Posts Tagged ‘Roast’

Y’all, let me tell you about this roast!  It is now my favorite way to cook a beef roast and it will be a long time before I try a different way.  This is one of those recipes that seems to always be popping up on Pinterest, but after my co-worker loved it and after Plain Chicken loved it, I knew it had to be great. 

This is so easy and tasty and I could just go on and on!  This is the perfect Sunday supper main dish.


3 lb. pot roast (I used a chuck roast.)

1 packet Ranch dressing mix (I used Penzey’s Spices ranch dressing mix. It’s the best and no MSG!)

1 packet Au Jus mix

6 pepperoncini peppers

1 stick butter


Spray the crock of your slow cooker with non-stick spray.  Place the roast in the crock.  Sprinkle the ranch dressing mix and Au Jus mix over the roast.  Place the peppers around the roast and, lastly, put the stick of butter on top.  Cook on low for 8-10 hours and try not to gobble the whole thing up in one sitting.  I dare you!! 


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While browsing Pinterest one evening, I found this roast recipe from Chocolate, Chocolate and More that caught my eye.  It was a easy slow cooker recipe that used basic ingredients.  What more could you ask for? 

The only problem was that I was missing a few of those basic ingredients so I just made do with what I had.  It still turned out great and will definitely be added to my regular menu roster.

Basic Slow Cooker Roast

2 to 3 pound chuck roast

1 tbsp. vegetable oil (Oops, didn’t make the photo.)

3 tbsp. all purpose flour

3 cups low sodium beef broth

1/2 medium onion, diced

salt & pepper to taste


Preheat the slow cooker on high and spray the inside of the crock with non-stick spray.  In a large skillet, heat the oil over medium heat.  Combine the flour with a little salt and pepper in a shallow dish.  Press the roast into the flour mixture, coating both sides.

Brown the roast in the skillet for about 2 to 3 minutes per side until the outside of the roast is golden brown.



Next, put the roast into the slow cooker and add the onions and beef broth.  Cook on low for 8 to 10 hours until the meat is super tender.  Serve with your favorite side dishes and enjoy!




Basic Slow Cooker Roast

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I LOVE books, especially cookbooks!  I try not to buy too many or my collection would take over the house, but when a fellow Southern Food Blogger asked if anyone would like to review her new cookbook, I jumped at the chance.  I am now a proud owner of “The Southern Slow Cooker” by Kendra Bailey Morris and it is a wonderful book. 


See all of those little pink tabs at the top? Those are the recipes I have marked to try.  There are several!!  The book begins with a little history of Southern cooking and the integration of the slow cooker along with a few other “essential kitchen tools”.  Then the real fun begins with all of the recipes. Did you know that you could “bake” a cake in a the slow cooker?  Well, you sure can.

Since we are beef lovers around here, it made sense to start with the Rustic Pot Roast with Bacon, Garlic and Rosemary recipe.  Wow, the flavor of this dish is amazing.  I will admit that there were a couple of ingredients that I forgot so I had to make a little adjustment.  I am listing the original recipe below and my “adjustments” are listed next to the ingredients.  This is definitely a keeper! I am not going to clog up this post with a lot of “how-to” photos because this recipe is fairly self-explanatory.


2 slices bacon

3 to 4 lb. boneless chuck roast, trimmed of excess fat (I used a 2 lb. roast.)

Salt & black pepper

1 1/2 tsp. olive oil

1 cup beef broth, low sodium

2 onions, chopped

1 stalk celery, chopped (I forgot the celery so I used carrots instead.)

2 russet or baking potatoes, peeled & chopped

5 cloves garlic, smashed

1 14oz. can diced tomatoes with juice

1 tbsp. tomato paste

2 sprigs rosemary, plus more to garnish (Didn’t have any rosemary.)

Spray the inside of the slow cooker with cooking spray. Heat a large pan on the stovetop over medium-high heat.  Add the bacon and cook until crispy, about 5 minutes.  Drain on paper towels.  Pour off all but 1 teaspoon of the bacon drippings.

Sprinkle the beef with salt & pepper on both sides.  Add the olive oil to the pan with the drippings.  Brown the beef on all sides to form a crust.  This takes about 6 to 8 minutes total.  Transfer the meat to the slow cooker and then, over medium high heat, deglaze the pan with the beef broth, scraping up the bits on the bottom of the pan.  Pour this over the meat in the slow cooker.

Add the onions, celery (carrots), potatoes, garlic, tomatoes, tomato paste and rosemary (didn’t use) to the slow cooker.  Finally add the cooked bacon.  Stir well, nestling the vegetables and rosemary in the broth.  Cover and cook on low for at least 7 hours and up to 8 hours. (I was running a little short on time so I cooked mine on high for 5 to 6 hours.)  This is where I stopped since I did need to leave, but below is the continuation of the original recipe.

Transfer the meat to a platter and turn the slow cooker to high.  Leave the cooker uncovered and continue cooking the sauce for 45 minutes, or until it has thickened some.  Return the meat to the slow cooker and continue to cook uncovered on high for another 15 to 30 minutes, or until the sauce has thickened a bit more.

Remove the rosemary sprigs and discard.  Season the sauce with additional salt & pepper, if needed.  Plate the beef on a large platter and spoon the potatoes and sauce around and over the beef.  Garnish with additional rosemary sprigs.  Save any extra sauce for bread dipping.

This was so tasty! If you are looking for a slow cooker cookbook that has more that just your usual “toss it in and forget it” recipes, this is it! 

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Easy Slow Cooker BBQ Roast

This simple recipe is mainly my own creation that came to mind after using other slow cooker roast recipes and wanting to use ingredients that I had on hand.  Usually I just use BBQ sauce on pork roasts, but I decided to give it a shot on a beef roast and the results were really good.  The roast was tender since it cooked for hours in the slow cooker and the BBQ seasoning and sauce gave it a great flavor.  The leftovers made excellent sandwiches the next day.  Just shred the beef and layer on buns with a little extra sauce.  Yum!


1 beef roast (approx. 2 lbs.)

BBQ seasoning (I used Penzey’s BBQ 3000.)

BBQ sauce of your choice (I used Kroger’s honey bbq sauce.  Cheap & good.)


Sprinkle the seasoning on the roast and rub in well.  Place the roast in the slow cooker with just a enough water to cover the bottom of the crock.  Pour about half of the bottle of sauce over the roast.



Cook on low for 6 to 7 hours until the meat is tender and cooked through.  Enjoy!


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