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Crock Pot Beef Roast

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Ingredients

Adjust Servings:
6 potatoes, peeled and cut into large chunks
5 carrots, peeled and cut into 2-inch slices
1 onion, quartered
2 - 3 lbs boneless chuck roast
1/2 cup water or 1/2 cup beef broth
1 tablespoon chives, chopped
2 tablespoons parsley, chopped
1/8 teaspoon pepper
1 (1 ounce) package onion soup mix
2 tablespoons worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup

Nutritional information

466
Calories
112 g
Calories From Fat
12.5 g
Total Fat
4.9 g
Saturated Fat
99.8 mg
Cholesterol
964 mg
Sodium
52 g
Carbs
6.8 g
Dietary Fiber
6.4 g
Sugars
38.2 g
Protein
387g
Serving Size

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Crock Pot Beef Roast

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    Cuisine:

    This was not good at all to us. Totally lacked flavor. Followed recipe exactly except for chives. I doubt that "that" made much difference in taste.. Ended up adding some Thai sauce (all I had) on the beef to try and make it edible. Threw the rest in the garbage. disposal.

    • 520 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Crock-Pot Beef Roast, I’ve put together a few different recipes to come up with something our family likes Hope you enjoy it too! *I usually cut my potatoes into eighths unless they are small potatoes *Using the crockpot on a low setting makes the meat so much more tender *I have a 6 quart crockpot, so I can fit a lot into it , This was not good at all to us Totally lacked flavor Followed recipe exactly except for chives I doubt that that made much difference in taste Ended up adding some Thai sauce (all I had) on the beef to try and make it edible Threw the rest in the garbage disposal , If the cream of mushroom soup doesnt sink in, do i just mix it with the rest of the juice at the end once I take everything out to make the gravy? My crock pot is smaller so everything is stacked more so than spread out


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    Steps

    1
    Done

    Put Potatoes, Carrots and Onion on Bottom of Crockpot.

    2
    Done

    Place the Roast on Top, Fat Side Up.

    3
    Done

    Pour in Water or Beef Broth.

    4
    Done

    Sprinkle Chives, Parsley, Pepper and Onion Soup Mix Over the Meat.

    5
    Done

    Pour Worcestershire Sauce and Mushroom Soup Over Meat.

    6
    Done

    Cover and Cook on Low 8-10 Hours.

    7
    Done

    **note: If Your Roast Is Frozen, Start It on Low the Night Before With Just the Water or Broth. Add the Rest of the Ingredients the Next Morning and Cook Until Dinnertime! If Done This Way, You Can Easily Remove the Fat Layer in the Morning Before Adding the Other Ingredients.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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