Crock Pot Roast Recipe

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Using basic ingredients, that you probably already have in the cupboard or pantry. This Beef Crock Pot Roast Recipe is easy and always tastes sensational.

We ALWAYS cook our roasts in the Crock Pot. The timing is not critical and if you are running late (which we often seem to be) by an hours or so, it won’t be ruined. It won't burn, even if left for hours longer than it should be, the meat will just be a bit dry (just cover with gravy and no one will notice).

The crock pot is ideal for roasts and as I said we do all of our roasts in it. Just remember vegies on the bottom and meat on top. If you like your vegies crunchy then, I recommend you do them in the oven instead. They can be cooking while you make up a gravy.



A suggestion for Crock Pot Pot Roast.

Rub the meat with a spice mixture, (garlic, oregano,thyme, rosemary,salt& pepper) then sear in hot oil on all sides before placing in crock pot.

This adds flavor to gravy.
Connie - USA



Another suggestion for Crock Pot Pot Roast.

Beef or Pork roast - salt and pepper to taste, and a few shakes of garlic powder. Fill the crock up 1/3 with water add a couple beef bouillon cubes. Top with quartered onions, potatoes, and carrots. Cook all day (at least 8 hours) on low. 4-5 hours on High.
Terri (United States)


 
 

Easy Crock Pot Pot Roast Recipe

 
 
  Meat IMPORTANT Choose a piece that is going to fit in the pot.

The cut does not really seem to matter. We like a rolled roast, but a leg, shoulder or whatever will do. (Lamb and Pork work just as well).
 
 
  Optional Extras We generally add something else to give the beef a different flavour. However you don't have to add anything if you don’t want.
Ideas
# 1
1 tablespoons butter mixed with 1 teaspoon of your favourite herbs (oregano, mixed herbs, basil etc) - and rub over raw meat.

# 2
1 tablespoons butter mixed with 1 teaspoon of garlic and/or ginger - and rub over raw meat.
 
 
  DIRECTIONS Put the meat in the pot. Then add any extras. And that’s it. Nothing else to do or add.

Cook for about 4–6 hours on high OR 8–10 hours on low.

Hi there I am an Australian living in China...... I have been thinking about a roast meat dinner for some time now as the Chinese cuisine really does not lend itself to western style roasts.
Anyway while surfing I noticed your website and had a look out of curiosity saw the roast beef receipe and I was sold on the idea. I immediately went out to a local market and purchased a small pot 2.5 liters for about $US7.50 a piece of beef and here I am with another 2.5 hours of the 8 hour recommended cooking time to go.
As I write this email there is an aromea of roast meat permeating my apartment and my mouth is watering in anticipation.
Thanks for the inspiration.
Phil Wintle

 
 

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