Best Best Chuck Pot Roast Recipes

Crock Pot - Best Chuck Roast image

Provided by Seasoned Cook

Categories Stew

Time 5h30m

Yield 3-4 serving(s)

Number Of Ingredients 11

2 lbs chuck roast
2 tablespoons vegetable oil
3 potatoes, sliced
2 carrots, chopped
2 celery ribs, chopped
2 onions, sliced
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 (10 ounce) cream of mushroom soup
3/4 cup water
1/2 teaspoon salt

Steps:

Cut vegetables and place in crock in the following order: carrots, celery, onion and potatoes. Sprinkle with salt.
Brown roast in vegetable oil and place on top of vegetables in crock pot. (More salt may be sprinkled on roast.).
In a small bowl mix cream of mushroom soup, ketchup, worcestershire sauce and water. Pour over roast.
Cover with crock pot lid and cook 1 hour on high and 4 hours on low. Serve over rice.
Enjoy!

Best Crock Pot Chuck Roast image

Provided by Susan Matthews

Categories Roasts

Time 6h10m

Number Of Ingredients 8

3 lb chuck roast
1 can(s) beef broth (14.5 oz)
1 can(s) cream of celery soup (10.5 oz)
1 bag(s) petite gold potatoes (1.5 lbs)
1 bag(s) carrots (1 lb)
1 pkg mushrooms (8 oz)
1 envelope onion soup mix
1/4 c steak sauce

Steps:

1. Place the roast in the slow cooker. Pour beef broth over the roast. Then pour the cream of celery soup.
2. Top the roast and around it with potatoes, carrots, and then mushrooms.
3. Pour the packet of onion soup mix over the top. Then top with steak sauce.
4. Place the lid and cook on High for 6-8 hours.
5. Cook until the roast and vegetables are cooked and tender.

BEST CHUCK POT ROAST image

Categories Beef

Yield 10 servings

Number Of Ingredients 20

Ingredients:
5 lb. beef chuck roast
1 Tbsp. smoked paprika
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. olive oil
3 red bell peppers, sliced
2 onions, chopped
5 cloves garlic
1 carrot, sliced
1 cup red wine OR beef stock
8 oz. can tomato sauce
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons sugar
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. dried marjoram leaves
More salt as needed for gravy
chunks of potatoes, carrots, turnips, parsnips

Steps:

Preheat oven to 300 degrees F. To make Perfect Pot Roast, start by heating olive oil in heavy pan over medium high heat. Sprinkle roast with paprika, 1/2 tsp. salt and 1/4 tsp. pepper and brown on all sides, about 15 minutes total. Place in Dutch oven or any large oven proof casserole dish with a lid and add bell peppers, onions, carrot, and garlic. In the same skillet used to brown roast, add wine or beef stock, tomato sauce, vinegar, Worcestershire sauce, sugar, and another 1/2 tsp. salt, scraping to loosen any brown bits; add 1/8 tsp. pepper and marjoram. Pour over the meat and vegetables and cover. Bake in a 300 degree oven for 3 hours. Add chunks of vegetables to the pot and return to oven for 1.5 hours. When the pot roast is tender, remove and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon and puree in a food processor. Place in a saucepan, add the meat juices and drippings left in the pan and cook over medium heat until thickened, about 10-15 minutes, adding salt as needed until the flavor comes alive. (That's the secret to fabulous gravy, by the way.) Slice the pot roast and spoon the gravy over it.