This is how you'd imagine an "Old Fashioned" "just the way grandma made it" pot roast. No packets, no chemicals, just totally awesome deliciousness.
When I first started crockpotting, my potroasts were pretty one-note. I made them the same way each and every time, and my two "secret" ingredients were a packet of Lipton Onion Soup mix and a can of cream of something soup.
I'm not against these ingredients---there is MOST DEFINITELY a place in the world for these products, but now that I label-read for both health and entertainment (yes. you read that right.
I read food labels for fun. please don't judge ;-0.), I choose not to use them except for on a very occasional basis (if you are gluten free, there are now products on the market that are safe to use, and a simple google search should uncover the manufacturers).
Man, that was a mouthful. And it was with words, not food. On to the food!
The Ingredients.
serves 6 to 8
|
| thank you to Grandpa John for this beautiful roast! |
|
|
- 4 pounds beef roast (chuck or rump)
- 2 tablespoons flour (I used a gluten free baking mix, because we happen to be GF)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 tablespoon olive oil
- 1 medium onion, sliced in rings
- 2 large Russet potatoes, cut in 2-inch chunks
- 1 cup baby carrots (or peeled and cut regular carrots!)
- 1 cup sliced celery
- 3 tablespoons gluten free Worcestershire sauce
- 1/2 cup beef broth (if you've got red wine open, you could use that. and save me some. I'm typing this Wed night 8pm, and I've been up since 2am... my shoulders are above my ears)
The Directions.
Use a 6-quart slow cooker. Okay, I browned this meat.
I hate cooking before I cook, but my father-in-law brought over this GORGEOUS piece of meat and I felt the right thing to do was to pretend I knew what to do with a big gorgeous piece of meat so I browned it.
The browning provides a bit of texture and if you have a more sophisticated palate than I do, perhaps you notice a difference.
but it's up to you.
This is what I did:
In a plastic zippered bag, shake a thawed beef roast with flour, salt, pepper, and garlic powder. Remove roast from the bag and brown all sides in a large skillet with olive oil. While your meat is browning, place the sliced onion in the bottom of the cooker. Add meat, and toss in the potatoes, celery, and carrots.
Pour worcestershire and beef broth (or wine) on top. Cover and cook on low for 8 to 10 hours. If your meat isn't as moist as you'd like nearing serving time, take it out and cut it into a few pieces and return it to the pot to soak up more juice.
A dry roast isn't from over slowcooking, it's from under slowcooking!
The Verdict.
This is what pot roast should taste like!! We served this at a Sunday family dinner, and it went over really well.
I appreciated that I could play in the yard and fold laundry while dinner cooked itself.
The girls set the table, and the boys cleaned up---meaning the "work" part of my dinner was over by 8 am!
score!
other hunk of meat recipes:
- java roast
- jalapeno roast
- barbecue beef and bean sandwiches
- sundried tomato and feta tri-tip
- 3 packet pot roast
- super simple cranberry roast
- sweet mustard roast
- beef bourguignon
Day 14 of Crocktober!
Old Fashioned Pot Roast
Yield: 6-8
Author: Stephanie O'Dea AYearofSlowCooking.com
Prep time: 45 MinCook time: 8 HourTotal time: 8 H & 45 M
Old fashioned pot roast in the crockpot slow cooker from scratch. No packets or chemicals, just delicious awesomeness.
Ingredients
- 4 pounds beef roast (chuck or rump)
- 2 tablespoons flour (I used a gluten free baking mix, because we happen to be GF)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 tablespoon olive oil
- 1 medium onion, sliced in rings
- 2 large Russet potatoes, cut in 2-inch chunks
- 1 cup baby carrots (or peeled and cut regular carrots!)
- 1 cup sliced celery
- 3 tablespoons gluten free Worcestershire sauce
- 1/2 cup beef broth
Instructions
- Use a 6-quart slow cooker.
- I browned this meat in this way:In a plastic zippered bag, shake a thawed beef roast with flour, salt, pepper, and garlic powder. Remove roast from the bag and brown all sides in a large skillet with olive oil.
- While your meat is browning, place the sliced onion in the bottom of the cooker. Add meat, and toss in the potatoes, celery, and carrots.
- Pour worcestershire and beef broth (or wine) on top. Cover and cook on low for 8 to 10 hours. If your meat isn't as moist as you'd like nearing serving time, take it out and cut it into a few pieces and return it to the pot to soak up more juice.
- A dry roast isn't from over slowcooking, it's from under slowcooking!
https://www.ayearofslowcooking.com/2010/10/old-fashioned-pot-roast-slow-cooker.html
Sign up for the A Year of Slow Cooking newsletter and get the Top Ten Reader Favorite Recipes sent directly to your inbox!
FAQs
Some recipes call for liquid, some do not. It mainly comes down to the type of meat you use. Cuts like chuck roast will release more fat and moisture than leaner cuts, so they don't need any water. In addition, the slow cooker itself creates some moisture, which helps keep the meat juicy.
Is it better to cook a roast on high or low in a crock pot? ›
PRO TIP: It's better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.
Is 4 hours on high the same as 8 hours on low in a slow cooker? ›
The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.
How many hours per pound of roast in a crock pot? ›
As a general guideline, roast beef in a crock pot typically takes around 6-8 hours on low heat or 3-4 hours on high heat per pound. However, cooking times can vary depending on factors like the specific cut of meat, the size of the roast, and your desired level of doneness.
Do potatoes go on top or bottom of meat in a crockpot? ›
Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).
Do you put vegetables on top or bottom of roast? ›
Using tongs, sear meat on all sides until browned and place on top of vegetables in the crockpot. Add whole garlic cloves into the crevices of the roast (on the top and bottom usually where there is a seam of fat).
Why is my roast still tough after 8 hours? ›
There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.
Is 6 hours on low enough for a roast? ›
directions. Place roast into crockpot and surround with vegetables. Combine beef broth and vegetable soup mix, then add to crockpot. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
What is the secret to a perfect roast? ›
The secret to making tender roast beef:
It's all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust.
What happens if you slow cook on high instead of low? ›
Let's say you want to slow cook a pork roast recipe that calls for 8 hours on Low, but you need it done in much less than 8 hours. Switching to High for the sake of time savings can leave you with a roast that's dried out or even burned on the exterior, but undercooked and not at a food-safe temperature in the center.
Resist the urge. Every time you lift the lid, heat escapes and adds up to 30 minutes longer to your cook time. Slow cookers are made so you don't have to stir with the low cooking temperature, so relax. Leave it.
Is 5 hours enough in a slow cooker? ›
In general, it's best to stick to the indicated cook time on the recipe you're following. Most slow cooker meals take 8-12 hours on low or 4-6 hours on high, but there are also recipes for slow-cooked meat that take up to 24 hours.
When to add potatoes to pot roast? ›
Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours. Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.
How much water should I put in my crock pot for pot roast? ›
Place roast on top of vegetables. Place 3 bouillon cubes randomly on top of the roast and pour in 1/2 cup water. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
How do you know when pot roast is done in slow cooker? ›
If the fork goes in almost effortlessly and feels soft inside, that's a sign your meat is cooked through. Moreover, if you try turning the fork and can easily tear off some of the meat, that's your green light to remove the roast from the pot and call everyone to dinner.
Does meat in crock pot need to be covered with liquid? ›
Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.
How much liquid should cover a pot roast? ›
Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid so meat braises.
How do you keep roast from drying out in a crock pot? ›
Buy a roast that at least has some fat in it.
- season the meat. ...
- brown the meat in a cast iron skillet. ...
- put meat in crock pot on low and 1/2 a cup of water or beef broth.
Although there may be no wrong way to enjoy this one-pot classic, there are cooking tips that can help you make a high-quality pot roast every time. One of the best is that there's no need to fully submerge the roast in the cooking liquid.
