Crock Pot Pot Roast Food

MARIE'S EASY SLOW COOKER POT ROAST

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.

THE BEST CROCK POT ROAST RECIPE

Steps:

• First cut all your vegetables into large chunks. You want them to be bigger so they will not turn into mush.
• Add your roast to the crock pot and then place the vegetables around the roast.
• Add all your seasonings.
• Next add in the beef stock.
• Cover and cook on low for 8 hours or on high for 5 hours.
• Shred the beef.
• Now, time to make the gravy. In a small bowl whisk together the 1/4 cup of water and the cornstarch.
• Remove 2 cups of the liquid from the crock pot and place in a sauce pan.
• Whisk in the water and cornstarch mixture in with the beef juice.
• Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.
• Drizzle the gravy over the roast, potatoes, and carrots and enjoy!

SLOW-COOKER POT ROAST

Steps:

• In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
• Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

SAVORY CROCK POT POT ROAST

Steps:

• Rub meat with horseradish and place in crock pot.
• Add other ingredients, except sour cream.
• Cover and cook on high for 5-6 hours or on low for 9-10 hours or until the meat and vegetables are tender.
• If you are available, turn meat over, midway during cooking.
• Take meat out of crock pot, allow to rest about 10-15 minutes before slicing.
• In the meantime, whisk the sour cream with 1 cup of the juices from the pot, and serve as a sauce for the sliced meat.

AWESOME SLOW COOKER POT ROAST

Steps:

• In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
• Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

CROCK-POT ROAST

Steps:

• 1. Heat butter and vegetable oil in a large skillet.
• 2. Add onion and beef. Brown beef on all sides.
• 3. Transfer beef and onions to crock-pot.
• 4. Arrange carrots, potatoes and bay leaves around the beef.
• 5. Sprinkle with salt.
• 6. In large measuring cup or bowl, combine soup mix with 3 cups boiling water, stirring until smooth.
• 7. Pour soup mixture over beef and vegetables in crock-pot.
• 8. Cover and cook on High until the meat is very tender, about 3 1/2 hours.
• 9. In medium sauce pan, combine cornstarch and 2 teaspoons water; stir to form a paste.
• 10. Add 2 cups hot liquid from crock-pot and bring to a boil, stirring, until the gravy has thickened.
• 11. Slice beef and serve with vegetables and gravy.

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).

CROCK POT POT ROAST

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!

THE PERFECT CROCK POT ROAST

Steps:

• Spray your crock pot with cooking spray
• Place your roast in your 6- quart crock pot (I used my Hamilton Beach Programmable Insulated Slow Cooker.)
• Surround your roast with your potato wedges, onion halves and carrots
• Mix together one of your brown gravy mixes with 1 c cold water
• Pour over your roast and veggies
• Cover and cook on low for 8-10 hours (total)
• An hour before serving, mix together your remaining brown gravy mix and 1 c cold water
• Pour over roast and veggies
• Cover again for the last hour of cooking.

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.

SLOW COOKER POT ROAST

Steps:

• Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.

SLOW-COOKER EASY POT ROAST

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
• Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
• In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

CROCK POT MISSISSIPPI POT ROAST (+VIDEO)

Steps:

• Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. This can also be done in your slow cooker if you have the sear or saute option.
• Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
• Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast.
• Cover and cook on low for 8 hours. DO NOT open the lid. It's tempting but leave it alone!
• After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.

CROCK POT MISSISSIPPI POT ROAST

Steps:

• Add chuck roast to cork pot.
• Cover roast with ranch mix, au jus mix, and pressed garlic.
• Add all of the pepperoncini peppers on top and around the roast, Pour 1/2 cup of the juices from the jar over the top and discard the rest.
• Cook on low for 6-8 hours or until the roast is tender and easily pulls apart.
• Pull roast apart. Mix pulled roast back into the juices. Serve warm over mashed potatoes, on sub rolls, or over rice.

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.

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.

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.

ACADIA'S CROCK-POT POT-ROAST

Steps:

• In skillet brown beef brisket on both sides to sear in juices.
• Place 1-can of beef broth in bottom of crock-pot, then potatoes, then carrots, eggplant, then brisket, onions then mushrooms on top.
• Pour rest of soup, cream sherry, pepper and gravy over everything and cook on low for 8-10 hours.