I can't tell you how many times I've been writing or cleaning or fighting with a cat on a Saturday afternoon and gone, "Dang nabbit! I was supposed to put a roast in the crock pot this morning!! Well, I guess I'll make it tomorrow." Today I discovered how to do a roast in 4-5 hours. And do it perfectly.
This recipe is really for two people. But I imagine it could be tweaked for more. I find that cooking time in a crock pot between a small roast and a big one isn't that much different. That's the beauty of it. You can always Google it too.
I had bought a cheap 3-pound roast from Aldi's this week, cut it in half, and froze each piece. I took one piece and made the below...
Perfect Crock Pot Roast
1/2 cup beef broth
1-1/2 pound roast, frozen
1 package dry brown gravy mix
2 TBSP Tastefully Simple Garlic Garlic (or chopped garlic)
2 TBSP Tastefully Simple Onion Onion (or minced onion)
Pour the broth into the crock pot. I used my 2-1/2 quart Wilma Flintstone Memorial Crock Pot. Add the roast. Sprinkle the rest of the ingredients over the roast. Cook on High for 2-1/2 hours, then cook on Low for 2 to 2-1/2 hours. Devour.
This does not make a lot of juice in the bottom, but Drew and I doing care for the juice. I find it too fatty. We're not huge fans of gravy anyway.
UPDATE I've been asked what kind of meat I bought. It was the cheapest chuck roast at Aldi's. Also, this doesn't make the kind of roast beef that you slice up. This makes a yummy, moist roast that falls apart at the pull of a fork. Lip-smacking good!