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Slow Cooker Maple Roast is one of the best ways to serve roast.
Slow cooker roast is nothing new really, recipes have been around for years; however, slow cooker maple roast brings new life to pot roast.
My family really isn’t a huge fan of roast; however, maple roast? They LOVE it! My kids, of course, think the vegetables taste like candy, so that helps.
In the grand scheme of things though as far as serving size goes, you are not using much syrup versus the amount that slow cooker maple roast makes.
Do you need to sear the roast before you put it in the Crockpot or Slow Cooker?
The simple answer, no. I do not sear the roast first; however, if that is your preference then, by all means, go for it. Searing does give it a more enhanced flavor; however, I skip it more for time reasons than anything else.
What cut of beef should you use for a roast?
I suggest using a chuck roast, typically you want to stay around 3 pounds for this. It creates a very tender roast that will simply melt in your mouth.
How do you make Slow Cooker Maple Roast?
Slow Cooker Maple Roast is made simply with roast, carrots, potatoes, a few seasonings, and maple syrup.
Tips for Making Slow Cooker Maple Roast
Be sure to use pure maple syrup, do not use artificial syrup. That’s the #1 tip!
How does Slow Cooker Maple Roast taste?
The subtle taste of maple just compliments this so well. It’s tender, juicy and perfect. It can be complimented even more with a delicious gravy too; however, I opted to just use some of the juice in the slow cooker.
Now, are you ready for this delicious maple dish? Go put this in your slow cooker…then go take a nap!
- 3 Lb Beef Roast
- 1 Lb Red Potatoes, Quartered
- 1 Lb Baby Carrots
- 1 Cup Maple Syrup
- 1/2 Cup Water
- 1/2 Tsp Ground Sage
- 1/2 Tsp Garlic Salt
- Spray a 6 quart slow cooker with non-stick cooking spray.
- Place the roast on the bottom and then the veggies around it.
- Evenly pour the maple syrup over the entire dish along with the water.
- Evenly sprinkle the sage and salt over the top of the roast.
- Cover and cook for 8 hours on low.