SLOW-COOKER EASY POT ROAST
You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g
EASY SLOW-COOKER FIRE ROASTED POT ROAST
Pot roast is easier and tastier than ever!
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray.
- Arrange onion, potatoes, carrots and garlic in bottom of slow cooker.
- Place beef over vegetables. Sprinkle with salt and pepper. Pour tomatoes over beef and vegetables.
- Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 6 to 8 hours. Serve beef and vegetables with sauce. Garnish with parsley.
Nutrition Facts : Calories 430, Carbohydrate 25 g, Cholesterol 120 mg, Fat 1, Fiber 4 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 4 g, TransFat 1 g
MARIE'S EASY SLOW COOKER POT ROAST
Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.
Provided by Marie Thomas
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 9h40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g
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
EASY POT ROAST FOR OVEN OR CROCK POT
For best results use Certified Angus Beef ® brand http://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=593
Provided by Cook4_6
Categories Meat
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Season roast heavily with salt and pepper. Heat oil in a dutch oven. Sear roast for a couple minutes on each side over medium-high heat. The roast should be nicely browned on all sides. Transfer roast to large plate.
- Add onion and garlic to the pot, stirring over medium heat until onions are soft. Stir in flour and tomato paste followed by broth, water and Worcestershire sauce. Stir and scrape seared bits from bottom of pot. Add roast back to pot, cover tightly and place in oven. (Optional: use a slow cooker instead of the oven. Sear beef in heavy bottom sauté pan, follow instructions above then transfer to slow cooker, low for 6 to 7 hours until tender.).
- Cook for 2 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender.
- Transfer roast to cutting board and tent with foil. Remove rosemary and, using a ladle, skim fat from liquid. Place dutch oven on stovetop and bring to a boil.
- Slice roast against the grain or pull in bite-size pieces. Serve with reduced sauce.
Nutrition Facts : Calories 305.2, Fat 12.2, SaturatedFat 3.9, Cholesterol 127, Sodium 1281.1, Carbohydrate 6.1, Fiber 0.8, Sugar 2.5, Protein 43.6
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