SLOW-COOKER MEDITERRANEAN POT ROAST
Garlic, sun-dried tomatoes and Kalamata olives pack lots of flavor into this Mediterranean dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 8
Number Of Ingredients 8
Steps:
- Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
- Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.
- Cover and cook on low heat setting 5 to 6 hours or until beef is tender.
- Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 335, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg
MEDITERRANEAN POT ROAST DINNER
I first made this recipe one cold winter day. My family (adults, kids and dogs) were having a blast sledding and playing in the snow all day, and when we came inside supper was ready! This pot roast is perfect served with mashed potatoes, rice or dinner rolls. -Holly Battiste, Barrington, New Jersey
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle flour over all surfaces of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place over vegetables., Add mushrooms, celery, onion, olives and 1/4 cup parsley to slow cooker. In a small bowl, mix remaining ingredients; pour over top., Cook, covered, on low 8-10 hours or until meat and vegetables are tender. Remove beef. Stir remaining parsley into vegetables. Serve beef with vegetables.
Nutrition Facts : Calories 422 calories, Fat 18g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 538mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges
SLOW COOKER MEDITERRANEAN POT ROAST
Make and share this Slow Cooker Mediterranean Pot Roast recipe from Food.com.
Provided by Shirl J 831
Categories Roast Beef
Time 6h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Spray 12 inch skillet with cooking spray; heat over medium - high heat.
- Cook beef in skillet about 5 minutes, turn once till brown.
- Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
- Place beef, seasoned side up in 4-5 quart slow cooker.
- Spread tomatoes and olives over roast.
- Add broth and onions.
- Cover and cook on low 5-6 hours till beef is tender.
- Remove beef from slow cooker; cover and let stand 15 minutes.
- Slice beef; serve with beef juice and onions from slow cooker.
Nutrition Facts : Calories 454.7, Fat 34.9, SaturatedFat 13.7, Cholesterol 117.4, Sodium 512.4, Carbohydrate 1.7, Fiber 0.5, Protein 31.7
GRANNY GRANT'S CROCK POT "POT" ROAST
What a delicious and easy pot roast. We love simple, old-fashioned recipes - especially when they're done in the slow cooker. You can taste the hint of beef flavor but don't be scared of it. The alcohol cooks off and it helps tenderize the chuck roast. Onion soup mix, big chunks of onion, and chopped carrots make the juices...
Provided by Fran Murray
Categories Roasts
Time 6h15m
Number Of Ingredients 9
Steps:
- 1. In a Crock Pot, place the beef roast in the bottom. Sprinkle the soup mix and basil (or thyme) evenly over the roast. Place the 2 bay leaves on top of the roast.
- 2. Sprinkle the tablespoon of Worcestershire sauce over the soup mix and herbs.
- 3. Place the baking potatoes towards and touching the outside edge of the Crock Pot.
- 4. Place the quartered carrots on top of the roast and in the middle of the potatoes.
- 5. Spread the onion pieces evenly over the top.
- 6. Pour the beer evenly over everything.
- 7. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
- 8. POT ROAST GRAVY: Remove meat and vegetables to a platter; keep warm.
- 9. Pour meat juices and fat into a large glass measure. Skim off excess fat from pot juices. Measure 1 1/2 cups juices (if necessary, add beef broth to equal 1 1/2 cups). Pour measured juices into a large saucepan.
- 10. Stir 1/2 cup cold water into 1/4 cup all-purpose flour to make a slurry.
- 11. Pour slurry into pot roast juice into the saucepan.
- 12. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium and cook and stir 1 to 2 minutes more. If desired, add several drops of Kitchen Bouquet. Season with salt and pepper to taste.
YANKEE POT ROAST OF BEEF WITH VEGETABLES (IN THE CROCK-POT)
I love my crock-pot! Here is our family favorite Yankee Pot Roast recipe that we've been enjoying for years. A great autumn or winter comfort dinner. Thicken the gravy to serve over the beef and vegetables, and add a side of horseradish, if desired.
Provided by BecR2400
Categories One Dish Meal
Time 10h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place vegetables into the bottom of the crock-pot.
- Season the beef generously with salt and pepper, then place in pot.
- Add the liquid, bay leaf, and dried marjoram.
- Cover and cook on LOW heat 10 to 12 hours (or HIGH heat 5 to 6 hours).
- Remove meat and vegetables with slotted spoon and thicken drippings for gravy if desired.
Nutrition Facts : Calories 423.7, Fat 20.9, SaturatedFat 8.2, Cholesterol 127.6, Sodium 127.2, Carbohydrate 19.8, Fiber 3.3, Sugar 3.4, Protein 37.5
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
CROCK-POT BEEF ROAST
I've put together a few different recipes to come up with something our family likes. Hope you enjoy it too! *I usually cut my potatoes into eighths unless they are small potatoes. *Using the crockpot on a low setting makes the meat so much more tender. *I have a 6 quart crockpot, so I can fit a lot into it.
Provided by Little This Little
Categories One Dish Meal
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
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