Speaking of Pot Roasts in Crock Pots

No onions? In my opinion the onions make it! I chop several into thick wedges and they lend a lot of flavor. Throw in a bay leaf too. I also add a pack of Lipton's onion soup mix and a can if beef broth, but I don't use cream of mushroom soup.

I always put seasoning in it too. Like garlic powder, salt, pepper, onions, parsley etc. and then I take a beef bouillon cube or cubes depending on roast size and put it in there with a little water. It makes it taste so good, and juicy and tender too.

A friend gave me this recipe I know it sounds weird but comes out great. A beef roast 1 envelope on onion soup mix and one 12 oz can of Pepsi. Put in crock pot for 6 to 7 hours until fork tender. About 2 hours before done I put in carrots and potatoes. The cooking takes the sweetness out of the Pepsi and it has a nice gravy not too thick. My whole family loves this. It did take me a while to try it as I thought it would just turn out awful.

Besides the veggies I would add onions, garlic, beef broth, red wine and salt and pepper. I love mushrooms too so I would add them for an even more savory taste.

We bury garlic slices deep in the meat. Also lots of rosemary, salt and pepper, garlic and onion powder rubbed on with olive oil. Add some potatoes, carrots, onions and celery, then the roast on top, or you can also oven roast them closer to dinner time with the above seasonings/olive oil. I don't usually add the soup can, but maybe a little bit of water. The Lipton onion soup mix is a nice add in for lots of flavor if you don't have lots of spices.

Boil the potatoes separately. They absorb the flavor. You might also brown them first on top of the stove. It is kind of a pain but it gets rid of a lot of fat. If you are home while it is cooking check for flavor midway through it's cooking and add more spices. Put fresh garlic or the minced in jars.

I wish Troy was home, he is the pot roast maker in the family. Pretty much it is about the spices. Pepper is very important as is salt but beyond that I would have to ask him.

Does she add Worcestershire?

Less is more, as far as adding "stuff"! From what I hear LOW and SLOW is the way to cook a roast--even in the regular oven.

This one is really easy! Spray the inside of your crock pot with non-stick spray. Take your FROZEN roast (I usually use a 3-4 lb roast) and sprinkle liberally on all sides with meat tenderizer. Put it in the crock pot, and sprinkle with a packet of Lipton onion soup mix, then slice an onion into thick slices and place over the roast. No added water or other liquid needed. (It will make it's own "gravy" as it defrosts.) Cover with crock pot lid and cook for approximately 8 hours. You can use the liquid as au jus gravy or you can mix up a packet of brown gravy mix and pour the liquid from the crock pot into that for a thicker gravy. This always comes out tender and moist. I've never had it fail. I always cook my vegetables separate.

I can never make a good one and my problem is I never know
WHAT KIND OF Meat to buy...... there is so many confusing labels
We always end up with the hard tough meat. I am doing something wrong.
UGH. Hope someone can answer what meat they buy........

I always put a couple packets of McCormick Pot Roast seasoning on mine to get that savory taste.

One general rule with roasts is that you need so sear the juices in by frying it in a pan for a few minutes all the way around the roast. This keeps the juices in, keeps the meat tender, and adds that extra something.

Rub the herbs/spices on it and sear it on all sides before placing it in the crockpot. Also use beef stock. That should help.

Hi LeeLee I don't add the vegetables to mine I tenderize and season with lemon garlic and and i put it in the crock pot andf I sprinkle onion soup mix over my roast and slow cook it all day. Half way through the day I take the drippings from the pot make gravy and pour the gravy over mym roast, my family loves it always come out moist and tender. J.

I just make sure I get a good roast. I just put on pepper, garlic, and a whole fresh onion, cut up. I put in a little water, and turn it on high for a few hours. Then I turn it on low, and cook it the rest of the day. I put my carrots and potatoes in the last few hours.

I swear by "Better Than Bouillon". It's in a jar and not a dry type of bouillon like the cubes you can purchase. It comes in beef, chicken, and clam, I believe. I've only used the chicken and beef. It's loaded with flavor!! Mix the bouillon with the water you would normally put in crockpot... delicious! It's made with carrots, onions and other seasonings... Yummmy.... I just made a roast lilke two weeks ago and it turned out incredible. Good luck!

L.

I often us V-8 juice instead of water. It gives a beef roast a good flavor but I hardly ever do beef, I like pork instead.

I usually only put a bit of water in the pork roast and let it cook slowly. No potatoes or anything. Sometime I will put some Teriyaki marinade on it, if I am going to serve it with oven steamed rice.

Try adding a packet of Lipton Onion soup mix to what you said above.
Sorry if someone else already said that, I didn't read them yet :)

I use salt, pepper, and garlic powder and about a half cup water. Let it cook about an hour then add baby carrots, cook a half hour to an hour and peel and cut potatoes and add them. It's all done about an hour after you add the potatoes.
I have to pour the liquid into a saucepan to make gravy.

YUMMY

ps I don't add any kind of powdered soup or condensed soup because of the add salt and MSG in the soups.

Ok, so here is mine!

Get the Nice Roast STEAK not the rump roast or round but the Roast Steak, Sam's Club sells them in pairs. I Freeze it, then place it in a PRE HEATED crock pot on high. Then I douce it with Warchestershire Sauce, Lawry's Garlic Salt and Pepper. Then I let it cook on high for 2-3 hrs. I add the potatoes, carrots, celery layered just like that over the meat and put the lid back on the crock pot. I do not touch ANYTHING for another 2-3hrs ... basically mine takes 6hrs total. I do not stir it, I do not touch the meat, I do not add liquid but by the end you will have TONS of yummy juice. Oh and NO ONIONS in mine ... allergic to them, my body does not digest onions properly, so if you NEED onions ladies do not come to my house on Roast Night!

Seriously, a pot roast needs a TON of salt... and that's the honest trick.
Thats why everyone uses the dry soup mix, it's totally loaded with sodium.
The best pot roasts are usually chuck. salt the heck out of it, pepper the heck out of it. I put mine in an iron skillet covered with foil for about an hour at 325... then I put in the potatoes, carrots and onion (bite sized), a little chicken broth (about a cup), turn the oven down to 300 and roast for another hour. Pull the foil or lid off, check your vegies for tenderness and your meat. If you OVER cook a pot roast it will get rubbery where you chew and chew and chew. There is a fine line between perfect and overcooked. ** I usually salt, pepper and flour my roast and brown it in the iron skillet in about a tablespoon of olive oil before putting it in the oven. Crockpots usually give you the chewy meat, it gets overcooked many times.

Cook it on top of the stove and not in a crock pot.

Brown the meat, when nicely browned, add worchestershire sauce, water, beef boullion and season to taste. I use fresh garlic and onions.. Mine is typically on top of the stove simmering by noon. About an hour before mealtime, I add potatoes, more onion and carrots. Meat is so tender it falls apart and the flavor is delicious.

It is more work than a crock pot but well worth the time. Basically, you just keep an eye on it all afternoon, keep it turned and it is great.

You can change up the recipe. Sometimes I also add instant beefy onion soup mix to it as well.