Simple Slow Cooker Roast Recipe Needed?

H

hmmm2

Member
Joined
May 17, 2008
Messages
105
Reaction score
0
Points
16
This is what I have in my house:

A rump roast
Carrots
Onion
Celery
Beef Broth (not sure if I use that or not)
Tomatoes
and all the other normal things in my house...

What I do not have, that I've seen in all of these recipes are Red Wine or Condensed Mushroom soup. Please help! I need to make this roast tomorrow in the slow cooker, and I need something simple with things I would naturally have around the house!
 
ok use what you have and get a cup of milk and add two heaping tables spoons of cornstarch or 3 flour ,pour in and cook! you can add more later if not thick enough, just add more corn starch and less milk/water pour in and stir.
 
Sounds like you have a stew recipe to me! Cute the roast up before you cook it and it will shred and make the broth thicker If you let it cook long enough. Just make sure you add the carrots and celery about 3 hours before you eat it so they dont turn to mush. The onion and tomatoes can go in at the start of the cooking.
 
this is what you do and I am the MASTER of the rump. Sear or brown the roast in a skillet, all around. Salt it first though. Pour 1/2 cup of red wine in cooker, even add your beef broth, then your veggies and roast. Turn on low. By the way, you do not need the wine if you don't have it, it makes it a little better but not by much. And you don't need the soup mix either....good luck. Don't add tomatoes.
 
this is what you do and I am the MASTER of the rump. Sear or brown the roast in a skillet, all around. Salt it first though. Pour 1/2 cup of red wine in cooker, even add your beef broth, then your veggies and roast. Turn on low. By the way, you do not need the wine if you don't have it, it makes it a little better but not by much. And you don't need the soup mix either....good luck. Don't add tomatoes.
 
this is what you do and I am the MASTER of the rump. Sear or brown the roast in a skillet, all around. Salt it first though. Pour 1/2 cup of red wine in cooker, even add your beef broth, then your veggies and roast. Turn on low. By the way, you do not need the wine if you don't have it, it makes it a little better but not by much. And you don't need the soup mix either....good luck. Don't add tomatoes.
 
Mom’s Roast Beef – My mom always made roast this way and it is the most tender, juicy roast you will ever eat. It cooks really slow for a long time so you can use a less expensive cut of beef and still get a perfect, tender, juicy roast when it’s done. It takes about 15 min to throw in the crock pot and another 15 or 20 to get to the table so on a busy holiday it's perfect.

1 roast - sirloin, tri-tip, chuck or whichever cut you prefer
6-7 russet potatoes, peeled or unpeeled
2 med onion
1 Tbls Schilling Montreal Steak seasoning, divided
1 cp water
Salt and pepper to taste

Scrub the potatoes or peel them if you prefer, cut them lengthwise into quarters. (you could put in carrots and celery to if you want) Slice the onion, set aside 5 good slices and layer the rest with the potatoes in the bottom of the crock pot. Pour in 1 cp of water and then sprinkle all with 1 Tbls of the Montreal Steak seasoning, salt and pepper.

Rub the roast with the other Tbls of seasoning and place it on top of the potatoes. The fatty side of the roast should be up so that the juices and flavor season everything below as it cooks. (Do not trim the fat, it will contribute to a dry, tough roast.) Stick the reserved onion slices on top and down each side of the roast so it's surrounded. Put the lid on.

Cook on low for 12-15 hours. Yes 15 hrs, I usually get this started one night before bed and then we have it for dinner the next night.

To serve, remove the roast to a serving plate. Scoop the vegetables to a bowl with a slotted spoon. I love the beef juices just as they are but you can add a couple of tsps of flour and cook on high for 10-15 min to thicken to a gravy consistency.


The potatoes are infused with the beef flavor and are delicious. Put them on your plate, mash them slightly with a fork and spoon a bit of the beef juices over them (or gravy if you prefer). Of course you could leave out the potatoes and do mashed instead. Just don’t leave out the onion and leave out the water.
 
Mom’s Roast Beef – My mom always made roast this way and it is the most tender, juicy roast you will ever eat. It cooks really slow for a long time so you can use a less expensive cut of beef and still get a perfect, tender, juicy roast when it’s done. It takes about 15 min to throw in the crock pot and another 15 or 20 to get to the table so on a busy holiday it's perfect.

1 roast - sirloin, tri-tip, chuck or whichever cut you prefer
6-7 russet potatoes, peeled or unpeeled
2 med onion
1 Tbls Schilling Montreal Steak seasoning, divided
1 cp water
Salt and pepper to taste

Scrub the potatoes or peel them if you prefer, cut them lengthwise into quarters. (you could put in carrots and celery to if you want) Slice the onion, set aside 5 good slices and layer the rest with the potatoes in the bottom of the crock pot. Pour in 1 cp of water and then sprinkle all with 1 Tbls of the Montreal Steak seasoning, salt and pepper.

Rub the roast with the other Tbls of seasoning and place it on top of the potatoes. The fatty side of the roast should be up so that the juices and flavor season everything below as it cooks. (Do not trim the fat, it will contribute to a dry, tough roast.) Stick the reserved onion slices on top and down each side of the roast so it's surrounded. Put the lid on.

Cook on low for 12-15 hours. Yes 15 hrs, I usually get this started one night before bed and then we have it for dinner the next night.

To serve, remove the roast to a serving plate. Scoop the vegetables to a bowl with a slotted spoon. I love the beef juices just as they are but you can add a couple of tsps of flour and cook on high for 10-15 min to thicken to a gravy consistency.


The potatoes are infused with the beef flavor and are delicious. Put them on your plate, mash them slightly with a fork and spoon a bit of the beef juices over them (or gravy if you prefer). Of course you could leave out the potatoes and do mashed instead. Just don’t leave out the onion and leave out the water.
 
season the roast with salt, pepper, and garlic. add some onion, carrots, celery and a bell pepper if you have one. turn it on high and let it cook til the meat falls apart when pulled with a fork. do not add beef broth or water it will make it's own juices. serve with steamed rice or mashed potatos. you can thicken the juices w/flour to make a gravy.
 
this is what you do and I am the MASTER of the rump. Sear or brown the roast in a skillet, all around. Salt it first though. Pour 1/2 cup of red wine in cooker, even add your beef broth, then your veggies and roast. Turn on low. By the way, you do not need the wine if you don't have it, it makes it a little better but not by much. And you don't need the soup mix either....good luck. Don't add tomatoes.
 
season the roast with salt, pepper, and garlic. add some onion, carrots, celery and a bell pepper if you have one. turn it on high and let it cook til the meat falls apart when pulled with a fork. do not add beef broth or water it will make it's own juices. serve with steamed rice or mashed potatos. you can thicken the juices w/flour to make a gravy.
 
Back
Top