Moms Crock Pot Roast Beef Food

MOM'S SLOW COOKER POT ROAST

Steps:

• Cut off excess fat and the silver skin from the roast. Some roasts have more fat than others. I always try to pick the roast with less chunks of fat and more marbling.
• (This step is optional but will help the roast be a lot more flavorful) Heat a pan on the stove over medium high heat. Salt and pepper the roast on all sides liberally. Add oil into the pan. Add in the roast and brown it on each side for about 5 minutes. Remove the roast and place it in the slow cooker.
• Add in the water and Better than Bouillon. Season it with the onion powder, parsley, celery seed, paprika, black pepper, garlic powder and Worcestershire sauce.
• Cover and cook on low for 4 hours. Remove the lid and add in the potatoes and carrots. Cover and cook on low for 4-6 more hours.
• Scoop the potatoes, carrots and roast onto a platter and let rest. While the meat is resting make a gravy. Turn the slow cooker to high or the stovetop setting. In a small bowl whisk the melted butter and flour together until completely smooth. Stir a cup of the liquid from the slow cooker into the butter and flour. Whisk until smooth and then stir the whole mixture into the slow cooker. Whisk. The gravy will thicken in a few minutes. Salt and pepper the gravy to taste.
• Slice or shred the roast. Serve the roast, potatoes and carrots with gravy over the top.

MOM'S POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
• Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
• Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
• About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
• To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

MOMS CROCK POT ROAST

Steps:

• 1. Salt and Pepper all sides of the Roast, and place in a slow cooker.
• 2. Sprinkle top of the roast with onion soup mix
• 3. Add Whatever Veggies you desire. I added Quartered potatoes, Baby Carrots, and Whole Chippolini Onions
• 4. Add Can of beef gravy, then Quart of Beef Stock
• 5. Cover, and Cook on High for 4-6 hours or low for 6-9 hours.
• 6. Enjoy! :)

MOM'S SLOW COOKED POT ROAST

Steps:

• Preheat the oven to 325 degrees.
• Melt the butter in a large oven safe pot or dutch oven. Sear all sides of the roast in the melted butter for 2-3 miutes on all sides or until sides are browned.
• Remove the meat from the pot to a plate. Add the onion, celery, bay leaf, garlic, peppercorns, thyme and parsley to the pot and saute over high heat for 5 minutes or until the onion starts to brown.
• Put the roast back in the pot with the vegetables. Add the beef stock and 1/2 tsp of the salt.
• Cook the meat in the oven, covered, for four hours or until the meat is tender enough to tear apart. Every half hour or so baste the meat with the broth so that it doesn't dry out.
• When the roast is tender, remove it from the pot and strain the stock into a medium bowl. Discard the vegetables ans spices but keep the stock.
• Using two forks, shred the roast apart into slightly bigger than bite size chunks.
• Put the meat back into the pot and pour the stock over it. Add the remaining 1/2 tsp of salt and the carrots.
• Put the pot back into the oven and cook for 40-50 minutes. This will make the meat more tender and fill it with flavor as well as cook the carrots to tender.
• Just before serving, make the gravy but straining the stock from the pot roast and combining it with the additional beef stock. You need three cups of liquid so add water if needed.
• Sprinkle the flour into a medium saucepan and stir in the the liquid. Bring the mixture to a boil, stirring often until thick. Remove from heat.
• Serve the pot roast and carrots on a bed of mashed potatoes with the gravy poured over the top. Salt and pepper to taste.

SLOW COOKER POT ROAST WITH VEGETABLES

Steps:

• Sprinkle 1 teaspoon of the salt and plenty of freshly ground black pepper over the surface of the meat.
• Set a large heavy skillet over high heat. Add the canola oil and when it's good and hot, add the roast. Brown on all sides, about 8 minutes. Transfer to a plate.
• Add the onions and wine to the pan, stir, and adjust the heat until the wine simmers. Simmer for 3 minutes. Transfer the wine and onions to the slow cooker along with the garlic, broth, tomatoes, potatoes, carrots, thyme, and remaining 1 teaspoon of salt. Stir well. Nestle the meat into the vegetables a bit and secure the slow cooker lid.
• Cook the meat until very tender (you should be able to cut it with a fork): about 5 to 6 hours on high or 9 to 10 hours on low.
• Cut into slices and serve with the juices spooned over the top and the potatoes and carrots on the side.

MOM'S CROCK POT ROAST BEEF

Steps:

• Season your Roast with Salt & Pepper, then place in the Crock Pot.
• Pour Dry Onion Soup over top the roast.
• Dice up your Veggies (Carrots, Celery, Onion, Potatoes) and add them to the Crock Pot surrounding the roast. (I like to add the potatoes last).
• Add the Garlic Powder and Minced Onion to the top, then add the water.
• Cook on Low for 8 hours.
• Remove the Roast and Veggies from the crock pot and place on a separate dish, then take a heat proof cup or measuring cup and scoop some of the liquid from the Crock pot and mix it with the cornstarch until well mixed. Then add to the rest of the crock pot and wisk to thicken into a nice gravy.
• Serve and Enjoy the super simple meal.

MY MOM'S CROCK POT POT ROAST

Steps:

• Place the roast and soups in the crock pot, then cover with water. Cook on low for 6 1/2 hours.
• After 6 1/2 hours, add veggies and salt and pepper. Let cook for another 2-2 1/5 hours on low.
• Some people prefer pot roast to have a bit more gravy than water, so after the roast cooks, you can add some flour into the leftover liquid to make it more thick.

MOM'S ROAST BEEF

Steps:

• Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper.
• Cover and simmer for 2-1/2 hours or until meat is tender.
• Combine flour and remaining water until smooth; stir into pan juices.
• Cook and stir until thickened and bubbly.
• Remove roast and slice. Pass the gravy.

MOTHER'S BEST EVER SLOW COOKER POT ROAST

Steps:

• Chop onion and put in bottom of crock pot with water and turn pot on low.
• Mix flour, onion powder, garlic powder, salt and pepper in a large ziploc freezer bag.
• Put roast in bag and toss until outside of roast is completely covered with a light layer of flour mixture.
• Heat oil in a pan large enough for roast (I usually use a wok).
• Brown roast on all sides in the pan.
• After browning, empty excess oil into crock and keep roast in pan.
• Chop garlic into slices.
• Make incisions in the roast and put garlic in the slices with fingers.
• Add roast to crock pot.
• Add mushrooms on sides and top of roast.
• After 4 or 5 hours, skin and chop potatoes and add to crock pot.
• Cook until potatoes are soft and roast is tender enough to pull apart with a fork (usually 1-2 more hours).
• Salt and pepper to taste.