Tangy Crock Pot Beef Roast Recipes

SWEET AND TANGY POT ROAST

Steps:

• Season chuck roast with salt and pepper.
• Add vegetable oil to dutch oven on medium high heat.
• Sear beef on both sides until well browned, about 4-6 minutes on each side.
• In your slow cooker, whisk together the condensed french onion soup, ketchup, water, dijon mustard, Worcestershire sauce and garlic powder.
• Add the meat to the slow cooker and coat well.
• Cook on low for 8 hours.
• Whisk water and cornstarch together then add to the slow cooker.
• Cook on high for 30 minutes until sauce thickens before serving.

TANGY POT ROAST

Steps:

• Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast. , Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.

SWEET & TANGY BEEF ROAST

Steps:

• In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker; add onions and 1 cup water., In a small bowl, mix barbecue sauce, jelly and hoisin sauce; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Remove roast from slow cooker; tent with foil. Let stand 10 minutes before slicing., Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Mix cornstarch and remaining water until smooth. Stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and onions.

CROCK-POT BEEF ROAST

Steps:

• Put potatoes, carrots and onion on bottom of crockpot.
• Place the roast on top, fat side up.
• Pour in water or beef broth.
• Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
• Pour Worcestershire sauce and mushroom soup over meat.
• Cover and cook on low 8-10 hours.
• **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.

SWEET 'N' TANGY POT ROAST

Steps:

• Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

TANGY CHUCK WAGON POT ROAST

Steps:

• Pat roast dry with paper towels; sprinkle lightly with salt & pepper.
• In a heavy pot or Dutch oven, heat oil until hot; add roast & cook until browned on all sides.
• Remove from pot & keep warm.
• Pour off any excess fat.
• Add next 7 ingredients& mix well.
• Return beef to pot, cover & cook in a preheated 350F oven for 1 1/2 hours.
• Spoon off any excess fat.
• Add vegetables, bring to a boil, reduce heat, cover & simmer for about 1 hour or until beef is fork-tender & veggies cooked to your liking.

TANGY CROCK POT ROAST

Steps:

• I have made this without the veggies and the roast is delicious! (I have served it with mashed potatoes & steamed veggies) But for a complete meal, add them.
• Place London Broil in a crock pot. Sprinkle with seasonings.
• Add cut up potatoes, onions & carrots, if using.
• Add both cans of soup and mushrooms.
• Cook on HIGH for 6 hours, then turn down to LOW till ready to serve.
• You can use the broth as gravy for mashed potatoes too.