CROCKPOT POT ROAST
Provided by Amanda Carlisle | Moms With Crockpots
Categories dinner
Time 8h5m
Number Of Ingredients 9
Steps:
- In a 6 qt or larger crockpot place the vegetables and broth.
- Top with the chuck roast. Season the roast with the pepper and garlic salt.
- Cook, covered, on low 6-8 hours or until meat is tender.
- Remove meat and vegetables. In a small bowl stir together cold water and cornstarch to create a slurry. Whisk it into the remaining juices in the crockpot to thicken. This creates a wonderful gravy/au jus for the pot roast.
- Serve
MOM'S SLOW COOKER POT ROAST
Pot roast, potatoes, carrots and gravy just like Mom used to make. An easy recipe that tastes like home.
Provided by 365 Days of Slow and Pressure Cooking
Categories Beef
Time 16m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 449 calories, Sugar 5.6 g, Sodium 690.3 mg, Fat 18.8 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 26.5 g, Fiber 4.8 g, Protein 42.2 g, Cholesterol 136.3 mg
MOM'S POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 12
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
This is simmering away as we speak! and is filling up the entire apartment with a Beefy, Oniony scent...That cannot be matched by anything else! Nothing like Putting a bunch of stuff in a crock pot, leaving it alone and coming home to a gorgeous meal! Add whatever you like. I added some Potatoes, Carrots, and whole Chippolini...
Provided by Anthony Nicometi Jr
Categories Roasts
Time 8h10m
Number Of Ingredients 5
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 CROCK POT ROAST BEEF
Hello! I thought I would share my mom's recipe that I've known my whole life. and I'll be honest... you won't see Onion in the pictures because I forgot to buy them... but they are supposed to be there :)
Provided by Tibz07
Categories Roast Beef
Time 8h15m
Yield 5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 430.9, Fat 11.1, SaturatedFat 4.4, Cholesterol 173.7, Sodium 889, Carbohydrate 24.3, Fiber 3.8, Sugar 4.9, Protein 59.8
SLOW COOKER POT ROAST WITH VEGETABLES
If you don't have a slow cooker, you can do this in a conventional oven. Follow the directions as written, but use a Dutch oven or heavy pot with a lid instead of a Slow Cooker. Cook it in a 275 F oven until the meat is fork tender, about 3 hours.
Provided by Katie Morford
Categories Dinner
Time 5h20m
Number Of Ingredients 12
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.
POT ROAST IN A CROCK POT
Once you have removed the yummy meat and veg make a gravy from the juices-an awsome fall and winter dish. Serve with hot bread and a salad. (and the rest of the wine!)
Provided by Diana Adcock
Categories Roast Beef
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place 1/2 of the vegetables in the crock pot.
- Place the meat on top of the vegetables.
- Add the other half of the vegetables on top of the meat.
- Add the beef stock and the wine.
- Add the salt and pepper and herbs.
- Cook on low for 8-10 hours.
Nutrition Facts : Calories 195.7, Fat 0.6, SaturatedFat 0.1, Sodium 265.7, Carbohydrate 34.5, Fiber 7.3, Sugar 7.8, Protein 6.9
CROCK POT POT ROAST
Make and share this Crock Pot Pot Roast recipe from Food.com.
Provided by lucy k.
Categories Stew
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Chop vegetables into chunks. (Peel the garlic, but leave it whole.).
- Place half of the vegetables in the crock pot.
- Heat oil in a large pan over medium high heat.
- Season the roast on all sides with salt and pepper. Sear each side in the hot pan.
- Place roast in crock pot, then add the rest of the vegetables and the bay leaf.
- Combine broth and wine, and pour inches.
- Cook 8-10 hours on low.
- About 30 minutes before serving, remove excess liquid, leaving enough in the crock to make gravy.
- Combine flour with a small amount of water to make a smooth paste, then stir in some of the liquid from the crock. Pour this mixture back into the crock and cover. Continue to cook until thickened.
- Discard bay leaf and garlic cloves.
Nutrition Facts : Calories 855.7, Fat 31.6, SaturatedFat 10.6, Cholesterol 210.9, Sodium 700, Carbohydrate 56, Fiber 7.7, Sugar 7, Protein 79
TO DIE FOR CROCK POT ROAST
Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.
Provided by yooper
Categories One Dish Meal
Time 9h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place beef roast in crock pot.
- Mix the dried mixes together in a bowl and sprinkle over the roast.
- Pour the water around the roast.
- Cook on low for 7-9 hours.
- Optional tweaks:.
- 1. Use onion soup mix instead of ranch.
- 2. Add one cup of red wine along with the water.
- 3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.
BETTER THAN MOM'S POT ROAST
Make and share this Better Than Mom's Pot Roast recipe from Food.com.
Provided by quirkycook
Categories One Dish Meal
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Season both sides of roast with salt and pepper.
- Combine broth, ketchup, vinegar, onions, garlic, and sugar in slow cooker.
- Add roast and top with carrots and celery.
- Cover and cook on low for 8 hours, until meat is tender.
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