6LB Pot Roast???

Danielle and I got a 6lb pot roast last night at Bj's, and I was wondering if we could make it in my 6 Quart Crock Pot, or if you thought the meat, veggies, and sauce would be too much to put in there?

If not this way, does anyone have a yummy recipe and how long shall we cook it for?
Thanks,
Scott

Re: 6LB Pot Roast???

Hmm...I think you could cook it in the crockpot....maybe follow a recipe for a 3 lb'er and just double everything??

Re: 6LB Pot Roast???

I make pot roast in the crock pot all the time with potatoes & Veg. I use one can of condensed (10 1/2oz) mushroom soup and one can of beef broth. I cook it for 8 hours. My roasts have been about 4 lbs so you may need to cook it for an hour or 2 longer. It comes out yummy.

Re: 6LB Pot Roast???

according to my betty crocker cookbook...beef roasts should be 140 degrees for medium-rare and 155 degrees for medium.

Here is a recipe for New England Pot Roast:
4 lb beef arm, blade, or cross rib pot roast (OR 3 lb beef bottom round, rolled rump, tip, or chuck eye roast can be substituted, decrease salt to 3/4 tsp.)
1-2 tsp salt
1 tsp pepper
1 jar (8 oz) horseradish
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut in fourths
8 small onions
pot roast gravy (recipe to follow)

Cook beef in 4 qt dutch oven over med heat until brown on all sides. Reduce heat to low.

Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add water to dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hrs 30 minutes.

Add potatoes, carrots, and onions to dutch oven. Cover and simmer about 1 hr or until beef and veggies are tender.

Remove beef and veggies to warm platter; keep warm. Make gravy.

Pot Roast Gravy
1/2 cup cold water
1/4 cup all purpose flour

Skim excess fat from broth in dutch oven. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and the flour in tightly covered container; gradually stir into broth. Heat to boiling; stirring constantly. Boil and stir 1 minute.

SLOW COOKER DIRECTIONS
cook beef in 12 in skillet over med heat until brown on all sides. Place potatoes, carrots, and onions in 4-6 qt slow cooker. Place beef on veggies. Mix horseradish, salt, and pepper and spread evenly over beef. Pour water into slow cooker. Cover and cook on low for 8-10 hrs or until beef and veggies are tender.


SOOOO....depending on the cut of meat you got....you'd just need to double cooking time (and some of the ingredients--maybe not the salt?)

Re: 6LB Pot Roast???

Oh....found this variation:
Garlic Herb Pot Roast
decrease pepper to 1/2 tsp. Omit horseradish. Combine 1 Tbsp chopped fresh or 1 tsp dried marjoram leaves, 1 Tbsp chopped fresh or 1 tsp dried thyme leaves, 2 tsp chopped fresh or 1/2 tsp dried oregano, and 4 cloves garlic, crushed. Substitute 1 can (10 1/2 oz) condensed beef broth for the 1 cup water.