GRANDMA’S CROCKPOT POT ROAST RECIPE - MY HEAVENLY RECIPES
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
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
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
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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