Crock Pot Marinated Pot Roast Food

MARINATED POT ROAST

Steps:

• In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

CROCK POT POT ROAST

Steps:

• Chop the onion and the garlic.
• Put the onions and garlic in the crock pot and set the roast on the top.
• Sprinkle with the salt, pepper, rosemary and thyme.
• Pour in the wine.
• Cover and cook on the High setting until the meat is very tender about 5 hours.
• Remove the roast to a serving plate.
• Measure 2 cups of the cooking liquid into a saucepan.
• Stir together the flour and water and stir it into the cooking liquid.
• Bring to a boil, stirring, reduce the heat and simmer 10 minutes.
• Slice the roast and serve with the gravy.

CROCK POT MARINATED POT ROAST

Steps:

• In a gallon size ziplock bag, combine the first eight ingredients.
• Cut the roast in half add it to the marinade and coat all sides.Refrigerate over night.
• Place roast and marinade in slow cooker,cover,and cook on low for 8 to 10 hours or until meat is tender.
• Remove roast to a serving platter or cutting board and cover to keep warm.
• In a sauce pan combine cornstarch and cold water and stir till smooth.
• Add 1 1/2 cups of the cooking juices discarding the whole cloves first.
• Bring to a boil and stir and cook for two minutes or until thickened.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.

CROCK POT YANKEE POT ROAST AND VEGETABLES

Steps:

• Season roast with salt and pepper.
• Combine vegetables and seasonings in crock pot.
• Place beef over vegetables, and pour broth over beef.
• Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
• Remove beef to serving platter, and arrange vegetables around beef.
• Remove and discard bay leaves.
• To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
• Skim off and discard fat.
• Measure remaining juices and heat to a boil in small saucepan.
• For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
• Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).

TO DIE FOR CROCK POT ROAST

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.

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.

MY COFFEE-MARINATED POT ROAST

Steps:

• FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place in refrig. 8-24 hours, turning once. Remove roast from bag. Save marinade.
• Flour roast and heat in oil just til sides are brown.
• Place in large pan.
• Put cut carrots, potatoes, onions and celery around roast.
• Pour marinade over roast and vegs., reserving 1 cup.
• Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
• bake at 325 for 2 1/2 - 3 hours. YUM!
• May serve with mashed potatoes, green beans, or salad.