Crock Pot Home Again Pot Roast Food

SLOW COOKER POT ROAST

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.

SLOW COOKER POT ROAST

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.

CROCK POT HOME AGAIN POT ROAST

Steps:

• Add bouillon to water, stir to dissolve and pour into crock pot.
• Add tomatoes, wine, soup mix, Worcestershire, garlic and herbs and mix to combine.
• Add roast and turn to coat with mixture.
• Add vegetables, cover and cook on Low 9-11 hours.
• Remove roast and cover with foil.
• Turn cooker up to High, whisk flour and water until smooth, add to the pot and stir to combine.
• Cover and cook another 10 minutes or until thickened.

EASY SLOW-COOKER POT ROAST

Steps:

• In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

HEALTHIER (BUT STILL AWESOME) AWESOME SLOW COOKER POT ROAST

Steps:

• Mix cream of mushroom soup, chopped onion, and chuck roast in a slow cooker.
• Cook on High for 3 to 4 hours, or on Low for 8 to 9 hours. Add carrots, potatoes, string beans, and parsley 1 1/2 hours before the pot roast done.

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY

Steps:

• Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
• Sprinkle the onion soup pack and top with vegetables and water.
• Cook on low for 8 hours, or high for 4-5 hours.
• Enjoy!

CLASSIC POT ROAST FOR THE SLOW COOKER

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.

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.

HEALTHIER MARIE'S EASY SLOW COOKER POT ROAST

Steps:

• Season the chuck roast with salt and pepper.
• Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour the beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the broth and onions into slow cooker; cover and cook on Low for 5 hours. Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.

COMFORT POT ROAST (FOR THE CROCK POT)

Steps:

• Put 2 tablespoons water in bottom of crock pot.
• Place carrots in crock pot.
• Combine paprika, onion soup powder, garlic powder and pepper (making a dry rub).
• Rub into roast, coating all sides.
• Place roast in cooker.
• Sprinkle 1/2 of the remaining soup mix over roast.
• Layer sliced onions on top.
• Sprinkle with remaining soup mix.
• Spoon cream soup over top.
• Cook low 8 to 10 hours.

SLOW-COOKER POT ROAST

Steps:

• In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

POT ROAST IN A CROCK POT

Steps:

• Place 1/2 of the vegetables in the crock pot.
• Place the meat on top of the vegetables.
• Add the other half of the vegetables on top of the meat.
• Add the beef stock and the wine.
• Add the salt and pepper and herbs.
• Cook on low for 8-10 hours.

HOMESTYLE POT ROAST FOR THE CROCK POT!

Steps:

• In a nonstick skillet, heat oil over medium high heat. Pat roast dry with paper towel and brown in skillet on all sides. Transfer to slow cooker.
• Reduce heat to medium. Add onions and celery and cook, stirring until softened. Add garlic, thyme, salt and pepper and cook, stirring for one minute. Add flour and cook, stirring for 1 more minute. Add beef broth and bay leaf and cook, stirring until thickened.
• Pour mixture over roast. Cover and cook on low for 10-12 hours or on high for 5-6 hours, until meat is tender. Stir green peppers and steak sauce into gravy. Cover and cook on high for 30 minutes until peppers are soft. To serve, discard bay leaf, place roast on platter and spoon sauce over.
• Enjoy!

EASIEST POT ROAST EVER

Steps:

• Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
• Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

AWESOME SLOW COOKER POT ROAST PLUS EXTRAS

Steps:

• Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
• Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.