Best To Die For Crockpot Roast Recipes

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CROCKPOT ROAST BEEF



Crockpot Roast Beef image

I have been making this slow cooker "To Die For Pot Roast" for many, many years. This roast only needs a few ingredients and cooks all day to perfection.

Provided by Amanda Formaro

Categories     Dinner

Time 8h20m

Number Of Ingredients 7

any 3-4 pound beef roast (trimmed of excess fat)
15 oz can or jar of beef gravy
I package of dry Italian dressing
1 package dry ranch dressing
3/4 cup water
1 large onion (sliced)
5 cups evenly chunked vegetables (optional)

Steps:

  • Line bottom of slow cooker with sliced onions. Add vegetables if using them. Place roast on top of bed of onions.
  • In a bowl, whisk together dry mixes, water and gravy. Pour entire mixture over roast and cook on low 8 hours.

Nutrition Facts : ServingSize 1 portion, Calories 634 kcal, Carbohydrate 30 g, Protein 57 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 188 mg, Sodium 1313 mg, Fiber 6 g, Sugar 2 g

AWESOME SLOW COOKER POT ROAST



Awesome Slow Cooker Pot Roast image

This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.

Provided by Brenda Arnold

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h10m

Yield 12

Number Of Ingredients 4

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 ¼ cups water
5 ½ pounds pot roast

Steps:

  • In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
  • Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Nutrition Facts : Calories 425.7 calories, Carbohydrate 4.9 g, Cholesterol 126.8 mg, Fat 23.7 g, Fiber 0.1 g, Protein 45.6 g, SaturatedFat 8.8 g, Sodium 638.7 mg, Sugar 0.9 g

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  • Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  • Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

TO DIE FOR CROCKPOT ROAST



To Die For Crockpot Roast image

I tried this recipe 2 years ago and always make it this way. Everyone that I have shared this recipe with always rave about it and will not go back to the way they used to make roast. It is super simple and is absolutely to die for!

Provided by shelly glaesman

Categories     Roasts

Number Of Ingredients 5

1 pkg italian dressing seasoning mix
1 pkg ranch dressing mix
1 pkg brown gravy mix
1 c water
1 beef roast

Steps:

  • 1. Place roast in crockpot. Mix all seasonings together and sprinkle on top of roast. Add water to bottom of crockpot. Cook on low 8 hours or High 4-6 hours. Once you try a roast this way, you will never go back to the way you use to make it. It is simply to die for!

TO DIE FOR CROCK POT ROAST



TO DIE FOR CROCK POT ROAST image

Categories     Beef

Yield 8 Servings

Number Of Ingredients 5

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Steps:

  • 1. Place beef roast in crock pot. 2. Mix the dried mixes together in a bowl and sprinkle over the roast. 3. Pour the water around the roast. 4. Cook on low for 7-9 hours.

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