SLOW COOKER POT ROAST - NOT YOUR MAMA'S POT ROAST
This is NOT your mama's pot roast, because this mouthwatering slow cooker pot roast recipe is made using tri-tip steak! It's packed with flavor and the beef will melt in your mouth.
Provided by Wendy O'Neal
Categories slow cooker
Time 6h15m
Number Of Ingredients 8
Steps:
- Place the first 6 ingredients in a slow cooker. Cook on high for 6 hours. Add potatoes and onion to slow cooker and continue cooking for 2 more hours. Remove meat from slow cooker and shredded. Serve with cooked onions and potatoes.
- You can make a pan sauce by using the cooking liquid (fat strained out) and adding 1 tsp cornstarch to 1/4 cup water (well combined). Heat over medium-high heat until it begins to thicken. However, the meat was so tender and juicy that it didn't need it.
Nutrition Facts : Calories 416 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 35 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 189 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
MOMMA NEELY'S POT ROAST
Cook Momma Neely's Pot Roast recipe from Down Home with the Neelys on Food Network for a special occasion meal your family will love.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Season the roast on all sides with salt and pepper.
- In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
- Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.
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
NOT YO MAMA'S CROCK POT ROAST BEEF
Make and share this Not Yo Mama's Crock Pot Roast Beef recipe from Food.com.
Provided by Christina P.
Categories Roast Beef
Time 7h20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Cut slits in the roast and insert garlic and tomatoes into each. I found this went faster when I made larger slits and stuffed in a bunch or used the fat marbling and got up under it like getting spices under chicken skin. Whatever works, but prepare both sides of the meat this way.
- Rub the roast in salt and pepper.
- Arrange the onion slices in the bottom of the crock pot and put the roast on top.
- Mix water and juice and pour over roast.
- Cook on low for 7 hours or until very tender.
Nutrition Facts : Calories 215.9, Fat 8.4, SaturatedFat 3.7, Cholesterol 89.8, Sodium 139.6, Carbohydrate 6.4, Fiber 0.4, Sugar 4.1, Protein 29.3
EASY CROCK POT ROAST BEEF
Make and share this Easy Crock Pot Roast Beef recipe from Food.com.
Provided by Jim Trebilcox
Categories Roast Beef
Time 10h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put all the ingredients into the crock pot and set on low for 8-10 hours .
- The soup and juice make a great base for a gravy with the addition of some flour (adding a juice to a quarter cup of flour until the correct consistency is reached).
CROCK POT ROAST BEEF WITH MUSHROOM AND SUN-DRIED TOMATO GRAVY
A heavenly pot roast! The cook time includes the overnight marinating and crock pot time. Also, for those interested, one 3-oz serving of the meat and some of the potatoes and veggies is only 8 Weight Watchers points!
Provided by ChipotleChick
Categories Roast Beef
Time 17h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Trim the fat off of the roast.
- Combine the soy sauce and garlic in a small bowl, and place the roast in a large Ziploc bag, pouring the soy sauce mixture on it.
- Seal and marinate overnight, turning the bag at least once.
- Bring the beef broth to a boil in a small saucepan.
- Add the dried mushrooms, stir, cover and remove from heat.
- Let sit for 20 minutes.
- Drain the mushrooms through a coffee-filter lined sieve or cheesecloth-lined colander, reserving the broth.
- Remove the roast from the bag, and save the remaining marinade.
- Press the cracked black pepper into both sides of the roast.
- Mix the marinade, mushroom broth, and tomato paste together; stir well and set aside.
- Place the mushrooms, onion, carrots, and potatoes in a large crock pot and toss.
- Heat the olive oil in a large skillet over medium high.
- Add the roast and brown well on all sides.
- Put the roast on top of the veggies in the crock pot, and pour the broth mixture over the roast and veggies.
- Scrape the bottom of the skillet to remove the brown bits into the crock pot.
- Cover the crock pot with the lid and cook on high 1 hour, then cook on low another 8 hours.
- Place the roast and veggies on a serving platter and keep warm.
- Reserve the liquid in the crock pot.
- Place flour in a small bowl.
- Gradually add the water and stir with a fork until well blended.
- Add it to the broth in the crock pot, Cook uncovered for 15 minutes or until slightly thickened, stirring often.
- Serve the gravy with the roast.
Nutrition Facts : Calories 599.5, Fat 24.6, SaturatedFat 9.3, Cholesterol 78.3, Sodium 518.7, Carbohydrate 65.2, Fiber 7.8, Sugar 8.2, Protein 29.1
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
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