast in a creamy gravy that's just perfect for serving over mashed potatoes or noodles.

Provided by htovey

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h10m

Yield 10

Number Of Ingredients 7



Slow Cooker Creamy Pot Roast image

Steps:

  • Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
  • Cook on Low for 8 to 10 hours.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 11.1 g, Cholesterol 107.7 mg, Fat 16.9 g, Fiber 1.7 g, Protein 33.4 g, SaturatedFat 6.1 g, Sodium 1152.8 mg, Sugar 1.9 g

1 (5 pound) boneless beef chuck roast
salt and ground black pepper to taste
2 (10.75 ounce) cans condensed golden mushroom soup
2 (8 ounce) cans sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 ½ teaspoons minced garlic

SLOW COOKER POT ROAST

It's quick and easy to assemble.

Provided by keylimeone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9



Slow Cooker Pot Roast image

Steps:

  • Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
  • Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
  • Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g

1 onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5 whole peeled carrots

POT ROAST OVER NOODLES (CROCK POT) RECIPE

Provided by á-5188

Number Of Ingredients 13



Pot Roast Over Noodles (crock pot) Recipe image

Steps:

  • In large skillet, brown roast on all sides in hot oil. Transfer to any size crock-pot. Add vegetables. In small bowl, combine tomatoes, tomato paste, tapioca, brown sugar, salt, pepper and bay leaf; pour over meat and vegetables. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours. Discard bay leaf. Cut up meat and serve over hot cooked noodles. Makes 6 servings.

2 to 2 1/2 pounds beef chuck roast
1 tbsp vegetable oil
2 medium carrots, chopped
2 stalks celery, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 can (14 1/2 ounces) Italian-style tomato paste
1 tbsp quick-cooking tapioca
1 tbsp brown sugar
1/2 tsp salt
1/2 tsp black pepper
1 bay leaf
1 pkg (8 ounces) hot cooked wide noodles

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