We all know slow cookers save a ton of hands-on time, but they often require a lot of planning: remembering to thaw meat + shopping for ingredients + getting up early enough to chop/dice/sear/etc. Answering that question is trickier than you might imagine because many companies simply say that their products meet the FDA’s guidelines, which does allow for some lead/cadmium.
Freezer cooking is one of my favorite ways to simplify weeknight meals, but it can feel intimidating when you’re first getting started. If you’ve ever wondered which foods can be frozen or needed tips for getting started, you may find my Freezer Cooking 101 Guide helpful.
It’s like a personal assistant that does everything for you, including planning meals based on your dietary preferences, creating a shopping list you can pull up on your phone, and reminding you when meat needs to be thawed, etc. Print Pin This is the simplest, easiest ways to make a pot roast ever.
You can build the complexity of this dish's flavor by tossing your veggies in to caramelize before adding them to the crock pot. Place any veggies you want to include (onions, carrots, potatoes, etc) into the crock pot, then add the roast.
You may want to add some additional salt since it’s included in the seasoning mix and you’re not using the full amount.) Before I wrap up this post, I want to mention that there is a lot of conflicting advice on the web about whether it’s safe to cook frozen meat in a crackpot.
However, the manufacturer of the Crock Pot brand of slow cooker has issued an official statement, saying it’s fine if you follow these guidelines: As a final note, many traditional recipes call for roasting at lower temperatures than is currently recommended.
One 1.5-1.8 kg, 3-4 pounds beef roast One 454 g, approx. 16 oz bag baby carrots 8-10 potatoes 1/2 red onion One 900 mL, approx.
Dry onion soup mix, cornstarch, hot cooked noodles, pot roast and 4 more I raised an eyebrow, too, when I first heard of starting a slow cooker beef roast frozen.
For many Christmases my in-laws gave us an eighth of a cow, which enabled us to stock our basement freezer chest with meat for most of the year. The ground beef and steaks are easy to use on a whim, only taking a little while to thaw.
Place the potatoes, onions, carrots and garlic in the bottom of a slow cooker, and then add the frozen roast on top (fat side up if it has one). Set the slow cooker on low, then cover and cook for 8-10 hours.
*I’ve used many kinds of beef roast, from bottom round and chuck, to large sirloins. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. Knowing dinner is basically done before I even go to work makes me feel like a superhero.
No matter what the day brings, I know we’ll walk into a house smelling of roast long simmered in herbs, wine, and garlic. Leaner cuts of beef are best for the slow cooker or Crackpot.
The long, slow cooking method helps the connective tissue and fat breakdown slowly over many hours, which yields fork-tender bites of beef. TIP: If you’ve ever made a tough roast it’s usually because it was either cooked at too high heat, for not enough time, or both.
Cooking tough cuts all day in the slow cooker takes care of both problems. The USDA recommends always thawing meat before adding it to the slow cooker or Crackpot.
It also says the best way to thaw meat is in the refrigerator, in cold water, or in the microwave. However, the USDA recommends cooking the roast immediately upon thawing it using this method.
You can totally skip the searing step and dump everything into the slow cooker or Crackpot, then be on your way and save yourself 10 minutes in the morning. I figure the kitchen is already messy, so I might as well cut a few more vegetables and measure a few more spices.
If you know you aren’t a morning person, then, by all means, prepare 90 percent of this slow cooker pot roast the night before: make the spice rub, and peel and cut the vegetables. If you are making this roast on the weekend, when you’re likely to be around, feel free to cook it on high for about four to five hours.
BUT, when I do have leftovers, I love sautéing some onions and celery in a pot, giving the leftovers a rough chop, so they are spoonful-size pieces, adding it to the pot (including any cooking liquid and gravy), then thinning it if necessary. If you’ve eaten all the vegetables and you only have some roast remaining, you can also cook extra potatoes and onions in buttermilk, purée them, so they are the consistency of soup, shred leftover pot roast and add it the puréed potato soup.
1 Season and sear the roast : Combine salt, pepper, and garlic powder. Add the wine, Worcestershire sauce, and garlic cloves to the skillet to deg laze the pan.
3 Add the vegetables and liquid to the slow cooker : Nestle the mushrooms, carrots, and potatoes around the roast. 5 Make the gravy and serve: Ladle 2 cups of the slow cooker liquid into a medium saucepan.
Serve up some pot roast and veggies, then top with gravy. Summer Miller is the Senior Editor for Simply Recipes based in Nebraska.
Her work has appeared in Bon Appétit, Eating Well, Grit, Saver, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).