Cooking Roast in the Crock Pot?

I agree....do NOT thaw on the counter! Bacteria City!

The roast should be okay if it has all day to cook.

Yeah, but I think I would wait a few hours before adding the rest of the veggies.

I put my frozen roat in the crock pot over night on low and by morning or lunch time I had the veggies. By dinner the meat is very tender.

HALT! Do NOT leave meat to thaw out overnight on the counter!! Unless you want food poisening! :O
That said, I have put frozen roast in the crock pot and it turned out great when we ate it 15 hours later :)

I always put my roast in the crock pot while frozen, directly from the freezer. I put it on low and add potatoes or carrots or whatever later on. Depending on the size of the roast, I keep it on low for about 4.5 hours or so. I fill it will water, about half way up the roast and then season. Usually comes out pretty nice.

I did this yesterday. It was mostly thawed but still a bit frosty in the middle (it had been in the refrig since Saturday). I put it in the crock pot, along with my veggies and seasoning (I do 2 dry packets of ranch, 2 good seasons italian dressing, 2 brown gravy...put in a small jug with water...shake it good and pour it over the meat...then add my carrots, potatoes and onions).

My crock pots automatic settings cooks on HIGH for 4 hours, then goes to a low setting for 4 hours then to warm until you turn it off. I just left it to do that like I always do and it was fine 10 hours later when we actually sat down to eat it. (it was all in by 8am and we ate about 6pm).

Yes, but as Momma L. suggests wait to put in the veggies so that you can let the meat cook for longer.

edit

@ LovingLife - I appreciate your concern, in that case stick it in the fridge if you're worried about bacteria...

HALT!

Here is what will work... take the meat out of the fridge now and leave it on the countertop - still in packaging or covered with aluminium foil. Leave it out to thaw overnight. Then in the morning, follow this recipe. Please don't add your vegies in, as they make your gravy bitter. Follow these steps for a flawless, delicious pot roast.

Awesome Slow Cooker Pot Roast
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups Beef Broth (or water if you don't have broth)
5 1/2 pounds pot roast

Directions
1. 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.

2. Cook on High setting for 3 to 4 hours, then on low for two hours (or on Low setting for 8 hours.)

Some useful tips and suggestions:

I bought a 2.5 lb chuck roast and I lightly covered with a mixture of flour, garlic salt and dried rosemary and then seared all sides with a bit of unsalted butter.

For the gravy I combined 2 cans of 99%fat free cream of mushroom soup, ½ a packet of onion soup mix, 1 tbs of Worcestershire sauce, ¼ cup of red wine and 1 cup of beef

OR

Try a 4 lb. angus bottom round roast, and after reading all the reviews that said the gravy needed to be thickened. I decided to flour the roast with flour, granulated garlic, salt and pepper. Then I browned it on all sides in a little olive oil. While it was browning on the stove, I added the rest of the ingredients to the slow cooker, I also put in two 4 oz. cans of mushrooms. However, I substituted the water for beef broth (same amount) and when the roast was done browning, I put it in the slow cooker and covered it with the mixture in the slow cooker. I also cooked it on low for 4 hours then high for the rest of the time. It came out VERY tender.

Finally a word on adding vegetables. I tried adding carrots and potatoes to this recipe and for some reason the gravy was not very flavorful. For this reason I just leave them out.

Half hour before your meat and gravy is done, just put some roast potatoes in the oven, a tblsp of butter and rosemary. You can add some veggies with your potatoes

-Good luck!

Wait until it is cooked some to add small things. Potatoes can go in at the beginning due to their denseness but the other stuff with cook away.

Yes...do as you would normally do--at most it will take an extra hour.

I out everything in at once...all in the morning (roast, carrots, potatoes, onion) and it's fine after 4 hrs on hi or 8 hours on low.

I also add NO liquid--not necessary at all.