Super Easy Slow Cooker Pot Roast Recipes

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.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
• Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
• In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

Steps:

• Place the vegetables in the bottom of a large slow-cooker. Place roast on top of vegetables and pour soup over the meat. Cool 8-10 hours on low.

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.

Steps:

• In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Steps:

• Combine flour and red wine. Add to crock of slow cooker and stir in onions, garlic cloves, and carrots.
• Sprinkle the outside of roast with salt and pepper and set on top of carrot/onion mixture.
• Spread Worcestershire sauce over the top of the roast.
• Cover slow cooker and cook on HIGH for 5 1/2 hours or on LOW for 9 hours.
• Spoon the juices from the bottom of the slow cooker over the vegetables and roast, then sprinkle fresh parsley over the top and continue to cook 30 minutes on HIGH or 1 hour on LOW.
• Place roast on a serving plate and let sit 10 minutes. Place vegetables in a serving dish and pan juices in a gravy boat. Cut the roast against the grain into slices and serve.

Steps:

• Place pot roast in slow cooker; sprinkle with soup mix. Pour soup over the top; add water. Cover and cook on low setting for 8-10 hours or on high for 4-6 hours.

Steps:

• To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.
• To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
• In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
• Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
• In a small bowl, whisk together the beef broth, vinegar, and garlic.
• Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.