Slow Cooker Beef Pot Roast
When cooking beef, the opposite rules apply to slow cooker crock pot cooking as opposed to oven roasting. Cheap cuts are better in this case The slow 8-10 hour slow cooker/crockpot cooking breaks down the muscle in just about anything, consequently a reasonably lean inexpensive cut of meat is the best choice so you don’t end up with bits and pieces when it’s done. A cut like prime rib would end up being hash in a crock pot whereas top or bottom round will hold together and be tender.
Cooking a Slow Cooker Beef Pot Roast
Seasoned with onions, celery and garlic, and with potatoes and carrots in just enough water to barely cover the veggies, the meat will create more liquid as it cooks down. The fact that the covered slow cooker crock pot keeps moisture in, will allow the meat to make its own gravy. Don’t add noodles or rice, or thicken the liquid until the last hour of cooking or you’ll end up with mush. In reality, the cooking method in a slow cooker is essentially the same as the conventional way of cooking pot roast — braising — and the slow process makes an otherwise tough piece of meat quite delicious.
|Slow Cooker Beef Pot Roast|| |
- 4 – 5 lbs beef roast
- 1 large onion, quartered and pulled apart
- 2 stalks of celery cut in 1” pieces
- 3 cups baby carrots
- 6 potatoes, peeled and cut into 1-inch cubes
- 2 ½ cups beef broth
- 2 cloves of garlic, chopped
- Coarse salt
- Ground pepper
- 3 tablespoons Worcestershire sauce
- Place roast in a hot cast iron skillet and brown on all sides.
- Place onion and celery on the bottom of crockpot.
- Next layer the carrots on top of onion/celery layer.
- Set roast on to of carrot layer.
- Place potatoes around the roast.
- Pour 3 tablespoons of Worcestershire sauce on the roast.
- Place chopped garlic, 1 tsp. of coarse salt, and ½tsp. of pepper on top of roast.
- Pour 2 ½ cups of beef broth on the potatoes.
- Cover and cook on high for 8 hours.
- When cooked, carefully remove roast and vegetables from slow cooker.
- Use juices to make a gravy.
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