A good Crock-Pot shoulder roast recipe is slow-cooker beef pot roast that calls for a homemade barbecue sauce made from 6 tablespoons of ketchup, 1/4 cup of water, 1 tablespoon of Worcestershire sauce, and salt and pepper. While browning a 2-pound shoulder roast for three minutes on each side, layer 8 ounces each of sliced mushrooms and chopped green bell pepper in a Crock-Pot. Add the meat and sauce, and cook everything on low for seven hours.
Another good recipe is Erica's delicious slow-cooker beef roast that cooks the meat in a creamy soup mixture. To make it, brush 2 pounds of boneless roast in 1 teaspoon of vegetable oil, and season the meat with salt and pepper to taste. Brown the meat in a skillet for a total of 15 minutes. Meanwhile, layer 1 quartered onion, 16 baby carrots, 4 minced garlic cloves and 2 tablespoons of chopped fresh parsley in the bottom of a slow cooker.
Place the browned roast on top of the vegetables, and pour 1 10.75-ounce can of condensed cream of mushroom soup over everything. Cook the roast covered on low for eight to 10 hours, stirring the mixture halfway through. Serve the meat and vegetables with the liquid from the Crock-Pot.