Recipe of Super Quick Homemade Beef Pot Roast in a Slow Cooker

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, beef pot roast in a slow cooker. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Beef Pot Roast in a Slow Cooker is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Beef Pot Roast in a Slow Cooker is something that I have loved my entire life. They’re nice and they look fantastic.

Pour onion and mushroom mixture over the top of the roast. Your pot roast may be tough for a number of reasons. For a melt-in-your-mouth pot roast, make sure to select the right cut of beef. Chuck, brisket and round all will cook well with this method.

To begin with this recipe, we have to prepare a few ingredients. You can have beef pot roast in a slow cooker using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Beef Pot Roast in a Slow Cooker:

1. Get 3 lb Chuck Roast
2. Prepare 1 envelope Knorr Vegetable Soup Mix
3. Take 2 cup beef stock
4. Take 1 tsp Granulated Garlic
5. Prepare salt
6. Make ready ground black pepper

Directions In a large skillet over medium heat, brown roast in oil on all sides. Place roast on top of vegetables; sprinkle with steak seasoning. In a large slow cooker, place roast beef. Surround your roast with potatoes, onions, carrots, and herbs.

Steps to make Beef Pot Roast in a Slow Cooker:

1. Place beef in slow cooker
2. Sprinkle with salt, pepper and garlic
3. Mix soup mix with stock
4. Pour over roast
5. Cook on low for 8 hours, or until roast is tender and easily pulls apart
6. Use juice take gravy, serve over mashed potatoes.

In a large slow cooker, place roast beef. Surround your roast with potatoes, onions, carrots, and herbs. Pour over beef broth and Worcestershire. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat.

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