Saturday, January 7, 2012

Crock Pot Beef Roast

As I've mentioned before, we are so fortunate to have in our freezer some amazing grass-fed beef.  When you purchase beef from a farmer, you do get to tell your butcher which cuts of beef you would most like to have.  But, invariably, you do get ALOT of ground beef and ALOT of beef roasts.

Prior to purchasing our first beef this way, it was RARE for me to purchase a beef roast in the store.  I had tried making beef roast a couple times before.  It had either turned out too rare and was stilling mooing in the pan, or it was dry and flavorless.  I had never been pleased with the results.  At all.  So, when we got our beef and had all these roasts, I knew I had to figure out a way to make it, and make it easy and GOOD.

Below is a compilation of various ideas that I got from my research.  It is such an easy way to make a great roast beef!  I hope you enjoy this recipe as much as we do.  And remember, the leftovers are great in Vegetable Beef & Barley Soup, as shredded beef for tacos, etc. and so much more.
And the best part:  This recipe starts with a FROZEN roast!  Gotta love that!
Crock Pot Beef Roast
  • Frozen Roast, any cut
  • 1 onion
  • salt & pepper to taste
  1. Rinse frozen roast.
  2. Place skillet large enough to brown your roast on medium heat.
  3. Add 2-3 T olive oil, coating to cover bottom of pan.
  4. Sprinkle salt over entire roast.  Place roast in skillet and cover.  Brown on each side 5-10 minutes.
  5. Slice onion into 4 large, round slices.  Place 2 of those slices in the bottom of your crock pot.
  6. Add browned roast.  Top roast with remaining 2 slices of onion.
  7. Deglaze skillet with about 2 C water.  Pour broth into crock pot.
  8. Add enough water so your roast is 2/3 to 3/4 of the way in broth/water.
  9. Cook on high for 8-10 hours.
With the broth in your crock pot you can make gravy and/or save for soup.

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