Good crockpot potroast?

[toughguy]

Anyone got a good potroast recipe for a crockpot? Cub had them on sale this week so I got a few of them.

[Lisa Almquist]

Ohhh we got a good one from the Fix-It & Forget-It cookbook. It's our favorite!

Piquant French Dip

3 lb chuck roast

2 C water

1/2 C soy sauce

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

1 bay leaf

3-4 whole peppercorns

8 French rolls

Place roast in cooker and add water, soy sauce & seasonings. Cover, cook on high 5-6 hours or until beef is tender. Remove beef from broth and shred w/fork. Keep warm. Strain broth, skim fat and pour into small cups for dipping. Serve beef on rolls.

Lisa

[jbdragon17]

Packet of Lipton Onion Soup mix and about a half cup of water.

Throw the roast in...Pour the soup mix on. Add water...Set it on low and let er buck.

I normally make gravy out of the drippings when it is done.

[Windy City Walleye Hunter]

Lisa,

Is that 3-4 pepper corns? Sounds like not too much, should it be 3-4 tsp or tbls or is it really just 3-4. I likes my "peppa".

Windy

[Jim Almquist]

Windy that is my wife,s recipe and we put way more in cause we love the peppercorns when they are cooked. It doesn't seem to make it too peppery and the au jous is great for dipping and we try to always use kaiser rolls. This is a very tasty recipe and I was always making our roast with the Lipton soup mix till we tried this recipe.

[toughguy]

Lisa,

I think I'll try yours this weekend. Thanks.

[Windy City Walleye Hunter]

So how many corns do you add Jim? TBS or tsp or what. This sounds like one to try. I still have to use the pickled pike recepie that I got from the site. Bought the ingredients just have not started the process yet.

Windy

[Lisa Almquist]

Well first you have to buys some whole peppercorns (like the ones people put in their peppermills) and then just add them right to the pot. We put quite a few in (as many as 8 or so). We love our peppa too! They are not too expensive either. You find them in the spice section. This is so easy and yummy!

Lisa

[thirdeye]

I make something I call Pepper Beef. It has pepperoncini in it. I use chuck roasts and brown them before going into the slow cooker. Here is the braising liquid:

1 jar of the pickled pepperoncini with the juice

1 can of beef broth

1 package Lipton onion soup mix

1 package of Good Seasons Italian salad dressing mix.

Add some water and beer until the level looks good, about 2/3 of the roast covered. Cook at 250° until the roast is fall-apart tender. Shread the beef and serve with the peppers on hard rolls. Use the de-fatted liquid for a dipping juice.

[toughguy]

Thirdeye that looks EXPLOSIVE!!!!

[thirdeye]

heheeee. These peppers are actually on the mild side, and the long cook mellows then too. I have a feeling the liquid from the jar, which is vinegar based also helps tenderize the beef in addition to adding flavor.

My granny used to make a beef soup with dumplings that had vinegar added to it.

[Windy City Walleye Hunter]

Thanks Lisa,

I have a whole jar of them, we use them all the time. The pepper grinder sits on the dinner table. I just thought when you said to use 4 you actually meant 4 pepper corns and that sounded like a tiny amount. I thought you may mean 4 teaspoons of them. Do you really only put 8 actual corns into the recipie and does it spice it up enough?

Thanks,

Windy

[Lisa Almquist]

Oh sorry....I misunderstood your question! That's what the recipe calls for but of course with crockpot recipes there's always lots of wiggle room with ingredients isn't there! I'm not sure that it really does spice it up but you go right ahead and then post how peppery it turns out and then we'll probably put 4 tsp in ok?

Lisa

[Windy City Walleye Hunter]

Lisa,

I will leave it up to the Mrs. I like it hot but she is more in control. It's just right if my hair is on fire!!!

LOL

Thanks,

Windy

[Jarrod32]

Mine is a lot more simple. Like someone mentioned, a packet of dry onion soup mix, a can of beef broth, the roast...and don't forget the potatoes and carrots...

[toughguy]

Quote:

---

Ohhh we got a good one from the Fix-It & Forget-It cookbook. It's our favorite!

Piquant French Dip

3 lb chuck roast

2 C water

1/2 C soy sauce

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

1 bay leaf

3-4 whole peppercorns

8 French rolls

Place roast in cooker and add water, soy sauce & seasonings. Cover, cook on high 5-6 hours or until beef is tender. Remove beef from broth and shred w/fork. Keep warm. Strain broth, skim fat and pour into small cups for dipping. Serve beef on rolls.

Lisa

---

Tried it on Sunday. Verrrrrry good. Thanks much!

[LABS4ME]

Did Thirdeye's recipe last night... it is very similar to one we already do, except in that one we add more garlic and no pepperoncini.

I'm telling you, the pepperoncini is terrific in this recipe! It is not hot, just a good solid pepper flavor. The dipping sauce is excellent to dip your sandwich in. I will definitley be making it again and using it on some venison roasts this winter when ice fishing! Used Sam Adams brown ale for the beer.

My wife and daughter both loved it! My 10 year old prefers shredded BBQ beef... so I put some off to the side and BBQ'd it up for him.

Good Luck!

Ken

[Lisa Almquist]

Alright toughguy! Glad you liked it!

Lisa

[thirdeye]

Ken,

Glad the family gave it the thumbs up. The dipping juice is hard to beat....

I got boneless chucks Sunday for $1.99/lb and barbecued these until they were 160° internal, (about 2 hours or so) then moved them to my dutch oven along with one can of chopped tomatoes and one can of beef broth and just set it in the cooker. The pit temp was about 200°, so it took about 2-1/2 hours for the meat to cook itself tender. Very basic, but really good.

[DIRTY BIKER]

This is one that the family has used for years Italian pot roast:

2 season packets of dry spaghetti mix

2 cans crushed tomatoes

1 can whole tomatoes

1 can tomato sauce

Pour all tomato cans in crock pot then sprinkle top of roast with dry mix cook 8-10 hours when done cook some angle hair noodles and top with sauce and roast.

[Nate McVey]

Tried this one today, but I messed it up ........I browned the roast, and then braised it but I couldn't get my stove to go low enough not to boil so it cooked to fast. I pulled it out and shredded it.....moist and tasty, but not as much pepper flavor as I had hoped for, so I reduced the liquid by half and threw the shreaded meat back in..........that did the trick! I will do this in a crockpot next time so that it cooks a little slower.

[norwall]

I threw a pork roast in as well this wknd along w/the chuck roast. Added the dry onion soup mix ,1 cup of water a few potatoes,carrots,and made gravy outta the drippings,cooked on low in crock pot for 7-8 hrs.started it at 9am sun was eating by5

[hoggs222]

I use 2 packets of lipton soup mix. I think I use 1.5 cups water and 1 can of coke. Good stuff.

[Sandmannd]

Here's one I kinda concocted for Christmas and it was awesome.

1 Roast & 1/2 cup water.

I don't measure anything else

White Wine

Soy sauce

3 garlic cloves diced up

1 onion diced

celery dice

Mrs Dash

Salt & Pepper

Mix the Mrs. Dash (Or Lowreys) with the salt and pepper and dry rub the roast with it. In the crockpot put all the wet ingredients in. Put the roast in and then add the veggies. Turn the roast at least once (don't have to if you leave it in while you are at work). Cook on high for 4 hours then move to low for an hour and a half. (You can also let it cook on low for a whole day at work). Turns out awesome. Did a beef roast on Christmas and a veni roast last night.