Slow Cooker Roast Beef
 
Prep time
Total time
 
Slow Cooker Roast Beef is a recipe that I've finally mastered after years and years of trying. Get off your feet and let the slow cooker do the work.
Ingredients
  • Chuck Roast - size to fit the bottom of my slow cooker, about two to four inches thick
  • Oil or Shortening
  • Mrs. Dash - Original Blend
  • Seasoned Salt
  • Garlic Powder/Salt
  • Black Pepper
  • Beef Boullion
  • White or Yellow Onion (optional)
Instructions
  1. Heavily coat all sides of the roast with the garlic powder/salt, seasoned salt, Mrs. Dash, and black pepper. Firmly mash all seasonings into the roast. Cut slits into the roast to add seasonings into the roast, if desired.
  2. Heat a large skillet over medium heat with enough grease, oil, or shortening to cover the bottom of the skillet. I used leftover bacon grease (YUM).
  3. Using a long-handled fork, carefully place the roast into the hot oil.
  4. Brown well on all sides.
  5. Place browned roast into slow cooker. Add 2-3 bouillon cubes, if desired, and a cup of water.
  6. Cook on low temperature for six or more hours.
ORIGINAL RECIPE - Can be used with a frozen roast:
  1. Cover the bottom of the stoneware with Mrs. Dash, seasoned salt, garlic salt, and black pepper to taste. You will have to experiment to determine what amounts suit your tastebuds best.
  2. Place 2-4 beef boullion cubes around the roast in the bottom of the stoneware.
  3. Add more seasonings to the top of the roast if desired.
  4. If you choose to add the onion, you may wish to cut it into chunks and spread around on the top of the roast. If added at this point, it will thoroughly flavor the meat, but will become completely mushy by the time the roast is cooked. If you wish for firmer onions, you may wait until other vegetables are added later. You may add additional onions later if you want the flavor to cook through the meat and have the firmer onions to serve with the meat.
  5. Do NOT add carrots or potatoes or they will be mashed vegetables when ready to serve. ;)
  6. Carrots and potatoes should be added about two to three hours before you plan to serve the meal. I prefer to use the skinny baby carrots and they only need about two hours to cook. Sliced carrots would also take about two hours. The "normal" fat baby carrots typically take three hours or so to cook thoroughly. Again, you will have to experiment with time to determine what times work best for you. If you are using frozen vegetables, I would only suggest cooking for an hour to an hour and a half.
  7. Drain the drippings from the slow cooker to use for au jus or for the base when making gravy. Even if you don't know how to make homemade gravy, adding these drippings into your packaged, jar, or can gravy will give it a much richer, homemade flavor and texture.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/slow-cooker-roast-beef/