Crock Pot Autumn Roast Food

AUTUMN POT ROAST

Steps:

• Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
• Cook on High for 4 hours.

CROCK POT AUTUMN ROAST

Steps:

• Sprinkle roast with salt and pepper. Place in slow cooking crockpot.
• Combine remaining ingredients. Pour over roast. Cover. Cook on low for 8 to 10 hours. Makes 6 to 8 servings.

FALL-APART TENDER ROAST STEW (CROCK POT)

Steps:

• Place the meat in the crock pot and set to low. Mix the seasoning packet, creole seasoning, and enough water to cover the meat and pour inches Cover and cook the meat 3 hours.
• After 3 hrs., add the carrots, potatoes, onion, and more water, about 1/2-1 cup and stir. Place the lid back on and cook until the potatoes are tender.
• Place the mushrooms in the crock pot after cooking the potatoes. Do NOT stir (this steams the mushrooms). Cook until mushrooms are desired level of done.
• Remove all meat and vegetables to a large bowl. Pour all the liquid into a large pot; add the water and bouillon cube.
• Using your favorite thickening method, make a gravy from the liquid. Pour back into the crock pot and add the meat and veggies back inches.
• Keep on low until ready to serve. I serve with bread for dipping into the gravy.

CROCK POT POT ROAST

Steps:

• Chop vegetables into chunks. (Peel the garlic, but leave it whole.).
• Place half of the vegetables in the crock pot.
• Heat oil in a large pan over medium high heat.
• Season the roast on all sides with salt and pepper. Sear each side in the hot pan.
• Place roast in crock pot, then add the rest of the vegetables and the bay leaf.
• Combine broth and wine, and pour inches.
• Cook 8-10 hours on low.
• About 30 minutes before serving, remove excess liquid, leaving enough in the crock to make gravy.
• Combine flour with a small amount of water to make a smooth paste, then stir in some of the liquid from the crock. Pour this mixture back into the crock and cover. Continue to cook until thickened.
• Discard bay leaf and garlic cloves.

SLOW-COOKED SIRLOIN

Steps:

• In a large nonstick skillet, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high until meat reaches desired doneness and vegetables are crisp-tender, 3-4 hours., Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high until slightly thickened, about 30 minutes. Return beef to the slow cooker; heat through.