My Really Good Beef Roast Crock Pot Recipes

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Steps:

• Rinse roast under cool water.
• Add roast to crock pot.
• Sprinkle brown gravy mix on and around roast.
• Add 1/2 cup water around roast.
• Add quartered potatoes around roast.
• Sprinkle ranch mix over roast and potatoes.
• Season potatoes with salt.
• Set crock pot on high for 3 hours.
• Cut carrots same size as quartered potatoes or if using baby carrots, use whole. Add carrots and additional 1/2 cup water if you like a thinner gravy or au jus.
• Change setting to low for 2 more hours.
• Slice roast on serving platter, surround with veggies.
• Serve gravy or au jus on the side.
• *Any cut of roast would probably work, but this is a good, lean cut that doesn't require trimming and also slices nicely. A larger roast may also be used.
• *Cooking: You can also add the carrots after step 7 and cook on low for 6-8 hours total. The carrots will just be a little softer than the other method.

Steps:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.