Frozen Beef Roast Crock Pot Recipe
Description
This slow cooker frozen beef roast recipe is a great way to enjoy a delicious meal that's simple to make and requires minimal effort. The slow cooker does all the hard work for you, so you can sit back and relax while your meal is cooking. The combination of the beef roast, vegetables, herbs, and spices creates a flavorful and tender meal that's perfect for busy weeknights. Plus, it's a great way to have leftovers for lunch or dinner the next day!
Prep Time
This recipe takes about 10 minutes of prep time. You will need to gather all of the ingredients, and then prepare the beef roast and vegetables. If you are using a frozen roast, you will need to thaw it first before preparing the recipe.
Cook Time
This recipe takes about 6 to 8 hours to cook in the slow cooker. It's important to check the temperature of the roast after 6 hours of cooking to make sure it is cooked through. If the roast is not cooked through, continue cooking for another hour or two.
Ingredients
- 3-4 pound beef roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups beef broth
- 2 bay leaves
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup mushrooms, chopped
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the beef roast and sear for 2-3 minutes on each side until golden brown. Remove the roast from the skillet and set aside.
2. Add the onion, garlic, salt, pepper, thyme, and rosemary to the same skillet and cook for 3-4 minutes or until the onions are softened. Transfer the onion mixture to the slow cooker.
3. Add the beef broth, bay leaves, carrots, celery, and mushrooms to the slow cooker and stir to combine. Place the seared beef roast on top of the vegetables and cover with the lid.
4. Cook on low heat for 6-8 hours or until the beef roast is cooked through and the vegetables are tender. Remove the bay leaves before serving.
Equipment
- Large skillet
- Slow cooker
- Measuring cups and spoons
- Knife and cutting board
- Spatula
- Serving platter
Notes
If you don't have a slow cooker, you can also make this recipe in the oven. Preheat the oven to 350°F and place the roast and vegetables in a large baking dish. Drizzle with the remaining beef broth and cover with foil. Bake for 2-3 hours or until the roast is cooked through and the vegetables are tender.
Nutrition: Per Serving
- Calories: 488 kcal
- Carbohydrates: 5g
- Protein: 44g
- Fat: 29g
- Saturated Fat: 10g
- Cholesterol: 126mg
- Sodium: 725mg
- Potassium: 843mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 5174IU
- Vitamin C: 5mg
- Calcium: 57mg
- Iron: 4mg
Recipe Tips
This recipe is a great way to use up any leftover vegetables you have in your fridge. Feel free to add in any extra vegetables you have such as bell peppers, sweet potatoes, or zucchini. You can also add in your favorite herbs and spices to give the dish some extra flavor. If you are using a frozen roast, make sure to thaw it completely before adding it to the slow cooker.
This dish is also great for meal prepping. You can store the leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop as the dish sits, and the leftovers are great for lunch or dinner the next day.
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