HOW TO COOK A CHUCK ROAST IN A CROCKPOT RECIPES

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GRANDMA’S CROCKPOT POT ROAST RECIPE - MY HEAVENLY RECIPES



Grandma’s Crockpot Pot Roast Recipe - My Heavenly Recipes image

This Pot Roast Recipe is made in the crock pot and can be prepped the night before or the morning of. The results are amazing and a recipe you'll come back to over and over again.

Provided by Michelle

Categories     Dinner    Main Course

Total Time 370 minutes

Prep Time 10 minutes

Cook Time 360 minutes

Yield 6

Number Of Ingredients 7

Chuck Roast or Stewed Beef
1 onion (quarted)
4/6 whole carrots (sliced in 1/2" chunks (I will sometimes half baby carrots))
4/6 stalks celery (sliced 1/2" chunks)
1 packet Liptop Onion Soup (blue box)
1 Beer (whatever you have on hand, I use Yuengling or Bud Light typically)
1-2 C Water

Steps:

  • In a large skillet brown the outside of the beef. You want a nice sear.
  • While roast is getting a nice crust place onion, carrots, celery, soup and beer into the crock pot.
  • Turn your slow cooker to low. (Don't forget this step....I have more times than I care to admit!)
  • Once your meat has finished browning place meat into crock pot. If you are using a roast place the fat side up.
  • Add enough water so that the meat is submerged.
  • Cook for 8-12 hours on low (overnight works best).
  • *You can also let a entire roast cook over night. I actually prefer it that way because the meat is so soft and buttery.
  • Serve over mashed potatoes and a dinner roll or side salad for a complete meal.

Nutrition Facts : Calories 419 kcal, CarbohydrateContent 2 g, ProteinContent 43 g, FatContent 26 g, SaturatedFatContent 11 g, CholesterolContent 156 mg, SodiumContent 208 mg, SugarContent 1 g, ServingSize 1 serving

BBQ CHUCK ROAST RECIPE | ALLRECIPES



BBQ Chuck Roast Recipe | Allrecipes image

This is a cheap but very tasty roast dinner. Cook this on a barbeque spit.

Provided by Sue

Categories     Roasts

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 9

1 (5 pound) chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt

Steps:

  • In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
  • Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
  • Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

Nutrition Facts : Calories 714.3 calories, CarbohydrateContent 27.6 g, CholesterolContent 172.1 mg, FatContent 42.7 g, FiberContent 1 g, ProteinContent 47.5 g, SaturatedFatContent 17 g, SodiumContent 3190.9 mg, SugarContent 18.8 g

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