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How do I cook a beef roast in a crock pot?

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  • How do I cook a beef roast in a crock pot?

    I have heard roast is great in a crockpot, but have no idea how to proceed. All the recipes I see online are like... beef + potatoes...

    Don't I need some kind of liquid in there? To cover the meat all the way, or partway up, or...? I see recipes that mention broth but it's all expressed in cups, not height on the beef (make sense?)

    The crockpot has a probe so it can automatically cut off at a certain meat temperature. I guess if I stop it at 125 or 130, then it goes into "warm" mode for a couple hours till we get home -- it'll probably finish cooking...

    Heeeelp and thank you!
    Last edited by Jenny; 09-09-2010, 12:48 PM.
    "Trust me, you will soon enter a magical land full of delicious steakflowers, with butterbacons fluttering around over the extremely rompable grass and hillsides."

  • #2
    I just throw in the meat, some beef stock and water, and veggies (carrots mostly) and then if I want any other veggies I add them at the end or heat them up separately. Or you can just cook the meat....I don't worry about covering the beef with the liquid because crockpots end up with more liquid at the end. But, if it cooks too long you can get some burning on the sides of the crockpot from the liquid.

    I'm not sure if that helps, but I hope it does.

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    • #3
      Sear meat, throw in crock pot. Add enough broth/ stock for 1-2" depth. Cook until done, rotating roast every coupla hours. If you forget to rotate it, don't worry about it. Add liquid as need to keep from burning. When meat is falling apart, add veggies. Cook til veggies are tender.
      Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
      My Latest Journal

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      • #4
        here's my grandmother's recipe:
        layer the following in a pot in this order:
        Thick sliced onions
        2-3 bay leaves
        Chuck roast
        paprika
        salt and pepper

        slap the lid on it and go for 6-8 hours.

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        • #5
          I make it without any liquid. The roasts make plenty of their own. I 2nd the sear/throw in pot method for deliciousness, but I've made plenty without searing first and they are fine. I throw big chunks of onion, celery and carrots (or sweet potato if I have one) in the bottom of the pot. Place roast on top. Dump in lots of salt and pepper. 8-12 hrs later, I eat it. If I'm feeling indulgent, I mix some cream cheese in with the liquid at the bottom of the pot to make it gravy-y.

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          • #6
            This is maybe more pot roast than roast beef (is there a difference?)
            I take a 2.5-3 LB bottom roast and rub it all over with salt, pepper, paprika, cayenne, and garlic powder. Then I brown the sides in a frying pan with some olive oil.

            Next, chop up a bunch of carrots and celery and put them in the bottom of the crock pot. Then put in the roast, and on top throw in a chopped onion. Then add one can (15 oz.) of tomato sauce (I use Muir Glen Organics- no added sugar.)

            Put the crock pot on high for one hour (to warm it up), then on low for 7 hours. It comes out perfectly for me every time!

            Have fun.
            28, female, 5'2"
            Went primal 7/28/10: 154 lbs.
            1/12/12: 135 lbs.
            Goal: 120 lbs.

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            • #7
              Here's the easiest way. Throw the meat in the crockpot, pour on a glass or half of water and turn the crockpot on high or low depending how quick you want it cooked.

              Be careful with roasts because they can cook quicker than you expect. I did one in four hours. Keep checking it to see how fast it cooks in your pot and then you'll know how long to leave it for next time.
              A steak a day keeps the doctor away

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              • #8
                I made one the other day using a can of Harvest Select French Onion soup, poured it over the chuck roast and let it go. So yummy!
                Meghan

                My MDA journal

                Primal Ponderings- my blog- finally added some food pron :P

                And best of all my Body Fat Makeover!!

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                • #9
                  Hi everybody, thanks so much for the advice! I took the "sear it, then throw it in with carrots, onions, and broth" approach. I'm using a temperature probe so the slow cooker will turn off automatically, and my husband Optimus Primal is home monitoring. We'll see how it goes!
                  "Trust me, you will soon enter a magical land full of delicious steakflowers, with butterbacons fluttering around over the extremely rompable grass and hillsides."

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                  • #10
                    I get a 4 lb chuck arm roast from local butcher, and give a good rub with my favorite spices.Broil on high on both sides for 3 min each to seal in juices.Transfer to crockpot on low with water to the halfway mark on the meat.I have found for a 4lb chunk of delicous dead cow carcass its takes about 3.5-4 hrs for med rare.

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                    • #11
                      I made one yesterday, used a recipe that called for cream of mushroom soup. I made my own out of fresh mushrooms, put a bunch of carrots, celery and onions in the pot, seared the meat and put it on top, then dumped the soup to cover it all. Husband said it was delicious, as a recovering vegetarian I tried it but couldn't handle it Maybe next time.

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                      • #12
                        Just set the crockpot going with a seasoned leg of lamb on a bed of onions, with a couple of sprigs of rosemary. Looking forward to it
                        Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

                        Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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                        • #13
                          Ah well, it turned out totally overdone and tough, not fork-soft like everything I've read. I guess results vary by crockpot. :/ On the upside, the broth came out as a really nice soup, and my husband sliced up the beef very fine and he says when it's all put together it's a great stew. I'll try again sometime with different timing!
                          "Trust me, you will soon enter a magical land full of delicious steakflowers, with butterbacons fluttering around over the extremely rompable grass and hillsides."

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                          • #14
                            If it was in the crockpot with liquid (and not dried out) and came out tough, the pot roast was undercooked. Next time add 1-2 hours. The extra time helps to break down the connective tissues.

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                            • #15
                              Yeah, it was with liquid -- UNDERcooked? There wasn't a speck of pink on it... and it was in there all day...?
                              "Trust me, you will soon enter a magical land full of delicious steakflowers, with butterbacons fluttering around over the extremely rompable grass and hillsides."

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