Pot Roast Over Noodles Crock Pot Food

CROCK POT POT ROAST WITH NOODLES

Steps:

• Spray crock pot with Pam.
• Brown roast if desired.
• Place all ingredients except noodles in crock pot.
• Cover and cook on Low 6-8 hours, stirring occasionally.
• Serve roast over cooked noodles.

CROCK POT BEEF AND NOODLES

Steps:

• Start with putting Roast and broth or stock in crock pot and cook on high for 4-6 hours. Adding Salt, Pepper and Garlic Powder to taste.
• Once the beef has cooked add the noodles and let cook for another 30 min to 1 hour.
• You can also add any veggies that you would like to this recipe and can shred the beef or cut into larger pieces for serving. I like to serve this over mashed potatoes.

CROCK POT POT ROAST OVER NOODLES

Steps:

• Heat oil in a skillet and brown roast on all side; remove from pan.
• In the same skillet saute' carrots, onion and garlic for three minutes.
• Put veggies in crock pot and place roast on top.
• Combine remaining ingredients (except noodles) and pour over roast.
• Cook on low 10- 12 hours or high for 5- 6 hours.
• Shred beef and return to gravy.
• Serve over hot buttered noodles.

COMFORT POT ROAST (FOR THE CROCK POT)

Steps:

• Put 2 tablespoons water in bottom of crock pot.
• Place carrots in crock pot.
• Combine paprika, onion soup powder, garlic powder and pepper (making a dry rub).
• Rub into roast, coating all sides.
• Place roast in cooker.
• Sprinkle 1/2 of the remaining soup mix over roast.
• Layer sliced onions on top.
• Sprinkle with remaining soup mix.
• Spoon cream soup over top.
• Cook low 8 to 10 hours.

ITALIAN POT ROAST FOR THE CROCK POT

Steps:

• Place mushrooms and onion in the bottom of a 5 1/2 quart slow cooker.
• Sprinkle roast evenly with pepper. Brown roast on all sides in hot oil in a large dutch oven over medium-high heat. Place roast on top of mushrooms and onions in slow cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on high for 5-6 hours or until meat shreds easily with a fork.
• Remove the roast from the slow cooker and cut into large chunks; keep warm.
• Skim fat from juices in slow cooker; stir in dried Italian seasoning and tomato paste. Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on high 20 to 30 more minutes or until mixture is thickened. Add roast pieces back to slow cooker. Cover and cook until thoroughly heated.
• Serve over hot cooked egg noodles.

POT ROAST AND EGG NOODLES

Steps:

• Season the meat with salt and pepper.
• Heat oil in a large oven-proof pot over medium heat. Brown meat, 3 minutes per side. Remove meat and set aside.
• Add garlic, onions, carrots, celery to pot. Cook, stirring, until softened, about 10 mn.
• Add broth, wine, tomato paste, mushrooms, bay leaves, and thyme. Bring to a boil. Return meat to pot. Liquid should come about 2/3 the way up the sides of the roast.
• Slide covered pot into a 325 degree oven and let cook for 2 1/2 hours. Turn roast once and occasionally baste. Roast is done when very tender.
• When tender, remove meat from pot and shred with fork. Discard fat, bay leaves, and thyme sprig. Stir shredded into sauce and keep warm.
• Serve over lightly buttered egg noodles.

POT ROAST OVER NOODLES (CROCK POT) RECIPE

Steps:

• In large skillet, brown roast on all sides in hot oil. Transfer to any size crock-pot. Add vegetables. In small bowl, combine tomatoes, tomato paste, tapioca, brown sugar, salt, pepper and bay leaf; pour over meat and vegetables. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours. Discard bay leaf. Cut up meat and serve over hot cooked noodles. Makes 6 servings.

EASY POT ROAST FOR OVEN OR CROCK POT

Steps:

• Preheat oven to 325°F.
• Season roast heavily with salt and pepper. Heat oil in a dutch oven. Sear roast for a couple minutes on each side over medium-high heat. The roast should be nicely browned on all sides. Transfer roast to large plate.
• Add onion and garlic to the pot, stirring over medium heat until onions are soft. Stir in flour and tomato paste followed by broth, water and Worcestershire sauce. Stir and scrape seared bits from bottom of pot. Add roast back to pot, cover tightly and place in oven. (Optional: use a slow cooker instead of the oven. Sear beef in heavy bottom sauté pan, follow instructions above then transfer to slow cooker, low for 6 to 7 hours until tender.).
• Cook for 2 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender.
• Transfer roast to cutting board and tent with foil. Remove rosemary and, using a ladle, skim fat from liquid. Place dutch oven on stovetop and bring to a boil.
• Slice roast against the grain or pull in bite-size pieces. Serve with reduced sauce.

POT ROAST IN A CROCK POT

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.