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    You are in: Home / Recipes / Texan Crock Pot Roast Recipe
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    Texan Crock Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 30 mins

    30 mins

    10 hrs

    Rhonda O's Note:

    The smell of this pot roast will have even your pickiest eating hungry. On servings you decide.

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    Units: US | Metric


    1. 1
      Cut brisket into medium size chunks.
    2. 2
      Sprinkle with salt.
    3. 3
      Place in carrots and onions in bottom of slow cooker.
    4. 4
      Place brisket on top.
    5. 5
      Mix together remaining ingredients and pour on top of brisket.
    6. 6
      Cover and cook on low for 8 to 10 hours.

    Ratings & Reviews:

    • on December 03, 2002


      Wonderful flavor and the meat, carrots & onions were so nice & tender! I used a plain old chuck roast (trimmed of fat) and cut everything up (and made the sauce) the night before. On Mondays & Wednesdays, I am out of the house for 12 hours, so I NEED this kind of recipe. Cooked from 7:30am to 7:30pm with excellent results. Didn't change a thing - will definitely make again - thanks, Rhonda!

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    • on March 16, 2003


      The recipe came out good but it could use some more vegetables in my opinion. Maybe some cut up green beans or something. It was pretty easy to make. I'll definitely make it again.

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    • on September 13, 2005


      I liked this recipe, I am still trying to think of what it reminded me of...maybe homemade beef stew...just can't put my finger on it, but it was good. DH did not care for it, oh well...can't win'em all.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Texan Crock Pot Roast

    Serving Size: 1 (279 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 596.7
    Calories from Fat 409
    Total Fat 45.5 g
    Saturated Fat 18.2 g
    Cholesterol 124.1 mg
    Sodium 848.3 mg
    Total Carbohydrate 16.4 g
    Dietary Fiber 1.7 g
    Sugars 10.6 g
    Protein 30.1 g

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