Budweiser Crock Pot Roast Food

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CROCK POT BEER CHICKEN RECIPE



Crock Pot Beer Chicken Recipe image

A wonderful and easy Chicken Crock Pot Recipe that tastes great. This Slow Cooker Beer Chicken also makes a great Super Bowl Recipe idea.

Provided by Wendy

Categories     Main Course Recipes

Time 6h5m

Number Of Ingredients 6

2 lbs skinless, boneless chicken breasts ( (cut into 8 fillets))
1 bottle or can of your favorite dark beer ((I used Guinness))
1 tsp salt
1 tsp garlic powder
1 tbsp dried oregano
1/2 tsp black pepper

Steps:

  • Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
  • Feel free to change out the spices and herbs and use whatever you'd like.

Nutrition Facts : Calories 152 kcal, Carbohydrate 2.3 g, Protein 24.4 g, Fat 2.9 g, Cholesterol 73 mg, Sodium 351 mg, Fiber 0.3 g, Sugar 0.1 g, ServingSize 1 serving

CROCK POT BEEF ROAST



Crock Pot Beef Roast image

This would be excellent for a working family. You can add potatoes and carrots. When you get home your meal is done and all you have to do is thicken the juices and your meal is finished

Provided by duckit

Categories     Very Low Carbs

Time 6h10m

Yield 4-5 serving(s)

Number Of Ingredients 4

3 -4 lbs beef roast (or for that matter Pork roast)
1 (2 ounce) envelope onion soup mix
salt and pepper
2 cups water

Steps:

  • Put roast in crock pot and empty soup mix on the top of the meat.
  • Add the water.
  • Cook on low for about 6 hours.
  • The soup acts as a meat tenderizer.
  • Very good roast and makes excellent gravy.

Nutrition Facts : Calories 910.8, Fat 67.3, SaturatedFat 27, Cholesterol 235.4, Sodium 1350.4, Carbohydrate 8.6, Fiber 0.9, Sugar 2.8, Protein 63.6

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

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

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

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.

CROCK POT ROAST



Crock Pot Roast image

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

5 pound chuck roast (boneless and excess fat trimmed)
2 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
2 tablespoon olive oil
2 pound potatoes (such as Yukon Gold or Russet, peeled and cut in cubes)
1 pound carrots (peeled and roughly chopped)
2 large onions (peeled and quartered)
5 cloves garlic (peeled and smashed)
3 cups beef broth (low sodium or no sodium added)
1 tablespoon Worcestershire sauce
4 sprigs thyme
2 sprigs rosemary
2 tablespoon cornstarch
2 tablespoon water

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



Slow Cooker Pot Roast image

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

1 onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5 whole peeled carrots

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

BUDWEISER CROCK POT ROAST



Budweiser Crock Pot Roast image

I've been making this for years. I try to make enough so I can have hot beef sandwiches with leftover roast and add cream of mushroom soup & cheese with the leftover potatoes,carrots, mushrooms & onions for another day's side dish. I don't really measure much so change amounts to fit pot

Provided by Robin Salmen

Categories     Roasts

Time 9h

Number Of Ingredients 9

4-5 lb roast
4 c potatoes, peeled & cut up
1 medium sweet white onion, diced
1 c mushrooms, sliced
1 c carrots, cut up
2 Tbsp au jus base
2 Tbsp worcestershire sauce
2 Tbsp lawry's seasoning
3-4 can(s) budweiser

Steps:

  • 1. Place potatoes in pot first, then carrots, mushrooms and 3/4 of the onion.
  • 2. Lay roast on top and season with worcestershire sauce, lawry's seasoning, salt & pepper to taste. Top roast with the rest of the onion. Add au jus base around the roast in pot. Add 3-4 cans beer to cover roast. Cook on low for 8 hours

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

No-fuss, amazingly fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is simply perfection.

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 16

1 (3 to 3 1/2 pound) boneless chuck roast, excess fat trimmed
Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons canola oil
1 1/2 cups beef broth
1/2 cup dry red wine
1/4 cup all purpose flour
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 pounds small Yukon gold potatoes
3 large carrots, cut into 3-inch pieces
2 celery ribs, cut into 3-inch pieces
1 medium sweet onion, cut into 1-inch wedges
2 cloves garlic, minced
6 sprigs fresh thyme
1 bay leaf
2 tablespoons chopped fresh parsley leaves

Steps:

  • Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.

TO DIE FOR CROCK POT ROAST



To Die for Crock Pot Roast image

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

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

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.

CLASSIC POT ROAST FOR THE SLOW COOKER



Classic Pot Roast for the Slow Cooker image

For a classic pot roast-a tough cut of beef braised until succulent and tender-we start with a well-marbled chuck. Pair it with familiar carrots and potatoes and place in the slow cooker. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 5h15m

Number Of Ingredients 10

1 tablespoon plus 1 teaspoon cornstarch
3/4 cup low-sodium chicken broth
3 tablespoons tomato paste
1 pound small Yukon Gold potatoes, scrubbed and halved
2 large carrots, cut into 2-inch pieces
1 medium yellow onion, cut into 1/2-inch wedges
2 tablespoons Worcestershire sauce
Coarse salt and freshly ground pepper
1 beef roast (3 pounds), preferably chuck, trimmed of excess fat
4 garlic cloves, mashed to a paste

Steps:

  • In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
  • Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
  • Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

SLOW COOKER BEER POT ROAST



Slow Cooker Beer Pot Roast image

The crock pot does all the work for you with this pot roast recipe with beer! Tender and flavorful, this Slow Cooker Beer Roast is easy to make and always a hit.

Provided by Courtney Rowland

Categories     Beef

Time 8h15m

Number Of Ingredients 14

3 Tablespoons juices and fat from the crock pot
1- 1 1/2 cups beef broth
2 Tablespoons cornstarch
1/4 cup water
4 large carrots, chopped into thick sticks
3 lbs. baby or red potatoes
1 large yellow onion, sliced thick
2 Tablespoons olive oil
3-5 lb chuck roast
Kosher salt and pepper
1 package onion soup mix
3 cloves garlic, sliced
12 oz beer, lager, or ale
1 cup beef broth

Steps:

  • Prepare the crock pot. Spread half of the onion soup mix in the bottom of a slow cooker. Top with the vegetables. Sprinkle the vegetables with salt and pepper.
  • Brown the roast. Heat a cast iron skillet , or other heavy bottomed skillet, over medium high heat. Season the beef on both sides with salt and pepper, then add it to the skillet. Brown on all sides, about 2-3 minutes per side. Leave the heat on while you transfer the beef to the slow cooker, nestling it among the veggies.
  • Deglaze. Add a splash of the beer to the pan and use it to scrape any browned bits off the bottom. Add all the pan juices to the crock pot.
  • Season. Sprinkle the remaining onion soup mix and garlic over the roast and veggies.
  • Add liquids. Pour the beer and beef broth over all. Cook on low for 8 hours or on high for 4 hours.
  • Heat excess juices over medium heat in sauce pan along with 1 cup beef broth.
  • In a small measuring cup mix 2 tablespoons cornstarch with 1/4 cup water until smooth.
  • Whisk mixture into warmed juices and bring to a boil. Continue to whisk until thickened.
  • Add additional 1/2 cup beef broth to thin, if desired. Season to taste with salt and pepper before serving.

SLOW COOKER PORK TENDERLOIN WITH BEER AND VEGGIES



Slow Cooker Pork Tenderloin with Beer and Veggies image

The beer -- I like to use Molson Canadian, but any brand will do -- is the key to this simple but delicious slow cooker recipe. Add your favorite spices to give it a different flavor. This recipe is very flexible! And best of all, the leftovers can be used for pulled pork, stew, or sandwiches.

Provided by Childe

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 4h15m

Yield 6

Number Of Ingredients 11

1 (2 pound) pork tenderloin
6 fluid ounces lager-style beer (such as Molson Canadian ®)
2 tablespoons white wine vinegar
2 potatoes, quartered
2 carrots, quartered
6 button mushrooms
2 cloves garlic
½ small onion, cut into chunks
1 ½ teaspoons salt
1 teaspoon whole black peppercorns
1 teaspoon dried sage

Steps:

  • Combine the pork tenderloin, beer, vinegar, potatoes, carrots, mushrooms, garlic, onion, salt, peppercorns, and sage in a slow cooker. Cover and cook on low for 4 hours.

Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Cholesterol 65.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 25.9 g, SaturatedFat 1.3 g, Sodium 656.5 mg, Sugar 2.2 g

BEER-BRAISED BEEF WITH ONIONS



Beer-Braised Beef with Onions image

I wasn't even sure what to call this. All I knew was, I made a pot roast and used beer for the liquid instead of broth or wine or water or consomme.

Categories     meat

Time 3h5m

Yield 6 servings

Number Of Ingredients 8

1 whole Chuck Roast, 2 1/2 To 5 Pounds
Salt And Pepper To Taste (Be Generous!)
3 tbsp. Olive Oil
4 whole Onions, Peeled And Sliced Thick
5 cloves Garlic, Chopped
2 cans Beer
1 tsp. Ground Thyme
1/2 tsp. Rosemary Leaves

Steps:

  • Preheat oven to 275 degrees.Heat oil in a large dutch oven over high heat.Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste---about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart. Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.Serve with very crust bread to sop up the juice.

POT ROAST WITH ROASTED ROOT VEGETABLES



Pot Roast with Roasted Root Vegetables image

Provided by Sandra Lee

Categories     main-dish

Time 8h10m

Yield 4 servings

Number Of Ingredients 19

1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
1/2 pound turnips, cut into wedges
2 tablespoons canola oil
1 teaspoon each fresh rosemary and fresh thyme leaves
1 red onion, sliced

Steps:

  • For Pot Roast:
  • Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
  • For Roasted Root Vegetables:
  • One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
  • Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.

CROCK POT BEER-BRAISED POT ROAST



Crock Pot Beer-Braised Pot Roast image

In this recipe, the pot roast is slow cooked with a mixture of beer and beef broth, along with vegetables and a little bacon.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 9h20m

Yield 8

Number Of Ingredients 16

6 thick slices bacon (diced)
1 pot roast, lean boneless beef chuck (about 4 pounds)
Salt and freshly ground black pepper to taste
3 tablespoons all-purpose flour
1 large onion (about 1 1/2 to 2 cups, chopped)
3 tablespoons red wine vinegar
2 cloves garlic (minced)
1 1/2 cups (12 ounces) beer
1 1/2 cups low sodium or unsalted beef broth
1 bay leaf
1/2 teaspoon dried rubbed sage
1/4 teaspoon dried leaf thyme
3 carrots (cut in 1/2- to 1-inch pieces)
1 small rutabaga (cut in 1/2- to 1-inch chunks)
1 1/2 pounds potatoes (cut in 1/2-inch chunks)
Optional: 1/2 cup cold water

Steps:

  • Gather the ingredients.
  • In a large skillet or sauté pan, cook the bacon until almost crisp.
  • Sprinkle the roast with salt and pepper, then dip all sides in (3 tablespoons) of flour to coat lightly.
  • Remove the bacon from the skillet and set aside. Add the beef roast and brown, turning to brown all sides. Remove the pot roast and set aside.
  • Add onions to the skillet and cook until browned. Add the garlic cook for 1 minute longer. Add the red wine vinegar, beer, beef broth, bay leaf, sage, and thyme; bring to a simmer. Remove from the heat.
  • Place the roast in the slow cooker ; arrange the potatoes, carrots, and mushrooms around the roast. Top with the bacon and pour the onion and broth mixture over all.
  • Cover and cook on low for 7 to 9 hours, until the roast is tender and the vegetables can be easily pierced with a fork.
  • To make a gravy with the liquids, remove the roast and vegetables to a serving dish and keep warm.
  • Pour 3 cups of the liquids in a saucepan. Bring to a boil. Simmer for about 3 to 5 minutes to reduce slightly and concentrate the flavors.
  • Whisk 3 tablespoons of flour into 1/2 cup of cold water. Whisk the flour mixture into the simmering broth. Cook, whisking, for about 1 minute. Taste and season with salt and pepper,
  • Serve and enjoy.

Nutrition Facts : Calories 712 kcal, Carbohydrate 27 g, Cholesterol 197 mg, Fiber 3 g, Protein 63 g, SaturatedFat 16 g, Sodium 582 mg, Sugar 3 g, Fat 38 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Slow Cooker Pot Roast is perfect for an easy weekday or weekend dinner, WITH THREE DIFFERENT COOKING METHODS! Minimal work and maximum taste!

Provided by Karina

Categories     Dinner

Time 4h10m

Number Of Ingredients 17

1 tablespoon olive oil
4 pounds (2 kg) chuck roast or blade roast, (boneless and trimmed of excess fat)
2 yellow onions (chopped)
8 cloves garlic (smashed with the back of a spoon (or 2 tablespoons minced garlic))
1 pound (500 grams) baby potatoes, white or Yukon gold, ((you may need to halve them if they are too large))
4 large carrots, (cut into 2-inch pieces)
2 stalks celery, (cut into 1-inch pieces)
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon brown sugar
2 teaspoons dried thyme
2 teaspoons crushed bouillon
1 teaspoon salt, (or to taste)
1/2 teaspoon freshly ground black pepper, (or to taste)
1 cup reduced-sodium beef broth
2 tablespoons plain flour ((optional -- for a thick gravy))
2 tablespoons fresh chopped parsley, (to serve)

Steps:

  • Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
  • Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
  • Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
  • Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed.
  • Slice meat, garnish with parsley and drizzle with gravy.
  • Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
  • Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). Place lid on Instant pot with steam valve closed.
  • Change Instant Pot setting to 'manual' mode for 60 minutes on 'high' pressure.
  • When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.
  • Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
  • Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).
  • Transfer roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.
  • Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
  • Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Nutrition Facts : Calories 398 kcal, Carbohydrate 14 g, Protein 36 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 125 mg, Sodium 584 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

PERFECT POT ROAST



Perfect Pot Roast image

Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking.

Categories     comfort food     dinner     main dish     meat

Time 4h20m

Yield 10 servings

Number Of Ingredients 10

1 whole (4 to 5 pounds) chuck roast
2 tbsp. olive oil
2 whole onions
6 whole carrots (up to 8 carrots)
Salt, to taste
Pepper, to taste
1 c. red wine (optional, you can use beef broth instead)
2 c. to 3 cups beef stock
3 sprigs fresh thyme, or more to taste
3 sprigs fresh rosemary, or more to taste

Steps:

  • First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
  • Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
  • Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don't have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
  • Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
  • If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
  • When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
  • Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

EASY BEER PULLED PORK (SLOW COOKER)



Easy Beer Pulled Pork (Slow Cooker) image

How to make beer pulled pork in the slow cooker. Tips on best beer styles for the dish. Minimal effort for scrumptious results.

Provided by CraftBeering

Categories     Cooking with Beer

Time 7h5m

Number Of Ingredients 9

3 to 4 lbs boneless pork shoulder or pork butt*
1 large onion (yellow, white or red)
1 1/2 tbsp coarse salt
2 tbsp dark brown sugar
1 tbsp garlic powder
1 tbsp paprika
1 tbsp ground pepper
1 tbsp dried oregano
12 oz beer (use a flavorful, malty ale or lager such as brown ale, dunkel, bock, porter, stout)

Steps:

  • 1. Set up your crock pot and bring the pork to room temperature. Trim any excess fat. 2. Thinly slice the onion and spread over the bottom of the crock pot. 3. Mix the salt, brown sugar, garlic salt, pepper, paprika and oregano and rub all over the pork. Sprinkle any extra seasoning over the onions. 4. Place the seasoned pork on top of the onions in the crock pot and add the beer. Take care not to wash away the seasoning from the top of the meat. 5. Close the lid and cook on low for up to 12 hours or high for up to 6-7 hours. Exact cooking time will vary based on the size/weight of your meat and your brand of slow cooker. 6. When pork is really tender and can be easily shredded with a pair of forks it is done. Let the shredded pork sit in the crock pot for a few minutes on warm to soak up the delicious juices. Serve.

Nutrition Facts : Calories 590 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 171 milligrams cholesterol, Fat 41 grams fat, Fiber 1 grams fiber, Protein 45 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1179 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

CROCKPOT ROAST BEEF



Crockpot Roast Beef image

I have been making this slow cooker "To Die For Pot Roast" for many, many years. This roast only needs a few ingredients and cooks all day to perfection.

Provided by Amanda Formaro

Categories     Dinner

Time 8h20m

Number Of Ingredients 7

any 3-4 pound beef roast (trimmed of excess fat)
15 oz can or jar of beef gravy
I package of dry Italian dressing
1 package dry ranch dressing
3/4 cup water
1 large onion (sliced)
5 cups evenly chunked vegetables (optional)

Steps:

  • Line bottom of slow cooker with sliced onions. Add vegetables if using them. Place roast on top of bed of onions.
  • In a bowl, whisk together dry mixes, water and gravy. Pour entire mixture over roast and cook on low 8 hours.

Nutrition Facts : ServingSize 1 portion, Calories 634 kcal, Carbohydrate 30 g, Protein 57 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 188 mg, Sodium 1313 mg, Fiber 6 g, Sugar 2 g

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