BEST EVER SLOW COOKER ROAST
Do you have a roast and need a great recipe? This Best Ever Slow Cooker Roast is an easy recipe that you will definitely want to try!
Provided by Aunt Lou
Categories Main
Time 6h15m
Number Of Ingredients 9
Steps:
- Cut 6-8 slits in your roast and place half a clove of garlic in each slit
- Coat your entire roast with flour
- Pour your oil in a skillet (or in your insert pan if you have a slow cooker with a insert pan that is stove safe!) and brown your roast on all sides
- Place roast in slow cooker and cover with onion, potatoes and carrots
- Sprinkle with salt and pepper
- Pour the Beef Consomme over everything
- Cover and cook on high for 6 hours
- Serve with brown gravy on top
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
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
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
BEST EVER CROCKPOT POT ROAST
This recipe is deceptively simple, yet it's my family's all-time favorite because the beef is SOOOO tender!
Provided by KendraleighB
Categories Meat
Time 4h20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Place chuck roast in crock pot and cover with wine and onion soup mix. Cook on high for about 3 hours. Add potatoes, carrots and onions and cook until soft.
- Remove meat from the crockpot and keep warm in oven. Mix flour and water and add to remaining crockpot mixture. Allow to heat until it thickens into gravy.
- Serving suggestion: coleslaw or cucumbers in sour cream.
Nutrition Facts : Calories 2064.7, Fat 112.3, SaturatedFat 45.2, Cholesterol 391.6, Sodium 1051.5, Carbohydrate 130.6, Fiber 18.2, Sugar 17.6, Protein 118.8
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
- Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
- Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
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.
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