SLOW COOKER EASY POT ROAST WITH RICH TOMATO GRAVY
This recipe is just so good. The roast comes out nice a tender with great gravy. I got this recipe from the 150 best slow cooker recipes, by Judith Finlayson. I have made 3 things out of this book at the time being and every thing is very good. I will post more as I come by my favs. REMEMBER: That you should know your slow cooker. Slow cookers vary in cooking speed, hence the reason why there is a gap in cooking time. Enjoy.
Provided by Faith77
Categories Roast Beef
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Pat roast dry with paper towel.
- In a skillet, heat oil over medium-high heat.
- Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
- Transfer to slow cooker.
- Reduce heat to medium.
- Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
- Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
- Sprinkle mixture with flour and stir.
- Add tomato soup and beef broth and cook, stirring, until thickened.
- Stir in Worcestershire sauce.
- Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
- Remove roast from slow cooker and place on serving platter.
- Stir in brown sugar and vinegar, if using, to pan juices.
- Pour sauce over roast or serve in a separate sauce boat.
CONTEST-WINNING MUSHROOM POT ROAST
Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.
Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
SUNDAY POT ROAST WITH MUSHROOM GRAVY
Provided by Claire Robinson
Categories main-dish
Time 3h5m
Yield 4 servings with leftovers!
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
- Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
- Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
- To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.
EASY ROAST WITH ONION / MUSHROOM GRAVY - CROCK POT
If you have only 60 seconds in which to load the crock pot, but want to come home to a great-smelling kitchen and a delicious meal, then try this. Goes great with mashed potatoes.
Provided by Don in Virginia
Categories Roast Beef
Time 8h2m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- First, place the roast in your crock pot.
- Then, sprinkle the onion soup mix on top of the roast.
- Finally, spread the undiluted soup on top.
- Cook on low.
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
MUSHROOM SLOW COOKER ROAST BEEF
This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.
Provided by J
Categories Main Dish Recipes Roast Recipes
Time 9h5m
Yield 8
Number Of Ingredients 5
Steps:
- Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 6.2 g, Cholesterol 82.5 mg, Fat 28.1 g, Fiber 0.9 g, Protein 24.4 g, SaturatedFat 11.2 g, Sodium 452.7 mg, Sugar 1.1 g
SUN-DRIED TOMATO POT ROAST
Super easy for the crockpot, it can be done with beef or pork. Cook with carrots and new potatoes and you have side dishes too.
Provided by MandAs
Categories Roast Beef
Time 6h10m
Yield 6 large servings, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in the crock pot.
- Cook on low for 6-8 hours.
Nutrition Facts : Calories 301.9, Fat 14.4, SaturatedFat 4.8, Cholesterol 99.8, Sodium 610, Carbohydrate 11.8, Fiber 2.7, Sugar 0.8, Protein 34.2
MUSHROOM AND SUN-DRIED TOMATO RISOTTO
Are you looking for proof that a vegan entree can be rich, flavorful, and satisfying? Well look no further. This risotto, while a bit labor intensive, is well worth every minute you spend stirring. The servings are generous, so all you really need to make it a meal is some roasted asparagus or steamed broccoli. (From Vegan With a Vengeance)
Provided by chiclet
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring broth to a simmer in a medium-size saucepan.
- Add dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender.
- Using a slotted spoon, transfer the mushrooms to a plate.
- When cool enough to handle, coarsely chop them.
- Cover the broth and keep warm over very low heat.
- In a medium-size saucepan over moderate heat, sautee the shallots for about 5 minutes; add the cremini mushrooms and sun-dried tomatoes, and cook until mushrooms are tender and most of the moisture has been released, about 7 minutes.
- Add the garlic, shiitakes, herbs, spices and salt; sautee another 3 minutes.
- Add the rice and stir with a wooden spoon for 2 minutes.
- Add 1 C of broth; stirring often, simmer until the liquid is absorbed, about 6 minutes.
- Continue to cook and stir, adding more broth by cupfuls, until the rice is tender and creamy and all the broth is absorbed. (If the rice is not tender yet but you are out of broth, keep adding water in the same manner as the broth until the rice is tender and creamy.).
- This should take about 30 minutes.
- Spoon onto plates and sprinkle some truffle oil over each serving if you like.
Nutrition Facts : Calories 400.3, Fat 10.8, SaturatedFat 1.6, Sodium 367.6, Carbohydrate 68.8, Fiber 2.7, Sugar 1.4, Protein 6.5
CROCK POT ROAST BEEF WITH MUSHROOM AND SUN-DRIED TOMATO GRAVY
A heavenly pot roast! The cook time includes the overnight marinating and crock pot time. Also, for those interested, one 3-oz serving of the meat and some of the potatoes and veggies is only 8 Weight Watchers points!
Provided by ChipotleChick
Categories Roast Beef
Time 17h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Trim the fat off of the roast.
- Combine the soy sauce and garlic in a small bowl, and place the roast in a large Ziploc bag, pouring the soy sauce mixture on it.
- Seal and marinate overnight, turning the bag at least once.
- Bring the beef broth to a boil in a small saucepan.
- Add the dried mushrooms, stir, cover and remove from heat.
- Let sit for 20 minutes.
- Drain the mushrooms through a coffee-filter lined sieve or cheesecloth-lined colander, reserving the broth.
- Remove the roast from the bag, and save the remaining marinade.
- Press the cracked black pepper into both sides of the roast.
- Mix the marinade, mushroom broth, and tomato paste together; stir well and set aside.
- Place the mushrooms, onion, carrots, and potatoes in a large crock pot and toss.
- Heat the olive oil in a large skillet over medium high.
- Add the roast and brown well on all sides.
- Put the roast on top of the veggies in the crock pot, and pour the broth mixture over the roast and veggies.
- Scrape the bottom of the skillet to remove the brown bits into the crock pot.
- Cover the crock pot with the lid and cook on high 1 hour, then cook on low another 8 hours.
- Place the roast and veggies on a serving platter and keep warm.
- Reserve the liquid in the crock pot.
- Place flour in a small bowl.
- Gradually add the water and stir with a fork until well blended.
- Add it to the broth in the crock pot, Cook uncovered for 15 minutes or until slightly thickened, stirring often.
- Serve the gravy with the roast.
Nutrition Facts : Calories 599.5, Fat 24.6, SaturatedFat 9.3, Cholesterol 78.3, Sodium 518.7, Carbohydrate 65.2, Fiber 7.8, Sugar 8.2, Protein 29.1
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