Easy Crock Pot Roast Food

EASY SLOW-COOKER POT ROAST

Steps:

• In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

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.

AWESOME SLOW COOKER POT ROAST

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.

EASY CROCK POT BEEF ROAST

Steps:

• Place your roast in a 4 quart crock pot.
• Sprinkle your onion soup mix on top of your roast and your mushrooms on and around it.
• Salt and pepper to taste.
• Pour your soup and broth around your roast.
• Cover and cook on low for 8-10 hours.

EASY CROCK POT ROAST BEEF

Steps:

• Put all the ingredients into the crock pot and set on low for 8-10 hours .
• The soup and juice make a great base for a gravy with the addition of some flour (adding a juice to a quarter cup of flour until the correct consistency is reached).

CROCK POT EASY PORK ROAST

Steps:

• Put your roast in your crock pot
• Mix together your onion soup mix and your milk in a bowl
• Pour the mixture over your roast
• Place bacon strips on top of your roast
• Cover and cook on low for 6-8 hours

EASIEST POT ROAST EVER

Steps:

• Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
• Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

SLOW-COOKER EASY POT ROAST

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
• Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
• In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

THE BEST CROCK POT ROAST RECIPE

Steps:

• First cut all your vegetables into large chunks. You want them to be bigger so they will not turn into mush.
• Add your roast to the crock pot and then place the vegetables around the roast.
• Add all your seasonings.
• Next add in the beef stock.
• Cover and cook on low for 8 hours or on high for 5 hours.
• Shred the beef.
• Now, time to make the gravy. In a small bowl whisk together the 1/4 cup of water and the cornstarch.
• Remove 2 cups of the liquid from the crock pot and place in a sauce pan.
• Whisk in the water and cornstarch mixture in with the beef juice.
• Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.
• Drizzle the gravy over the roast, potatoes, and carrots and enjoy!

SLOW COOKER POT ROAST

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.

HEALTHIER MARIE'S EASY SLOW COOKER POT ROAST

Steps:

• Season the chuck roast with salt and pepper.
• Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour the beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the broth and onions into slow cooker; cover and cook on Low for 5 hours. Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.

EASY CROCK POT PORK TENDERLOIN ROAST

Steps:

• Put pork tenderloin in crock pot.
• Add the soup.
• Add the water.
• Add dash pepper.
• Put sliced onion on top of roast.
• Cook on high for approximately 5-6 hours or until tender.

SLOW COOKER POT ROAST

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 CROCK POT POT ROAST

Steps:

• Mix all of the chopped vegetables with the soups and place into the crock pot.
• Put the roast on top and sprinkle with pepper.
• Put on low all day and enjoy with a crusty loaf of bread.
• I have put everything together the night before and just set this as I was leaving for work.

EASY CROCK POT ROAST

Steps:

• Put roast in pot.
• Sprinkle envelope of soup on top.
• Pour mushroom soup on top of all.
• Cook on low for about 8 hours.

CROCK POT POT ROAST

Steps:

• 1. First, prepare your beef by seasoning it with the seasoning salt. Place it in the bottom of the crock pot.
• 2. Next, prepare your vegetables by quartering them, peeling each one before hand, and placing them randomly around the beef in the crock pot.
• 3. Pour your can of tomatoes over the beef and vegetables, and pour in enough water to come 3/4 way up the meat. Set the crock pot on LOW for 8 hours.
• 4. Remove the vegetables and meat to a platter after the 8 hours cooking time. If you want a thickened gravy, you can add some corn starch slurry to the juices in the pot with a bit of Worchestershire Sauce and let it thicken while the meat rests (be sure to cover the meat to keep it warm if you choose this step). SO GOOD!

EASY CROCK-POT SHREDDED ROAST BEEF

Steps:

• Preheat your slow cooker to low heat.
• Remove the chuck roast (or roasts) from their packaging and use a knife or fork to stab a few holes on all sides. Put in the bottom of the pot. Add water to the pot.
• Sprinkle evenly with Lawry's seasoning salt, freshly ground pepper, and any optional spices you choose.
• Cover and cook on low for 8-10 hours or until the beef shreds easily with a fork. If you check it after 8 hours, and it's not easy to pull apart, continue cooking for another 1-2 hours. Before cooking put a piece of saran wrap over the pot before putting on the lid. It helps the meat to cook faster and the juices to not evaporate.
• When done cooking, pull the beef apart while still in the pot with just your two forks. Beef can be served immediately with juices over noodles or mashed potatoes. It also makes a great sandwich, nachoa, taco, or burrito!

EASY CROCK POT POT ROAST

Steps:

• Place onions and garlic in the bottom of the crock pot, then place the roast on top of them.
• Place the carrots and potatoes around the roast.
• In a bowl whisk together the tomato juice with both packages of seasonings, black pepper and cayenne (don't worry if there is lumps, they will work our during the cooking).
• Pour the mixture over the roast and veggies.
• Cook on LOW for 8-12 hours or on HIGH for about 4-1/2 hours.

CROCK-POT BEEF SANDWICHES RECIPE

Steps:

• Add the chuck roast to a 5 quart or larger slow cooker.
• In a bowl, mix the remaining ingredients except the sandwich buns.
• Pour the sauce over the roast.
• Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours.
• Once the roast is cooked, shred with two forks.
• Serve on buns or rolls and enjoy!

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.

CROCK POT PORK ROAST

Steps:

• First, prepare your pork dry rub by mixing together all of the spices in a small bowl. Set aside.
• Then, prepare veggies. Quarter 6 russet potatoes, chop a white onion, dice 6 medium carrots into 4 pieces each, and roughly chop 4 cloves of garlic.
• Place the veggie medley on the bottom of your crockpot.
• Next, rub your pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in rub.
• Heat around 2 tablespoons of olive oil in a large cast iron skillet over medium/high heat. When olive oil is fragrant, sear pork shoulder for 2 minutes on each side.
• Then, place the pork roast in crock pot on top of the veggies. Make sure you scrape the skillet to get all of the delicious bits of rub off of it and add that to the crockpot, too.
• Create herb bundle, by using bakers twine to tie together thyme and rosemary and set that on top of the pork.
• Next, in a large Pyrex, mix together balsamic vinegar, red wine, and chicken broth.
• Then, pour that on top of the pork roast.
• Cover crockpot and turn to high. Let cook for around 6-8 hours (flipping pork roast halfway through cook time, if you can, if you can't no worries!).
• Remove meat and vegetables from the crockpot and discard the herb bundle.
• Using two forks, pull the pork roast apart into chunks and set aside.
• Place 1/2 cup of the liquid left in the crockpot into a microwave safe Pyrex. Whisk in cornstarch.
• Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
• Remove from the microwave and whisk the cornstarch mixture into the existing liquid in the crockpot until it thickens into a thin gravy.
• Place pork and vegetables back into the crockpot and mix, coating everything in gravy.