Crock Pot Roast Beef With Gravy Food

ROAST BEEF AND GRAVY

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

CROCK POT ROAST

Steps:

• Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
• Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
• Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy, followed by the pot roast and any juices from the plate.
• Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
• Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
• Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you'll lose a lot of heat.
• Cook on high for 5-6 hours or on low for 8-10 hours.
• Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.

SLOW COOKER ROAST BEEF IN ITS OWN GRAVY

Steps:

• Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
• Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
• Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
• Cook on Low, 8 to 10 hours.
• Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
• Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
• Slice roast and serve alongside vegetables and gravy.

SLOW COOKER BEEF POT ROAST

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.

CROCK POT ROAST BEEF WITH GRAVY

Steps:

• Rub roast with 1/4 cup flour.
• Put roast in crock pot.
• In a bowl, combine soup and gravy mixes and remaining flour.
• Stir in water until blended.
• Pour over roast.
• Cover and cook on low for 6-8 hours or until meat is tender.
• We like to serve this with mashed potatoes.

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.

REALLY GOOD CROCK POT ROAST BEEF {MAKES ITS OWN GRAVY}

Steps:

• Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a 6 quart Crock pot.
• Dump the onion soup mix on top, then add the mushroom soup.
• Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot.
• Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.

BEEF ROAST WITH GRAVY

Steps:

• Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from gravy if necessary; serve gravy with beef.

CROCKPOT STEAK AND GRAVY

Steps:

• Place all ingredients in crockpot.
• Cook all day (8-10 hrs) on low, stirring occasionally.
• Serve over rice, pasta, or mashed potatoes.

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.

CROCK POT ROAST WITH GRAVY

Steps:

• 1. In a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper. Stir to mix well and set aside.
• 2. Rub Kitchen Bouquet over the roast, coating all sides. Heat a little oil in a large skillet over medium-high heat. Brown both sides of the roast (you'll know it's ready to flip when the meat no longer sticks). Transfer to the Crock Pot.
• 3. Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk.
• 4. Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet.
• 5. Continue to cook until thickened.
• 6. Pour gravy over roast. Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender.
• 7. Serve over buttered egg noodles. Enjoy! *Kitchen Bouquet is a browning/seasoning sauce that helps to add color and a little flavor to meats and gravy. You can usually find it in the grocery with the Worcestershire sauce.

CROCK POT ROAST BEEF WITH GRAVY

Steps:

• Cut Round steak into serving size pieces.
• Put meat in crock pot, pour soup and water over the meat.
• Cook 6-8 hours.

SLOW COOKER POT ROAST WITH GRAVY

Steps:

• Season roast with herb and garlic seasoning
• Heat olive oil and butter over medium high heat in skillet or multi cooker
• Brown roast on both sides and transfer to slow cooker along with onion, garlic, carrots and potatoes
• Make a slurry of cornstarch by whisking until smooth with 1/4 cup water
• Whisk cornstarch slurry with all remaining ingredients and pour into slow cooker
• Cover and cook on low for 8-10 hours until fork tender

BEEF ROAST WITH VEGETABLES

Steps:

• Dice the potatoes into large chunks and cut the onion into quarters.
• Place the potatoes and carrots into a 4 quart Crockpot slow cooker. Click for a 4 quart Crockpot slow cooker.
• Add the beef roast into the crock pot on top of the potatoes and carrots.
• Top the roast with the onion quarters.
• Sprinkle in the minced garlic, oregano, salt, and black pepper.
• Gently pour the beef stock over everything.
• Cover and cook on low for 8 hours or on high for 5 hours.
• Remove the roast and veggies to a platter and cover with the Crockpot lid to keep warm.
• Turn the slow cooker heat to high.
• Add the butter to the liquid in the Crockpot and stir to melt.
• In a small bowl whisk together the water and the cornstarch.
• Pour the cornstarch slurry into the crockpot liquid and whisk until combined. Allow it to thicken for about 15 minutes, whisking occasionally.
• Slice the beef or pull apart with two forks to shred.
• Season the gravy with salt and pepper to taste and drizzle over the roast, potatoes, and carrots. Click for a Grateful gravy boat.

VICKIE'S RUMP ROAST WITH GRAVY RECIPE

Steps:

• Place all ingredients in the crock pot .
• Cover and cook on low for 8 to 10 hours. Enjoy.

BASIC CROCK POT BEEF ROAST WITH VEGETABLES

Steps:

• Gather the ingredients.
• Sprinkle the pot roast lightly with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat and sear the pot roast on all sides.
• Add the onions and continue cooking until onions are just beginning to brown.
• Put the potatoes, carrots, and garlic in the slow cooker. Add the browned roast and the onions, along with the thyme sprigs or dried thyme.
• Combine the beef broth with the Worcestershire sauce and pour over the roast and vegetables.
• Cover and cook on low for 9 to 11 hours or on high for about 4 to 5 1/2 hours.
• Transfer the roast and vegetables to a platter and keep warm.
• Strain the remaining broth and let stand for a few minutes. Skim off fat. Or use a gravy separator to skim the fat.
• Put the juices in a large saucepan and bring to a boil. Boil for about 10 minutes, or until the broth has reduced to about 1 1/2 to 2 cups.
• In a small bowl, combine the cornstarch and cold water.
• Stir in the cornstarch mixture and cook until thickened.
• Stir in the butter. Taste and adjust seasonings.
• Drizzle some of the sauce over the meat and vegetables, and serve the rest at the table.