Moms Crock Pot Roast Beef Recipes

Steps:

• 1. Salt and Pepper all sides of the Roast, and place in a slow cooker.
• 2. Sprinkle top of the roast with onion soup mix
• 3. Add Whatever Veggies you desire. I added Quartered potatoes, Baby Carrots, and Whole Chippolini Onions
• 4. Add Can of beef gravy, then Quart of Beef Stock
• 5. Cover, and Cook on High for 4-6 hours or low for 6-9 hours.
• 6. Enjoy! :)

Steps:

• Preheat the oven to 350 degrees F.
• Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
• Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
• Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
• About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
• To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

Steps:

• Season your Roast with Salt & Pepper, then place in the Crock Pot.
• Pour Dry Onion Soup over top the roast.
• Dice up your Veggies (Carrots, Celery, Onion, Potatoes) and add them to the Crock Pot surrounding the roast. (I like to add the potatoes last).
• Add the Garlic Powder and Minced Onion to the top, then add the water.
• Cook on Low for 8 hours.
• Remove the Roast and Veggies from the crock pot and place on a separate dish, then take a heat proof cup or measuring cup and scoop some of the liquid from the Crock pot and mix it with the cornstarch until well mixed. Then add to the rest of the crock pot and wisk to thicken into a nice gravy.
• Serve and Enjoy the super simple meal.

Steps:

• Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper.
• Cover and simmer for 2-1/2 hours or until meat is tender.
• Combine flour and remaining water until smooth; stir into pan juices.
• Cook and stir until thickened and bubbly.
• Remove roast and slice. Pass the gravy.

Steps:

• In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast., Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours., Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing., Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.