Easy Delicious Slow Cooker Roast Beef Recipes

SLOW-COOKER POT ROAST

Steps:

• In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

ERICA'S DELICIOUS SLOW COOKER BEEF ROAST

Steps:

• In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
• Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
• Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
• Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

EASY DELICIOUS SLOW COOKER ROAST BEEF

Steps:

• Put Roast Beef into Slow Cooker.
• Cover with Soup Mix.
• Sprinkle with the Black Pepper.
• Top with the three Bay Leaves.
• Cook on Med-Low in a Slow Cooker for 8-9 hours-- OR 3-4 hours on High.
• OPTION: Add Carrots, Onions, and Potatoes the last couple of hours if on Med-Low or the last hour if on high-- NOTE**add the veggies in the order given since the Carrots take longer to cook and the potatoes the least time.
• Make gravy from drippings.

EASY SLOW COOKER ROAST BEEF

Steps:

• Generously season a 3 lb. chuck roast on all sides with salt and pepper. In a large pan over medium-high heat, melt 2 Tbsp. unsalted butter and add 1 Tbsp. vegetable oil. Once the butter is melted add the roast and sear golden-brown on all sides. Transfer to large slow cooker, keep the pan hot.
• Dice 1 large yellow onion and add to the pan along with 1 Tbsp. garlic powder. Cook, stirring, until golden, then add 2 Tbsp. tomato paste and cook 1 minute. Transfer to the slow cooker, keep the pan hot.
• Add 1 cup dry red wine to the pan. Scrape up any brown bits from the bottom and stir them into the wine. Cook for 2-3 minutes until sauce reduces by half. Pour into the cooker with roast and onions.
• Chop 4 carrots, 2 celery stalks, and 1-2 pounds Yukon gold or red potatoes. Add with 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, and 2 bay leaves to the slow cooker. Then, pour in 3 cups beef stock.
• Cover and cook on low for 8-10 hours until beef and vegetables are tender.During the last hour of cooking, add 2 Tbsp. cornstarch to a small bowl and mix with ¼ cup of the liquid from the slow cooker. Whisk until combined, then pour back into the slow cooker and stir to mix.
• Taste the broth, then season with salt and pepper as necessary. Remove the chuck roast when done and shred with two forks. Discard bay leaves and sprinkle the roast with fresh parsley (if using). Serve warm, and enjoy!

SLOW COOKER POT ROAST

Steps:

• Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.

EASY SLOW-COOKER POT ROAST

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.

SLOW COOKER ROAST BEEF

Steps:

• Cut up onion and place on bottom of slow cooker.
• Brown roast in olive oil on all sides.
• Rub roast all over with Knorr Herb Sauce Mix and place on top of onion.
• Spread the 2 cans of soup onto roast.
• Cook 7-8 hours on low.
• The last hour add 8oz pkg of fresh mushrooms.