CROCK POT BEEF AND NOODLES
Crock Pot Beef and Noodles is inspired by a classic Midwestern dish. This one is so easy to make using chuck roast and egg noodles.
Provided by Brandie @ The Country Cook
Categories Main Course
Time 9h10m
Number Of Ingredients 11
Steps:
- Season both sides of chuck roast with steak seasoning and salt & pepper. Rub it in well.
- In a large skillet over high heat, add vegetable oil.
- Once oil is heated, add chuck roast. It should make a nice, loud sizzle when you put it in.
- Brown for about 2 minutes, then flip it over and brown the opposite side.
- Brown for a couple of minutes then turn off heat.
- Transfer chuck roast to your 6 quart crock pot.
- Add in diced onion and minced garlic. No additional liquid needs to be added.
- Cover crock pot and cook on low for about 6-8 hours.
- After roast has cooked, pull it out and put it on a plate.
- Begin shredding the beef, taking care to remove any excess fat bits.
- Place the shredded beef back into the crock pot.
- In a bowl, whisk together the water, Better than Bouillon, Worcestershire sauce. Pour mixture into crock pot over beef.
- Gently stir in dried egg noodles.
- Cover crock pot and cook for an additional hour on low until noodles are fully cooked.
- Gently stir once or twice in the final hour of cooking to make sure all the noodles cook evenly and absorb the liquid. If mixture gets too thick and noodles aren't quite done yet, add an additional 1/2 cup of water, gently stir and continue cooking.
- During the last 15 minutes of cooking, stir in the heavy cream. Then serve!
Nutrition Facts : Calories 547 kcal, Carbohydrate 57 g, Protein 26 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 143 mg, Sodium 113 mg, Fiber 3 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
CROCK POT POT ROAST
Try this when you want a warm dinner and you don't have time to cook in the evening. It's easy to set up in the morning before work, and tasty to come home to!
Provided by Mary Jane Pilgrim
Categories Roasts
Time 8h40m
Number Of Ingredients 7
Steps:
- 1. First, prepare your beef by seasoning it with the seasoning salt. Place it in the bottom of the crock pot.
- 2. Next, prepare your vegetables by quartering them, peeling each one before hand, and placing them randomly around the beef in the crock pot.
- 3. Pour your can of tomatoes over the beef and vegetables, and pour in enough water to come 3/4 way up the meat. Set the crock pot on LOW for 8 hours.
- 4. Remove the vegetables and meat to a platter after the 8 hours cooking time. If you want a thickened gravy, you can add some corn starch slurry to the juices in the pot with a bit of Worchestershire Sauce and let it thicken while the meat rests (be sure to cover the meat to keep it warm if you choose this step). SO GOOD!
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 POT ROAST WITH NOODLES
Make and share this Crock Pot Pot Roast With Noodles recipe from Food.com.
Provided by kzbhansen
Categories Roast Beef
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spray crock pot with Pam.
- Brown roast if desired.
- Place all ingredients except noodles in crock pot.
- Cover and cook on Low 6-8 hours, stirring occasionally.
- Serve roast over cooked noodles.
CROCK POT POT ROAST OVER NOODLES
Make and share this Crock Pot Pot Roast over Noodles recipe from Food.com.
Provided by Lusil
Categories Roast Beef
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a skillet and brown roast on all side; remove from pan.
- In the same skillet saute' carrots, onion and garlic for three minutes.
- Put veggies in crock pot and place roast on top.
- Combine remaining ingredients (except noodles) and pour over roast.
- Cook on low 10- 12 hours or high for 5- 6 hours.
- Shred beef and return to gravy.
- Serve over hot buttered noodles.
CROCK POT MISSISSIPPI POT ROAST
This Mississippi Pot Roast is wonderful for a busy night! Perfect for a gathering too!
Provided by The Southern Lady Cooks
Categories Main Course
Number Of Ingredients 5
Steps:
- Place roast in crock pot and top with ranch and gravy mix. Then place peppers around roast and add butter. Cook on low for 8 hours!
HORSERADISH POT ROAST
We tasted a dish similar to this while at a horseradish festival in Illinois. I like to serve it over noodles. The recipe is easily adaptable for stovetop cooking, too. -Barbara White, Katy, Texas
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.
Nutrition Facts : Calories 320 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 395mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
POT ROAST OVER NOODLES (CROCK POT) RECIPE
Provided by á-5188
Number Of Ingredients 13
Steps:
- In large skillet, brown roast on all sides in hot oil. Transfer to any size crock-pot. Add vegetables. In small bowl, combine tomatoes, tomato paste, tapioca, brown sugar, salt, pepper and bay leaf; pour over meat and vegetables. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours. Discard bay leaf. Cut up meat and serve over hot cooked noodles. Makes 6 servings.
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