Ready in 45 minutes
A tried and true family favorite that's both easy to make and absolutely delicious! This fall apart pot roast recipe is fantastic comfort food, and cooking it in the crockpot really simplifies the process. Slow cooking an inexpensive pot roast both tenderizes the meat and infuse it with great flavor...the results are amazingly good.
"Once everything was in the crock pot i was worried about the little amount of liquid but i stuck with the recipe and it turned out fantastic!!! It made so much of its own juices it was amazing. We cooked it on high and after 8hrs it was ready! We have a saying in my family that food is so good it will knock your face off...this is definitely Knock Your Face Off Pot Roast!!! "
Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.
Bring stock to a boil in a small saucepan; add mushrooms. Remove from heat; cover and let stand 20 minutes. Drain mushrooms through a cheesecloth-lined colander over a bowl, reserving broth mixture.
Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture, and tomato past; stir well, and set aside.
Place mushrooms, onion, carrot and potato in a 6-quart crockpot; toss gently.
Heat oil in a large skillet over medium-high heat, and add roast, browning well on all sides. Place roast over vegetables in cooker. Pour tomato paste mixture into pan, scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables. Cover and cook on low for 10 hours or until roast is tender. Place roast and vetegables on a serving platter; keep warm. Reserve cooking liquid in cooker; increase heat to high.
Place flour in a bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to cooking liquid in cooker. Cook, uncovered, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables.
Makes 6 to 8 servings.
This Crockpot Pot Roast is arguably even better the next day.
taylorserdy 1y agoLove it
dlubold 2y agoturned out perfect. i added onion soup mix in with the stock as well as a can of cream of mushroom without the flour. there wasn't that much gravy - it was mostly grease. but it tasted great.
teahou 2y agoThe whole family really enjoyed this. For first the first time ever, the food tasted better than it smelt. We will definitely do this again.
prdill08 2y ago
ArmyLife9184 2y agoI just made this recipe. I omitted the tomato paste/sauce and added 1 can of cream of mushroom and 2 cups water. I also omitted the mushrooms. I also added sherry wine about 1 cup. Cooked on high for 7 hours. It is so far the best roast I've ever eaten.
sgilley80 2y agoOnce everything was in the crock pot i was worried about the little amount of liquid but i stuck with the recipe and it turned out fantastic!!! It made so much of its own juices it was amazing. We cooked it on high and after 8hrs it was ready! We have a saying in my family that food is so good it will knock your face off...this is definitely Knock Your Face Off Pot Roast!!!
sunilpatidar 3y agowill definitely try this.
jdrew 3y agoMy family and I loved this! I hadn't seen a pot roast recipe that called for marinating the meat in advance, but I'll be doing it this way from now on. I will say that I cooked it on low in the crockpot for only 4 hours and that was plenty! It was perfectly tender and not at all dry.
Counselordave 3y agoGreat flavor! The gravy is a great enhancement. Will definitely make again.
keesag 4y agoI made this by marinating overnight with Dale's seasoning (soy and other goodies) and garlic. Left out the mushrooms and veggies. After searing, to the crock with onions and beef. Used 1 1/2 cup of beef broth, 1 1/2 cup beer. This was fantastic as beef manhattan!