Crockpot-Pot Roast

[DisneyMomx7]

Best pot roast crock pot recipe ever!

Bottom round or chuck roast
carrots and potatoes
1 envelope lipton onion soup mix
1 1/2 cups ketchup
1/2 cup worchestire sauce
3 tbsp. brown sugar
3 tbsp. apple cider vinegar

Put vegetables on bottom of crock pot. Put roast on top. Sprinkle roast with onion soup mix - pat in
Season with black pepper. Mix liquid ingredients together and pour over roast and vegetables.

Cook on low 8-10 hours

 

[Southernmiss]

I did a Mississippi Pot Roast for company Thanksgiving week. I needed a very large quantity so I added on to the basic recipe to make enough. I added sauteed onion, mushrooms, bay leaves, baby carrots, golden potatoes, thyme, rosemary, and garlic in the bottom of the pot. Then the beef and remainder of ingredients. I dumped the whole jar of banana peppers (used these instead of pepperocinis) and the juice in the pot. Cooked all day. Made a salad and a loaf of garlic cheese bread. My company absolutely loved it and asked how I got it so flavorful.

 

[Snowflakey]

Packet of Lipton Onion Soup Mix along with a can of cream of mushroom soup - makes the BEST gravy! YUM!

 

[mrodgers]

Noted. Will buy a farm to ensure tastier pot roast

Thanks for this - it is exquisite and I'm laughing like a hyena.

Not sure why ya'll think my post is funny. If you're buying crap, expect the result to be crap. Walmart meat is horrible. Sorry city slickers don't understand that but it's true.

 

[prestoncaldwell]

Not sure why ya'll think my post is funny. If you're buying crap, expect the result to be crap. Walmart meat is horrible. Sorry city slickers don't understand that but it's true.

I didn't think your post was funny, just that it was not a practical solution for those of us who aren't blessed with acreage.

My grandfather always isolated one of his angus steers, alfalfa-fed it and had it slaughtered for his deep freeze. Best beef I've ever tasted.

 

[HeatherC]

I mix an envelope of Italian seasoning, ranch seasoning, brown gravy and onion soup mix in a cup or so of water or beef broth. Pour over roast and cook 6 hours. Trick is to the. Cut the meat and put it back in so it can absorb the liquids. Otherwise it is dry. So flavorful and easy. And chuck roast is the best cut I have found to use.

 

[Christine]

Not sure why ya'll think my post is funny. If you're buying crap, expect the result to be crap. Walmart meat is horrible. Sorry city slickers don't understand that but it's true.

The post that's funny is the person that said they'd just buy a farm to ensure a pot roast. It gave me a chuckle.

But to your point, you are correct that good, quality meat makes a real difference.

 

[prestoncaldwell]

Anyone here done a sous vide pot roast? I'm toying with the idea.....

 

[prestoncaldwell]

The post that's funny is the person that said they'd just buy a farm to ensure a pot roast. It gave me a chuckle.

But to your point, you are correct that good, quality meat makes a real difference.

It's really difficult to determine quality of a roast, though. With steaks, the marbling is on display, and Prime grading gives you enough of a level up in flavor that it's worth the cost premium. I'm not sure that's the case with a roast. When the goal is to render collagens instead of marbled fat, I don't know what the gain is from paying a Prime premium for these cuts.

BTW I've never bought meat from Walmart. They have usda choice steaks at the one near us, and they are cut a half inch thick.

 

[ronandannette]

Not sure why ya'll think my post is funny. If you're buying crap, expect the result to be crap. Walmart meat is horrible. Sorry city slickers don't understand that but it's true.

I'm farm born and raised, alongside herds of cattle, hogs and poultry. I get it. But the way that response was worded just tickled my funnybone and if you didn't find it amusing maybe you need to get to town more often.

Seriously though, while your comments were accurate, they probably weren't all that helpful to the OP who was looking for recipe advice.

 

[kymom99]

I also use the Lipton soup mix but I wrap the toast in foil. It holds the juices in and the meat is melt in your mouth tender. I serve it with mashed potatoes. I don’t cook the veggies with the roast

 

[mamamelody2]

I slice up a Vidalia or 2 and layer on the bottom of the pot. Put in roast. Pour can of beef broth over it. Liberally coat top of roast with Montreal Steak seasoning. Cook on low 10 hours or so. So easy and so yummy!

 

[kanerf]

I add some beer. I like a good Stout or Brown Ale.

 

[threeboysmom]

Super easy. I sprinkle roast with onion soup mix, then add a can of cream of mushroom soup and some red wine. Add potatoes & carrots. Makes the best gravy!

 

[Praying Colonel]

IMHO a lot of times it's the cut of roast. Chuck roasts or other cuts that have a lot of connective tissue that breaks down into collagen during the cooking process. Makes for a great end product with minimal flavoring necessary.

Lean cuts like round or sirloin aren't good for the crock pot--better to cook those at high heat for a relatively short period of time in an oven, then take them out rare and slice very thin.

My favorite slow cooker roast recipe:

Sliced mushrooms on the bottom of the crock pot
Chuck roast on top of the mushrooms
Mix 3/4 c red wine with 1 packet of onion soup mix--pour it over the roast
Cook on low for 8 hours
Flavorful roast--take the juice, thicken it for an awesome gravy

 

[mrodgers]

The post that's funny is the person that said they'd just buy a farm to ensure a pot roast. It gave me a chuckle.

But to your point, you are correct that good, quality meat makes a real difference.

It's difficult to understand, but judging by the "street question" videos and such, I guess it's easy to understand that a lot of city folk now think food comes from the grocery store and we should ban farms that "harms animals". It's like city people never heard of going to the market and getting food from local farms. Why contribute to the abuse of animals though and just get it from the grocery store or Walmart...

 

[mrodgers]

Seriously though, while your comments were accurate, they probably weren't all that helpful to the OP who was looking for recipe advice.

I didn't read it as recipe advice. I read it as why isn't the meat itself flavorful. I'm spoiled with meat that I don't have to doctor up to be flavorful I suppose. Now and then I eat at my mother's and so I do get the flavorless meat and seasoning flavor instead though.

 

[Pink Partridge]

It's like city people never heard of going to the market and getting food from local farms.

But it's also like you don't understand "city folks" and their accessibility to local farms.

 

[ShirikiUtundu]

I just used this for stew this weekend -- it turned out amazing - I think it would work on pot roast, too. I only used 1/2 the cayenne, and it was still a bit too warm for me -- next time, I'll just leave it out.

Rachel Cooks Beef Stew Seasoning

That recipe looks pretty good but I'm betting the reason it was too hot was the amount of black pepper not the cayenne.
I know she specifically states that she is controlling sodium, but she uses twice the amount of black pepper to salt ratio, which is the inverse of typical cooking (2 salt to 1 black pepper).

 

[LuvOrlando]

Sweet and Savory Pot Roast has been my go to in a slow cooker for a very long time, the name is weird because there is nothing sweet about it.
Chuck beef is probably the toughest cut out there so the comments of good beef are puzzling, Pot Roast recipes are basically all about making a boot edible.
ketchup, beef broth, a packet of brown gravy, dijon, worcestershire & garlic
I like potatoes and carrots in it at the end with egg noodles & maybe some sour cream like goulash