Your Slow Cooker or Crockpot Makes Tasty, Tender Beef Roasts

You can prepare a very tasty, very tender beef roast in your slow cooker or crockpot without spending much of your valuable time doing so. Here are some easy recipes for your slow cooker. Your family and friends will be delighted with a delicious entree that tastes like you spent the day in the kitchen!

BACON AND ONION POT ROAST
1 (approx. 3 lbs) beef roast
1 lb small red potatoes
2 tsp hamburger/steak seasoning of your choice
8 slices bacon, cooked but not crispy
1 can cream of mushroom soup
2 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1 large onion, peeled and sliced into medium-thick slices, divided

Wash potatoes and cut any large ones in half; place in the bottom of a slow cooker or crockpot. Lay half the onion slices atop the potatoes.

Sprinkle 1 teaspoon of the seasoning on each side of the roast, rubbing in slightly; place roast over the potatoes and onion slices. Arrange the bacon slices over the roast.

In a small bowl blend the soup and garlic cloves. Pour mixture over the roast and bacon. Top with the remaining onion slices and the mushrooms.

Place the lid on the cooker and cook on low setting for 8 to 10 hours or on high setting for 4 to 5 hours.

When serving, garnish with fresh sprigs of rosemary or thyme, if desired.

POT ROAST WITH HERB GRAVY
1 (3 to 4 lbs) beef arm or chuck roast
3 tbsp flour
1 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp canola oil
1 beef bouillon cube
1/2 cup boiling water
2 bay leaves
1/2 tsp marjoram
1/4 tsp basil
1/2 tsp garlic salt
1/2 tsp dried parsley flakes
flour to thicken gravy

In a shallow dish or pie plate, combine the flour, salt, and pepper; dredge the roast on both sides through the flour mixture.

Heat the canola oil in a large skillet and brown the roast on both sides. Remove meat to a slow cooker or crockpot.

Dissolve the bouillon cube in the boiling water; combine with the bay leaves, marjoram, basil, garlic salt, and parsley flakes. Pour the mixture over the roast.

Place lid on cooker and cook on low for 7 to 8 hours or until the meat is tender. Remove meat to a heated platter to keep warm.

Remove and discard the two bay leaves. Add flour as needed to the cooking liquid and stir together well. Cook on high a few minutes to thicken to gravy consistency.

Serve with gravy as a side to the meat.

Enjoy!

You will find more of Linda's slow cooker/crockpot recipes on her blog at http://grandmasslowcookerrecipes.blogspot.com/ She shares her dessert recipes at http://ladybugssweettreats.blogspot.com/

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