View Full Version : Simple Crockpot Pot Roast

09-30-2006, 05:14 PM
Oh the wonders of being a football player's Mom...

There are a few days a week when I'm home from 2 to 5pm and then we walk in around 8 and we are STARVING.

We had a frost warning last night and rump roasts were on sale this week, so...out come the winter recipes:

Crockpot Pot Roast

A 3 to 4 pound rump roast
3 TBSP Crisco
1/4 cup flour
1 TSP salt
1/2 TSP pepper

2 - 6 oz cans of V8 or Tomato Juice
2 TSP Thyme
1 large thinly sliced onion
1/2 bag baby carrots
1/2 to 3/4 TSP Tabasco Sauce

Heat 3 TBSP Crisco in heavy dutch oven or other similar pot.

Combine flour, salt, pepper in a bag and put in raw roast shake to cover.

The secret to a great pot roast is to medium brown every surface of the roast. Be patient! If you don't brown the roast correctly in this step you will be eating shoe leather....but don't BURN it either. <It takes about 40 minutes for this step>

In your slow cooker or crock pot. Place remaining ingredients. Once roast is properly browned remove from oil, place in crock pot and turn on low. Cook for 4 to 5 hours. If your around, turn over the roast after 2 hours.


This recipe CAN be done on the stovetop in it's entirety but it is extremely difficult to keep from boiling which also results in a tough roast.

09-30-2006, 05:37 PM
I love making pot roast in the crockpot, and I've also noticed that one other thing that is really important (besides the browning) is the cut of the meat. I always buy bottom chuck and avoid round roasts and brisket because they are much tougher. Also, if you keep it on low and cook for longer, it gets even more tender!!


09-30-2006, 06:02 PM
if you keep it on low and cook for longer, it gets even more tender!!


So Sharon if I get up before the sun my pot roast will be even better? COOL!

What is the longest <or better yet optimum> time you have left it in the crock pot?

09-30-2006, 06:23 PM
Sounds good Lawren, but did you really mean 40 minutes to brown the roast?


09-30-2006, 06:40 PM
Sounds good Lawren, but did you really mean 40 minutes to brown the roast?



Yeah it does take that long to do it the right way. Unfortunately.

09-30-2006, 06:56 PM
Hi Lawren!

I only take a few minutes to brown my roast on every side (balancing the side in the pan with one of those giant forks until it browns). I also put lots of black pepper in the flour before I coat the meat.

I usually buy a 3 1/2 pound roast, and set it on low at about 9 in the morning. My kids don't eat the veggies, so I just use onion and carrot for flavor, and a half cup or so of water. By around 5:00 or 6:00 it is just perfect!!

Now...can anyone tell me how to make really good chili, either in a crockpot or out?


09-30-2006, 08:34 PM
Thanks for the recipe. Sounds perfect for our family. Will give it a go.

09-30-2006, 11:51 PM
I make mine a little different, sometimes I don't even brown it and it comes out fine. I take my roast (browned or otherwise) and sprinkle with seasoning salt and garlic. Then I pour worchester sauce on top. Take one envelope of Lipton dry onion soup mix and pour/pat on top. (The worchester sauce holds it in place) Then I put a layer of thinly sliced onions on top. I take potatoes and carrots and put them in there also. Cook on low in crockpot all day. I pour water with a little bit of beef bouillon disolved in the water. Yummy. shaggy

10-02-2006, 12:56 AM
OK. My pot roast is in the slow cooker now. I added the onion, thyme, carrots and potatoes as suggested by all of you.

I forgot to coat the meat before browning but put salt and pepper on afterwards. Also added some wine and water.

Hope it turns out ok tonight.

10-02-2006, 07:15 PM
I read an article a couple years ago by an 'expert' who said browning the meat first will NOT affect the tenderness. Anyone else ever read, or heard, this?


10-02-2006, 09:01 PM
I usually don't bother browning my meat for the slow cooker. I suppose if you leave it in long enough, it wouldn't matter.

The roast turned out really well and everyone enjoyed it. All four kids even said, "Thank you for dinner, Mum." It could have done with a bit longer though I think. I left it in just 4 hrs as started late.

Thanks so much for sharing the recipe Lawren and the rest of you for your individual input.

10-02-2006, 10:17 PM
I have never browned my roasts before putting them in the crock pot. They usually cook for 8-10 hours on low, so I never have a problem with tenderness. I also heard, and have personally confirmed, that you can start with a frozen roast. Great for when you forget to take it out to thaw.

I make mine one of 2 ways. One is to put 2 cans of cream of mushroom soup, (or cream of chicken if your family won't eat mushroom), and a packet of onion soup mix, and about 1/2 can of water. Cook forever, serve with mashed potatoes.

The other way is to use a packet of brown gravy mix and a packet of ranch dressing mix. Add water, cook forever, serve with mashed potatoes.

Easy peezy, lemon sqeezy.

I also like to use corned beef in the crock pot. Very tender, just add water and cook forever. Add veggies later if desired (my family won't eat the cabbage and carrots anyway, so I make ruebens with it).

The only other crock pot recipe I have is to put pork chops in the pot and cover them with a couple cans of chicken and rice soup, cook until meat falls off the bone, or until you get home from work. I serve this over mashed potatoes, too. Seems a little wierd, but it's good.

I need more crock pot recipes, as football season fades into swimming season, things just never slow.


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