Crockpot New England Pot Roast Food

NEW ENGLAND BEEF ROAST IN SLOW COOKER

Steps:

• Mix first 3 ingredients until blended.
• Place meat in slow cooker sprayed with cooking spray; top with vegetables and soup mixture. Cover with lid.
• Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

NEW ENGLAND POT ROAST

Steps:

• Spray inside of crockpot.
• Add remaining ingredients and set to low for 6-8 hours.
• Or bake at 325 for 2 to 3 hours.

NEW ENGLAND CROCK POT ROAST

Steps:

• Place potatoes, carrots, and onion into a 4-6 qt slow cooker.
• Place beef on top of vegetables.
• Mix horseradish, salt, pepper and 1 cup water; pour over top of beef.
• Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
• Remove 2 cups of juices from crock pot and put into small sauce pan.
• Mix corn starch with 2 T cold water and then add to juices.
• Bring to a boil while stirring constantly until thickened.
• Serve gravy over meat and vegetables.

CROCKPOT NEW ENGLAND POT ROAST

Steps:

• Sprinkle roast with seasonings. Place onions, carrots and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat is tender. Remove meat and turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done. Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1½ cups of broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stiring constantly, until thickened and smooth. Serve sauce over roast, with vegtables.

NEW ENGLAND POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Season the roast with salt and pepper. In a large Dutch oven over medium-high heat, add the oil. When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes. Remove to a plate.
• Add the celery, carrots and onions and saute until caramelized on the edges, about 5 minutes. Add the flour, garlic, thyme, bay leaves and rosemary. Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes.
• Pour in the wine and bring to a boil. Add the roast back to the pot, along with the stock and potatoes. Bring to a rapid simmer and cover tightly. Place in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes. Remove the meat to a cutting board.
• Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface (or pour into a fat-separating measuring cup, pour off the fat and add the sauce back to the pot). Return the sauce to a simmer. Whisk in the mustard and horseradish and season with salt and pepper if necessary. Discard the bay leaves and stir in the parsley if using.
• Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.

SLOW-COOKER NEW ENGLAND POT ROAST

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
• In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt, pepper and 1 cup water; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
• Into 2-cup measuring cup, pour juices from cooker; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into 2-quart saucepan. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

POT ROAST IN A CROCK POT

Steps:

• Place 1/2 of the vegetables in the crock pot.
• Place the meat on top of the vegetables.
• Add the other half of the vegetables on top of the meat.
• Add the beef stock and the wine.
• Add the salt and pepper and herbs.
• Cook on low for 8-10 hours.

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.

CROCK POT NEW ENGLAND BOILED DINNER

Steps:

• In a 5 to 6 quart slow cooker, combine potatoes, carrots, onion, and garlic.
• Trim the fat from the brisket and if necessary, trim the brisket to fit into the slow cooker. (Do not use the seasoning package if one comes with the brisket). Place the brisket on top of the vegetables; sprinkle with dill seed, rosemary, and 1/2 teaspoon of salt. Pour the broth over the brisket.
• Cover and cook on low setting for 11 to 12 hours or on high for 51/2 to 6 hours.
• If using low setting, turn cooker to high and add the cabbage wedges; cover and cook for 30 to 60 minutes more or until the cabbage is tender.
• Transfer meat to a cutting board and thinly slice the meat across the grain. Place meat slices on a serving platter. Using a slotted spoon, transfer the vegetables to the serving platter and serve.

DUTCH OVEN NEW ENGLAND POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Mix 1/2 cup water and 1/4 cup flower in a jar, and set aside.
• In a Dutch Oven with a little oil. brown beef on all sides. (can use Bacon fat for more flavor).
• Sprinkle beef with salt and pepper.
• Add water, Wine, Beef Base, Celery, and Thyme to pot. (you can substitude 1 cup of Beef Stock for water, if you do not have Beef base).
• Bring to boil, cover, and put in 325 oven. for 2 1/2 hours.
• Add vegetables and cook for another 1 hour. (Note: 3 1/2 hours total cooking time. You can adjust cooking times by lowering oven to 300 degrees. I would not rasie them to speed up).
• Remove beef and vegetables from pot. Add enough water to bring liquid to two cups total. Bring to a boil and slowly add flour and water mixture, stirring until thickened. Add seasonings if needed.
• Slice roast against the grain and pile on warm plates.
• Serve the gravey and vegetables on the side.