Crock Pot Gravy Beef Roast Food

CROCK POT GRAVY BEEF ROAST

Steps:

• Place roast in bottom of medium sized Crock Pot.
• Add bouillon cube, all seasonings, and water to nearly cover. Seasonings may be adjusted according to taste, and any other of your favorite seasonings may be used.
• Cook on High setting for one hour, then reduce to Low setting for 6 hours.

ROAST BEEF AND GRAVY

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

CROCK POT ROAST BEEF WITH MUSHROOM AND SUN-DRIED TOMATO GRAVY

Steps:

• Trim the fat off of the roast.
• Combine the soy sauce and garlic in a small bowl, and place the roast in a large Ziploc bag, pouring the soy sauce mixture on it.
• Seal and marinate overnight, turning the bag at least once.
• Bring the beef broth to a boil in a small saucepan.
• Add the dried mushrooms, stir, cover and remove from heat.
• Let sit for 20 minutes.
• Drain the mushrooms through a coffee-filter lined sieve or cheesecloth-lined colander, reserving the broth.
• Remove the roast from the bag, and save the remaining marinade.
• Press the cracked black pepper into both sides of the roast.
• Mix the marinade, mushroom broth, and tomato paste together; stir well and set aside.
• Place the mushrooms, onion, carrots, and potatoes in a large crock pot and toss.
• Heat the olive oil in a large skillet over medium high.
• Add the roast and brown well on all sides.
• Put the roast on top of the veggies in the crock pot, and pour the broth mixture over the roast and veggies.
• Scrape the bottom of the skillet to remove the brown bits into the crock pot.
• Cover the crock pot with the lid and cook on high 1 hour, then cook on low another 8 hours.
• Place the roast and veggies on a serving platter and keep warm.
• Reserve the liquid in the crock pot.
• Place flour in a small bowl.
• Gradually add the water and stir with a fork until well blended.
• Add it to the broth in the crock pot, Cook uncovered for 15 minutes or until slightly thickened, stirring often.
• Serve the gravy with the roast.

CROCK-POT BEEF ROAST

Steps:

• Put potatoes, carrots and onion on bottom of crockpot.
• Place the roast on top, fat side up.
• Pour in water or beef broth.
• Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
• Pour Worcestershire sauce and mushroom soup over meat.
• Cover and cook on low 8-10 hours.
• **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.

BEEF AND GRAVY (CROCK POT)

Steps:

• Heat oil in skillet and brown beef well.
• Add beef, including browned bits and drippings, to crock pot, along with remaining ingredients.
• Cook on high for 3-4 hours, until beef is tender.
• Serve over cooked egg noodles, or white rice.
• Enjoy!

SLOW COOKER ROAST BEEF IN ITS OWN GRAVY

Steps:

• Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
• Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
• Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
• Cook on Low, 8 to 10 hours.
• Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
• Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
• Slice roast and serve alongside vegetables and gravy.

CROCK POT BEEF ROAST WITH MARSALA GRAVY

Steps:

• Cut a number of slits in the beef roast and place garlic slivers in them.
• Sprinkle with salt and pepper.
• Brown the beef roast on all sides in Olive Oil, and place in a large crock pot.
• Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot.
• Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours.
• During the last hour of cooking add the sprig of rosemary.
• During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms.
• Remove the beef from the pan; trim the fat and pull the beef apart.
• Strain the solids from the liquids in the crock pot; reserving both.
• When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes.
• Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness.
• Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids.
• Top with thickened gravy and place on warm.
• Serve with garlic mashed potatoes or polenta.

CROCK POT ROAST BEEF WITH GRAVY

Steps:

• Rub roast with 1/4 cup flour.
• Put roast in crock pot.
• In a bowl, combine soup and gravy mixes and remaining flour.
• Stir in water until blended.
• Pour over roast.
• Cover and cook on low for 6-8 hours or until meat is tender.
• We like to serve this with mashed potatoes.