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
BACON CROCK POT ROAST
Provided by Civilized Caveman
Time 10h10m
Number Of Ingredients 12
Steps:
- Using a thin knife create about 12 holes deep into the meat about 1/2 inch wide, you need to be able to fit some garlic and bacon in the hole
- Place bacon and garlic in each hole and set aside
- In a small mixing bowl, mix your sea salt, paprika, parsley, oregano, thyme, garlic powder, extra virgin olive oil, and red wine vinegar and mix well
- Rub your spice mixture all over both sides of your roast
- Line the bottom of your crock pot with your sliced onions and whatever left over pieces of bacon you have
- Place your roast on top and cook on Low for 7-10 hours. Remember chuck roasts are tougher cuts of meat so the longer it cooks the better
- Enjoy
CROCK POT MAPLE BEEF ROAST
This Crock Pot Maple Beef Roast is so incredibly simple and delicious! It marinades overnight make it super tender. You are gonna love it!
Provided by Aunt Lou
Categories Main
Time 6h5m
Number Of Ingredients 11
Steps:
- Mix together your salt and peppers in a small bowl, rub mixture all over your roast and place in a resealable bag
- Put your remaining ingredients in a bowl, stir until well combined and pour into the bag with your roast
- Place your roast in your fridge for at least 2 hours or overnight (flip the bag a few times during the marinating)
- Put the roast and marinade in your 4-quart crock pot, cover and cook on low for 6-8 hours and serve with cooking juices.
AWESOME SLOW COOKER POT ROAST
This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.
Provided by Brenda Arnold
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 12
Number Of Ingredients 4
Steps:
- In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
- Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Nutrition Facts : Calories 425.7 calories, Carbohydrate 4.9 g, Cholesterol 126.8 mg, Fat 23.7 g, Fiber 0.1 g, Protein 45.6 g, SaturatedFat 8.8 g, Sodium 638.7 mg, Sugar 0.9 g
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.
THE PERFECT CROCK POT ROAST
This is a tried and true roast recipe that I have enjoyed since my childhood!
Provided by Aunt Lou
Categories Main
Time 8h5m
Number Of Ingredients 6
Steps:
- Spray your crock pot with cooking spray
- Place your roast in your 6- quart crock pot (I used my Hamilton Beach Programmable Insulated Slow Cooker.)
- Surround your roast with your potato wedges, onion halves and carrots
- Mix together one of your brown gravy mixes with 1 c cold water
- Pour over your roast and veggies
- Cover and cook on low for 8-10 hours (total)
- An hour before serving, mix together your remaining brown gravy mix and 1 c cold water
- Pour over roast and veggies
- Cover again for the last hour of cooking.
Nutrition Facts : Calories 586 kcal, Carbohydrate 38 g, Protein 51 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 223 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving
MARIE'S EASY SLOW COOKER POT ROAST
Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.
Provided by Marie Thomas
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 9h40m
Yield 8
Number Of Ingredients 8
Steps:
- Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
- Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
- Cover and cook on Low setting for 8 to 10 hours.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g
SLOW COOKER POT ROAST
No-fuss, amazingly fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is simply perfection.
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.
CROCK POT POT ROAST
Try this when you want a warm dinner and you don't have time to cook in the evening. It's easy to set up in the morning before work, and tasty to come home to!
Provided by Mary Jane Pilgrim
Categories Roasts
Time 8h40m
Number Of Ingredients 7
Steps:
- 1. First, prepare your beef by seasoning it with the seasoning salt. Place it in the bottom of the crock pot.
- 2. Next, prepare your vegetables by quartering them, peeling each one before hand, and placing them randomly around the beef in the crock pot.
- 3. Pour your can of tomatoes over the beef and vegetables, and pour in enough water to come 3/4 way up the meat. Set the crock pot on LOW for 8 hours.
- 4. Remove the vegetables and meat to a platter after the 8 hours cooking time. If you want a thickened gravy, you can add some corn starch slurry to the juices in the pot with a bit of Worchestershire Sauce and let it thicken while the meat rests (be sure to cover the meat to keep it warm if you choose this step). SO GOOD!
CROCK POT RUMP ROAST
Provided by Civilized Caveman
Time 10h10m
Number Of Ingredients 9
Steps:
- Combine all the spices above together and mix well.
- Generously rub this spice mixture all over your rump roast to your taste liking. If you don't like too many spices just lightly coat it.
- Line the bottom of your crock pot with your diced onions.
- Place your seasoned roast on top.
- Pour in your beef stock.
- Cover and cook on low for 10 hours.
POT ROAST WITH A KICK (CROCK POT)
This is my own recipe. We love our roast in a tomato base. My family likes to serve the gravy over rice. Sometimes I leave out the potatoes or carrots-it all depends on what I have on hand.
Provided by southern chef in lo
Categories Roast Beef
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel the garlic and cut in half. Cut slits all around the roast and stuff the garlic into the slits. Lightly salt and pepper the roast then roll in flour. Heat 1/4 cup of olive oil in a large pot and brown roast on all sides. Once the roast is browned set aside.
- Place all the vegetables in the bottom of the crock pot. Set roast on top.
- In large bowl, combine canned tomatoes, soup mix, bay leaves, parsley, and 1/2 cup of water; mix well and pour over roast. Cover and cook on high for 6 hours or until done.
- Remove roast and veggies. Pour roast juices into a pot and thicken for gravy. Serve over rice or potatoes.
CROCK POT - POT ROAST
I got this recipe from my mom about 3 months ago and I've already used it 3 times. I love it! It's so incredibly easy and I will never use another one. The flavor is amazing. All the ingredient amounts depend on the size of your crock pot and how full you fill it. I fill mine to the tippy top!
Provided by Roadygrl
Categories One Dish Meal
Time 8h15m
Yield 5-7 serving(s)
Number Of Ingredients 5
Steps:
- Cut up potatoes and carrots to desired size and place in bottom of crock pot. Cover with onion soup mix and cream of mushroom soup, and stir it together until everything is nicely coated. Place your roast on top and flip it over to coat both sides with a some of the sauce. Cook on low 8-10 hours or on high 4-5 hours. If you have more time cook it on low for the best results.
- You can also brown the sides of the roast in a frying pan with a little butter before adding it to the crock pot to help keep the juices inches But this is optional.
CROCK POT BEEF STEW WITH A KICK
Steps:
- In a large dutch oven pan, heat olive oil over medium heat.
- Add flour to a large resealable bag, then add some stew meat to bag. Shake well until meat is well coated, then add meat to pan. Repeat until all the meat has been covered in flour and added to pan.
- Add seasonings to meat.
- Brown meat on all four sides.
- Turn crock pot on high.
- Peel carrots and potatoes, slice carrots and cube potatoes to desired size. Add to crock pot.
- Slice celery, cut up onion and garlic, and add to crock pot.
- After meat is browned, add to crock pot on top of the veggies.
- Pour both cans of Rotel on top of meat.
- Pour beef broth on top of meat.
- Cover and cook until meat is tender and potatoes and carrots are done. In the last hour of cooking, add in corn, peas, and green beans and stir.
- Right before stew is done, mix 1 tbsp of corn starch with 1 tbsp water in a small bowl and add it to the stew and stir. This will thicken it a bit.
- Serve with some homemade biscuits, bread sticks, or corn bread muffins.
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- Cut all of the potatoes and onions into large chunks. Using large chunks (about 2 inches square) helps to make sure they don’t turn to mush in the slow cooker.
- Add the roast to the crockpot, then the rest of the ingredients. The roast should be covered in liquid so, if necessary, add water until it is covered.
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