This flavorful Dr. Pepper Slow Cooker Beef Pot Roast has a unique blend of sweet and savory, and always turns out tender. The secret to making a tender beef roast is to take a tougher cut of meat and braise it in liquid so that it becomes tender. In this recipe, the acid in the Dr. Pepper helps break down the tough tissues of the roast, which makes it a delicious pot roast.

Knowing how to cook a beef roast is important for any home cook. On our site, we’ve shared many roast recipes, from the classic, easy crock pot roast to garlic roast beef. If you’re looking for a new, unique roast recipe, this Dr. Pepper Pot Roast is for you.

The backstory on this recipe is that sometimes I find recipes online that sound so different that I just have to try them. Did you know there are entire cookbooks featuring Dr. Pepper in recipes? It was new to me too, and I was very skeptical about cooking beef in Dr. Pepper, but I was wrong to question it. This Dr. Pepper Roast is an incredibly tender roast.

Why this is a great beef roast:

• Quick and easy, one-pot meal
• Extra tender, juicy beef
• A crowd pleaser. Plus, everyone will be amazed you used Dr. Pepper in a recipe

Ingredients You Need and Why:

• Chuck roast – I typically use a three to four-pound chuck roast. I have made this with other roasts, like arm roast, but my favorite is chuck because of the marbling throughout the meat.
• Dr. Pepper –  The acidity in the soda helps break down muscle fibers and tenderize the meat as well as caramelize the exterior. If you don’t have Dr. Pepper, Coca-Cola is a good subsitute.
• Worcestershire sauce – Peppery, tangy, savory, and salty as well as sweet, spicy, and malty. This umami sauce has all the flavors needed to perk up any dish.
• Beef broth – I recommend low-sodium beef broth to get the full flavor of beef without the extra salt. Or, you can also use homemade beef broth.
• Dry onion soup mix – Adds flavor that stands out, but isn’t overpowering.

Beef Success Tips

Good beef roasts come from tougher cuts of beef. Period. The reason for this is because these areas have more marbling and connective tissue. Remember, marbling in beef equals tenderness AND flavor.

The tough cuts of beef come from the areas of the steer that move the most, like the chuck (shoulder area) and round (butt and legs area). These areas have lots of connective tissue that will only soften when cooked at a low temperature for a long period of time.

We’ve made this with a variety of cuts, ranging from arm roasts to chuck cut, but our favorite is chuck roast. Chuck roasts have wonderful marbling throughout the meat. When you give it enough time to cook, it becomes fork-tender and will literally melt-in-your-mouth. It’s typically a less expensive cut, and it’s from the shoulder.

If you’re planning to serve a large crowd with a Chuck Roast, keep in mind that Chuck roasts shrink more than any other roast during cooking.

Let’s Walk Through the Steps:

Step 1: Gather the ingredients

Step 2: Make the marinade. In a small bowl, mix Dr. Pepper, beef broth, dry onion soup mix, and Worchestershire sauce.

Step 3: Pat roast dry with paper towel, and season with salt and pepper. If time allows, prior to placing in the slow cooker, sear roast on both sides in a large skillet with oil over medium-heat. This step is optional, but it helps lock in the flavor of the beef.

Step 4: Pour braising liquid marinade over the roast. Cover with lid. Cook 6-8 hours on low, or 3-4 hours on high. The USDA recommends cooking roasts until temperature reaches at least 145°F for medium rare, as measured by an instant read meat thermometer, allowing to rest for three minutes.

Recipe FAQ’s:

Serving tips:

Because this roast is on the sweeter side, we prefer this roast to be cooked with only the beef. Then, we make baked potatoes and other vegetables to serve on the side. It is possible to make this a one-pot meal and add the root veggies — like carrots and potatoes — to the crockpot, but they will take on the flavor of the Dr. Pepper marinade.

Dr. Pepper Pot Roast is also great for meal prepping and leftovers. You can portion it with brown or cauliflower rice for healthy lunch bowls. For a summertime lunch, use leftovers to make shredded BBQ beef sandwiches.

How to store and freeze:

• Store: Cool Dr. Pepper Pot Roast and transfer to an airtight container. It can be refrigerated for up to 3 days. Dr. Pepper Pot Roast is great for meal prepping and leftovers. You can portion it with brown or cauliflower rice for healthy lunch bowls. For a summertime lunch, use leftovers to make shredded BBQ beef sandwiches.
• Freeze: Cool completely and place in a freezer safe container, and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating. Reheat in a pre-heated 350°F oven for 10 to 15 minutes.

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More Recipes to Try:

• All-Purpose Dry Rub for Roast
• How to Cook Beef Roast
• Garlic Roast Beef
• Easy Slow Cooker Pot Roast
• Easy Slow Cooker Italian Beef Sandwiches
• Beef Stew Recipe
• 10 Best Beef Rub Recipes
• The Difference Between Corned Beef vs. Beef Roast
• Pepper Steak Stir Fry Recipe
• How to Buy a Cow From a Farmer
• What Everybody Ought to Know About Beef Cuts

Print

Dr. Pepper Slow Cooker Pot Roast

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 6 -8

Author Clover Meadows Beef

Ingredients

• 1 Chuck or Arm Beef Roast 3-5 lbs
• 2 cups Dr. Pepper
• 1 cup Beef Broth
• 3 tbsp Worchestershire sauce
• 1 pkg Dry Onion Soup Mix

Instructions

• To prepare the roast, pat it dry with a paper towel. Then, season the meat with salt and pepper.
• Sear on both sides in a large skillet with oil over medium-heat. This step is really important and helps lock in the flavor of the beef.
• Place seared chuck into slow cooker.
• Add remaining ingredients to the slow cooker, stir and cover with lid.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• Remove roast from slow cooker and let rest for 10 minutes before serving.

Notes

• • Store: Cool Dr. Pepper Pot Roast and transfer to an airtight container. It can be refrigerated for up to 3 days. Dr. Pepper Pot Roast is great for meal prepping and leftovers. You can portion it with brown or cauliflower rice for healthy lunch bowls. For a summertime lunch, use leftovers to make shredded BBQ beef sandwiches.

• • Freeze: Cool completely and place in a freezer safe container, and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating. Reheat in a pre-heated 350°F oven for 10 to 15 minutes.

Recipe Variations:

• • Meat: Pork butt, pork roast or pork shoulder is a delicious alternative in this recipe.

• • Seasonings: This recipe calls for store-bought Dry Onion seasoning becasue it’s easy, but you could also use homemade.

I originally published this recipe in 2015, and have since added new photos and tips.

Favorite kitchen tools:

• Instant read thermometer (this one is our favorite)
• Slow Cooker

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Dr. Pepper Slow Cooker Pot Roast appeared first on Clover Meadows Beef.

The Italian Beef Sandwich is a Chicago legend. You can easily create crock pot Italian beef sandwiches at home, and it all starts with a good beef roast. 

What is Italian Beef

Italian Beef is a flavorful, drippy, cheesy, amazingly good sandwich that everyone needs to try! The main ingredient of an Italian beef is roasted beef, that is typically sirloin tip roast, chuck roast or top round roast.  The beef is slow cooked for hours with a blend of herbs and spices until it literally falls apart. Next, the beef is piled high on hoagie buns or crusty rolls, and topped with pepperoncini, giardiniera (pickled Italian vegetables), and provolone cheese. 

History of Italian Beef Sandwich 

Before we dive into the juicy details of crafting the best Italian beef recipe, let’s explore the rich history behind this iconic Chicago delight. This beloved sandwich traces its roots back to the early 20th century when Italian immigrants, seeking economic opportunities in the United States, brought their culinary traditions with them to the windy city. As the story goes, Italian beef sandwiches originated in the Little Italy Italian-American communities of Chicago. In the 1920s, during the Great Depression, enterprising Italian immigrants began selling thinly sliced seasoned beef on rolls as a cost-effective way to feed hungry masses. This Chicago style sandwich was a huge hit and it quickly gained popularity. It became a staple in Chicago’s street food scene. 

Ingredients

A great Italian beef sandwich starts with the right ingredients. Here’s a breakdown of what you’ll need for the recipe: 

Beef: The choice of beef cut is crucial. For juicy beef with melt-in-your-mouth tenderness, choose a well-marbled roast. Our favorite cut for this recipe is a chuck roast, but a sirloin roast or top round roast will work too. 

Bread: The ideal bread for an Italian beef sandwich is a hoagie roll, crusty Italian or French roll. The texture should be sturdy enough to hold the beef’s juices. However, any bun will do.

Seasonings: The key to the sandwich’s signature flavor is a blend of spices, including italian seasoning, garlic powder, onion powder, thyme, black pepper, and salt. You’ll also need beef broth and au jus to add moisture and enhance the overall taste.  This recipe uses a homemade seasoning blend, but if you’re short on time, you can also use one packet of Italian dressing mix.

Toppings: Traditional Italian beef sandwiches often include sweet peppers or hot peppers, Chicago-style giardiniera (pickled vegetables), and slices of provolone cheese. 

All about the beef

Obviously, beef is the star of the show in this sandwich. For that melt-in-your-mouth tenderness, choose a well-marbled roast. Our favorite cut for this recipe is a chuck roast, but a top sirloin roast or top round roast will work too. 

To get the best beef sandwich, cut the roast into 2 or 3 large chunks. Then, heat vegetable oil or olive oil in a large skillet and sear the meat on all sides over medium-high heat.  The reason to cut the beef prior to searing is so that the beef cooks slightly faster in the crockpot. Plus, more of the beef has a golden brown crust when seared and it adds a great flavor to the overall dish. Although this is a crock pot recipe and we all want it to be easy, the searing adds tremendous flavor to the beef. Don’t skip this step if you want a juicy roast beef sandwich. 

It’s important to note that every roast (and slow cooker) is different, so the crockpot cook time will slightly vary. If after you’ve cooked it for 8+ hours you notice your roast isn’t falling apart with the touch of a fork, you need to cook it longer. Be patient, and be sure to wait until it’s fork tender beef. 

What’s the difference between Italian Beef and French Dip? 

Italian Beef and French Dip may seem similar, but they are different: 

• Italian Beef. Beef is slow-cooked until fall-apart tender in a blend of broth, Italian-inspired seasonings, and pickled vegetables. Then, it’s served on a hoagie bun with melted provolone cheese. It is a very flavorful sandwich, and the flavors can be adjusted based on the toppings. If you want a “sweet” Italian beef, you can top with roasted green and/or red bell peppers, while a “hot” Italian beef typically adds the giardiniera. 
• French Dip. French Dip is also thinly sliced roast beef, but it is served with a cup of beef broth as a dipping sauce. French Dip does not have the unique zing that Italian Beef has.

Leftovers

• Storing: Italian Beef can be stored for up to 5 days in the refrigerator in an airtight container.  Make sure to store the beef in its juices. 
• Freezing: Store the beef in some of its juices in a sealable heavy duty freezer bag. Squeeze out any extra air to prevent freezer burn. Keep for up to 3 months.
• Reheat: You can reheat thawed meat in the microwave, stove top or back in the slow cooker.

Print

Italian Beef Sandwich

Prep Time 20 minutes minutes

Cook Time 9 hours hours

Total Time 9 hours hours 20 minutes minutes

Servings 6 people

Author Clover Meadows Beef

Ingredients

• 3-4 lb chuck roast or round roast
• 1 tbsp vegetable oil
• 2 cups beef broth
• 8 oz pepperoncini pepper slices and juice
• Hoagie Buns or Crusty Italian or French Roll
• Provolone cheese slices

Homemade Italian Beef Seasoning (see note*)

• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp thyme
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Instructions

• In a small bowl, stir together the Italian seasoning, garlic powder, onion powder, salt, black pepper and thyme. Set aside
• Cut any large chunks of fat off the roast. Next, cut roast into 2 or 3 large chunks. Season beef with Kosher salt.
• Heat the oil in a large skillet over medium high heat. Add the roast to the pan and sear meat on all sides until golden brown so it develops a nice crust.
• Place beef in slow cooker. Sprinkle seasoning mixture on top of the beef
• Add pepperoncini peppers and juice, giardiniera without juice, and beef broth.
• Cover the slow cooker and cook on HIGH for 5-6 hours or LOW for 8-10 hours, or until meat shreds easily with a fork. Shred the beef. Keep shredded beef in the slow cooker and allow it to cook for 30 -45 minutes on low with all the juices.
• To serve, split the hoagie buns in half and toast on a baking sheet in the oven at 350 degrees for 5 minutes (if desired). Fill the buns with shredded Italian beef. Top with provolone, pepperoncini and Giardiniera as desired. Serve hot.

Notes

This recipe uses a homemade seasoning. However, if you're tight on time, you may also use   

KITCHEN PRODUCTS WE LOVE

• Cast Iron Skillet
• Meat Thermometer

ONE MORE THING!

Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmer’s perspective.

Here are a few other links you may like:

• Bacon Wrapped Filet Mignon
• 7 Steps to Grilling Steak to Perfection
• Easy Carne Asada Street Tacos
• Prime Rib Roast with Garlic Herb Butter
• How to choose the best cut of steak (Top 4 cuts)
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)

This post contains affiliate links. Please see our disclosure policy for more information

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details

The post Easy Slow Cooker Italian Beef Sandwich Recipe appeared first on Clover Meadows Beef.

Slow Cooker Pepper Steak made with thinly sliced steak (or stew meat) and colorful bell peppers. It’s an easy, set-it-and-forget-it crockpot meal that is even better than take out!

Crockpot Pepper Steak and Rice Recipe

Pepper Steak is a favorite recipe at our house that we make regularly. Depending on our schedule for the day, we either cook this EASY crockpot pepper steak recipe, or a quick 20-minute pepper steak stir fry recipe.  Both recipes are great, but on busy weeknights this is my go-to recipe. I love easy slow cooker recipes. This one has minimal meal prep, and results in a delicious meal that is ready as soon as we walk in the door. 

This delicious recipe is easy to make and packed with flavor. Our whole family loves this Chinese pepper steak recipe and we have put it on the family favorite rotation list.

Serve over a bed of white rice, brown rice, cauliflower rice, or egg noodles. I usually serve with brown rice, and I often use my instant pot for the rice to save time. Add a side a salad, and dinner is done!

Ingredients You’ll Need:

• Sirloin steak, flank steak, round steak, or stew meat (Yes, stew meat. See below)
• White Onion
• Sweet Bell Peppers (3 total peppers. Use whatever you have on hand — green bell pepper, red bell pepper or yellow bell pepper) 
• Can Stewed tomatoes with liquid 14.5 ounces
• Soy sauce, low sodium
• Worcestershire sauce
• Brown sugar 
• Salt
• Black pepper
• Garlic powder
• Ginger 
• Red pepper flakes
• Canola oil
• Cornstarch
• Water

How to make this slow cooker pepper steak recipe

Step 1: Prep Beef

• Slice beef into small strips. If you’re having any problems making the strips thin, you can place it in the freezer for about 15 minutes. This helps the meat firm up a little and makes it easier to get thin slices.  
• Toss the beef with the spices in a large skillet and sauté it on all sides until lightly browned. Add it to the slow cooker. This step is for flavor, and can be skipped if you’re in a hurry. However, I don’t recommend skipping it since it will add more flavor to the dish if you brown the beef first 

Step 2: Slow Cook

• Add beef, tomatoes, onions, bell peppers, ginger and red pepper flakes to slow cooker. Whisk together the sauce ingredients and cornstarch in a small bowl, then pour the mixture into the slow cooker. Cover and cook on LOW for 6 to 7 hours, until the beef is tender.
  
  As a side note, the bell peppers will become quite soft during cooking; if you prefer them more crisp, wait to add them a little more than halfway through the cook time. Also, if you want a thicker sauce, you can make a cornstarch slurry and add it at the last 10 minutes of the cook time.  More on that in the full recipe card. 

What Type of Steak is Best for Slow Cooker Pepper Steak

We talk a lot about different types of beef cuts on our site. In case there’s any confusion, “pepper steak” isn’t a specific cut of beef, like sirloin or flank steak. The steak often used in pepper steak dishes is flank, sirloin, or round steak. 

But, since this meal is made with a slow cooker, you have options! WIth slow cooker beef, the best cuts are usually tough cuts because the slow cooker breaks them down slowly and makes them tender, without drying them out. Chuck roast, strip steak, round roast, and stew meat are all tougher cuts of beef that are very affordable. When making this recipe as a stir fry version, we recommend flank steak or sirloin steak. When making it in the slow cooker, we also use stew meat becasue it has time to become tender as it cooks. 

Can You Put Raw Steak in Slow Cooker?

Yes, you can cook raw steak in a slow cooker. In a pinch, you can even cook frozen meat if you didn’t give yourself enough time for defrosting the meat.

However, it’s REALLY important to note that if you don’t brown the beef first you will lose much of the flavor and juices of the steak. By browning the beef first, you will add a richer, bolder flavor to the meal.

What Bell Peppers are Best in Pepper Steak?

Whatever bell peppers you have on hand will work for this recipe. We like to use a variety of colors – green, red, orange and yellow. Depending on your day’s schedule, you can wait and add the red and green peppers during the last hour of cooking it so that the peppers stay crisp, or you can add them at the beginning of the recipe. 

Other Beef and Bell Pepper Recipes

In our kitchen, bell peppers and beef go together like peanut butter and jelly. We are always combining them in recipes. Here are a few of our other favorite recipes with bell peppers and beef:

• Stuffed Bell Peppers
• Stuffed Pepper Soup
• Unstuffed Pepper Skillet
• Pepper Steak Stir Fry

How to Store, Freeze and Reheat

• TO STORE: Place leftover steak in an airtight storage container in the refrigerator for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this dish in the microwave.
• TO FREEZE: Store pepper steak in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Kitchen Products We Love

• Crockpot
• Meat thermometer

Print

Slow Cooker Pepper Steak

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 6

Author Clover Meadows Beef

Ingredients

• 2 pounds Sirloin steak, flank steak or stew meat* cut into 2 inch slices
• 1 Onion cut into ½-inch strips
• 3 Bell peppers. Any color – green, red, or yellow cored and cut into ½-inch strips
• 1 can Stewed tomatoes with liquid 14.5 ounces
• 2 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 Tbsp Cornstarch
• ¼ cup Water
• 1/4 cup Soy sauce, low sodium
• 1 tsp Worcestershire sauce
• 1 tsp Brown sugar
• 1/2 tsp Ground ginger
• 1/4 tsp Red pepper flakes optional. Add if you like dish to be a bit spicy.
• 1 tbsp Canola oil

Instructions

• Slice beef into small strips. If you're having any problems making the strips thin, you can place it in the freezer for about 15 minutes. This helps the meat firm up a little and makes it easier to get thin slices.  

  Place sliced beef in bowl. Sprinkle beef with garlic powder, salt and black pepper. Toss to coat.
• Heat oil in a large skillet over medium high. Add the beef and cook on all sides until the beef is lightly browned, about 3-5 minutes. Transfer the beef and any cooking juices to slow cooker.

  (Note: This step is for flavor, and can be skipped if you're in a hurry. However, we don't recommend skipping it since it will add more flavor to the dish if you brown the beef first)
• Add tomatoes, onions, and bell peppers to slow cooker. *(See note on bell peppers below)
• In a small bowl, mix water, cornstarch, soy sauce, ground ginger, Worcestershire sauce, brown sugar and red pepper flakes (optional). Pour over beef and pepper mixture in crockpot.
• Stir to combine.
• Cover and cook on LOW for 5 to 6 hours, until the beef is tender, or on high for 2.5-3 hours. Prior to serving, determine if you want a thicker sauce. If so, see note*
• Serve hot over white rice, brown rice, cauliflower rice or egg noodles

Notes

*Depending on how crisp you want your peppers, you can also wait and add the bell peppers approximately one hour before you’re ready to eat. This will allow them to be more crisp when served.

*If you would like a thicker sauce, in a small bowl, whisk together the remaining 2 tablespoons cornstarch with 2 tablespoons water to make a cornstarch slurry. Stir the slurry into the slow cooker. Turn the slow cooker to HIGH and let cook, uncovered, for 10 minutes to further thicken. 

TO STORE: Place leftover steak in an airtight storage container in the refrigerator for up to 3 days.

TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this dish in the microwave.

TO FREEZE: Store pepper steak in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

ONE MORE THING!

Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmer’s perspective.

Here are a few other links you may like:

• Slow Cooker Mongolian Beef
• Easy Slow Cooker Pot Roast
• Ground Beef and Asparagus Pasta Toss
• Easy Chimichurri Sauce
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)
• Defrosting Meat: 4 Safe & Easy Ways

.

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Easy Slow Cooker Pepper Steak Recipe appeared first on Clover Meadows Beef.

Have you ever made homemade beef bone broth?

Part of our goal with our farm is to make unique cuts of beef less intimidating. Beef Bones is a cut of beef that many people find intimidating, but they are a wonderful addition to any kitchen. With only beef bones and water, you can make flavorful bone broth that is the base of many soups, stews, sauces and gravy.

Although we know that it’s much easier to buy broth at a local store, homemade bone broth tastes so much better and it’s made with real food — beef bones and water.

What is Bone Broth?

Bone Broth is nutrient-dense, collagen-rich liquid made from simmering animal bones (beef, chicken, turkey, fish, pork) in water for an extended period of time. In its most basic form, bone broth only requires bones and water to make. However, you can also add vegetables, fresh herbs and spices for extra flavor.

In this post, we will be focused on beef bone broth. But, once you discover how easy it is to make, you can make other broths, like chicken broth from chicken bones. Beef broth and chicken bone broth have many of the same steps.  

Benefits of Making Beef Bone Broth:

Bone Broth has had a sudden rise in popularity. Here are some of the reasons it is so popular:

1. Save money and reduce food waste. Many people throw bones away, but that’s such a waste! You can save bones from steak, pork and chicken, and freeze them until you have enough for broth. Or, if you purchase beef from us, your order comes with soup bones. Put those bones to good use!
2. Making beef bone broth is simple. To make bone broth, all you need is beef bones and water. That’s it. Bone broth can be made on your stovetop, slow cooker, or Instant Pot.
3. Homemade beef bone broth tastes better. Once you make homemade broth, you’ll want to drink it alone because it’s so good. Or, you can also use it when making any other recipe that calls for beef broth or stock, such as roast, soups, gravy, flavorful rice, and more.
4. Beef bone broth is nutritious. How nutritious? According to the USDA Nutrient Database, 1 cup of homemade chicken or beef stock ranges from 31 to 86 calories, 0.2 to 2.9g fat, 4.7 to 6g protein, and varying amounts of calcium, iron, potassium, magnesium, phosphorus, and other minerals. Keep in mind that the nutritional content and daily values vary of bone broth varies greatly based on the recipe, type of bone, ingredients and cooking time.
5. Beef bone broth benefits and human body. We know this next point may be somewhat controversial, so before we share it, please know we love a good cup of bone broth. There are numerous claims that broth is a health and beauty panacea that is beneficial to our joints, immune system, digestive tract, cures leaky gut, and helps skin. However, at this times, these statements are anecdotal claims. Unfortunately, there aren’t any scientific studies that say bone broth can aid in digestion, improve gut health, help fight chronic inflammation, cause joint health and relieve joint pain, make skin firmer, help with weight loss, or strengthen bones. The reason many of these claims exist is because broth does contain trace amounts of bioavailable vitamins, minerals, amino acids, essential fatty acids, glucosamine, and collagen that our bodies need. (Note: there are studies about the benefits of individual elements found in broth like vitamins, minerals and collagen. However, there are not academic studies that we are aware of about the benefits of “bone broth” itself.) 

What is the main ingredient in bone broth?

To make bone broth, all it takes is bones and water.  That’s it. 

We like to add apple cider vinegar to optimize the extraction of minerals from the bones. We also like to add vegetables and herbs for added nutrition, but all it really takes is bones and water.  

What’s the difference between broth, stock, and bone broth?

Broth, stock and bone broth are very similar and the terms are often used interchangeably. The biggest difference between the three comes down to cook time and ingredients. The longer the liquid cooks, the more nutrients and minerals leach from the bones.

• Broth: Water simmered with vegetables, aromatics, and meat. Broth can include bones, but it doesn’t have to. It is cooked for a shorter amount of time, about 45 minutes to 2 hours. Broth does not get a thick gelatinous texture.
• Stock: Water simmered with vegetables, aromatics, and animal bones. The animal bones are sometimes roasted, and often there is some meat still attached. It is cooked for 4 to 6 hours.
• Bone Broth: Water simmered with animal bones that have bits of meat attached, aromatics and vegetables. The animal bones are usually roasted in advance. It is cooked for 12-48 hours. The long cook time results in thicker consistency due to collagen-rich gelatin pulled from the bone. Bone broth is usually unseasoned. However, some recipes, like ours, do call for a small amount of seasoning like apple cider vinegar because it helps pull nutrients from the bones. When chilled, bone broth should have the texture and jiggle of Jell-O.

What are the best bones for bone broth?

The best bones for making broth are bones with the most cartilage and connective tissue. We look for bones that have lots of meat, such as marrow bones and oxtail. If you have leftover bones from a bone-in steak or roast, you can also use those. 

What’s the best way to make bone broth? Stovetop? Slow Cooker? Pressure Cooker?

High-quality bone broth can be made in a stockpot on the stove, slow cooker or pressure cooker.  Each method takes a different amount of time to cook. We’ve used each of these methods and like each one for different reasons, so it’s hard to say one of them is the “best ways”. 

If it’s your first time making your own bone broth and you want to use the most traditional method, make it in a large pot on the stove. Then, you can experiment with the other cooking methods.

Stovetop and Slow Cooker: Bring the broth to a boil over high heat, and then reduce heat and let the broth simmer for 12-24 hours. The longer it simmers, the more nutrition will be extracted from the bones. Check on the broth occassionally to ensure that the water level still covers the bones. Add more water as necessary. 

Pressure Cooker: Set the pressure cooker’s time for 120 minutes.  Allow 20 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, approximately 40 minutes. Unlock and remove the lid.

Tips for the Best Bone Broth:

When making bone broth, there are a few steps that will make the process go smoother. 

1. Blanch the bones.

To blanch or not to blanch? When making broths other than beef, we always blanch the bones. However, when making beef broth, we sometimes skip this step because we roast the bones instead (step #2). If you research online, you’ll find varying opinions on this topic. The benefit of blanching the bones is it gets rid of any impurities. To blanch, place bones in a large stock pot, cover with cold water and bring to a boil. Let the bones simmer for 20 minutes before draining and roasting.

2. Roast the bones.

A step we NEVER skip in making broth is roasting the bones.  Roasting the bones is the most important step of making bone broth because it adds a depth of flavor and color to the broth. The purpose of roasting the bones is to caramelize them, not burn them. Simply add bones to a roasting pan, and roast for 45 minutes, or until the bones have caramelized. Always roast your bones!

3. The best vegetables, herbs and spices.

To make a basic bone broth, all you really need are bones and water. Everything else is optional.  When you add vegetables, you will flavor the broth and add nutrients to it too. Typically, beef bone broth recipes call for a mixture of onions, carrots, and garlic. If you want to add other vegetables, go for it, but it’s not necessary. Other vegetables and herbs that are often added are celery, scallions, peppercorns, ginger, bay leaf, thyme, parsley, cilantro, and sea salt, just to name a few. The flavor of the broth will change based on what you add, so we recommend experimenting to find the combination you like the best. 

4. Stovetop, slow cooker or pressure cooker.

We’ve used all three cooking methods, and we like them all for different reasons. Something to keep in mind when choosing a cooking method is that the flavor is more intense with longer cook times.

If it’s your first time making your own bone broth and you want to use the most traditional method, make it in a large pot on the stove. Then, you can experiment with the other cooking methods.

If you have time to let the broth simmer for 24 hours, go with a stock pot on the stovetop or crockpot (or a combination of the two if you don’t want your stove on overnight).

A pressure cooker, like the Instant Pot, is the best method to use when you’re short on time. Or, if you don’t like how your house smells when making bone broth for 24 hours (it is a strong smell). 

5. Strain the broth.

Once you’ve finished simmering your broth, you’re ready to strain out the liquid. First, remove the bones and set aside. Then, take a fine mesh strainer or cheesecloth, and place over a very large glass bowl. Once the broth is cooled to room temperature, place the bowl in your refrigerator for a few hours until it thickens and all the fat congeals at the top. Poke through the fat with a utensil, lift it, and discard it.

6. Storing bone broth.

Bone Broth freezes beautifully.

Whenever possible, we recommend storing the broth in the quantity you regularly use. For example, many recipes call for 1-2 cups of broth, so we often use 8 or 16 ounce glass jars for storage. Another option for storing is with ice cube trays. We’ve never had much success doing it this way since it takes a lot of cubes to make 1-cup of broth, but it may work for you!

If you plan to use the broth immediately, store in glass jars in the refrigerator for up to 5 days.

If you plan to use the broth in the future, store in glass jars in the freezer for up to 6 months. When filling the jars, be sure to leave about 1/2-inch space at the top of the jars so the broth can expand. Thaw in refrigerator overnight before using.

Tips for making your broth gel. 

The secret to making broth gel is in the amount of bones and type of bones. Gelatinous broths are said to be the most beneficial for health, but even if your broth doesn’t gel, it will still be flavorful, nutritious and beneficial. 

The best bones for broth are bones with the most cartilage and connective tissue. We look for bones that have lots of meat, such as marrow bones and oxtail. 

The amount of water you use can also be a determining factor of how gelatinous your broth will be.  Only use enough water to cover the bones. Check the broth regularly (if making on the stovetop or crock pot) to maintain the same level of water. Add more water if necessary.

A general rule of thumb is to use the following ratio for the amount of bones to the size of the pot you’re making the broth in:

• 5 pounds of bones when making broth in a 10 quart pot, slow cooker or pressure cooker
• 3-4 pounds of bones when making broth in a 8 quart pot, slow cooker or pressure cooker
• 2-3 pounds of bones when making broth in a 6 quart pot, slow cooker or pressure cooker

 

Beef Bone Broth Recipe for Instant Pot, Slow Cooker or Stovetop

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Beef Bone Broth Recipe (Stovetop, Slow Cooker or Pressure Cooker)

Prep Time 30 minutes minutes

Cook Time 1 day day

Total Time 1 day day 30 minutes minutes

Author Clover Meadows Beef

Ingredients

• 4 lbs beef bones The amount of bones will vary based on the size of pot. See notes
• 8-10 cups of water The amount of water will vary. Barely cover the bones with water.
• 2 medium onion quartered
• 2 medium carrots peeled and chopped roughly
• 1 head garlic
• 1 bouquet garni such as parsley
• 1/4 cup apple cider vinegar

Instructions

• Preheat your oven to 450
• Place bones in a large roasting pan.
• Cook for 45 minutes, or until the bones have caramelized.
• Transfer bones to a large stock pot, crock pot or pressure cooker. Add apple cider vinegar, onion, carrots, garlic and bouquet garni, if desired. Add enough water to barely cover the bones.
• STOVETOP: Bring to a gentle simmer. Simmer gently, uncovered for 24 hours.
• CROCKPOT: Set your crockpot to low and cook for 24 hours or longer
• INSTANT POT: Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 20 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, approximately 40 minutes. Unlock and remove the lid.
• Remove bones and vegetables from pot.
• Strain the broth by lining a strainer with cheesecloth and set over a large bowl.
• Pour broth through strainer. *Discard solids if only making one batch of bone broth, set aside bones if making multiple batches
• Let the broth cool. Cover the cooled bowl of bone broth and place in your refrigerator for several hours. The fat will rise to the top. Remove the fat cap.
• Put the broth in mason jars and leave about ½ inch at the top so there is room for the beef broth to expand.

Notes

* Use approximately 5 pounds of bones when making broth in a 10 quart pot, slow cooker or pressure cooker. 3-4 pounds of bones when making broth in a 8 quart pot, slow cooker or pressure cooker. 2-3 pounds of bones when making broth in a 6 quart pot, slow cooker or pressure cooker

*You can make 2 batches of broth with the same set of bones.  Typically, the second set of broth will be slightly lighter in color. To do this, simply add the bones back to the pot. Add new vegetables and apple cider vinegar. Repeat the beef bone broth recipe process. 

To Refrigerate: 

Store the broth in the quantity you regularly use. For example, if you typically use 8 ounces at a time, use 8 ounce jars. Store in glass jars in the refrigerator for up to 5 days.

To Freeze: 

Store the broth in the quantity you regularly use. For example, if you typically use 8 ounces at a time, use 8 ounce jars. Store in glass jars in the freezer for up to 6 months. Thaw in refrigerator overnight. 

 

 

One More Thing!

Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmers perspective.

Here are a few other links you may like:

• What everybody ought to know about beef cuts
• Buying a Cow. How Much Beef Is It?
• Is It Done Yet? The Best Meat Thermometer
• How We Raise Our Grass Fed Beef
• Bonfire Burger
• Prime Rib Roast with Garlic Herb Butter

Favorite kitchen products for making bone broth

• Meat Thermometerhttps://bit.ly/3E82DJC
• Stock Pot
• Instant Pot
• Slow Cooker
• Mason Jars

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We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Beef Bone Broth Recipe for Stove, Slow Cooker or Instant Pot appeared first on Clover Meadows Beef.

This Slow Cooker Lasagna Recipe is an easy, weekday crock pot dinner. Using traditional ingredients and uncooked noodles, dinner is ready in just a few hours. It tastes so good and is so easy!

You can never go wrong with lasagna. It is comfort food at its finest. Traditional lasagna is a family favorite, but it takes some time to prepare. That’s where this easy crockpot lasagna recipe comes in. You can enjoy the flavorful, hearty, cheesy, saucy goodness of lasagna, without all the work. 

Why this Slow Cooker Lasagna Recipe is a Favorite:

• Uncooked Noodles: You don’t need to boil your noodles! Use regular lasagna noodles (not no-boil noodles) and break them apart to fit into the slow cooker. 
• No Oven Required: This is a great recipe year-round, but I usually find myself making it in the summertime when I’m avoiding using the oven so the house doesn’t heat up. 
• Time Saver: Compared to traditional lasagna, the prep for this crockpot lasagna recipe is much faster, it uses less dishes, and the clean-up is easier too. This recipe uses a homemade sauce, but if you want to save even more time, you could use bottled marinara sauce. If you want to save even more time in clean-up, use a slow cooker liner.

How to Make this Slow Cooker Lasagna Recipe: 

Prepare the sauce: In a large skillet, cook ground beef and onion over medium heat until the meat is browned. Drain meat of any excess grease after cooking. Add the salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Note: you could make this recipe even easier by using store bought spaghetti sauce. If you do, simply brown your ground beef and add the jarred sauce to the ground beef. . 

Prepare the cheese: Stir mozzarella cheese, cottage cheese, and Parmesan cheese together in a large bowl. Set aside. 

Layer in crockpot: Spoon a layer of the meat sauce onto the bottom of a slow cooker. Add a layer of uncooked lasagna noodles, breaking noodles to fit into cooker as needed. Top noodles with a portion of cheese mixture. Repeat the layering of sauce, noodles, and cheese two times. End with red pasta sauce as the final layer, and sprinkle more cheese all over the top for that cheesy flavor lasagna is known for.

Cook: Cook on LOW in the slow cooker for 4-5 hours or until the noodles are tender.

Can Leftovers be Frozen?

Crockpot Lasagna makes great leftovers. Allow the lasagna to cool completely before placing it in a freezer safe container. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to three months. When ready to eat, thaw in refrigerator for 24 hours. Then, reheat in an oven-safe dish until lasagna is hot and bubbly. Alternatively, you can reheat in a microwave safe dish. 

How long does slow cooker lasagna take to cook?

This easy crockpot lasagna recipe typically takes 4 hours to cook on LOW. However, cooking times may vary based on the slow cooker. 

No-boil Noodles or Regular Noodles for Crock Pot Lasagna?

This recipe calls for regular lasagna noodles, not no-boil noodles. The reason for this is no-boil noodles are often thinner than regular noodles and they don’t hold up as well in the slow cooker. When we’ve used no-boil noodles in this recipe, the noodles are chewy, not tender. I highly recommend traditional lasagna noodles for this recipe.

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Slow Cooker Lasagna Recipe

Slow Cooker Lasagna is an easy, weekday crock pot dinner. Using traditional ingredients and uncooked noodles, dinner is ready in just a few hours. It tastes so good and is so easy!

Course Main Course

Cuisine Italian

Servings 8

Ingredients

• 1 lb ground beef
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 onion chopped
• 1 tsp Italian seasoning
• 2 tbsp dried parsley flakes
• 1 tsp garlic powder
• 2 tbsp Worcestershire Sauce
• 1 can tomato paste 6 ounce
• 1 can tomato sauce 29 ounce
• 1 tbsp sugar
• 1 1/4 cup water
• 4 cups mozzarella cheese shredded
• 1 1/2 cups cottage cheese
• 1/2 cup Parmesan cheese freshly grated

Instructions

• In a large skillet, cook ground beef and onion over medium heat until the meat is browned. Drain meat of any excess grease after cooking.
• Add the salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. (If using store-bought marinara sauce, skip this step and add the jar of sauce to the ground beef and onion mixture) 
• Stir mozzarella cheese, cottage cheese, and Parmesan cheese together in a large bowl. Set aside. 
• If desired, prepare slow cooker by using a slow cooker liner.
• Spoon a layer of the meat sauce onto the bottom of a slow cooker. Add a layer of uncooked lasagna noodles, breaking noodles to fit into cooker as needed. Top noodles with a portion of cheese mixture. Repeat the layering of sauce, noodles, and cheese two times. End with red pasta sauce as the final layer, and sprinkle more cheese all over the top.
• Cook on LOW in the slow cooker for 4-5 hours or until the noodles are tender.

Favorite Slow Cooker Recipes

• Slow Cooker Pepper Steak
• Slow Cooker Mongolian Beef
• Easy Slow Cooker Pot Roast
• Beef Bone Broth

KITCHEN PRODUCTS WE LOVE

• Cast Iron Skillet
• Roasting Pan
• Slow Cooker

ONE MORE THING!

Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmer’s perspective.

Here are a few other links you may like:

• Bacon Wrapped Filet Mignon
• 7 Steps to Grilling Steak to Perfection
• Easy Carne Asada Street Tacos
• Prime Rib Roast with Garlic Herb Butter
• How to choose the best cut of steak (Top 4 cuts)
• What everybody ought to know about beef cuts

This post contains affiliate links. Please see our disclosure policy for more information

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details

The post Slow Cooker Lasagna Recipe appeared first on Clover Meadows Beef.

Who needs take-out when you can make delicious Mongolian Beef at home in your crock pot! This easy slow cooker recipe comes together with flank steak or stew meat, garlic, ginger, brown sugar and soy sauce. 

How do you make slow cooker mongolian beef?

Take out is great, but it can also be very expensive. This recipe is SO easy, and your family will love it.

• Cut the beef into thin strips across the grain. Next, coat with cornstarch and place beef in slow cooker.
• Add the garlic, ginger, soy sauce, brown sugar, carrots and other seasonings to the slow cooker.
• Slow cook all day. Garnish with green onions and sesame seeds. Serve with cooked rice.

Ingredients for slow cooker mongolian beef

• Flank steak, hanger steak, skirt steak, or stew meat. (see below why any of these cuts will work)
• Corn Starch
• Minced Garlic
• Minced Ginger
• Soy Sauce (we prefer low sodium soy sauce)
• Water
• Brown Sugar
• Carrots (optional)
• Green onions and and sesame seeds for garnish

What cut of beef is best for Slow Cooker Mongolian Beef?

Here’s something that every home cook should know — there’s tons of flavor in less expensive cuts of meat. The trick is to make those cheaper cuts right.

Similar to our popular slow cooker pepper steak recipe, this mongolian beef recipe calls for either flank steak, hanger steak, skirt steak, or stew meat.

We talk a lot on our site about matching the cut of beef with the correct beef cooking method. Each of these cuts are from hard-working muscles on the cow, which means they’re a little tougher and they need the longer, slower cook time to become soft and tender.

If you were making this recipe on the stove-top, we recommend flank steak or skirt steak. However, since this recipe is in the slow cooker, you have more flexibility with your beef choices.

What to serve with Mongolian Beef?

We love to serve Mongolian Beef over rice and garnish with the green onions and sesame seeds.

Why is it called Mongolian Beef?

Mongolian beef was created in Taiwan, which is where the first Mongolian restaurants started opening up. They made the Mongolian style of food popular which is why the name is carried with dishes like this one.

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Slow Cooker Mongolian Beef

This slow cooker Mongolian beef tastes just like a restaurant. It uses flank steak (or skirt steak, hanger steak or stew meat) and is cooked with garlic, ginger, carrots, brown sugar and soy sauce.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Ingredients

• 1 1/2 lb flank steak, hanger steak, skirt steak or stew meat thinly slice against the grain.
• 1/4 cup corn starch
• 1 tbsp toasted sesame oil
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 cup shredded carrots (optional)
• 1/2 cup low sodium soy sauce or coconut aminos 
• 1/3 cup brown sugar
• 1/2 cup water

Instructions

• Slice beef into 1/4-inch thick pieces. Slice against the grain. We highly suggest slightly freezing beef before slicing because it makes it much easier to cut thin slices.
• Place beef into a bowl with the cornstarch and toss to coat evenly.
• Place beef in slow cooker
• Add sesame oil, garlic, ginger, soy sauce, carrots (if desired), brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.
• Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours. 
• Garnish with green onions and sesame seed. Serve with cooked rice, if desired.

One more thing!

Do you want to learn more about beef? Below are a few popular beef posts and recipes you may like. In addition, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.

• Buying a Cow. How Much Beef Is It?
• Is It Done Yet? The Best Meat Thermometer
• Defrosting Meat: 4 Safe & Easy Ways
• Slow Cooker Pepper Steak
• Prime Rib Roast with Garlic Herb Butter

We have a weekly e-newsletter where we share about farm happenings, when our next beef availability is, and all things beef. When you do, you’ll get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer.

Have questions?

Do you have other questions? Don’t hesitate to reach out to us. We love to talk beef!

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Slow Cooker Mongolian Beef appeared first on Clover Meadows Beef.

Classic pot roast served with carrots and potatoes is a hearty meal for the whole family. Cooked low and slow in a slow cooker, the beef becomes fall-apart tender with this easy crock pot pot roast recipe.

Do you have a go-to pot roast recipe? If not, today is your day. This easy, classic pot roast recipe is made in a crock pot, and is ideal when you have a busy day ahead.

Pot roast is a staple at our house, and we often have it on Sunday when we get home from church. We also have it at large family gatherings, and we will use multiple slow cookers, if needed. However, this roast shouldn’t be limited to Sunday or big family events. It’s great any day of the week.

One of the many reasons pot roast is in our regular meal rotation is because it guarantees leftovers that we can use in just about any recipe — from stew to roast beef sandwiches to fajitas.

What is a pot roast?

A basic definition of a roast is that it’s a large piece of beef that serves more than one person.

If you’ve ever stood at a meat counter, you know there are numerous roast cuts such as Chuck Roast, Round Roast, and Arm Roast, just to name a few. A roast’s name is a reference to area on the steer that the beef comes from, also known as the primal cut. For example, a Chuck Roast is from the chuck section of beef.

What’s the secret to a good pot roast?

There are two secrets to a good pot roast: cut of beef and ample cook time.

As mentioned above, a roast’s name is in reference to where the beef comes from on the steer. Roasts can be cut from the steer’s chuck (shoulder area); the rib and loin (center area); round (butt and leg area) and brisket (chest area). Each of these sections are hard-working muscle groups, which means the muscles have lots of marbling and connective tissue. The marbling will ultimately make the beef more flavorful and tender when it’s cooked low and slow.

In order to get a tender roast, you must braise a pot roast in liquid and cook the beef low and slow. The long cook time allows the fibers in the meat to relax, which creates tender, melt-in-your-mouth beef. If you don’t cook a pot roast long enough, it will be tough.

Different types of beef roasts

There are dozens of different types of roasts to choose from. Our favorite for a pot roast is a chuck roast. It has wonderful marbling throughout the meat. When you give it enough time to cook, it is so tender and melt-in-your-mouth delicious.

Here’s a quick overview of the most popular roast types:

• Chuck Roast: Our favorite cut of beef to use when making a pot roast. It’s typically a less expensive cut, and it’s from the shoulder. If you’re planning to serve a large crowd with a Chuck Roast, keep in mind that Chuck roasts shrink more than any other roast during cooking.
• Arm Roast: An arm roast is a boneless cut that is found behind the shoulder area of a steer. It’s leaner than a chuck roast, and it’s a very inexpensive, budget cut that must be braised in liquid to bring out the flavor of the beef.  
• Bottom Round Roast: A bottom round roast is a budget cut from the back leg of the steer. It should be braised low and slow to bring out its flavor and texture. Thinly slice before serving. 
• Eye of Round Roast: Another inexpensive roast that is lean with less flavor than other roasts. It has a distinctive circular, log-shape that makes slicing extremely easy, and it should be sliced thinly when serving. 
• Sirloin Tip Roast: Sirloin Roasts are known for being lea.n and full of flavor. It’s usually an inexpensive roast, which makes it a favorite with home chefs.

How do I make pot roast in a slow cooker?

When making pot roast in a slow cooker, you will prepare the roast by patting it dry with a paper towel. Then, season the meat with salt and pepper. Sear in oil in a skillet. This is an optional step, but browning the beef gives it a richer flavor and seals in the beef’s juices. Place the beef (seared or unseared) directly in a crock pot. Add the desired vegetables and broth, and cook on low for 8 hours. 

Let the beef rest

When it’s done cooking, let the beef roast rest for about 20 minutes. The reason for this is because the moisture needs time to redistribute throughout the beef, which makes the beef tender and juicy. If you cut into it right away, liquid will pool out and the roast will become very dry.

Other beef roast recipes you may like

• Prime Rib with Garlic Herb Butter
• Italian Beef Roast (slow cooker)
• Dr. Pepper Slow Cooker Pot Roast
• Easy Dry Rub Recipe for Roast

Buy beef & learn more about our farm

If you’re in the St. Louis area and want beef from our farm, please visit our online store and sign up for our weekly enewsletter for beef availability. If you live outside of St. Louis but have questions about buying beef from a farmer, visit our blog for cow facts and life on our farm. Plus, we have a 30+ page ebook that explains purchasing and preparing beef from a farmers perspective.

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Easy Slow Cooker Pot Roast

Course Main Course

Cuisine American

Keyword Roast

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 6 -8

Author Clover Meadows Beef

Ingredients

• 1 Beef Roast (Chuck or Round) (3-5 pounds)
• 2 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Vegetable oil
• 4 cups Beef broth
• 1/4 cup Worcestershire sauce
• 2 White onions, large. Cut into 2-inch chunks
• 6 cloves Garlic, minced
• 4-5 Carrots, cut into bit size chunks
• 1 lb Red potatoes, cut into bite size chunks
• 1 sprig Rosemary, fresh

Instructions

• Season beef with salt and pepper.
• Heat a large skillet over medium-high heat. Add vegetable oil. When the oil is hot, add roast to skillet and brown on all sides, about 2 minutes per side. (optional step that will boost roast's flavor)
• Place roast directly into a crock pot. Add all remaining ingredients.
• Cover and cook on low for 8-9 hours.

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Beef brisket can’t be rushed. It’s known as being a tougher cut of meat so if you don’t cook it low-and-slow, you’ll likely be disappointed.  That’s why we like this beef brisket slow cooker recipe. You can set-it-and-forget it and your slow cooker does all of the work for you.

Do you remember the country song by Alabama that says, “I’m in a hurry to get things done, I just rush & rush until life’s no fun.” If that’s your personal theme song, you may have a tough time making a good beef brisket.

Why cook beef brisket low and slow?

Brisket is one of the primal cuts of beef, and it’s from the breast section of the cow. When a cow stands or lies down, much of their body weight is on this area. Since this muscle is used often, it’s stronger, and therefore has a lot of collagen and connective tissue.

By cooking brisket on a low heat for a long time, the connective tissues dissolve and the beef becomes tender. That’s why cooking it “low and slow” over many, many hours is essential.

Flat cut vs. Point cut

Brisket is made of two different muscles, which are separated by a thick layer of fat. The two cuts of brisket are the flat (a.k.a. first cut, the leaner end) and the point (a.k.a. second cut, the fat end).

A whole brisket can weigh anywhere from about 5 to 20 pounds. Usually, grocery stores sell brisket as either the flat or point, not a whole brisket. If you want a whole brisket, you’ll need to go to a local butcher or a local farmer.

If you’re not ready to tackle a whole brisket yet, we recommend starting with either the flat or point cut. It’ll be a slightly smaller piece of beef, and will be easier to cook.

When cooking a whole brisket, remember that the flat and point cook differently — this is why cooking brisket can be so tricky! The flat is slightly leaner than the point and is easier to overcook. The point is very well-marbled and needs a longer cook time. 

As a side note, an interesting fact that usually surprises people is that there is only one brisket per animal. When you purchase a quarter or half beef from Clover Meadows Beef, you are “cow-pooling” with others and splitting all the beef in the animal, including the brisket. This means with a quarter or half beef you won’t get a whole brisket. Instead, you’ll get amazing flat and point briskets that will melt-in-your-mouth.

How to cook beef brisket in slow cooker?

There are lots of different ways to cook brisket, but for the best results you’ll want to have a long cooking time at a low temperature. Whether you choose to cook it in your oven, slow cooker, grill, or somewhere else, is entirely up to you.

When we are going to be gone all day and want dinner ready when we come back home, we turn to our slow cooker. This is the beef brisket slow cooker recipe we like. It’s super simple.

If you’d rather use the oven, check out our oven-roasted beef brisket recipe .

Brisket Temperature

Remember, patience is a must when cooking brisket! It needs to cook for about 40 minutes per pound. We recommend using a digital meat thermometer to make sure the beef is done to the correct temperature.

According to a study done by Cook’s Illustrated, “To achieve tender and juicy brisket in a reasonable amount of time (about 4 hours), the key is to hold the meat between 180 and 200 degrees.”

To make sure brisket hits the 180-200°F sweet spot, we like to use the Thermoworks Chef Alarm. It has a leave-in probe that lets us monitor how the brisket it’s cooking.

Rest & Serve

Once the brisket has reached your desired temperature, pull it from the oven. Then, let it rest for at least 15 minutes before you cut and serve. Resting the meat lets the brisket’s fibers relax and widen so that juices redistribute throughout the cut of beef.

Products We Love

• Crock-Pot Slow Cooker
• Thermapen MK4
• Thermoworks Chef Alarm

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Beef Brisket Slow Cooker

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 8

Author Clover Meadows Beef

Ingredients

• 1 Beef Brisket

DRY RUB

• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon celery seed
• 1/4 teaspoon pepper

SAUCE:

• 1/2 cup ketchup
• 1/2 cup chili sauce
• 1/8 cup packed brown sugar
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 to 1-1/2 teaspoons Liquid Smoke optional
• 1/2 teaspoon ground mustard
• A dash of A1 sauce

Instructions

• In a small bowl, combine the dry rub ingredients; rub over brisket. Place in a 3-qt. slow cooker. Let it sit in the slow cooker for at least an hour. If possible, put the slow cooker in your refrigerator and let it sit overnight so that the beef can absorb the spices from the rub.
• In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 4-5 hours, or low for 8 hours, or until meat is tender. Serve with the reserved sauce.
• Slice all the meat against the grain, and it will literally be falling apart. Yum!

Other Brisket Recipes You May Enjoy

• Easy Oven Roasted Beef Brisket
• Braised Beef Brisket (oven-roasted)
• What Everybody Ought to Know About Beef Cuts
• 10 Best Beef Rub Recipes
• 3 Touch Tests for Steak Doneness

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Beef Brisket Slow Cooker appeared first on Clover Meadows Beef.