Hunters Style Slow Cooker Pot Roast Food

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SLOW COOKER "MELT IN YOUR MOUTH" POT ROAST



Slow Cooker

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

1 (3 lb) chuck roast
2 tablespoons olive oil
1 lb carrot, peeled and cut into large chunks
2 lbs potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoon cornstarch
2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

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.

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Provided by Food Network

Categories     main-dish

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 15

One 4- to 5-pound beef chuck roast
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
2 yellow onions, thickly sliced lengthwise
2 tablespoons tomato paste
2 cups reduced-sodium beef broth
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
3 carrots, peeled and chopped
3 sprigs fresh parsley
3 sprigs fresh thyme
2 dried bay leaves
2 stalks celery, sliced

Steps:

  • Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it). Sear the meat on all sides until browned, then transfer to a plate.
  • Add the garlic and onions to the pan or slow cooker and cook until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook, scraping any browned bits off the bottom of the pan. If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat.
  • Nestle the beef into the onions and add the broth, wine, Worcestershire, carrots, parsley, thyme, bay leaves and celery, and stir well to combine. Cover and cook until the meat is fork-tender, about 8 hours.
  • Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes. (You can also puree some of the carrots and onions in a food processor and add it to the cooking liquid to thicken it.)
  • Slice the pot roast, ladle the gravy over it, and serve.

HUNTER'S-STYLE SLOW-COOKER POT ROAST



Hunter's-Style Slow-Cooker Pot Roast image

Come home to a flavorful pork roast-dinner made easily in a in slow cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 8

Number Of Ingredients 8

2 1/2- to 3-pound pork boneless sirloin or loin roast
1 cup baby-cut carrots
2 cans (14 1/2 ounces each) diced tomatoes with roasted garlic, undrained
1 envelope (1 1/4 ounces) hunter's gravy mix
2 tablespoons all-purpose flour
2 tablespoons water
1 jar (4 1/2 ounces) sliced mushrooms, drained
1 package (8 or 9 ounces) frozen cut green beans, thawed and drained

Steps:

  • Place pork in 3 1/2- to 4-quart slow cooker; top with carrots. Mix tomatoes and gravy mix (dry); pour over pork and carrots.
  • Cover and cook on low heat setting 9 to 11 hours or until pork is tender.
  • Remove pork and carrots to serving platter, using slotted spoon; cover with aluminum foil. Mix flour and water. Gradually stir flour mixture, mushrooms and green beans into liquid in cooker. Cover and cook on high heat setting 15 to 30 minutes or until slightly thickened. Serve sauce with pork and carrots.

Nutrition Facts : Calories 265, Carbohydrate 12 g, Cholesterol 85 mg, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

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

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

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 COUNTRY-STYLE POT ROAST



Slow Cooker Country-Style Pot Roast image

Make and share this Slow Cooker Country-Style Pot Roast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 11h

Yield 8 serving(s)

Number Of Ingredients 15

1 (5 -6 lb) boneless beef chuck roast, tied
salt
pepper
4 teaspoons vegetable oil
3 onions, chopped medium
1 lb carrot, peeled and cut into 1-inch pieces
6 garlic cloves, minced
1 cup dry red wine
1 (28 ounce) can crushed tomatoes
2 cups low sodium chicken broth
1 cup low sodium beef broth
1 tablespoon minced fresh thyme (or 1 t. dried)
3 bay leaves
1 / t. red pepper flakes
1/4 cup minced fresh parsley

Steps:

  • Dry the roast with paper towels, then season with salt and pepper.
  • Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
  • Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes.
  • Add the roast to the slow cooker.
  • Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
  • Add the onions, carrots, and 1/4 teaspoon salt.
  • Cook until the vegetables are softened, about 5 minutes.
  • Stir in the garlic and cook for 15 seconds.
  • Stir in the wine, scraping up any browned bits.
  • Simmer until the wine has reduced by half, about 1 minute, then pour the wine into the slow cooker.
  • Add the tomatoes, broths, thyme, bay leaves, and red pepper flakes to the slow cooker.
  • Cover and cook, on either LOW for 9-10 hours or HIGH for 6-7 hours, until the meat is tender.
  • Transfer the roast to a carving board and tent loosely with foil.
  • Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
  • Discard the bay leaves.
  • Puree the cooking liquid and vegetables in batches in a blender or food processor until smooth (or use an immersion blender right in the slow cooker).
  • Stir in the parsley and season with salt and pepper to taste.
  • Untie the roast and slice 1/2-inch thick.
  • Arrange the meat on a warmed serving platter and pour 1 cup of the sauce over the top.
  • Serve, passing the remaining sauce separately.

Nutrition Facts : Calories 527.3, Fat 20.3, SaturatedFat 8.2, Cholesterol 187.1, Sodium 422.1, Carbohydrate 19.8, Fiber 4.3, Sugar 4.7, Protein 64

PAULA DEEN'S POT ROAST IN A CROCK POT



Paula Deen's Pot Roast in a Crock Pot image

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

1 (3 lb) boneless chuck roast
1 1/2 teaspoons house seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 -4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay wine
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

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.

BEEF POT ROAST (POT, OVEN OR SLOW COOKER)



Beef Pot Roast (Pot, Oven or Slow Cooker) image

Yes, I know, lots of pot roast recipes here, but I tell you this is my all time favorite. Even better then the ones that you dump all of the pre packaged gravy mixes and salad dressings in the pot. Homemade, just like a good mid-western mom meant it to be!

Provided by kiwidutch

Categories     One Dish Meal

Time 6h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 boneless beef roast, 2 1/2-3 lb, cut to fit pot or crockpot (chuck, shoulder or round)
2 tablespoons oil
salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon
1 teaspoon dried basil, crushed
3/4 lb new potatoes or 2 medium sweet potatoes
1 lb carrots or 6 medium parsnips, peeled, cut into 2-inch pieces
2 onions, cut into wedges
2 celery ribs, bias-cut in 1-inch pieces
1/4 cup flour

Steps:

  • Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat.
  • Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.
  • Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.
  • Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.
  • Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.
  • Simmer covered, until tender, 45 to 60 minutes. Add water as needed.
  • Transfer meat and vegetables to platter. Reserve juices.
  • To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.
  • In a small bowl, stir 1/2 cup water into flour. Stir into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.
  • For oven cooking: After browning meat and adding liquid mixture to pan, bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, until tender, 45 to 60 minutes. Make gravy as directed.
  • For slow cooker: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top of vegetables. Mix the liquid mixture to cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Prepare gravy as directed.

Nutrition Facts : Calories 317.1, Fat 10.4, SaturatedFat 3.2, Cholesterol 108.6, Sodium 193.5, Carbohydrate 19.2, Fiber 3.3, Sugar 4.6, Protein 37.8

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