This is the EASIEST pot roast recipe, ever. Also, according to the Missouri Beef Council (I’m on the Beef Running Team!) Bottom Round and Top Round Roasts are on the list of 29 leanest beef cuts.
Crockpot Pot Roast
- 1 Top or Bottom Round Roast for us it depends on what’s on sale about a pound fits into our crock pot. Use what will fit in yours
- 1 cup Beef broth see directions (you might need a bit more)
- 1 tablespoon garlic crushed and minced
- 1 tablespoon steak seasoning
- 1 tablespoon olive oil
- Put the oil in a pan and turn the heat to medium-high. Sprinkle the beef with your choice of steak seasoning and garlic. Sear each side. Put the beef in the crockpot and pour beef broth just 2/3 of the way over the beef. (This will depend on the size of your crockpot.) Cook on medium for up to eight hours, if you like your beef to fall apart. Cook for six hours if you like it to stay together. (All of these times vary depending on your specific crockpot.) We often freeze the beef after searing to make a quick and easy toss in the crockpot meal. We’ve had luck adding the beef to the crockpot still frozen and pouring the beef broth in. When we start frozen, we cook it on high for about six hours and turn it to low when we get back from work. Serve with broth, which you can thicken with cornstarch, arrowroot or cheese.
This is a great fall/winter meal that is easy to vary depending on your tastes.