HOW TO MAKE CROCK POT ROAST BEEF RECIPES

Name: Mississippi Crock Pot Roast
Prep time: 15 min
Cook time: 8 h
Ingredients: 1 - beef chuck roast; l package(s) dry ranch dressing mix; 1 package(s) mccormick au jus gravy mix; 1 stick(s) butter (optional); 4-5 - pepperoncini peppers

MISSISSIPPI CROCK POT ROAST | JUST A PINCH RECIPES

Mississippi Crock Pot Roast | Just A Pinch Recipes image

This is the easiest way to fix the most delicious chuck roast!!! You will not be disappointed.

Provided by Gwen McNeil @LovesGod

Categories Beef

Prep Time 15 minutes

Cook Time 8 hours

Number Of Ingredients 5

Ingredients

1 - beef chuck roast
l package(s) dry ranch dressing mix
1 package(s) mccormick au jus gravy mix
1 stick(s) butter (optional)
4-5 - pepperoncini peppers

Steps:

Place chuck roast in crock Pot
Sprinkle Ranch Dressing mix on top followed by Au Jus Gravy Mix.
Place butter on top of dry mixes. Butter is optional. (I forgot it the first time and the roast was still delicious.) Place peppers on top of roast. Add NO water!!!! Cook on low for 8 hrs, then enjoy!!!!

EASY CROCKPOT ROAST BEEF RECIPE - HOW TO MAKE ... - DELISH

Easy Crockpot Roast Beef Recipe - How to Make ... - Delish image

This easy slow cooker roast beef recipe with potatoes, and French onion soup mix makes for an easy impressive dinner. Here's how you can make roast beef in a crock pot.

Provided by Romel Bruno

Categories dairy-free gluten-free Sunday lunch dinner main dish

Total Time 9 hours 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6

Number Of Ingredients 12

Ingredients

1 tbsp. neutral oil, such as canola or vegetable
2 lb. boneless chuck roast, cut into medium-sized cubes
1 (12-oz.) can IPA beer
3 c. low-sodium beef stock or broth
1 tbsp. beef bouillon base, such as Better Than Bouillon
1 medium carrot, cut into rounds
1 medium yellow onion, chopped
2 small Yukon Gold potatoes, cut into 1" chunks
2 sprigs fresh thyme
1 packet onion soup mix
Kosher salt
Freshly ground black pepper

Steps:

In a large skillet, heat oil over medium-high heat until it shimmers. Add half the beef and sear until browned on all sides. Transfer to a plate and repeat with the other half of the beef. Once all the beef is seared, add the beer and deglaze, scraping up all the browned bits with a wooden spoon. Cook for about 2 minutes, then remove skillet from heat.
Into the slow cooker, add a small amount of beef stock (about ¼ cup), then add the bouillon and stir until dissolved. Add the seared beef and all the dripping from the plate, along with the carrots, onions, potatoes, deglazed beer from the skillet, the remaining beef stock, thyme, and onion soup mix. Give it a gentle stir to make sure everything is mixed.
Set the slow cooker to low and let cook until beef and veggies are tender, about 8 to 9 hours.
Discard the thyme sprigs and season with salt and pepper to taste.

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