Recipes for Boneless Beef Chuck Roast in a Crock Pot
04/xviii/2012
It would be very helpful and courteous to review a recipe made EXACTLY the mode it is written. It is not beneficial at all to read how you rated your own recipes using another person'due south proper name. Marie, your recipe fabricated equally written, is excellent. Thank you!
11/nineteen/2006
THIS IS AWESOME. Boyfriend and I couldn't believe information technology! I modified the recipe based on other people's comments. Everyone was saying to add Montreal Steak Seasoning, which I didn't take. And so I looked information technology up and information technology'southward basically comprised of pepper, salt, and paprica. For the rub i combined 1 Tbsp each of kosher common salt, crushed peppercorns (i crushed), and paprika. I also added almost 1 tsp. of garlic pulverization. This I rubbed on the meat and sprayed a little olive oil over top. To the pot, i added iii large chopped carrots, 6 or so small-scale red potatoes (chopped), an onion, and half a container of small-scale fresh mushrooms. Additionally, I added 2 bay leaves, near a tsp. of worshire sauce, and the onion soup mix along with the water. Didn't take celery. SUPER SPICE-A-RIFIC!!! Enjoy!
08/31/2003
I have cooked a lot of roast in my day and this is the Merely fourth dimension it has come up out perfect! I didn't add together any vegetables with it except for cutting an onion in one-half and setting it on summit of the roast for the final 3 hours of cooking fourth dimension. I made mashed potatoes and dark-green beans separate, simply don't like my potatoes to taste similar anything except potatoes. I besides whisked 2 teaspoons of cornstarch with 1/2 cup water and added to the au jus that I transfered to a sausepan. I boiled the au jus mixture for about 5 minutes, whisking often, for a wonderful chocolate-brown gravy. I was tempted to not cook it as long as the recipe calls for, simply please but permit it cook and keep check on the liquid level. Roast cooked this way merely melts in your mouth! Thanks for sharing your talent!
01/07/2012
why do people accept a recipe and turn information technology into another totally differtn recipe using information technology as a review? Just create a new recipe.
08/04/2007
This was fabulous. I took a few reviewers advice and soaked the roast in crimson wine vinegar over dark. I made a rub with pepper, salt, lemon pepper and freshly minced garlic and then browned the roast on all sides. I was using my mother-in-law'southward roaster and it didn't have low, med and high so I set up it to well-nigh 200 degrees for 8.v hours. I added the onion soup mix, some onion, lots of garlic, carrots, some celery we needed to become rid of and 2 potatoes. We served it with Sky High Yorkshire Pudding (allrecipes.com) which was keen! We besides had garlic mashed potatoes and an easy greenish salad. This was an AT recipe and we'll use it once again!
10/02/2006
Great recipe, simply I browned the meat on all sides later on seasoning the roast with Montreal Steak Seasoning prior to putting information technology in the slow cooker. This added great depth of flavor to the meat and the finished gravy. I omitted the potatoes from the slow cooker, and oven roasted them instead with olive oil, salt/pepper and whole garlic cloves during the last hr of cooking the roast. A crispy dissimilarity to the luscious gravy. My family loved this repast!
12/05/2003
Very, very skilful--the only thing I did unlike is added a couple beefiness bouillon cubes and more water so that I could make lots of gravy. I even chopped up the left over roast put information technology back in the ho-hum cooker and made a stew with it--information technology was great! Thanks Marie!
08/12/2011
I followed the recipe exactly and was a bit disappointed. I had high hopes starting out but the end result was rather banal. Don't get me wrong, the meat was nice and tender, the veggies yummy (a little mushy, but a good mushy), and there was plenty of gravy. Withal it needed flavour, besides searing the meat with salt and pepper didn't do annihilation for it. What I would do side by side fourth dimension is sear the meat with Worcestershire, olive oil, and a picayune butter. Then after I put the meat into the crock-pot with veggies on top of the meat. I would deglaze the pan with a mix of either Merlot or Cabernet Sauvignon and beef stock. So I would pour the liquid with pan drippings into the crock-pot. I'thou not sure if I would employ the onion soup mix or not, I think that would depend on the users personal preference.
03/xxx/2007
Really enjoyed this, my construction working fiance & his friends practically inhaled this! I did replace the h2o with beer and added a little beef boullion... my bloke was overjoyed to discover a new fashion to get beer into his organisation and it gave it an astonishing flavor! There were no leftovers at all.
09/16/2008
I used this as a starting point to learning how to make a groovy roast. The first time I followed the recipe. The second time I tweaked it afterwards reading the reviews. NOW, I accept created a masterpiece. This is how I do it:Brand certain you use a Chuck roast outset of all. So, brown the meat with table salt, pepper, garlic/onion as desired. Then, place in slow cooker. Deglaze the pan with a little beefiness goop and and so add it and addtional can to slow cooker (total ii cans of beefiness goop). Pour 1 envelope of dry out onion soup mix on top, and 1 tBLsp of Worceshire sauce on tiptop of the meat. Cook on low for 8hrs. After 6 hrs. add quartered cerise potatoes and carrots to the deadening cooker. When washed it will be falling apart and so remove from slow cooker carefully. Brand gravy past using broth and flour/cornstarch/h2o mixture and heating to just boiling in separate saucepan stirring constantly till desired thickness is acheived. Yum!
04/28/2013
To all the reviewers that said "It was delicious, Simply I modified the recipe by adding this or changing this". Once you change anything about an original recipe, you are no longer cooking the recipe but a new recipe that will taste nothing like that one.
09/29/2008
For those of you that want a thicker gravy, add flour and onion (for flavor) when you lot are browning the meat. Browning the meat gives information technology a squeamish color and there will be no boosted steps at the terminate for a thicker gravy. I find that beef goop gives a "tinny" taste. Using chicken broth lets the gustation of the beefiness smooth through. I use chicken goop along with a squeamish dry red wine. Remember that when adding wine, practise not add a wine that is too fruity or has been "oaked" (normally older wines). The long cooking time volition concentrate any fruit, oak or other flavors that the wine has. Also when calculation vegetables, add them about halfway through the cooking time and NOT in the beginning. Delicious!
eleven/10/2008
Fall autonomously TENDER! I've been making this recipe for many years (earlier this was fifty-fifty added). There'due south no need to brown roast first! No demand for the common salt! THE ONION SOUP MIX HAS Enough SALT IN IT Solitary! Heed- Merely throw the roast in the crock, simply place carrots around it, (Use the cutting upward potatoes for mashed, it just goes much better with the tender roast!)cover pinnacle of roast with onion soup mix and then Summit WITH CREAM OF MUSHROOM SOUP. Y'all'll see it's only fantabulous!
04/15/2009
In combination of several suggestions in the reviews, this was just the MOST Succulent AND TENDER roast I have ever tasted (it was also my first time making one)! Here's what I did... I sliced a 2½ lb boneless beef chuck pot roast into 4 big serving pieces. It didn't have much fatty and so no trimming was necessary. In a deep dish, I rubbed all sides with steak seasoning, fresh ground black pepper, fibroid kosher salt, and well-nigh 2+ tablespoons ready-to-use minced garlic then poured near ane+ tablespoon balsamic vinegar and Worcestershire sauce on top turning the meat to glaze. While that sabbatum, I sliced up a yellow onion then browned the meat on all sides with the onion in extra virgin olive oil. Transferred the meat (including all the juices in the pan) to my slow cooker, added ane cup beef broth, 1+ tablespoon minced garlic, ¼ packet of onion soup mix (leftover from making dip), fresh footing pepper, garlic salt, oregano, marjoram, thyme, and paprika. Covered and set to low for 6-eight hours. Just nearly 2 hours before it was done, I added whole baby carrots, chunks of celery, red onion, and mushrooms. Instead of adding potatoes, I made mashed potatoes and brown gravy from the juices. The original recipe is a practiced "base". Just be creative and use your spices!
03/17/2011
I have prepared my pot roasts this way quite a few times now, and am finally getting effectually to reviewing the recipe! Sometimes I add a teaspoon or two of Better than Bouillon beef base, a clove or two of minced garlic, or use beefiness broth rather than h2o, but the basic recipe always remains the aforementioned, and always turns out delicious. I had planned on making this today, really. I bought my beef in bulk from a local farmer who raises grass-fed cows for the start time always, and was so excited to pop my first grass-fed roast into the crock pot this forenoon! I defrosted it, unwrapped it, and then realized it was actually a 7-bone chuck roast. Not a boneless chuck roast. I had already defrosted it, so I went ahead and browned information technology, then tried to stuff it in my crock pot. No such luck. It wasn't going to fit. So, it sat in my refrigerator in my covered roasting pan "marinating" in the onion soup mix and water all day while I did some enquiry on how to cook a 7-bone roast in the oven. But in case anyone wants to utilise this blazon of cut, or finds themselves in a similar bind, here's what I did: bake covered at 280 for 4 hours, adding the veggies at the last 60 minutes. The result was fall-off-the-bone, slice-with-a-fork, melt in your mouth tender and absolutely delicious! Crock pot is good, but this method produced a roast equally as good. The next "variation" I'grand going to try is to brand my own onion soup mix from a recipe also here on AllRecipes. Tin can't wait!
02/15/2011
Great base recipe! I took the advice of others and browned my meat in olive oil just commencement I rubbed it with Montreal Steak Seasoning on all sides. I used a 1lb bag of carrots and about 5 red potatoes - skins left on, whole onion - sliced, and 2 stalks of celery. I used 2 cups of water and boiled it on stove with 2 beef boullion cubes. I added the onion soup mix to the boiling beef broth and poured mixture over meat and veggies in crock pot. I also added about 1/4C worcestershire sauce. I added some garlice pepper & garlic table salt to the crock pot. Cooked on low for 9 hours and meat was falling apart! I removed the roast from the crock pot and cutting it up and then added corn starch mixed with cold h2o to the crock pot to thicken up the juices into a gravy. Everything was perfect!!
06/xxx/2010
adding my 2 cents! I did alter it based on other reviews...ii pkgs of o.due south.m instead of 1, instead of water I used a one-half cup of beef broth and a one-half cup cooking wine, and I also threw in a tin of cream of mush. soup....I know the point is to get away from a soup mix (cream soup that is) merely I idea it was the all-time roast that I accept ever made!!! Oh one more thing...I omited the potatoes and fabricated mashed instead! I know that people sometimes have something to say near people rating a recipe after they take added thier own tweeks, but isint it what its kind of about?? getting ideas from others and tweeking them to suit our ain taste? I d k...Just saying give this a try! It is crawly! My veggies were perfectly cooked as directed in the recipe!
12/26/2010
MMM.... MMM.... MMM.... yummy! Yeah that sum'southward it up. Stop reading all the reviews and simply try it... your gonna dearest information technology.
09/26/2007
This is an old standby at my house. my mother made this many times while I was growing up, and it was 1 of my favorite meals. My husband now loves this pot roast! I don't always brownish the roast starting time, depending on how rushed I am that forenoon. The concluding time I made this, I peeled and sliced the potatoes the night before and stored them in a ziplock bag with water. I placed the raw beef, seasonings, and onions in a crockpot liner sealed with a twist tie and popped it in the fridge. The side by side forenoon, I but had to untie the crockpot liner and place it in the pot. I drained the potatoes and opened a purse of peeled infant carrots to add to the pot. Piece of cake and delicious!
x/27/2007
Used a 3.5lb rump roast instead and it worked out amazingly!! The meat just barbarous apart and was full of season. I did modify the recipie every bit others suggested. Seasoned the beef with ground pepper & garlic salt. Added a tin of beef goop and a few dashes of worcestershire sauce to recipe. I also added mushrooms during last 4 hours of cooking. At the finish, took out all the veg and thickend the sauce with flour. Used more potatoes then what recipe called for and omitted the celery. Best roast I ever made!! Very tastey.
10/fourteen/2005
This is a staple in my house...nosotros Honey it! I use garlic table salt and pepper, and Lipton Beefy Onion soup mix. I also use baby carrots and sweet potatoes instead of regular potatoes. I add a can of beef broth to ensure there is enough liquid to encompass the meat. Cooks on Depression for 10-12 hrs, and is but perfect! I make "pot roast burritos" with the leftovers...hubby loves those! :) An EASY, no-hassle, tasty pot roast!!! *note - shut all of your bedroom doors when yous turn on the crock or else your rooms volition smell similar pot roast for days...)
10/28/2007
I have been doing pot roast similar this for years. The bonus is, make an extra roast at the same fourth dimension, or use leftover roast and broth left in cooker for beef and noodles, or chop leftover beefiness and veggies advertizement back to broth, add frozen mixed veggies, chopped cabbage, and a little V8 juice and you have delicious bootleg beef vegetable soup!!!!!!!!!
01/21/2010
WOW!!! Let me tell you, I have tried to make pot roast several times already only I gave up because the meat ended up being dry. I used stewing beefiness, rump roast, and other cuts. Now I know YOU MUST Utilise CHUCK ROAST...that's what makes this recipe super! I took the communication of other reviewers and rubbed the meat with Montreal Seasoning but I did non chocolate-brown it--merely put it in the crockpot. I also used a tin can of beef broth instead of water. I added vegetables half style through and used red potatoes because it'south not every bit starchy as white. My son said the beef just melts in your rima oris! Tasty, delicious and great comfort food! I've always wanted a skillful beef roast/stew recipe and now I have it! Cheers, Marie, for sharing and telling us to use the right cut of beef!
09/07/2009
I was feeling a petty fifty'southward homey and wanted to feed my family something lumberjack hearty, so pot roast was an easy determination. However, never having made it before, I wanted to try this recipe since information technology promised ii of import things: moist + juicy. I layered the bottom of the crock pot with baby carrots, halved celery stalks and quartered red potatoes. And so, I combined the onion soup mix with 1 can of beef broth and poured it over all. The 2.five lb roast was side by side. I rubbed information technology with minced fresh garlic, pepper and salt, then gave it a quick sear in olive oil. The roast and so joined the veggies in the crockpot, and the remaining olive oil + pan juices were poured over all. Our dinner cooked for 14 hours on low, which in the end, would have been ameliorate at 12 hours. Nevertheless, it was delicious! Our veggies weren't mushy at all, the savory onion gustation had thoroughly absorbed into everything, and there wasn't even a need to brand gravy. Next time though, I'll make the potatoes separately. I idea they took away too much of the flavor, and will add lots more carrots + celery, and simply a bear on of water to cease up with more juice at the finish. This tasted much improve the 2nd day as leftovers, but the meat hasn't lost any of its fall apartiness that my family unit loves. Would definitely brand this over again with a few tweaks.
07/fourteen/2014
My 87 year former Dad prefers hot meals for supper even in the summertime. I fabricated this crockpot meal to avoid heating upwards the firm. Considering information technology was just him and me, I merely used a 2 pound chuck roast. Next fourth dimension I'm making a bigger ane. This was fabled! Dad raved about it and be both wished we had more than leftovers. A very piece of cake simply absolutely succulent repast!
02/24/2014
Really loved the roast. It was tender, juicy and cut with a fork. However, I made a mistake. I used both the dry onion soup mix and vegetable broth. I should accept used one or the other. Had I added extra salt, it would have been way too salty. Next fourth dimension I make this, and I absolutely Volition arrive again, I'll have intendance to sentry the salt content. I'd much rather add more to my plate than take a chance the dish being over salty. And I did add extra carrots and potatoes. With a 3 pound chuck roast, I added at least 6 nice size potatoes and two pounds of carrots. It was a terrific meal, served with squeamish hot biscuits.
12/15/2008
Very tasty roast. Quick notes: 1/2 the soup mix, it can brand it fashion too salty (add maple syrup to cut of need be), sear with steak seasoning, de-glaze with cerise wine and add to the dull cooker. Worcestershire works well (don't over practice it though or you lot are back to the salty problem). Toss in a bay leaf and you are proficient to become. Have tried this a few times and am constantly tweaking, but follow other suggestions and add together your own flair and you volition exist laughing all the way to the dinner table.
03/22/2011
This was my showtime pot roast Always, and it was and so easy! I've fabricated it twice, and I've ever used a roast that was less than 3 lbs. I used beef goop instead of water and threw in tons of extra veggies. I also took the advice of some of the other reviews and added Worcestershire sauce and used a Montreal Steak rub on the meat before browning. I've left this roast to melt for up to 10 hours on low, and it's turned out great both times!
12/14/2008
add 1/iv cup red wine, eight oz. mushrooms, four cloves garlic, and 14 oz. can beef broth. Thicken gravy with a ii oz. brown roux.
10/25/2008
A very good basic dull cooker roast. After reading reviews, I made a few changes...I inserted slivered garlic into roast; browned the roast on all sides, then removed to the deadening cooker. I browned an boosted onion in the skillet, and then deglazed the pan with 1 cup of crimson wine, instead of adding water. I added 1 teaspoon of Worcestershire sauce, the soup mix, then poured it over the roast. I cooked on high for 4 hours, added the veggies, then cooked another 4 on low. My unabridged family loved it. Next time, I'll dark-brown sliced mushrooms to add to the mix!
12/21/2011
Great simple and tasty recipe!!
07/13/2010
I just have to say; why would anyone ruin a good tasting dish with that awful onion mix. It'southward and so fake an salty and overpowering.
01/30/2012
This was melt in your oral cavity delicious! I used a two.5 lb chuck and let it get for 9-10 hours. It was falling apart and was perfect! I, like other reviewers used low sodium beef goop. I made up my ain rub and used that earlier browning it in the pan (Kosher salt, fresh footing pepper, red pepper flakes, paprika, and garlic pulverisation). I made a gravy from the leavings in the crock pot and that was delicious likewise (Just the juice/broth with a cornstarch/h2o mixture -- added some table salt and pepper). I likewise used Yukon Gold potatoes. Those or red potatoes are actually best for this kind of thing. They hold together amend than Russet. I but ate some leftovers for luncheon and they were just equally good every bit concluding night. Mmmmmmm!
05/05/2013
Fantabulous recipe. I added several cloves of garlic, 2 cups blood-red wine instead of 1 loving cup water, spiced three.3 lb chuck with Montreal spice before browning it, added bay leaves, used the onion mix, doubled potatoes and carrots but did not add them until half style through. I as well ran out of time so I cooked information technology for 5+ hours on high. Everyone loved it!
11/27/2013
If its cooked too long the veges volition exist mushy and the roast will fall apart so much it's near like soup! Adding the veges half way through leaves a tastier pot roast that isn't mush! keen flavor with the soup packet!
09/17/2006
Yum - what great comfort food! I used a smaller roast (ii.5 lbs) so it was actually done in 5 hours. As the meat rested earlier carving, I strained the vegetables from the juice and stirred in a slurry of cornstarch on the stovetop. After boiling a couple of minutes, I had a thick delicious gravy to pour over the meal. I highly recommend serving dinner rolls alongside to sop upwards the gravy. Definitely a do-over recipe in this house!
10/28/2008
I made this roast yesterday in my new crock pot and wow it was sooo skillful. I browned a 3.five lb chuck roast on the stove in a little actress virgin olive oil and table salt and pepper and then tedious cooked information technology with the residue of the ingredients for v.5 hours on low and it fell apart. I used red skinned potatoes which I think side by side time I will put in an hour after everything else. Oh yeah, I substituted beef broth for the water. With the left over roast I shredded it and added Sweet Baby Rays bbq sauce and my hubby and I had information technology on hamburger buns this night for dinner. Thanks for a great recipe Marie!
01/22/2014
I've been using this recipe for years. I'm a little surprised past the review that said it turned out tasteless. You can add your own touches to adapt your gustation, as I have from time to time only yous can't lose with this bones recipe. It has e'er come out a winner.
xi/13/2010
This was my very commencement time making a pot roast, and it turned out great! I rubbed the chuck roast with Montreal Steak Seasoning and garlic powder and browned it in olive oil, as others had suggested. I cooked it on HIGH for 5 hours, calculation the veggies in during the last hour (and so they didn't turn to mush). Yummyyyy!!!
03/12/2009
FABULOUS!! It took just 20 minutes to prep! The simply things I changed were (1) browned the meat before putting it in the crock pot and (2) I used a small handbag of baby carrots instead and (3) I seasoned the meat with table salt, pepper, & garlic powder before cooking. It cooked from 10am to vii:30pm and information technology was perfect. Just as good equally my moms. I also fabricated this recipe another time and instead of using the onion soup mix I used McCormick'south Dull Cooker Savory Pot Roast Seasoning..came in a pouch like taco seasoning. But mix with i cup water and pour over the meat & veggies. Information technology was good too!!
12/21/2006
This potroast using the tedious cooker is keen. Earlier I brown the roast, I normally coat it with a thin layer of flour. It helps the browning and also adds to the gravy.
12/12/2005
Wonderful, elementary condolement food. I used a 3.5 lb chuck and pressed Montreal seasoning into the beef prior to browning. I added beefiness stock instead of water, a couple glugs of red and white wine (think french onion soup), and a can of stewed tomatoes. I omited the potatoes, and served mashed on the side. I fabricated a gravy of a couple cups of the broth. After 10 hours on depression this was tender and succulent! Thanks!
02/09/2013
This is an absolute FAVORITE pot roast recipe--with a few modifications. The meat is always ridiculously tender, total of season, and tastes amazing! The changes we made are pretty elementary-- I use 1 or 2 cans of beef broth instead of the 1c water (depending on the size of roast, 3.5lbs+ 2 cans, less than 3lbs 1can) I season the meat with either a montreal steak seasoning or some other seasonings we accept handy (garlic common salt, onion powder, pepper, maybe some paprika, whatever) so sear in either a modest corporeality of balsamic vinegar or olive oil. I like lots of vegetables so we double the vegetables and add half at the kickoff (mushy vegetables every bit a result) but the other half a few hours before the cease so they are cooked but not mushy (this is why i add the extra goop since i have lots of extra veggies). I have as well used the beefy onion dry soup mix a few times merely actually couldn't tell much divergence between normal onion soup mix--so i use whatever is on paw.
10/13/2008
Very tender and flavorful. So I would not terminate upwards with mushy veggies I put onions on bottom of cooker, added meat(after browning), soup parcel, 1 cup water and one cup beef broth and cooked that on high for ii hours and depression for one hour before adding potato chunks and baby carrots and cooking on low another three hours. Perfectly tender meat which was not falling apart and sliced nicely and the veggies were soft but not mushy. Also makes delicious gravy.
01/27/2010
Piece of cake, easy, easy! And the meat was and then good. I seasoned the meat with Montreal Steak seasoning and dusted with flour (used a chuck roast). Started it cooking in the AM with just the liquid (I added simply a footling more), soup mix, celery, onion and some garlic. I added the carrots, potatoes a couple hours before it was done. The meat barbarous apart and had a nice flavor to information technology, the veggies were cooked well non mushy and the gravy was and then yummy. Super and like shooting fish in a barrel definitely a keeper!
01/18/2009
I've tried this recipe for the first time in December and information technology has go one of my favorite. Taking several advices from other Cooks who reviewed this recipe, I completely substitute h2o with beef broth, add the vegetables about 3/iv the style after the meat, and instead of salt and pepper to sense of taste the meat, I use a seasoned salt.
09/12/2006
What a great recipe!! I played with it a piddling bit & used other reviewer'due south ideas. I rubbed meat tenderizer, garlic pulverization, course footing pepper & crushed red pepper on it before I browned information technology. Used a can of beef broth, package of onion soup mix & beefy onion soup mix, worcestershire sauce, fresh mushrooms, carrots, celery & potatoe. Kept adding a piffling bit of table salt, pepper & crushed blood-red pepper as it cooked. Information technology was fall apart-melt in your mouth tender with a little kick to information technology! Everyone loved it.
11/19/2003
Great recipe. For a beefier flavor, I used a loving cup of canned beef broth, instead of the water, and a dash of Worcestershire sauce. This was a groovy dinner. I only threw information technology in the crockpot effectually 2, and since my roast was about half the size chosen for, it was done around seven. Thanks for the recipe : )
03/11/2012
Family really liked it. Seasoned chuck roast with salt, onion powder, garlic powder, mustard and a little cayenne. Seared in skillet on all sides. Placed in crock pot for 6 hours. Instead of water used craven broth and added two bay leafs. Didn't add onion or celery because we didn't have any and we didn't miss it. Added my potatoes ii hours before information technology was done, carrots and fresh green beans 1.5 hours before done and then handful of mushrooms 15 min before serving. Perfectly cooked and seasoned. Veggies were not mush and had nifty flavour. Only enough left for hubby next day and he didn't mind eating information technology at all.
03/19/2007
This was sooooo good! I did rub the roast with seasonings and a lilliputian flour before I browned on both sides. I as well used ane cup beef goop and one/2 cup of water. I made a little gravy out of pan drippings and added at last minute to thicken. Will definitely be cooking this one a lot. Cheers.
05/07/2007
I made this recipe tonight and it was the all-time roast we take always had (and so my husband put it):) I read the reviews before cooking it and took the advice of some of the cooks. I used beefiness broth instead of h2o I added garlic and monteral steak seasoning. My roast was simply about 2 1/2 pounds only I allow information technology cook for xi hours and it was improve than ever before. The vegtables were falling apart along with the meat. Thank you for the recipe and all the inputs too.
04/28/2013
I just want to say that yes, you lot need to use Chuck Roast, and other than whatsoever spices you desire to add, all I have ever done to have a perfect roast is to put the roast in the crockpot WITHOUT browning, and I don't add together vegy'due south to the pot. This way, you don't need to add whatsoever liquid. I add together the onion soup mix and maybe some extra onions, but that'south it. Very bones. I cook it on high for four to five hours. DONE! It simply falls apart...love it, beloved it, love it!
03/22/2010
I browned the roast 1st & then cooked the onions in the same pot earlier adding to the crockpot. I used beef broth instead of the h2o & increased it to two cups. Absolutely delicious!
03/10/2014
Awesome Marie! I had a six pound chuck roast so I adjusted the recipe for 12 servings. Used red potatoes, skin on, quartered. Everything was delicious. Had meat left over so have cut the meat into ane inch cubes. Threw that into the crockpot with a mix of dry out onion soup, h2o and cream of mushroom soup. Volition throw all that on top of apartment egg noodles tonight. Walla, beefiness stroganoff! Thanks for sharing your recipe. Cook on!
01/22/2003
This was elementary to prepare and very good. My two teens LOVED it. The gravy is more "au jus" so it tin be sopped up with breadstuff. For leftovers, I shreaded the meat and it was even ameliorate. Instead of simply using salt and pepper when I browned the meat, I used a season all type of seasoning and the flavour was total and rich. Definately a keeper.
02/18/2009
This was really good and I knew it would exist. I did add a loving cup of red wine and a can of gilded cream of mushroom for thicker gravy but I know information technology would have been fine without it.
04/28/2011
delicious! i browned the meat every bit stated and that made all the difference in the way it came out (equally opposed to how i used to slow melt information technology before). thank you for the recipe
09/19/2000
This was the first time I have ever made a roast in the ho-hum cooker, and it was oh-so-easy! And, it was very good! I used baby carrots and new potatoes (quartered)and it was gear up to go in just a few minutes! My four year old daughter loved it!
11/xx/2013
This is the recipe from the Lipton soup mix box. Has been there forever! I don't similar the way the veggies are overcooked in this recipe. It is good but at that place are better. Good for novice cooks.
02/13/2013
I've used this recipe many, many times, just have made several changes to it. I like to glaze a couple of sides of the roast with Grillmates steak seasoning (very peppery and has salt), and I as well splash some worcestershire sauce on it the night before and stick it in the fridge. The adjacent forenoon, I sear the sides on the pan (with a lilliputian olive oil). I also use beefiness broth (or chicken broth, whichever I happen to have at home) instead of water. I also use pocket-size ruddy potatoes and put them in whole. I cut all of my veggies in large chunks (onion is quartered, carrots in big chunks, etc.) For herbs/seasoning, I also add together some thyme and rosemary and 4-6 cloves of minced garlic. Delicious!
03/24/2011
Followed the recipe as shown....merely like my mom used to go far :)
01/29/2002
I made this for dinner this past Sun. It was extremely easy and the meat was melt in your mouth moist. I felt nonetheless that it lacked some flavour. I think adjacent time I volition add some worcestershire sauce to it. I will definitely make this again though, cheers.
12/14/2006
This was wonderful pot roast! I used the Montreal Steak Seasoning and browned the meat ahead of time, and boy was that tasty! It added so much flavor. And I think browning the meat alee of fourth dimension seals in some of the wet so that the roast is extra moist. I also used a can of beef broth instead of water. Yum!
10/thirteen/2000
I impressed my parents with this one. We all loved it - very moist and tender - non overcooked. Information technology was skillful for leftovers as well. I have a smaller, older crock pot, and so I had to cut the roast (virtually 4 lbs.) into ii chunks, and so pile the veggies around it. Afterward the kickoff meal, I cut upward more than veggies and slow-cooked them in the leftover juice so that I would have plenty to go with the remainder of the roast - splendid leftovers. Likewise, once you lot refrigerate, the next 24-hour interval you tin skim off the congealed fat to reduce fat content. I liked the recipe equally an easy and tasty style to get some nutritional veggies and fiber - carrots, onions and celery.
12/twenty/2013
Merely fabulous!
02/03/2014
Easy and extremely delicious! I added extra carrots and potatoes equally I have a large slow cooker. My husband loved this dish.
09/05/2013
Followed the recipe with one exception. Before browning roast, I tied information technology. It cooked great and after removing cording, sliced and plattered the meat and vegs. Served with buttered noodles for those who wanted them and too had mixed green Salad.
08/06/2012
This was incredibly delicious. I used a iii-pound chuck roast (which was fatter than I expected) and browned it on all sides. After I put the roast in the tiresome cooker, I looked at the bits in the pan and decided to deglaze it with a little (mayhap 3-4 Tbsp) balsamic vinegar. Next I poked 4 peeled and smashed garlic cloves in the roast and poured the thickened balsamic on it. Then I put a large sliced white onion on height and sprinkled the onion soup mix over that. Finally, I poured the water over everything and put information technology in the fridge. Around midnight, I took information technology out of the fridge and put information technology in the cooker on depression. When I woke upwards at 7, I added 3/4 pound of baby carrots and another large white onion (sliced). Subsequently about another hour, I noticed the roast was falling apart, so I took it out and covered it with foil while everything else cooked some other 2 hours. Then I drained off the liquid and let it separate (because my roast was so fatty). I skimmed off as much of the fatty and put the roast, carrots, and onions back in the pot, followed by the skimmed liquid and left it on warm until it was set up to serve. The roast was fork tender and full of flavor. I served it with rice, carrots, and onions. I expect forward to eating the leftovers. I will make this again! Thanks for sharing, Marie.
09/26/2013
This was excellent.Get-go pot roast I've ever made, chose a marbley chuck roast every bit directed. Replaced the water with the beef broth. I besides added garlic and a little extra onion soup for fright information technology wouldn't have enough flavour, but I didn't demand all that, the original recipe would have been totally fine. I think adjacent fourth dimension i'll just make it as is with diluted beef broth. I live alone and so making big things like this, I need to be sure I tin eat information technology. And I did! Vegetables were perfectly washed and yummy as well!
04/25/2014
Extremely EASY and succulent I followed Lyrica42 recommendations and served upward with some fresh sourdough bread - perfect comfort food
11/16/2013
I've made this recipe a dozen times or more than. Information technology'due south perfect as is. No need to change anything!
03/31/2014
I made this and used beefiness broth instead of the water and no celery considering I didn't have any. It was he best roast I have always made. My husband agreed and the kids ate it up and had second and 3rds. "Mom, this is the best dinner ever."
03/18/2014
I cooked the pot roast without the potatoes and carrots. I did put in the onion and took a few garlic cloves and put them in the roast. It is the best I have e'er made!
06/15/2011
Delicious! I rubbed the roast with ocean table salt, cracked pepper, marjoram, thyme and paprika, then dusted with flour earlier browning. Too, used almost twice the amount of potatoes and carrots and added a piddling more h2o and 3 cloves of garlic. Just needed to add a little salt. Might utilize a vegetable stock base next time.
11/02/2008
I made this for dinner this evening and got rave reviews from my hubby and step son! The roast was tender and moist. I didn't use the onion soup, but used beef bouillon dissolved in water instead. Browned in skillet w/a tad salary grease black pepper, ocean salt, onion pulverization before putting in slow cooker. Used the aluminum foil balls to support the roast in cooker. I used the juice from the roast to make gravy; cooked potatoes, carrots and celery stalks at the end of the cooking time for the roast. Yummmmmmm Yummmmmmm!
03/14/2010
YUM! I used this recipe for my start pot roast always, and it was delish!! I added the potatoes halfway through cooking, per other reviewers' advice. Also used one can of beef broth and a little garlic; otherwise, I made the recipe equally is. I cooked information technology on high for almost 6 hours and it was perfect! And ane tip* I used the crockpot liner bags that you lot buy in the grocery shop almost the ziplock baggies, and information technology made clean upward SO much easier! Didn't modify the taste or compromise the flavor a bit! I will be making this recipe for years to come.
10/17/2013
This recipe was very easy to follow and it turned out not bad. I didn't accept 8 hours so I put it on high for 6 hours and information technology was delish. I'm sure it would take been very proficient at eight to x on the low setting. I didn't chop up the carrots or onion. I just made large huge chunks considering I was afraid they would be mushy if I cut them to modest they turned out amazing. I put whole red potatoes on the top of all of it and they were only wonderful besides. I will CERTAINLY exercise this recipe once again. Information technology's easy to make and has only a few basic ingredients which was a big plus. I don't like having to become to the grocery to buy some expensive condiment or spice that I will never use again. Thanks for a wonderful repast.
01/xx/2015
Then tasty! Turns out perfect every time! I like using red potatoes instead of russet, and those don't get overcooked. Or sometimes I simply leave the potatoes out and make mashed potatoes instead. Simply use half a packet of the mix. I is besides much! I employ beef broth instead of water if I take it, I like it much more that way. Don't use broth and a whole bundle- information technology will be fashion too salty!
02/16/2014
Delicious!
02/07/2009
No need to chocolate-brown the roast (I have done information technology both ways). I used my medium size crock pot w/ a iii# boneless Chuck Roast, rubbed it with (Red Robin Seasoning &) sprinkled w/ Salt & Pepper. Put 1/2 package of Onion Soup Mix on it, poured 1 cup hot water, added 3 lg potatoes & equally many baby carrots I could nonetheless assuasive i-2" clearance from height of crock every bit information technology is Important you don't overfill your crock pot for proper cooking. (Makers' suggest on filling it 75% full.) I cooked on High for 5.5 hours then turned it down to Depression for the last ii hours.... ~Wonderful Scent ....TO Dice FOR!! 2nd-TIME-NOTES: Used BEEF Goop instead of water (well-nigh two cups), did non brownish roast, used bag of fingerling potatoes & cooked on Low for 10 1/2 Hours. YUMMY!
04/22/2014
Followed the recipe simply did use Montreal Steak Seasoning & added 2 cloves of garlic. Information technology was very skilful simply seemed to be missing something to requite it a little more flavour. Will utilise this again. Thank you!
12/17/2008
My beginning pot roast! It came out a piffling tough i cooked on high for 4hrs, my mom-in-law says if on high i should take cooked for 3hrs but overall the sense of taste was very expert, everyone ate it all. cheers for a smashing recipe, def will make again.
09/24/2013
This is a slap-up recipe! With a few modifications of class. I like to braise my roast in some olive oil. I had a 3.5lb roast. I added two cups of beef goop to the mix (I love the "Better than Burgoo" make, merely I think the secret to the liquid is that I likewise like to add a can of beer to information technology. Whatsoever beer in the fridge, doesn't actually matter. I personally just used a Bud Light. As per other reviewers, I added my potatoes, onion and carrots in at the half way point and saw no utilize cutting up the carrots as they're small plenty and easily cook in the time that's left.
07/xiii/2010
This is pretty much the way I have always fabricated pot roast. But difference is that I don't ever brown it offset. But I do put salt, pepper and flour all over the roast. This way, information technology makes it'due south own gravy and is never lumpy. I use different seasonings - depending what I have on mitt. I have used steak seasoning, seasoned salt, garlic table salt, etc. They all work fine and are a matter of taste. I utilize beef broth and bulky onion soup. For veggies I use potatoes (for average size potatoes, I quarter them, for large potatoes I cut them into vi or vii pieces), 2 average size onions quartered and carrots (baby or regular). I use lots of potatoes because DH and sons love them this manner. This forth with some rolls is one of our favorite dinners. I melt on depression in the crock pot for near 10 hours while I am at work. The house smells sooooo gooooood when we come up domicile!
09/29/2010
I gave this 4 stars because I made some changes. First, I just used a 2 lb roast. I followed the advice of others and rubbed Montreal Steak Seasoning on information technology and browned information technology in a bandage iron skillet. I also substituted 1 cup beef broth for the water. When I came home from piece of work, the house smelled incredible! Baked some crescent rolls and DH and were in heaven!
xi/16/2010
I've made this pot roast 2 Sundays in a row. And I will probably continue making it every Lord's day. So, SO, Proficient. I used a boneless chuck roast. Vegetables and meat done to perfection. So piece of cake, and tasted so keen. Thank you for a great recipe that I volition use again and again.
05/19/2011
Tasty and tender. I seasoned with lots of Montreal Seasoning but I didn't think it was necessary to use beef broth as some suggested, so I used 3/4 c. water and 1/4 c. red wine, and I volition do the same next time. I left the peel on my pocket-size red whole potatoes and cut the carrots into largish chunks, and they were just correct after cooking all day on low. I did go out out the celery and adjacent time will add more carrots. Thanks!
x/24/2013
I didn't become to try this merely my boyfriend RAVED near information technology. He said information technology was the all-time repast I have made- which saddens me slightly since it was and so easy to prepare. I took a few other comment'south suggestions and added some Worchestire- and also browned the meat with garlic powder, McCormick steak seasoning, salt and pepper. So threw everything into the crockpot and let it cook for the eight hours. Overall rating (from the beau)= AMAZING. Definitely a keeper.
02/19/2014
adequate.
10/eighteen/2011
So yummy! The meat falls apart just like a perfec pot roast should. I followed other'south advice and used Montreal Steak seasoning and am glad I did. I as well subbed beef goop for the water. In that location is enough juice in the pot subsequently cooking to brand gravy. Corking recipe!
11/17/2010
Mine turned out corking. The just reason I give four stars is because I changed it slightly. Instead of water I used beef broth, and I added a larger variety of veggies. I took a trivial of the broth when it was done and mixed in a little flour to make gravy. The roast was autumn autonomously perfect and the gravy was awesome. I volition make it again with those small-scale changes.
ten/02/2011
Instead of the onion soup mix, I added one tbsp Worcestershire sauce to the broth and inserted 1 bay leaf into the roast, discarding the bay leaf before serving the roast. IMHO, the roast was even improve- without those pesky onion $.25 from the soup mix in the goop.
08/27/2013
Will try this recipe this week! If the meat is bland, endeavour using a knife to make holes all over the roast and stuff with a whole clove of garlic in each along with table salt, pepper and any other dry seasoning you may like. trust me the garlic gives great flavor!
x/17/2010
I loved the flavor of this pot roast! I followed the recipe completely other than using beef broth instead of water to be able to brand delicious gravy at the stop. I felt that 8 hours was the perfect time for this. Others have said to wait to add the vegtables until half way through, only I don't think they would have been as skilful if I would have done that. I used whole baby carrots, onions cut into fourths, and largely cubed russet potatoes. I thought they were the perfect texture with having simmered the entire time. Merely a very little crisis but soft enough to melt in your rima oris. I'd recommend adding them at the beginning if you lot similar your veggies soft!
01/18/2008
FABULOUS!!! I doctored this upwards a flake by adding 4 cloves of chopped garlic to the dull cooker later the meat, veggies and soup mix were in. I besides used salt, pepper and season-all on the meat when I browned it in the skillet. I accept a 5 quart slow cooker and used 5 pounds of chuck roast, six pocket-sized/medium red potatoes, a minor purse of babe carrots, 3 celery stalks, about a 1/2 loving cup chopped onions and the garlic, . My irksome cooker was FULL! I think the onion soup mix is what makes this sooooo good! I let is cook on depression for 8 hours, only opened the slow cooker chapeau twice - and it came out Fabled!!! My family LOVED it and my hubby fifty-fifty said this is meliorate than whatsoever he's had in a eatery before. This is my new favorite slow cooker recipe and volition be fabricated many more times!! :)
09/19/2008
THE All-time E'er!!!!!! The meat was so ridiculously tender!!! Information technology literally melted in your oral fissure! I did marinate my meat overnight(in italian dressing) and I also took the advice of previous reviewers with a few other changes: dissolve 2 beef boullion cubes in the h2o before adding it in (you could utilise i can of beef broth for the same result), and add iii cloves of garlic, chopped as well. I besides added 1 tsp cayenne pepper to requite it some kick. When it was washed, I could barely keep my boyfriend out of the pot long enough to actually serve information technology up! Oh I can't say enough nigh this roast- information technology was THAT adept! I will be reusing this recipe many many more times. Cheers sooo much Marie!
xi/02/2008
Exactly what you retrieve of when you lot think of pot roast. Only perfect! I lightly floured mine and then browned it - this way it made its own gravy; no demand to thicken the juices.
05/23/2010
Didn't demand ANY liquid in my dull cooker for perfection. Cooked nine hours and had enough of liquid when done. Don't add carrots or potatoes until last hour or they'll become mushy. I similar turnips washed this way.
01/13/2010
This was fantastic! Based on the other reviews, dipped the meat in a flour and season mixture before browning. I thing I like about the recipe is that information technology is a everything merely the kitchen sink as far equally seasoning goes. Any I had, I threw in to the flour mixture. I assembled everything the night before and threw it in the fridge. I cooked on high for an hour equally presently as I got up in the morning and so switched it to low and cooked from eight-6. The meat and vegetables were out of this world. The potatoes were soft but not mushy but next time, I might omit them and serve over mashed potatoes. Volition definitely make again.
Source: https://www.allrecipes.com/recipe/16346/maries-easy-slow-cooker-pot-roast/
0 Response to "Recipes for Boneless Beef Chuck Roast in a Crock Pot"
Enviar um comentário