ERICA'S DELICIOUS SLOW COOKER BEEF ROAST
I love to make this very easy roast. It makes its own gravy and is oh, so tender and juicy! Best if served with mashed potatoes and green beans. Any cut of roast should work fine.
Provided by Erica
Categories 100+ Everyday Cooking Recipes
Time 9h20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
- Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
- Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
- Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.
Nutrition Facts : Calories 576.8 calories, Carbohydrate 12.1 g, Cholesterol 145.2 mg, Fat 36.2 g, Fiber 1.8 g, Protein 47.9 g, SaturatedFat 13 g, Sodium 650.4 mg, Sugar 4.2 g
SLOW-COOKER POT ROAST
I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.
Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
POT ROAST
Recipe VIDEO above. The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy like sauce - because it's so much tastier than just a watery broth! I like to make this in my slow cooker but I've also added directions for pressure cooker, stove and oven.
Provided by Nagi
Categories Mains Slow Cooker
Time 8h35m
Number Of Ingredients 13
Steps:
- Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
- Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
- Transfer beef to slow cooker.
- In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
- Add wine, reduce by half. Transfer to slow cooker.
- Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
- Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
- Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
- Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
- Remove beef. Rest for 5 minutes, then slice thickly.
- Adjust salt and pepper of Sauce to taste.
- Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.
Nutrition Facts : ServingSize 481 g, Calories 615 kcal, Carbohydrate 23 g, Protein 53 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 173 mg, Sodium 704 mg, Fiber 4 g, Sugar 2 g
SLOW-COOKER BEEF POT ROAST
Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends
Provided by Miriam Nice
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
- Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
- Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
- Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
- Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
- While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
- Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.
Nutrition Facts : Calories 470 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.42 milligram of sodium
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
SLOW COOKER POT ROAST
How to cook beef pot roast in a slow cooker or crock pot.
Provided by Eliza
Categories Slow cooker
Time 8h15m
Number Of Ingredients 11
Steps:
- Wash and peel the potato and carrots, cut into 2-inch chunks. Dice the onion.
- Pat beef roast dry. Heat oil in a frying pan over a medium-high heat. When it is hot, brown the onions, and sear the roast on all sides so that the outer surface is browned all over.
- Place the vegetables, garlic, rosemary and bay leaves in the slow cooker bowl, and add the meat and onions on top.
- Pour the beef stock over the meat.
- Cover with a lid and set slow cooker to cook on Low for 8hrs (or High for 4 hours).
- When the cooking time is up, remove beef from the slow cooker, cover with foil and allow to rest for at least 15 minutes.
- While the beef is resting, mix the cornflour with 2 tablespoons of water to create a slurry.
- Remove vegetables to a dish and cover to keep warm. Retrieve the bay leaves and rosemary stalks and dispose of.
- Stir cornflour mix into the slow-cooker and leave to thicken (2-3 minutes).
- Add water gradually to create the desired consistency for the gravy. If you prefer smooth gravy, press it through a sieve.
- Slice the beef and serve with vegetables and gravy.
Nutrition Facts : Calories 656 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 183 milligrams cholesterol, Fat 32 grams fat, Fiber 4 grams fiber, Protein 53 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 450 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
EASY DELICIOUS SLOW COOKER ROAST BEEF
Make and share this Easy Delicious Slow Cooker Roast Beef recipe from Food.com.
Provided by CarrolJ
Categories Roast Beef
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Put Roast Beef into Slow Cooker.
- Cover with Soup Mix.
- Sprinkle with the Black Pepper.
- Top with the three Bay Leaves.
- Cook on Med-Low in a Slow Cooker for 8-9 hours-- OR 3-4 hours on High.
- OPTION: Add Carrots, Onions, and Potatoes the last couple of hours if on Med-Low or the last hour if on high-- NOTE**add the veggies in the order given since the Carrots take longer to cook and the potatoes the least time.
- Make gravy from drippings.
Nutrition Facts : Calories 599, Fat 44.7, SaturatedFat 18, Cholesterol 156.8, Sodium 656, Carbohydrate 4.2, Fiber 0.5, Sugar 1.3, Protein 42.2
SLOW COOKER POT ROAST
No-fuss, amazingly fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is simply perfection.
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
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.
DELICIOUS SLOW-COOKED BEEF POT ROAST
A long slow cooking time is what makes this the most tender delicious pot roast and the gravy from this is so good, if you prefer lots of gravy then double all the ingredients, this also works well using a pork roast and also works well using chuck or blade beef roast --- if you find that the taters and carrots are already cooked when you turn the roast over just remove them to a large bowl --- due to the higher salt content from the dry gravy mix and onion soup mix I would suggest to add in salt towards the end of cooking time --- remember to reduce the heat to low setting for the last 4 hours of cooking time --- cooking times are for a 4-pound roast anything less with require a shorter cooking time.
Provided by Kittencalrecipezazz
Categories Stew
Time 5h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees F (will reduce oven temperature later).
- Make small slits all over the roast then insert a garlic clove in each slit (make as many slits and use as many cloves as desired).
- Season the roast with black pepper.
- Grease a roasting pan.
- Layer the sliced onions (if using) and garlic into the bottom of the pan, then place the roast on top.
- In a medium bowl combine the brown gravy mix with water mixing into a smooth paste, then add in the onion soup mix, mushroom soup, minced garlic, cola beverage and Worcestershire sauce; mix well to combine.
- Pour the cola mixture over the roast.
- Cover and cook at 350 degrees F for about 1 hour.
- Uncover and place the carrots and potatoes around the roast.
- Reduce the oven temperature to 275 degrees F and continue cooking covered for another 2 hours.
- Remove from oven and turn the roast over, place back in oven for another 1-2 hours or until roast is tender (could take longer than 2 hours, as you are cooking at a low temperature).
- Let the roast stand for 20 minutes before slicing.
Nutrition Facts : Calories 880.8, Fat 47.3, SaturatedFat 18.6, Cholesterol 156.8, Sodium 863, Carbohydrate 63.9, Fiber 7.6, Sugar 8.8, Protein 49.1
SLOW COOKER POT ROAST
Slow Cooker Pot Roast is perfect for an easy weekday or weekend dinner, WITH THREE DIFFERENT COOKING METHODS! Minimal work and maximum taste!
Provided by Karina
Categories Dinner
Time 4h10m
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
- Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
- Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
- Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed.
- Slice meat, garnish with parsley and drizzle with gravy.
- Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
- Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). Place lid on Instant pot with steam valve closed.
- Change Instant Pot setting to 'manual' mode for 60 minutes on 'high' pressure.
- When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.
- Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
- Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).
- Transfer roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.
- Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
- Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
Nutrition Facts : Calories 398 kcal, Carbohydrate 14 g, Protein 36 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 125 mg, Sodium 584 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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
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