Mock Crock Pot Roast Food

MOCK POT ROAST

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Brush with steak sauce. Arrange carrots, potatoes and onions around loaf. , Cover and bake at 375° for 40 minutes. Add peas. Cover and bake 30 minutes longer. Uncover; baste with pan juices. Bake 5 minutes more or until the meat is no longer pink and a thermometer reads 160°.

MOCK IN THE CROCK

Steps:

• Trim away all outer fat from steaks and place in crock pot.
• Blend together tomatoes, garlic and spices.
• Dump on top of meat in crock pot. Throw in bay leaf.
• Add just enough water to cover the meat.
• Stir a bit to blend in water.
• Cook on low for 6 to 8 hours.

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.

MOCK CROCK POT ROAST

Steps:

• mix the root beer, garlic powder and lemon pepper in a small pot.
• add the steak and bring to a boil.
• reduce heat and simmer for one hour to an hour and a half.
• remove steak.
• mix cornstarch with a little bit of water.
• add to the leftover sauce and stir on medium heat until thickened.
• Serve over noodles or rice.

SLOW COOKER ROAST

Steps:

• Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
• Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
• Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
• Cook on Low 8 to 10 hours.

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.