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I am in charge of dinner tonight and I am going totally brain dead! I have this beautiful roast, a crockpot and some potatoes. So, I need some help with the first part. I can’t seem to remember what to do first, I feel like a moron. I am going to take this in steps today and document it for you, keep checking back today and lets see how this turns out!
What else do I need and what do I do first?!?!
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You need some raw carrots and onions and some cornbread!! LOL!
Season the meat and put it in the crockpot with water. I would like that cook for about 4-5 hours and then chop up the potatoes and add that! Also if you have a beef Bouillon cube or some beef broth you can add that.
ONIONS! small amount of water-salt, pepper, garlic powder-maybe some parsley..maybe carrots?
Do you also have any onions, carrots, and celery??? You could also add some bay leaves and beef stock… Pot Roast!! Is that what you are going for? Don’t forget salt and pepper too. Hope this helps : )
Put the meat in with any seasonings you have and onions (if you have them) you can add carrots (if you have them) wortcheister sauce (i know I mispelled that). You can save the potatoes to make mashed potatoes or cut them up and put them in with the roast. cook on low 7-9 hours. You can add italian dressing to it if you don’t have any seasonings or worstchester sauce too, about 1 – 1.5 cups
Drinch the roast on both sides in flour & sprinkle w/salt& pepper sear roast in a hot skillett; place in crock pot add 1 1/2 c water w/peeled/diced potatoes on top and put crock pot on high until time to eat!
Brown meat first. Then season accordingly. You’ll need onion soup packet or a can of broth, Raw carrots & celery.
rub down the meat with at least salt and pepper, and cut holes in the meat, and slip in whole garlic cloves, and mince some garlic to put in the pot. add chopped carrots and onions, and your potatoes! but put the taters on the bottom. sometimes, i dash in a bit of white wine if i have some for a bit of different flavor. but thats it!
Season your meat and place on the bottom of the crockpot. Add some cut up carrots, celery and onion. Then add a dry lipton onion soup mix to it (I use onion & mushroom). Add water to cover vegies and cook on low for about 8 hours. The meat will fall apart when you try to move it. Serve over rice! YUMMY!
do you have some beef stock or any sort of au jus? (Powdered or otherwise?) If not, put in the roast, put in about 2 c water, an onion, some garlic powder and worchestershire sauce to taste. Don’t put the potatoes in now unless you want them to be mush. If you have carrots, add those too. Oh, and turn ON the crockpot.
Brown the meat, then put the meat (partially cooked) in the crockpot. Peel potatoes and add on top of meat. Add carrots and onions if you have them. Use the frying pan that you browned the meat in to make a roux/gravy[brown flour, salt, pepper then add beef broth or water]. Pour gravy over meat/potatoes. Add enough water to crock pot to cover meat and potatoes. Turn crock pot on low. It will be ready for dinner. Cook some rice to go with this. You can buy frozen rice that can be microwaved just prior to dinner.
BROWN THE MEAT!!!
chop onions and carrots
You can also add some small wedges of cabbage if you have any.
remember no pepper or garlic in the crockpot they both get bitter and stronger, unless its whole cloves
One Reynolds Slow Cooker Liners ($.50/1 – SS 3-30-12)
One packet of onion soup mix (sorry, no coupon)
One can of Cream of Mushroom soup ($.40/4 OR $.40/3 – SS 9-16-12)
Potatoes (cut to bite size pieces/chunks) & Package of baby carrots
Set crockpot to HIGH. Add roast to crock, sprinkle soup mix over the meat, then top with soup mix. Cook for 4 hrs. Change setting to LOW, add vegetables, cook additional 2 hrs. Serve with side of green beans (or add to crock), salad and Pillsbury biscuits ($.30/2 GM 10-7-12 or SS 9-9-12)
wow that is awesome! Thanks!!!
I thought you would appreciate the coupon references
WOW! The previous post sound yummy but way to much work for me. When I use the crock pot I usually just throw and go…I know browning the meat sears it to help hold in the juices but I rarely do it. I just put the meat in the crock pot, add 1 – 2 cans of cream of mushroom soup (depending on the size of the roast), add some dry seasoning (I use a packet of dry onion soup mix if I don’t have my Tastefully Simple Season Salt & Onion, Onion on hand). I cut potatoes and throw them in with a bag of baby carrots. I don’t peel the potatoes but I guess that is according to what your family prefers. I don’t add water either as my family likes a thicker gravy and I find with the juice from the roast, soup and veggies there is plenty of liquid. I turn the crock pot on low for 6 – 8 hours. Good Luck with dinner tonight!
Yep!! Cece Norris is right on! I rarely take the time to brown the roast first, it takes extra time (and effort) and another pan to wash! I use a can of beef broth or consomme instead of Cr of mushroom, but it’s a personal preference. Don’t forget your crockpot liner!
Grab some flour, coat the meat in that. Chop some onions if you have any. Pop it in a heated non-teflon coated frying pan if you have one. Throw in a little Extra Virgin Olive Oil (or whatever cooking oil you have, you should use about 2 tablespoons, give or take, I never measure). Seer the meat on both sides. It might stick at first, just wait on it, it’ll release within a couple of minutes. Now, once you get your meat out of the pan, you should have some nice brown marks in the bottom of the pan. Grab some beef broth (Campbells Beef Consomme is GREAT for this and Crock Pot meals in general) and deglaze that pan. Now, if you have onions, use the same frying pan, a little more oil and turn the heat/fire on medium low. Sweat the onions, this means just to start getting them soft and somewhat translucent. Keep an eye on them, they’ll start cooking and caramelizing quickly on you. While they’re in the frying pan, grab out your herbs and seasonings. I usually use a little salt (just a little), pepper (never had a problem with it becoming bitter but I don’t use a ton either), garlic (again, no problems with bitter), thyme, a Bay Leaf or two, ground Rosemary, or whatever stuff your family likes. I use lots of herbs as I like really robust flavors. Anyway, throw all that in with your onions, that will start getting the herbs to release their wonderful flavors. Once you have translucent onions that are speckled with herbs, throw them in the crock pot with your meat. The liquid you used to deglaze your pan probably wasn’t quite enough, grab out a little more broth or stock and make sure there’s enough to at least cover the meat. Set that crock pot on high for dinner in about 4 hours (maybe 5) or low for dinner in 6 to 7 hours. Once your meat is done (very tender and/or falling apart you should literally be able to break it apart with a spoon and little effort) carefully take it out and take off any big pieces of fat that are on it, then put it back in your crock pot, and make up a quick rue which you’ll do with equal parts butter and flour in a saucepan. For a piece of meat that size, you’ll probably need about 3 tablespoons of each. Melt the butter and then add the flour and stir like crazy, you want your rue to have a tannish or light brown color to it, you shouldn’t need to set your burner on more than about medium low to do this and it shouldn’t take more than a couple of minutes. Add your rue to your crock pot and stir it up some more, be careful as you may get chunks of rue that don’t immediately mix in, grab a fork, break them up against the side of the crock and keep stirring until it’s all mixed in, the liquid in your crock should’ve lightened in color and thickened up. At this point you have some options. If you want, you can mash some potatoes (there’s a ton of recipes for this on the web, you asked for crock pot beef recipes so I’m not going to make this reply longer with a mashed potato recipe too) and serve your beef, onions, and gravy over that or you can serve it over egg noodles, that’s a big favorite in my house. If you’re really not cooking inclined, you can cut/peel (I usually don’t peel them) your potatoes, boil them and put your beef and gravy over that.
Oh, I forgot to add, once the roast is removed and you’re getting ready to thicken the gravy on top of the stove, stir in a bag of frozen peas and baby onion. Those few minutes is plenty of time to heat the frozen vegetables.
huh. looks like my first post with recipe didnt’t post. Here it is again:
This recipe can be adapted for the crockpot. Follow the recipe up to allowing the roast to simmer. Put the potatoes and carrots in the bottom of the crockpot, add the roast, and pour the au jus over. Cook on LOW for five hours if you have a crockpot that cooks hot, or seven to eight hours if you have a heritage crockpot which cooks cooler.
Finish the au jus on the top of the stove, per the recipe.
Even if you have already started dinner, I recommend reading the recipe. The was Mo wrote it up is great fun!
Mo’s Java Pot Roast Recipe
(Mochoclat on 10/17/01)
3 lb chuck roast — boneless, up to 4lbs
2/3 cup flour
2 cloves garlic — peeled and chopped
1 cup chopped onion
3 TBS oil
3/4 cup red wine — optional
1 cup V-8 vegetable juice
1 cup black coffee
1 beef bouillon cubes
1 cup water
2 tsp dried thyme — or Italian herbs
1 bay leaf
salt and freshly ground black pepper
4 large carrots, or small sack of baby carrots
5 potatoes — peeled and quartered
other vegetables — if desired
1/3 cup cold water
3 Tbsp cornstarch
Find your biggest stove top pot with a lid, and pour the oil in it. Put it on medium heat. Unwrap the roast and stare at it in dismay. That’s a lot of beef! But until the day you become a vegetarian, you just have to deal with it…..Pour the flour and however much salt and pepper you want into one of those nice plastic bags your apples or bananas came in. Drop the beef in there, close tightly, and wallop it around until the meat is coated.
Watch the flour drift around your kitchen and when it settles and the oil is hot, add the meat to the pot. Let it sizzle away for about 10 minutes, or until browned. If all the oil has disappeared, add 2 more tablespoons (this is not diet food, have you guessed that yet?!).
When the oil is hot again, turn the roast with the aid of a heavy duty spatula and a big fork, or whatever works for you. When you have turned it, dust the browned side with 1 teaspoon of the herbs. At this point also, add the onion and garlic to the pan. Let them all brown for another 10 minutes or so, then remove the meat from the pan. (I do something here that would probably gross out Julia Child, but it works for me. I put the meat in the upturned lid of the pot, and don’t bother with another stinkin’ plate to wash. I mean, the lid’s going to get all messy anyway, right?)
To the pot with the onion and the garlic, I add the wine and watch it bubble away for a few minutes. Scrape up and stir around all the browned bits on the bottom… That’s very important as it gives a real richness to the gravy and keeps the roast from sticking. (If you don’t use wine, use apple juice.) After about 3 minutes, add the coffee, beef broth, V-8, water and bay leaf. Turn the heat up and bring to a boil; add the meat back in. Watch until the whole mess is boiling away, then turn down the heat until it is just simmering. This is also very important, because if you boil it, it just gets tough, but if you gently simmer it, eventually it will become falling-apart tender.
Let it simmer covered for about 2 1/2 hours. I don’t bother to turn it but I do occasionally baste the top. At this point, add your vegetables (and maybe a little more water if it needs it). Turn the heat up for a few minutes so it simmers again, then turn it back down to just maintain the simmer. Add the remaining herbs. Put the lid back on and let it do its thing for about 40 minutes. (yup, that’s over 3 hours cooking time and you can do it even longer…. it just gets more tender. Just keep it at a low simmer, NOT A BOIL.)
Now is the time to make your biscuits and yell for somebody to set the table. Don’t forget the butter for the potatoes! Also, put the oven on low heat.
Remove the vegetables to an ovenproof dish and put in the warm oven to stay (naturally,) warm. Haul the roast out onto a big plate and make somebody else deal with carving it while you make the gravy.
Using a slotted spoon, fish out all the really big chunks of leftover stuff. I leave all the bits of onion and garlic in, and if anyone ever complained about lumps, I’d lump them… Anyway, turn the heat up, take cold water and stir the cornstarch into it. While stirring the gravy with one hand, slowly drizzle this in. If it doesn’t thicken enough, add a little more cornstarch, always dissolving it in cold water first.
Remember, this isn’t supposed to be a really thick gravy. Now, taste it, and add salt and pepper until it’s the way you like it. It is better to under salt than over salt….. Sometimes when I want a smooth gravy, I use a Braun hand blender to puree it. Just a matter of choice.
Okay! Put it all on the table, sit down, enjoy, and refuse to get up and wait on anybody. Pour gravy on everything, and enjoy, enjoy, enjoy.
If there are leftovers, I pour the gravy over everything and freeze it in small portions; great to give to the kids when need a hot, quick meal.
NOTE: If you don’t want to buy a whole bottle of red wine you can find the little individual bottles usually….It’s worth the trouble to find it. (Sutter Home Zinfandel is what I buy.) Also, V-8 comes in smaller cans, so you don’t have to waste a whole jug of the stuff. Keep the rest on the shelf for the next time you make this!
Oh!
One more thing.
Don’t brown the meat nearly as long as the recipe suggests. Just sear each side before proceeding..
Holy Moly!!! I think I will pass on making it and just have you invite me over for dinner!!!! That sounds amazing!!!
take a trip and get the slow cooker liners before you put it in!!!
My WM had them on sale for $1.99 for a package of 4 on saturday. With the .50/1 coupon I got them for 1.49. I went to Tom Thumb afterwards and they were regular priced 3.29.
I promise you it’s worth it!!!! It saves so much time in cleaning up!!!
You are right, but I am too late. I have to go to Walmart but I had to get dinner in! Thanks so much!!!
Use Tony Chachere’s Roux in the yellow can along with onion soup mix. It makes wonderful gravy for your roast. I just add it while my roast is cooking. It thickens the gravy a little and makes it taste great.
Sometime you will have to try these two recipes. Very easy and both get rave reviews from company when they visit. Both can be used with any type of roast, potatoes, and veggies of your choice. I usually brown the roast first but I know many don’t see a difference either way. I also often add small red potatoes instead of cutting up larger russet potatoes to save time! Set crock-pot on high for about 5 hrs.
1. Mix 2 cans cream of mushroom soup, 2 cans cream of chicken soup and 2 pkg of lipton dry onion soup mix and pour over roast before closing the lid! Smells amazing!
2. Mix 2 pkg dry brown gravy mix, 2 pkg dry Ranch Dressing Mix, 1 pkg dry Italian Dressing and 1/2 cup water. Pour over roast before closing the lid! We can smell this as we are getting out of the car on Sundays and make a DASH to the house to eat!!!!!
LOL….I was typing too fast. The recipe for the cream soups should be 2 cans cream of mushroom and 2 cans of CREAM OF CELERY (not chicken, although would probably be about the same). Sorry, I got typing away and had chicken on the brain….guess we are having chicken for dinner!
a spice mix everyone should have in their pantry:
Cavender’s Greek Seasoning
Great for soooooo many thing!