Article: Select a cut from a tough muscle group such as the chuck or rump. These muscle groups contain a large amount of connective tissue as well as moderate amounts of fat to break down and create a juicy tender meat when cooked slowly. A few cuts that typically yield the best results: Chuck Roast Chuck Shoulder Rump Roast Brisket Eye of Round Rub the outside of the roast with coarse salt and pepper. Some fresh herbs or spices, such as thyme or red pepper, can also add great flavor to your meat. Let the meat sit out and reach room temperature prior to cooking. Use a variety of hard vegetables such as carrots, potatoes, celery, and onions cut into inch pieces. Place a layer of vegetables on the bottom of the crock pot. Add the remaining vegetables after placing the meat in the pan. Surround the meat with the remaining vegetables. There are many options to add flavor to your roast and make a juicy meal. Beef stock, red wine, and cream of vegetable condensed soups are all great choices. You can experiment with flavors and combinations to make the roast your own. Start with this basic recipe for seasoning: 1 package of Onion Soup/Dip mix 1 can of condensed Cream of Mushroom soup cup red wine (Merlot or Cabernet) cup beef stock Cook your meat for about 2 hours per pound of weight. Depending on the size of your roast you will need to adjust the cooking time. Slice the meat against the grain for the most tender bites. Serve pieces of meat with spoonfuls of vegetables topped with the juices from cooking. Add salt and pepper to taste, and enjoy your delicious meal!
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Buy a quality cut of meat. Season your meat. Chop vegetables to cook with the meat. Place meat, fat side up, in the crock pot. Add liquid and seasoning to the pot. Cook the roast on low for about 5-7 hours. Serve the roast.