slow cooker roast
(1 rating)
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I have been experimenting with this recipe for the last few years and I finally figured out the best way to make this the richest flavored roast I have ever made!! This can also be roasted in the oven in a roaster pan. The construction is the same, but roast at 250F for 4hrs. Make sure you have the cover on it or the juice will evaporate!!
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(1 rating)
yield
6 -8
prep time
20 Min
cook time
8 Hr
Ingredients For slow cooker roast
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4-6 lbshoulder or chuck roast
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1 mdonion, peeled, cut into eigths
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2-3 stalkcelery, coarsely chopped
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2-3 mdcarrots, peeled, quartered
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4-5 mdpotatoes, peeled and quartered
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12 ozbottle or can of beer
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8 ozcan tomato juice
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1/2 cketchup
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1 pkgdry onion soup mix
How To Make slow cooker roast
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1Preheat crock pot on high setting.
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2Peel and cut the onion into eights and layer on the bottom of the crock pot. Chop the celery and layer on the onion. Place the frozen or thawed roast on top of the onions and celery. Surround the roast with the other vegetables.
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3Pour the beer over all the contents of the crock pot. Drizzle the ketchup over the roast only. Drizzle the tomato juice over the roast and the vegetables. Sprinkle the soup mix evenly over everything.
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4Cover the crock pot and cook on high for at least eight hours. Roast should be fall apart tender.
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5Remove the roast and set aside. Then remove the carrots and potatoes. Reserve the au jus and add to a sauce pot to make gravy. With either a burr blender or a regular blender, puree the onions and celery. While the au jus is at a low boil, add a cornstarch slurry or a roux to thicken for pan gravy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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