Search thousands of recipes reviewed by home cooks like you.

Dad's Home With the Kids Slow-Cooker Roast

Dad's Home With the Kids Slow-Cooker Roast

  • Prep

    10 m
  • Cook

    5 h 40 m
  • Ready In

    5 h 50 m
Kookie

Kookie

Garlicky-saucy slow cooker recipe that has 3 of 4 food groups. Just add a glass of milk, and Mom will be happy! Use your favorite dried pasta shape.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 46.8 g
  • 72%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1266 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. In a blender, pour the beef broth, soy sauce, olive oil, lemon juice, and Worcestershire sauce; add garlic, garlic powder, basil, parsley, and black pepper. Cover blender, and pulse a few times, then blend thoroughly, about 20 seconds.
  2. In a large skillet over medium-high heat, heat the vegetable oil until tiny wisps of smoke rise, then brown the roast on all sides, 2 to 3 minutes per side. Place the roast into a slow cooker. Pour the beef broth mixture from the blender over the roast, set the cooker to Medium, and cover.
  3. Cook until very tender, 5 to 6 hours; add the carrots, recover the cooker, and cook for 10 more minutes; then mix in the macaroni. Cover the cooker, and simmer until macaroni and carrots are tender, about 20 more minutes. Slice beef, and serve with macaroni, carrots, and sauce.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ilkaisha
19

ilkaisha

6/24/2011

Hi, Dad! We thought this was a pretty good start, and something we would love to try again. I made this recipe to the letter, and I think next time I will go for some slight changes. First, the oil content seems excessive. I might just use a tablespoon of olive oil for browning the roast and forgo all of the additional oil. Also, I think I will use about half of the soy sauce. The pasta seemed to soak up more of the flavors than the roast did, which was fine, but it seemed that I could have made twice as much as indicated. My picky three year old keeps "mmm"-ing at the table, and my 1 year-old is gobbling up the carrots. Over all, a good weekday meal.

Mike H.
8

Mike H.

7/5/2011

All of that soy and worcestershire sauce make the broth so salty that the macaroni was inedible. Also, way too much lemon juice and garlic

edsberg1
4

edsberg1

10/22/2011

I love this recipe I'm on HCG now so I didnt' add any oil, or sugars or added vegies -and this is EXCELLENT. For my family I would add carrots, potatos, and onion. NO: Worcestershire sauce, (sugar) lemon juice (i forgot it), or added oil ( infact I would skimm the cooled broth before storing it becuase there was plenty of fat from the beef). I used 5 cups of vegie broth (Seitenbacher Vegetarian Vegetable Broth -gluten, dairy, etc free) because I didn't have beef broth, Braggs (1/4) instead of Soy sauce, no carrots or pasta. I think the pasta in the pot would be Extreemly salty and would recomment cooking seperatly. I also added a sprinkle of red pepper flakes and a few grinds of my "McCormics Steakhouse seasoning GRINDER". I browned the roast in a cast iron skillet before i put it in the crock pot, then added the liquid and seasonings, gave it a stir and about 3-4 hours later I had the BEST most TENDER roast that just fell apart with a fork. I have been eating it with very thinly slice cucumber for the last few days. The only chane I would make is to reduce the Braggs Liquid Aminos futher to 2-3 TBS as it was a little salty. P.s I am making this for Sunday dinner for my family! YUMMY

Similar recipes

ADVERTISEMENT