Recipes

[acastell01]

David, please help!!!  Please tell me the best way to cook a beef roast in the crock pot.  Everytime I make one it comes out tough.

[Lucylu12]

I hope David replies but I put a packet of Lipton Onion Soup Mix and a can of root beer or coke and the potatoes and carrots of course. Mine comes out falling part it’s so tender and delicious.

[proudlyfromNJ]

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@acastell01 wrote:

David, please help!!!  Please tell me the best way to cook a beef roast in the crock pot.  Everytime I make one it comes out tough.

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@acastell01.  David will not be replying here. Your best bet is to ask on his Facebook page or even google his name and pot roast.

[Perkup]

Peerhaps you're not cooking it long enough.  I usually buy a chuck roast and cook it with vegies for at least six hours on high heat.  I've yet to have a failure.  Roast always cooks to "falling apart" status.  

[Luvitorleaveit1]

I just cooked one this past weekend I forgot how manuy pounds it was but I use beef broth to cover the meat instead of plain water, a packet of lipton soup mix onion or mushrooms and let it slow cook for up to eight hours the meat is so tender it's falling apart and delicious.

[depglass]

I don't use my slow cooker much at all anymore, I'm too in love with my Le Creuset.  But most recipes say 4 hours on high or 8 hours on low.  All you can do is give yourself plenty of leeway on time.  Don't check constantly, it will lower your effective temperature each time.  

[Nightowlz]

I always make mine in a Dutch Oven but you can do the same with a crockpot.

• 4-5 pound chuck roast
• 2 tablespoons olive oil
• Salt & black pepper
• 3-5 medium yellow onions, quartered
• 5-6 whole carrots, peeled and cut into chunks
• 3 russet potatoes, peeled and cut into chunks
• Around 4-5 cups beef broth
• 1/4 cup butter 
• 1/4 cup flour

Pat dry your roast & sprinkle well with salt & pepper.

Brown the roast in olive oil in a cast iron skillet, remove add onions to brown

Place onions in bottom of crockpot, place roast on top with potatoes & carrots.

Pour a little beef broth in the skillet to deglaze the pan & pour in the crockpot.

Add remaining broth to cover roast.

Slow cook on low 8-9 hrs or on high 4-5 hrs or until tender.

I'm not sure exactly how long it will take in the crockpot since I always use a Dutch oven. I get mine started by noon & it's ready to eat at 5-6 pm. I use chuck roast about 3-4 lbs.

After roast is tender remove roast, potatoes, carrots, etc to a plate.

Pour juices from crockpot in a stockpot.

Melt the butter in a saucepan add flour & whisk 1-2 mins. to make a roux

Add roux to juices in stockpot whisk & simmer for 10 mins or until thickened.

Enjoy!!! YUM!!!

If you have a ducth oven & want to use it instead follow the same directions only using a dutch oven with no need for the extra stockpot.

[Nightowlz]

Here's David's Pot Roast recipe.

Ingredients:

• 1 (3–4 lb) boneless bottom round roast
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1/4 cup canola oil
• 2 medium onions, quartered
• 3 garlic cloves, smashed
• 1 Tbsp tomato paste
• 1 cup dry red wine
• 3 cups beef stock
• 2 fresh thyme sprigs
• 2 bay leaves
• 3 carrots, sliced into 1" pieces
• 2 celery stalks, sliced into 1" pieces
• 6 white or Red Bliss potatoes, quartered
• 1/2 cup chopped fresh parsley

Preparation:

1. Preheat the oven to 350°F.
2. Pat the roast dry with paper towels. Spread the flour on a large plate. Dredge the roast in the flour, coating it completely. Season it liberally with salt and pepper.
3. Heat the canola oil in a Dutch oven over medium-high heat. Sear the meat on all sides until it's well browned. Remove the browned meat to a plate. Add the onions, garlic, and tomato paste to the pot and cook until the onions and garlic begin to turn golden. Add the red wine and cook, scraping up the browned bits from the bottom of the pot, until the wine has reduced to 1/2 cup, about 10 minutes. Return the meat to the pot.
4. Add the beef stock, thyme, and bay leaves and bring to a simmer. Cover and transfer to the oven. Roast for 2–1/2 hours. Add the carrots, celery, and potatoes and roast for 2 hours more. Transfer the roast to a cutting board and let it rest for 15–20 minutes. While the meat is resting, skim the fat from the gravy. Transfer the gravy to a saucepan and heat. Cut the roast into thin slices, arrange them on a serving platter, and garnish with the parsley. Serve the pot roast accompanied by the gravy.

[Harpa]

Mine is always fall-apart tender with about 2 cups of liquid so I can make gravy. I cook on low starting around 10:00 the night before. It's done around 10 or 11 the morning after.

I always preheat my crock pot on high so none of the food sticks.

[RedTop]

@acastell01,

Make sure you are buying the best roast for your cooking method!