Homestyle Pot Roast For The Crock Pot Food

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.

SLOW-COOKER POT ROAST

Steps:

• In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
• Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY

Steps:

• Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
• Sprinkle the onion soup pack and top with vegetables and water.
• Cook on low for 8 hours, or high for 4-5 hours.
• Enjoy!

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.

CLASSIC POT ROAST FOR THE SLOW COOKER

Steps:

• In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
• Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

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.

HOMESTYLE POT ROAST FOR THE CROCK POT!

Steps:

• In a nonstick skillet, heat oil over medium high heat. Pat roast dry with paper towel and brown in skillet on all sides. Transfer to slow cooker.
• Reduce heat to medium. Add onions and celery and cook, stirring until softened. Add garlic, thyme, salt and pepper and cook, stirring for one minute. Add flour and cook, stirring for 1 more minute. Add beef broth and bay leaf and cook, stirring until thickened.
• Pour mixture over roast. Cover and cook on low for 10-12 hours or on high for 5-6 hours, until meat is tender. Stir green peppers and steak sauce into gravy. Cover and cook on high for 30 minutes until peppers are soft. To serve, discard bay leaf, place roast on platter and spoon sauce over.
• Enjoy!

CROCK POT HOMESTYLE POT ROAST

Steps:

• In a nonstick skillet, heat oil over medium high heat. Pat roast dry with paper towel and brown in skillet on all sides. Transfer to slow cooker stoneware.
• Reduce heat to medium. Add onions and celery and cook, stirring, until softened. Add garlic, thyme, salt and peppercorns and cook, stirring, for 1 minutes. Add flour and cook, stirring for 1 minute. Add beef broth and bay leaf and cook, stirring, until mixture thickens.
• Pour mixture over roast. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until meat is tender.
• Stir green peppers and steak sauce into gravy. Cover and cook on HIGH for 30 minutes, until peppers are soft.
• To serve, discard bay leaf, place roast on a deep platter and spoon sauce over top.
• TIP: If you feel the gravy is not thick enough after the roast has finished cooking, add a flour thickener. Transfer the meat to a deep platter and keep warm. Pour the sauce into a saucepan and heat slowly. Meanwhile, in a small mixing bowl, place 2 Tbs. all purpose flour. Add the sauce, a tablespoonful at a time, stirring after each addition, until mixture is smooth. When you have about 1/2 cup, add the mixture to the saucepan and bring to a boil over medium low heat. Stirring constantly, until the sauce thickens. Pour over roast and serve.
• Delicious & Dependable Slow Cooker Recipes.

HOME-STYLE POT ROAST

Steps:

• Halve the onions through the stem end, and cut halves crosswise into slices about ½ inch thick; set aside.
• Season the roast with ¾ tsp salt and ½ tsp pepper.
• Spread the flour on a plate.
• Coat the roast with the flour, shaking off the excess.
• In a large heavy pot, heat 2 T oil over med-high heat.
• Add the roast and cook, turning occasionally, until browned on all sides, about 8 minutes.
• Transfer roast to a plate.
• Add the remaining 1 T oil to the pot and heat over med-high heat.
• Add the onions, cover, and cook, stirring occasionally, until the onions are softened, about 6 minutes.
• Stir in the garlic and paprika and sauté until the garlic is fragrant, 1-2 minutes.
• Return beef to the pot, nestling it in the onions.
• Bring the liquid to a boil, decrease heat to med-low, cover, and simmer until the beef is fork tender, about 2 hours.
• Transfer the pot roast to a deep platter.
• Season the onion mixture in the pot with salt and pepper.
• Skim any fat from the surface.
• Spoon the onion mixture around the roast, sprinkle with parsley and serve.

HOMESTYLE POT ROAST

Steps:

• Combine meat, tomatoes with their liquid and the seasoning in slow cooker. Cover with lid.
• Cook on LOW 8 hours (or on HIGH 4 hours).

HOME-STYLE POT ROAST

Steps:

• Coat the roast with 2 tablespoons flour. In a nonstick Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add 1-1/2 cups water, wine, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the potatoes, carrots and onions; cover and simmer for 45 minutes or until meat and vegetables are tender. Remove meat and vegetables; keep warm. , Pour pan juices into a measuring cup; skim fat. Add enough water to measure 2 cups. In a small saucepan, combine remaining flour and water until smooth. Stir in salt and browning sauce if desired. Gradually stir in the 2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.