Now that it's fall....(well, the calendar says so, but not acording to our 100 degree plus weather here in So Cal)....I was hoping someone might share a great tasting and easy pot roast recipe they have been using with great success using their crock pot. After many tries, I either get great taste but the meat is too tough, not enough juices to be able to thicken a little for gravy, or just plain not good enough to make again! Any secrets on the type of roast to be used or the time cooked with the high or low settings? I think others might love to get THE recipe also! Thanks for any help....nothin' like a pot roast with veggies and mashed potatoes with gravy!

Any inexpensive roast will do
New Potatoes
Baby Carrots
Can of Cream of Mushroom Soup
Package of Knoll's Onion Soup Mix

And let her rip on high for about 4 hours and then switch to low for a few more. The roast will become tender the longer it cooks.

Enjoy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

My favorite is mixing Campbell's Golden Mushroom soup with 1/2 a bottle of red wine and your roast. I just get what's on sale as far as the roast goes.
It makes great gravy and I cook and mash cauliflower to go with the roast.
I put my slow cooker on low and just wait until the meat almost falls apart.

We had this last night. First we browned the roast on the stove top. We put a can of beer in the crock pot(any kind), put the roast in. Peel a few potatoes, onions and any other veggies you would like. Set in on high for 6 hours and it was dinner!

I think the next one I do in the crock pot, I will do that, to get some of the excess fat off also. I have a chuck roast that I bought over the weekend and put in the freezer, but will dig it out one of these days! (..of course, it's still in the 90's every day here also. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Crazy.gif" alt="" />)

Yes, that is why we browned it first. I much rather be cooking on the grill outside! Last night was the first time we used our fireplace. Wasn't that cold, but just enough to remind us, what is coming our way!

I actually have some beef that I have been marinating for a day and a half that Eric will be cooking on the grill tonight! <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />

I slice onions and line the bottom of the slow cooker throw in a bunch of garlic and sprinkle half a package of Lipton onion soup mix then add the meat cover it with more sliced onion and the rest of the soup mix plus a bit more garlic. Baby carrots all around then half a can of beer. Cook on high for 3 hours and then low for at least 3 more. I put potatoes in for the last three hours.

Occasionally I'll substitute V8 for the beer.

Thanks guys! I think I will try Jim's recipe first, but I will definately be trying all thoughout the next few months. I Really appreciate your postings as I think this board has some pretty damn good cooks and I am always on the prowl for tried and true recipes from fellow SXM lovers! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

I do it Jim's way...only use Guiness or Beamish porter, can't stand a beer you can see thru

I also do it Jim's way, but I brown the roast first, covered with flour...
then I cover the whole roast with a layer of horseraddish (about one jar of Gold's), then put it in the crockpot...
The horseraddish adds flavor, but all the heat cooks out of it, if that is a concern...
I like to use a chuck roast... as long as you don't overcook it, it will remain very moist...
the drippings make a great gravy...

That certainly sounds interesting. I'll have to try that.

BTW, I forgot to mention in my post that I add a whole cut up onion too. <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

Thank you Jim and Peconic....it was really good! The horseradish heat did cook out and I was slightly afraid since I don't like horseradish to begin with. Used half a large bottle of stout brown ale and 1 1/2 onions with baby carrots around the edges of my 4 1/2 lb. boneless chuck roast. A little parsley and Kitchen Bouquet along with the onion soup mix and my hubby could hardly keep his hands off the slow cooker late in the afternoon as it smelled SO wonderful! Thanks to you both! I will try the others next, as it was so kind of those who responded also! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />