Long Cooking Pot Roast

Onion Pot Roast
Grandriver/E+/Getty Images
  • 11 hrs 25 mins
  • Prep: 25 mins,
  • Cook: 11 hrs
  • Yield: 8-10 servings
Ratings (10)

With this simple recipe for Long Cooking Pot Roast, you can be away all day and come home to a fabulous and hearty complete dinner. 

It may sound strange, but most crockpot recipes have a much shorter cooking time than they used to. The crockpots manufactured in the last 10 years cook much hotter, and food is done much sooner. In fact, some of the older recipes may actually burn in the newer slow cookers. So finding a crockpot recipe that cooks for at least 10 hours is getting much more difficult.

Big cuts of beef, however, will most likely always take a long time to cook in the slow cooker. The tough cuts such as top round and chuck have lots of connective tissue that does not dissolve until the meat temperature reaches around 200°F. So, while a steak would be inedibly tough at that temperature, a roast becomes meltingly tender and succulent.

You can use other vegetables in this easy recipe. Add some thickly sliced red, yellow, or orange bell peppers, or fresh green beans. Some parsnips or turnips would be a nice change of pace. Or use different types of potatoes. Yukon Gold potatoes have a buttery taste, or use cubed sweet potatoes for even more color and nutrition.

What You'll Need

  • 1 (4 to 5 pound) lean top round beef roast
  • 3 to 4 onions, sliced
  • 4 to 5 cloves garlic, chopped
  • 6 to 8 potatoes, peeled and cut into chunks
  • 3 to 4 carrots, peeled and cut into chunks
  • 1 envelope onion soup mix
  • 1/2 cup burgundy wine or beef stock
  • 1 teaspoon dried marjoram leaves

How to Make It

Trim the visible fat off of the roast and discard.

Place the onions, garlic, potatoes, and carrots vegetables in the bottom of a 4 to 5 quart crockpot. Place the beef roast on top. Sprinkle the soup mix over all. Then pour the wine or stock over everything.

Cover the crockpot and cook on low for 10 to 12 hours or until the beef and vegetables are tender. Skim the fat from the juices and serve with the beef and vegetables.