5 Slow Cooker Meals

In our on the go lifestyles, sometimes we don't always have time to put into making a full course meal. But with these five slow cooker recipes you can maintain your busy schedule while making a crowd pleasing meal that will warm everyone right up.

Crock Pot Roast With Gravy

Ingredients

3 pound chuck roast
2 cans cream of mushroom soup
1 packet of dry onion soup mix
salt
pepper
garlic powder

Directions

1. In your slow cooker, mix the two cans of cream of mushroom soup and one envelop of dry onion soup mix. Season the chuck roast with salt (go easy since the soups have a lot of sodium in them already), pepper and garlic powder, and add to slow cooker.

2. Cook the pot roast on low for 9 – 10 hours, until the meat is tender and falling apart.

3. Serve with mashed potatoes and side of veggies, or a crisp salad.

Dr. Pepper Roast Beef

Ingredients

1 3-5 pound beef roast
1 can Dr. Pepper
1 cup water
2 dashes Worcestershire sauce
salt and pepper
3 cloves garlic

Directions

1. Place roast beef in slow cooker.

2. Throw in all the other ingredients.

3. Cook for 7 hours on low.

4. Serve warm with pan juices over the top.

(Quite possibly the easiest recipe we have done yet)

Cajun Crock Pot Roast

Ingredients


1 roast of your choice (2 – 2 ½ pounds)
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
2 cups corn
½ cup chopped onion
½ cup chopped green pepper
1 tomato diced
Rice to serve

Directions 

1. Combine all your spices in a small dish.

2.  Put your roast down in your greased crock and pour half the spice mixture over it. Rub it in really good. Flip the roast and rub the other side with the remaining spices.

3. Pour your chopped veggies over the meat.

4. Now, pour your corn over the top of everything.

5. Cover and cook on low for about 8-10 hours.

Sweet And Spicy BBQ Pot Roast

Ingredients


4-7 pounds boneless chuck roast, trimmed of large areas of fat
1-2 tablespoons saute spice (equal parts garlic powder, salt and black pepper)
2 tablespoons vegetable oil
1 can root beer
1 can (around 9-ish ounces, the size of a soup can) red chile enchilada sauce
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
3 tablespoons cornstarch
¼ cup of water or milk

Directions 

1. Pat the roast(s) dry with a paper towel; then rub the saute spice all over the roast. Heat the oil over medium-high heat in a large skillet or pot until it is shimmering. Brown the roast on all sides in the hot oil, for about 1 minute on each side. The oil should be hot enough to get the roast nicely browned without burning it.

2. Transfer the roast to a 4-8 quart slow cooker. In a bowl, combine the root beer, enchilada sauce, Worcestershire sauce and hot sauce and pour over the roast. Cover and cook on low for 8-10 hours or high for 5-6 hours.

3. Remove the roast, reserving juices in the slow cooker. Tent the roast with foil to keep warm. In a small bowl, combine the cornstarch and water/milk, stirring well until the cornstarch is completely dissolved. Stir the cornstarch mixture into the juices in the slow cooker. Cook, uncovered, on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast with mashed potatoes or any other sides that float your boat.

Pepperoncini Pot Roast 

Ingredients


1 – 3-5 lb. beef roast
1 16 oz. jar Pepperoncini pepppers, with liquid
garlic powder
sea salt
freshly cracked pepper

Directions

1. Place chuck roast in your slow cooker.

2. Sprinkle on garlic powder, salt & pepper.

3. Pour in jar of pepperoncini.

4. Set to low and cook for 8-10 hours.

Brett Royster