SLOW COOKER POT ROAST
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
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
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
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.
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
SLOW-COOKER POT ROAST
Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 6h25m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 463 g, Fat 31 g, Fiber 2 g, Protein 34 g
MY REALLY GOOD BEEF ROAST (CROCK POT)
I don't think I've ever made crock pot roast the same twice but this one was really good so I decided I would post it so I could remember it next time. Few ingredients for an easy supper. Makes an excellent au jus or gravy.
Provided by CarahsMama
Categories One Dish Meal
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Rinse roast under cool water.
- Add roast to crock pot.
- Sprinkle brown gravy mix on and around roast.
- Add 1/2 cup water around roast.
- Add quartered potatoes around roast.
- Sprinkle ranch mix over roast and potatoes.
- Season potatoes with salt.
- Set crock pot on high for 3 hours.
- Cut carrots same size as quartered potatoes or if using baby carrots, use whole. Add carrots and additional 1/2 cup water if you like a thinner gravy or au jus.
- Change setting to low for 2 more hours.
- Slice roast on serving platter, surround with veggies.
- Serve gravy or au jus on the side.
- *Any cut of roast would probably work, but this is a good, lean cut that doesn't require trimming and also slices nicely. A larger roast may also be used.
- *Cooking: You can also add the carrots after step 7 and cook on low for 6-8 hours total. The carrots will just be a little softer than the other method.
Nutrition Facts : Calories 325.6, Fat 10, SaturatedFat 3.9, Cholesterol 77.2, Sodium 396.7, Carbohydrate 30.4, Fiber 3.6, Sugar 3.5, Protein 28.1
MY MOM'S CROCK POT POT ROAST
This is how my mom makes pot roast...in the crock pot! The meat is tender, the veggies are cooked and the seasoning is delicious! I sometimes make mine organic, buying items from the local organic grocery store, and when I have lots of time, I make the soups from scratch for other meals and save some for the later roast. But that, of course, is up to you!
Provided by nora in the south
Categories Roast Beef
Time 9h15m
Yield 4-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 862.8, Fat 50, SaturatedFat 19.2, Cholesterol 156.5, Sodium 1242.9, Carbohydrate 52.4, Fiber 6.4, Sugar 7.6, Protein 51
DELICIOUS SLOW-COOKED BEEF POT ROAST
A long slow cooking time is what makes this the most tender delicious pot roast and the gravy from this is so good, if you prefer lots of gravy then double all the ingredients, this also works well using a pork roast and also works well using chuck or blade beef roast --- if you find that the taters and carrots are already cooked when you turn the roast over just remove them to a large bowl --- due to the higher salt content from the dry gravy mix and onion soup mix I would suggest to add in salt towards the end of cooking time --- remember to reduce the heat to low setting for the last 4 hours of cooking time --- cooking times are for a 4-pound roast anything less with require a shorter cooking time.
Provided by Kittencalrecipezazz
Categories Stew
Time 5h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees F (will reduce oven temperature later).
- Make small slits all over the roast then insert a garlic clove in each slit (make as many slits and use as many cloves as desired).
- Season the roast with black pepper.
- Grease a roasting pan.
- Layer the sliced onions (if using) and garlic into the bottom of the pan, then place the roast on top.
- In a medium bowl combine the brown gravy mix with water mixing into a smooth paste, then add in the onion soup mix, mushroom soup, minced garlic, cola beverage and Worcestershire sauce; mix well to combine.
- Pour the cola mixture over the roast.
- Cover and cook at 350 degrees F for about 1 hour.
- Uncover and place the carrots and potatoes around the roast.
- Reduce the oven temperature to 275 degrees F and continue cooking covered for another 2 hours.
- Remove from oven and turn the roast over, place back in oven for another 1-2 hours or until roast is tender (could take longer than 2 hours, as you are cooking at a low temperature).
- Let the roast stand for 20 minutes before slicing.
Nutrition Facts : Calories 880.8, Fat 47.3, SaturatedFat 18.6, Cholesterol 156.8, Sodium 863, Carbohydrate 63.9, Fiber 7.6, Sugar 8.8, Protein 49.1
MY CROCK POT ROAST,
This recipe was originality from my childrens Nanna. I tweaked it slightly and made it my own.
Provided by Christi McClure
Categories Roasts
Number Of Ingredients 8
Steps:
- 1. cut hols in meat with sharp knife and shove garlic cloves in holes, use a much or as little as your family enjoys. I usually put them about every 3 to 4 inches appart.
- 2. rub both sides of with of meat with Tony Chachere's and place in crock pot.
- 3. pour 2 cans of Campbell's Cream of mushroom soup, and a half of a cup of dry wine. I usually pour the wine in the soup cans to help get the last bit of soup out of the can.
- 4. place the lid on the crock pot and turn on high.
- 5. mean while, cut carrouts in half or quarter depending on size (add as many as you want), cut red potato in half (add as many as you want), and cut onions into cubes. then add to crock pot with Meat.
- 6. cook on high for 6-7 hours. or until meat is done
More about "my crock pot roast food"
CROCK POT EASY POT ROAST RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 6 hrs 10 mins
- Place thinly sliced celery on the bottom of Crock Pot, add carrots and quartered potatoes, then roast.
EASY POT ROAST CROCK-POT RECIPE | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 6 mins
SLOW COOKER ITALIAN STYLE POT ROAST | COOKSTR.COM
From cookstr.com
EASY CROCK POT CHUCK ROAST - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
ROLLED ROAST IN CROCK POT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
14 CROCK POT ROAST RECIPES THAT ARE INSANELY POPULAR - CHANGE IN …
From changeinseconds.com
HOW LONG TO COOK A POT ROAST IN CROCK POT? - TEST FOOD KITCHEN
From testfoodkitchen.com
BEST CUTS OF ROAST BEEF FOR CROCK POT - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
HOW LONG TO COOK A 5LB BEEF ROAST IN CROCK POT - COOKING TOM
From cookingtom.com
HOW TO COOK A CHUCK ROAST IN CROCK POT? - TEST FOOD KITCHEN
From testfoodkitchen.com
CROCK POT POT ROAST - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
ARM ROAST CROCK POT RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY SLOW COOKER POT ROAST | ONE POT RECIPES
From e-recipebook.motoretta.ca
HOW LONG TO COOK ROAST IN CROCK POT? - TEST FOOD KITCHEN
From testfoodkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love