DILLED POT ROAST
It is hard to believe that this mouthwatering pot roast comes together so easily. Amy Lingren from Jacksonville, Florida relies on dill weed, cider vinegar and a simple sour cream sauce to flavor the entree.-Amy Lingren, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.
Nutrition Facts :
SLOW-COOKER POT ROAST WITH CREAMY DILL SAUCE
Draped over tender beef, carrots and potatoes, a creamy dill sauce adds rich flavor to a family favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h30m
Yield 8
Number Of Ingredients 16
Steps:
- On sheet of waxed paper or in shallow bowl, mix 2 tablespoons flour, 1 teaspoon salt and the white pepper. Place beef on flour mixture; turn to coat evenly.
- Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef to skillet; cook about 5 minutes, turning once, until golden brown on both sides. Place in cooker.
- In small bowl, mix broth, mustard, garlic and dill weed. Pour over beef in cooker. Place onion, carrots and potatoes on top of beef. Sprinkle with lemon-pepper seasoning.
- Cover; cook on Low heat setting 9 to 10 hours.
- Remove beef and vegetables from cooker; place on large serving platter and cover to keep warm. In small bowl, beat all sauce ingredients except sour cream with wire whisk until smooth.
- Strain any fat from liquid in cooker. Pour liquid into 1-quart saucepan; heat to boiling over high heat. Stir flour mixture into hot liquid; cook 2 to 3 minutes, stirring constantly, until thickened. Remove from heat; stir in sour cream.
- Cut beef into 8 serving pieces. Serve sauce with beef and vegetables.
Nutrition Facts : Calories 320, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 1/2 g
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.
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
- Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
- Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
SLOW COOKER CREAMY POT ROAST
Savory pot roast in a creamy gravy that's just perfect for serving over mashed potatoes or noodles.
Provided by htovey
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 10
Number Of Ingredients 7
Steps:
- Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
- Cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 11.1 g, Cholesterol 107.7 mg, Fat 16.9 g, Fiber 1.7 g, Protein 33.4 g, SaturatedFat 6.1 g, Sodium 1152.8 mg, Sugar 1.9 g
AWESOME SLOW COOKER POT ROAST
This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.
Provided by Brenda Arnold
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 12
Number Of Ingredients 4
Steps:
- In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
- Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Nutrition Facts : Calories 425.7 calories, Carbohydrate 4.9 g, Cholesterol 126.8 mg, Fat 23.7 g, Fiber 0.1 g, Protein 45.6 g, SaturatedFat 8.8 g, Sodium 638.7 mg, Sugar 0.9 g
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
SLOW COOKED DILLED POT ROAST
Make and share this Slow Cooked Dilled Pot Roast recipe from Food.com.
Provided by Gay Gilmore
Categories Roast Beef
Time 9h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle both sides of meat with salt, pepper, and 1 tsp dried dill weed.
- Place in slow cooking pot.
- Add water and vinegar.
- Cover and cook on low 7 to 9 hours or until tender.
- Remove meat from pot.
- Turn control to high.
- Dissolve flour in small amount of cold water; stir into meat drippings.
- Stir in additional 1 tsp dill weed.
- Cook on high about 10 minutes or until slightly thick.
- Stir in sour cream; turn off heat.
- Slice meat; serve with sauce.
DILLED POT ROAST (CROCK POT)
Make and share this Dilled Pot Roast (Crock Pot) recipe from Food.com.
Provided by Mom2Rose
Categories One Dish Meal
Time 6h15m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 9
Steps:
- If necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker.
- In a large skillet brown roast on all sides in hot oil.
- Transfer to cooker.
- Add the water to cooker.
- Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.
- Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender.
- Transfer roast to a serving platter, reserving juices; cover roast and keep warm.
- Pour cooking juices into a glass measuring cup; skim off fat.
- Measure 1 cup of the reserved juices.
- For sauce, in a small saucepan stir together yogurt and flour until well combined.
- Stir in the 1 cup reserved cooking juices and remaining dillweed.
- Cook and stir until thickened and bubbly.
- Cook and stir 1 minute more.
- Serve meat with sauce and noodles.
SLOW COOKER "MELT IN YOUR MOUTH" POT ROAST
There's nothing quite like sitting down to a hearty, slow cooked dinner at day's end. And, it's even better when that dinner is pot roast with all the trimmings. This recipe has proven to produce the best pot roast I've ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.
Provided by Karen E.
Categories Roast Beef
Time 9h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine seasoning mix ingredients together in a small bowl. Set aside.
- Coat both sides of meat with olive oil. Sprinkle a third of the seasoning mix onto each side.
- Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
- Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
- Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
- Cook on low for 9 hours or on high for 6 hours.
- Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
- Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.
PAULA DEEN'S POT ROAST IN A CROCK POT
This is now my go to pot roast. She has a version of this recipe in one cookbook for the oven and another in the slow cooker. Both are excellent.
Provided by MJMommy13
Categories Roast Beef
Time 8h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
DILLED PORK ROAST
I'm always looking for different ways to dress up ordinary foods. Here dill nicely complements pork roasts.-Clara Sever, Vandling, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8-10 servings.
Number Of Ingredients 5
Steps:
- Cut about five deep slits across top of roast. Combine seasonings; stuff some into the slits. Tie meat securely. Rub roast with remaining seasonings. Place in a large resealable plastic bag and refrigerate overnight. Remove roast from bag and place in a greased roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 170° and meat is tender. Let stand 10 minutes before slicing.
Nutrition Facts :
SIMPLE & DELICIOUS POT ROAST (CROCK POT)
Make and share this Simple & Delicious Pot Roast (Crock Pot) recipe from Food.com.
Provided by bmcnichol
Categories Roast Beef
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes and carrots in crock pot.
- Cut roast in half.
- In a bowl, combine the mustard, rosemary, garlic salt, thyme and pepper and rub over roast.
- Place in crock pot and top with onion and broth.
- Cover and cook on low for 6-8 hours or until meat and vegetables are tender.
Nutrition Facts : Calories 656.2, Fat 45.1, SaturatedFat 18, Cholesterol 156.7, Sodium 415.5, Carbohydrate 15.9, Fiber 2.4, Sugar 2.5, Protein 44.3
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