CROCK POT ROAST
A fool proof recipe for The Best Crock Pot Roast. Fall apart tender beef that's been deliciously seasoned, served with carrots and potatoes!
Provided by Joanna Cismaru
Categories Main Course
Time 10h20m
Number Of Ingredients 14
Steps:
- Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
- Heat the olive oil in a large skillet over medium-high heat. Add the chuck roast to the skillet and sear on all sides until brown. About 4 minutes per side.
- Transfer the pot roast to the insert of your slow cooker.
- Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the slow cooker.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the roast is tender.
- Transfer the pot roast to a platter and let it rest for 15 minutes.
- Discard the herbs from the slow cooker. Use a spoon to skim any visible fat from the surface of the liquid.
- Whisk the cornstarch with the water and add to the slow cooker. Stir everything together and cook on high for 20 minutes or so until the sauce thickens up a bit. Add more cornstarch if you're looking for more of a thicker gravy.
- Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
- Preheat your oven to 350 F degrees. Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the chuck roast to the Dutch oven and sear on all sides until brown; about 4 minutes per side.
- Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the Dutch oven. Bring to a simmer, cover with lid and transfer to the preheated oven.
- Roast for 3 to 4 hours until the meat starts to fall apart. Transfer the pot roast to a platter and let it rest for 15 minutes.
- Whisk the cornstarch with the water and add to Dutch oven. Stir everything together and cook on high for 5 minutes or so until the sauce thickens up a bit. Add more cornstarch if you're looking for more of a thicker gravy.
- Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
- Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
- Turn the Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the olive oil and wait for the oil to heat.
- Add the chuck roast to the Instant Pot and sear the meat on all sides. About 4 minutes per side.
- Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the Instant Pot. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 80 minutes on high pressure.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 to 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Transfer the pot roast to a serving platter, and let it rest for 10 to 15 minutes.
- Turn the Instant Pot to the high saute setting. Whisk the cornstarch with the water and add to the Instant Pot. Stir and cook for 5 to 10 minutes or until the sauce thickens a bit.
- Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
Nutrition Facts : Calories 550 kcal, Carbohydrate 26 g, Protein 47 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 156 mg, Sodium 835 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
JEN'S BEST EVER CROCK POT ROAST
I'm going to praise myself for a minute here and say this really is the best tasting roast EVER. AND I challenge everyone to check it out. The flavor is amazing, THE LEFT OVERS, ESPECIALLY THE POTATOES, WERE AWESOME THE NEXT DAY!!!!!! please NOTE** regarding the review received--I tried making it with a packet of dry Italian seasoning mix and it was just as good!
Provided by HOTTOPOT
Categories One Dish Meal
Time 5h10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop potatoes, place in bottom of pot.
- Rinse meat with water, pat dry.
- Meat lays on top of potatoes.
- Season meat to taste.
- Pour can of soup over roast.
- Add salad dressing over roast also.
- Cook on low 8-9 hours or on high a little over 5 hours.
- ENJOY!
Nutrition Facts : Calories 1330.7, Fat 98.7, SaturatedFat 33.1, Cholesterol 250.4, Sodium 2285.7, Carbohydrate 37.9, Fiber 2.6, Sugar 10.5, Protein 71.2
THE BEST CROCK POT ROAST
This makes a great gravy! The first time I ate this, DH made it for me...I honestly thought I would have trouble getting this meal down...Oh My Gosh....the gravy is wonderful!!!
Provided by katie in the UP
Categories Weeknight
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in the crock pot.
- I put it on low-- for approx 8 hours.
- When it's done-- you have a wonderful gravy!
BEST EVER CROCK POT ROAST
This is a must try!! My husband's favorite meal -- he has said he could eat this every night of the week! I was skeptical when I first tried it because it calls for horseradish - but actually instead of making the roast spicy the horseradish mellows in flavor while cooking and creates a tender, flavorful roast!
Provided by amylou2
Categories Meat
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In 12-inch skillet, cook beef over medium heat until brown on all sides.
- In 4- to 6-quart slow cooker, place potatoes, carrots and onions.
- Place beef on vegetables.
- In small bowl, mix horseradish, salt and pepper; spread evenly over beef.
- Pour water into slow cooker. Cover and cook on Low heat setting 8 to 10 hours. Some slow cookers (like mine) cook faster so adjust time according to how you know your slow cooker usually works.
- You can adjust the vegetables to put in more or less of what you like or don't like!
Nutrition Facts : Calories 689.3, Fat 19.4, SaturatedFat 6.9, Cholesterol 228.9, Sodium 585.1, Carbohydrate 46, Fiber 7.4, Sugar 9.4, Protein 79.9
TO DIE FOR CROCK POT ROAST
Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.
Provided by yooper
Categories One Dish Meal
Time 9h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place beef roast in crock pot.
- Mix the dried mixes together in a bowl and sprinkle over the roast.
- Pour the water around the roast.
- Cook on low for 7-9 hours.
- Optional tweaks:.
- 1. Use onion soup mix instead of ranch.
- 2. Add one cup of red wine along with the water.
- 3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.
MOTHER'S BEST EVER SLOW COOKER POT ROAST
Make and share this Mother's Best Ever Slow Cooker Pot Roast recipe from Food.com.
Provided by Cookingbaby
Categories One Dish Meal
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Chop onion and put in bottom of crock pot with water and turn pot on low.
- Mix flour, onion powder, garlic powder, salt and pepper in a large ziploc freezer bag.
- Put roast in bag and toss until outside of roast is completely covered with a light layer of flour mixture.
- Heat oil in a pan large enough for roast (I usually use a wok).
- Brown roast on all sides in the pan.
- After browning, empty excess oil into crock and keep roast in pan.
- Chop garlic into slices.
- Make incisions in the roast and put garlic in the slices with fingers.
- Add roast to crock pot.
- Add mushrooms on sides and top of roast.
- After 4 or 5 hours, skin and chop potatoes and add to crock pot.
- Cook until potatoes are soft and roast is tender enough to pull apart with a fork (usually 1-2 more hours).
- Salt and pepper to taste.
Nutrition Facts : Calories 617.2, Fat 36.8, SaturatedFat 13.1, Cholesterol 104.3, Sodium 1260.6, Carbohydrate 37.6, Fiber 3.6, Sugar 1.9, Protein 32.8
EASIEST POT ROAST EVER- MADE IN CROCK POT
Make and share this Easiest Pot Roast Ever- Made in Crock Pot recipe from Food.com.
Provided by taillightsinsightbb
Categories One Dish Meal
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut up potatoes, onions and celery into fairly large chunks.
- Put all vegetables into the crock pot.
- Put roast on top of vegetables.
- Place 3 bouillon cubes, randomly on top of roast.
- Pour in water.
- Cook on low for 6-8 hours or on high for 4-5 hours.
THE BEST POT ROAST EVER
By cooking this roast in its own juices, rather than with canned stock or water, it is full of flavor and falls apart! It took years to perfect this recipe, my own creation, but well worth it. The butter adds a real creaminess to this dish, and the seasonings give it that extra kick!
Provided by Cinny 2
Categories One Dish Meal
Time 24m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Warm skillet with olive oil to medium high heat. Add butter until melted. Sprinkle roast with salt and pepper and brown on all sides. Remove from pan and set on plate.
- Carmelize onions and garlic in the skillet then deglaze pan with red wine.
- Put bouillon on bottom of crock pot, and pour stock from skillet on top, including onions and garlic. Place meat on top.
- Sprinkle parsley and Italian seasoning over meat, toss in carrots and potatoes.
- Cook for 1 hour on high then reduce to medium high for 3 to 5 hours.
- Remove roast and veggies to serving platter.
- Pan Gravy: In saucepan melt butter, then whisk in flour and cook until slightly browned.
- Whisk in ladles filled with crock pot juices until desired thickness. Add salt and pepper if needed.
- Spoon over roast and serve remaining gravy at table.
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