Crock Pot Roast With Potatoes And Carrots Food

SLOW COOKER BEEF ROAST WITH POTATOES AND CARROTS

Steps:

• In a 6 quart slow cooker, add onion, carrots, potatoes, garlic, and beef broth.
• In a bowl, combine dijon mustard, salt, pepper, thyme, and rosemary. Brush mustard paste on all sides of beef roast and place in slow cooker on top of vegetables.
• Cover and cook on low for 8-10 hours (or high for 5-6 hours), or until beef roast is tender. This will depend on the size and shape of the roast you're using.
• Optionally, whisk together cornstarch and 1-2 tablespoons of water. Remove roast from slow cooker and add the cornstarch mixture to the beef broth, stirring to thicken into a gravy.

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.

CROCK POT PORK ROAST, POTATOES, AND CARROTS

Steps:

• Rinse and dry roast.
• Combine all dry seasonings and rub onto roast.
• Use olive oil to brown the roast.
• Deglaze pan with chicken broth.
• Place potatoes, carrots, and roast into crock pot and set to low for 6 hours.

OVEN POT ROAST WITH CARROTS AND POTATOES

Steps:

• Sprinkle roast well with salt and pepper.
• Place in a large roasting pan.
• Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
• Uncover and arrange vegetables around roast in pan.
• Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

FALLIN' TO PIECES POT ROAST WITH CARROTS AND POTATOES

Steps:

• *prep time does not include time in frig to marinate, which is optional*.
• In a small bowl, combine onion soup mix, garlic powder, and Accent into one uniform dry mixture.
• Rinse roast with water and pat dry. Rub all surfaces of the meat with the dry spice mixture.
• Stab the spice mixture into the beef using a penetrating meat tenderizer tool or the tines of a fork, puncturing many times over all surfaces of the meat. This step is important. Use any remaining dry spice mixture to rub over the meat again.
• Wrap the meat tightly in saran wrap and refrigerate for 4 hours. (optional -- you can skip this step and put it right in the slow cooker if you want, and it will still taste fantastic).
• Slice the onion into thin slivers. Put 1/3 of the onion slivers into the bottom of a slow cooker or crock pot.
• Place the seasoned beef on top of the onions, in the center of the slow cooker.
• Wash and peel the potatoes. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion. Season the vegetables with salt and pepper to suit your taste.
• Dissolve a beef bouillon cube in 1 1/2 to 2 cups hot water and pour over the vegetables, surrounding the meat(you want about 2 or 3 inches of water in the bottom of the slow cooker- this will make a great tasting 'au jus').
• Cook on medium high heat in slow cooker for first two hours, then reduce heat to low-medium for an additional three hours. 5 hours cooking time usually does the trick for me, but 6 hours is fine too!
• **Key: If it ain't fallin' apart, it's not ready yet! You should not even be able to slice this -- the servings are literally pulled apart with a fork straight to the plate.**.
• Serving suggestion: I like to do a quick mash of the potatoes with my fork after I get the potato chunks on my plate and add butter or margarine to taste, then spoon some of that good liquid from the slow cooker over the top! It's out of this world.

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.

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables 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.

EASY CROCK POT ROAST WITH POTATOES AND CARROTS

Steps:

• Peel and slice potatoes into even-sized chunks. Slice onion into rings.
• Layer the potato chunks, baby carrots, and the onion rings in a 6-8 quart Crock Pot.
• Season roast with salt and pepper.
• Heat olive oil in a large frying pan over medium heat. Sear both sides of the roast for 3-4 minutes.
• Place the roast on top of the vegetables in the Crock Pot and pour beef broth over everything.
• Cover and cook on low for 8-10 hours until the meat is falling apart and the vegetables are tender.
• Remove the meat and vegetables to a platter to rest and cover with foil.
• Remove 1 cup of the liquid from the Crock Pot and strain out any large pieces of meat or vegetables.
• Add brown gravy to a small saucepan and slowly whisk in the beef broth.
• Cook the gravy on medium heat until it comes to a boil. Reduce the heat and simmer for 1 minute adding more water if it is too thick.
• Serve the hot gravy with the roast and vegetables.

EASIEST POT ROAST EVER- MADE IN CROCK POT

Steps:

• Cut up potatoes, onions and celery into fairly large chunks.
• Put all vegetables into the crock pot.
• Put roast on top of vegetables.
• Place 3 bouillon cubes, randomly on top of roast.
• Pour in water.
• Cook on low for 6-8 hours or on high for 4-5 hours.