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    Bek's Pot Roast (Crock-Pot)

    Rate it! | Read 8 Reviews

    Bek's Pot Roast (Crock-Pot). Photo by HokiesLady Bek's Pot Roast (Crock-Pot). Photo by Boomette

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    Bek's Pot Roast (Crock-Pot)

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    Ingredients:

    Servings:

    0

    Directions:

    Prep Time: 20 mins

    Total Time: 1/2 day

    1. 1 Place vegetables on bottom of crock-pot. Place meat on top. Season with salt and pepper. Pour about 3 tablespoons of water into the pot. Cook on Low for 10 to 12 hours.
    2. 2 Remove meat and vegetables to large serving dish or bowl, cover to keep warm.
    3. 3 Make gravy by making a smooth paste of 3 tablespoons of flour and 1/4 cup water in a 2-cup measuring cup. Slowly ladle hot juices into the flour mixture, stirring constantly. Once the measuring cup is full, pour gravy mixture back into crock-pot and blend with remaining juices. Either pour gravy over meat and vegetables, or serve gravy separately.
    4. 4 Serve immediately.
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    Crock Pot Brisket. Recipe by Mirj

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    Crock Pot Brisket

    By Mirj

    Ratings & Reviews:

    • on January 12, 2009

      I thought that this recipe was very good.The only thing is that I thought that 10 hours was a bit long for a 2 pound roast as did another reviewer. I cooked it on low for under 8 hours and it was great.

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    • on June 03, 2008

      This is a nice way to pot roast--it's easy and th result was a nice and tender roast. My husband prefers much more spice but liked this just the same. Important to note is that in my crock pot the roast was done after 7 hours on low so keep the time frame in mind. Also, be sure to use a roast with plenty of fat for flavor.

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    • on April 28, 2008

      Delicious! I left out the mushrooms but it was awesome! We'll be making this again!

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    • on April 25, 2008

      DH declared it the best roast beef I've done in the crock pot but he still prefers the oven one but is willing to try it again. I used 1.5 kilo bolar blade roast and cut all the fat off leaving 1 kilo of meat and it took 7 hours to cook to well done (which is what I estimated) and the meat was very tender though the vegies were a little underdone (cut up smaller next time) and the gravy was great. I did omit the onion and celery due to allergy issues. Thank you Gatorbek. Made for Please Review My Recipe.

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    • on April 18, 2008

      Delish! My DH loves a good tender roast and this really hit the spot. I used baby carrots, fresh mushroom slices and since some of my red potatoes were going bad (sigh), I also added a peeled, quartered russett potato. The roast was very moist - fork tender in fact! I added a little bit more liquid and it was a wonderful base for the flavorful gravy. Thanks Bek - I had a very happy hubby! Made for PAC Spring 2008.

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    • on April 09, 2008

      This was so simple to prepare and finished just so moist and yummy! I was concerned about the limited amount of liquid but it turns out so well. The one major change I made was use coffee instead of water for the liquid and I love a dark juice (old habits are hard to break). My roast was done in 8 1/2 hours on a 10 hour setting (but it always tends to run hotter). Loved every morsel! Made for 1-2-3 Hit Wonders

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    • on April 08, 2008

      My BF was in charged of cutting the potatoes in quarters but I saw that for him that meant diced LOL I used fresh mushrooms. My beef roast was 1 1/2 pound so I put it on low for 8 hours. But it was a dry meat (French beef roast and won't buy again). The veggies taste so good. I added beef granules in the sauce to give a little bit more taste (maybe the lack of flavour was due to the beef roast I got). I put the sauce in the microwave to thicken it. Thanks Gatorbek :) Made for Photo tag.

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    • on April 01, 2008

      This roast turned out really well. It was moist and flavorful. I cooked mine on low for about 10 hours. We really enjoyed it! Thanks so much for posting.

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    About This Recipe

    Bek's Pot Roast (Crock-Pot)

    on March 19, 2008
    ID #292789

    Simple, basic pot roast - adapt as you see fit! Sometimes I omit the mushrooms or celery, but other than that, I leave it alone. You can probably add more spices if you like.

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    Nutrition Facts

    Bek's Pot Roast (Crock-Pot)

    Serving Size: 1 (243 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 400.8
     
    Calories from Fat 202
    50%
    Total Fat 22.5 g
    34%
    Saturated Fat 9.0 g
    45%
    Monounsaturated Fat 9.4 g
    47%
    Polyunsaturated Fat 1.0 g
    5%
    Trans Fat 0.0 g
    0%
    Cholesterol 78.2 mg
    3%
    Sodium 683.8 mg
    28%
    Potassium 1025.9 mg
    29%
    Magnesium 53.5 mg
    2%
    Total Carbohydrate 24.6 g
    8%
    Dietary Fiber 3.2 g
    13%
    Protein 24.1%
    48%
    Detailed Nutrition Values About Nutrition Info

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