SLOW COOKER POT ROAST
A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that's also easily customizable: Add the root vegetables and herbs you like best. The tough chuck roast needs about eight (or more) hours in a slow cooker to become fork tender, but the vegetables are better with a shorter cook time, so add them about four hours after the start. (If this is impossible because you'll be gone all day, you can add the vegetables in the morning; just make sure you cut them into large chunks and know that the vegetables will be quite soft.) Optional quick-pickled onions add welcome bright flavor and make this simple dish feel special.
Provided by Sarah DiGregorio
Categories dinner, meat, roasts, main course
Time 8h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the beef generously all over with about 1 heaping tablespoon salt. Heat the oil in a large skillet over medium-high. Add one chunk of the beef and sear on one side, undisturbed, until deeply browned, 5 minutes. Using tongs, remove the first chunk and place it in a 6- to 8-quart slow cooker. Repeat with the second and third pieces, searing one side and then placing the beef in the slow cooker. (You can certainly brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.)
- Add the pearl onions and garlic to the skillet. Season lightly with salt and generously with pepper and cook, stirring, until just softened, 3 minutes. Pour in the red wine, vinegar and 1/2 cup water. Scrape up the browned bits with a wooden spoon or spatula and let the mixture come to a bubble. Tip the mixture into the slow cooker, and add the herbs. Cover and cook on low for 4 hours.
- Make the pickled onions, if desired: Bring the vinegar and the sugar to a boil in a small saucepan over high. Add the pearl onions and a generous pinch of salt. Cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute, then remove from heat. Set aside at room temperature to pickle until ready to serve, at least 1 hour. (Ideally, make the pickled onions in the morning, when you prep the dish. You could even make them up to 5 days ahead and store them in a sealed container in the refrigerator.)
- Uncover the slow cooker, flip the pieces of beef with tongs, and add the root vegetables, pushing them under the liquid. Cover and cook on low until the beef and vegetables are both very tender, an additional 4 to 5 hours. Check to see if the meat is tender by testing it with a fork; it should be juicy and flavorful, and pull apart easily. If the meat is not yet tender, cover and cook another 1 to 2 hours. (The amount of time can depend upon the leanness or fattiness of your cut, or how hot your slow cooker runs.) Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. Drizzle some cooking liquid over the top of the beef and vegetables, and top with drained pickled onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the fat and freeze the remaining liquid as beef stock.
- If you'd prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.
RED WINE AND GARLIC SLOW COOKER ROAST
The meat just fell apart. It was so good!
Provided by _Happy_Cook_
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h25m
Yield 8
Number Of Ingredients 14
Steps:
- Cook and stir onion and garlic in a skillet over medium heat until browned, 4 to 5 minutes. Combine onion mixture, hot water, and chicken bouillon in a bowl.
- Place roast is same skillet used for onion mixture; cook over medium heat until roast is browned on all sides, 4 to 5 minutes.
- Place roast in a slow cooker and drizzle olive oil over top of roast. Arrange potatoes and carrots around roast. Pour broth mixture over roast; add butter, bay leaves, sugar, salt, and black pepper. Pour wine over entire mixture.
- Cook on High for 4 to 5 hours. Change setting to Low and cook for 2 to 3 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 344.7 calories, Carbohydrate 23.5 g, Cholesterol 75.3 mg, Fat 14.3 g, Fiber 2.8 g, Protein 22.5 g, SaturatedFat 6.1 g, Sodium 1547.9 mg, Sugar 4.5 g
SLOW COOKER POT ROAST
Inexpensive, comforting, flavorful and tender, only 15 minutes for hands on time, and almost guaranteed leftovers.
Provided by Katie Workman
Categories Main Course
Time 10h15m
Number Of Ingredients 10
Steps:
- In a small bowl, mix the minced garlic, onion powder, garlic powder, salt and pepper together. Pat the meat dry with paper towels, then rub the blend over the entire outside of the roast.
- Place the wine and the beef broth in the slow cooker and stir in the tomato paste until fairly well blended. Place the roast in the slow cooker, fattier side up, and add the chopped onion on top. Cook on low for 10 hours until the meat is fall apart tender. Remove from the slow cooker and let sit for 15 minutes.
- Slice (it will fall apart as you do - that's a good thing!) and place on a serving platter. Spoon some of the cooking juices with the cooked onion over the top.
Nutrition Facts : Calories 352 kcal, Carbohydrate 4 g, Protein 51 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 141 mg, Sodium 428 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SLOW COOKER ROAST BEEF WITH RED WINE
This is a stick to your ribs recipe. Serve it with mashed potatoes or over egg noodles. Each serving is 1 1/3 cup. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Roast Beef Crock Pot
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Marinate beef in wine in resealable plastic bag in refrigerator up to 24 hours, turning bag occasionally.
- Drain beef; reserve marinade. Pat beef dry. Heat slow cooker to high. Add consomme, onions and mushrooms.
- Cook bacon in large skillet over medium heat 3-5 minutes or until browned. Drain on paper towels, reserving drippings in skillet. Add bacon to slow cooker.
- Combine flour, pepper, onion powder and garlic powder in large bag. Add beef; shake to coat. Remove beef; reserve flour mixture.
- Cook beef in bacon drippings in batches over medium-high heat 3-5 minutes until browned on all sides. Place in slow cooker.
- Add reserved flour mixture to drippings in skillet; cook and stir over medium heat 1 minute. Add 1 cup of the reserved marinade; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Pour into slow cooker.
- Add remaining marinade and thyme to slow cooker. Cook over low heat 7-9 hours or until beef is tender. Remove beef and vegetables. Pour liquid into large skillet; boil over high heat 3 minutes or until slightly thickened. Pour over beef and vegetables.
Nutrition Facts : Calories 437.1, Fat 17.7, SaturatedFat 7.2, Cholesterol 133.8, Sodium 886.2, Carbohydrate 12.9, Fiber 0.9, Sugar 1.2, Protein 46.3
SLOW COOKED ROASTED GARLIC RECIPE
Steps:
- Ideal Slow Cooker Size: 1- to 2-Quart.
- Using a knife, cut off 1/4- to a 1/2-inch of the top of each head of garlic to expose the individual cloves. Remove some of the papery skins.
- Wrap tightly in aluminum foil and place in your slow cooker.
- Cover and cook on LOW for 4 to 5 hours until tender. (The cloves should feel soft when pressed and should be easy to pierce with a sharp knife.)
- Remove the garlic from the slow cooker and let it cool enough so you can touch it without burning yourself then squeeze the roasted garlic cloves out of their skins.
Nutrition Facts : ServingSize 10 cloves, Calories 45 kcal, Carbohydrate 9.9 g, Protein 1.9 g, Fat 0.1 g, Fiber 0.6 g
POT ROAST WITH RED WINE GRAVY
This crock pot recipe is perfect for a family dinner with enough leftovers for tomorrow's lunch. The delicious gravy has a hint of red wine and goes perfectly with mashed potatoes.
Provided by BearsFanJeff
Categories Meat
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Make six deep slits into the roast. Insert one clove of garlic into each slit.
- Slice 1/2 of the onion. Layer on the bottom of the crock pot.
- Add baby carrots.
- Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
- Finely chop remaining onion.
- Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
- Cook roast on low heat for 6-7 hours.
- Turn roast over halfway through cooking to allow both halves to cook in the juices.
- Remove roast to a serving plate. Spoon about 1/2 cup of juices onto the roast. Allow the roast to rest for 10-15 minutes.
- Puree remaining juices, onions, and carrots in a food processor to make a gravy.
- Pour gravy into a medium saucepan and heat on low.
- Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
- Wisk paste into gravy mix. Continue to heat until thickened.
- Slice roast, serve with gravy and enjoy!
RED WINE AND GARLIC SLOW COOKER ROAST
The meat just fell apart. It was so good!
Provided by _Happy_Cook_
Categories Pork Roast
Time 6h25m
Yield 8
Number Of Ingredients 14
Steps:
- Cook and stir onion and garlic in a skillet over medium heat until browned, 4 to 5 minutes. Combine onion mixture, hot water, and chicken bouillon in a bowl.
- Place roast is same skillet used for onion mixture; cook over medium heat until roast is browned on all sides, 4 to 5 minutes.
- Place roast in a slow cooker and drizzle olive oil over top of roast. Arrange potatoes and carrots around roast. Pour broth mixture over roast; add butter, bay leaves, sugar, salt, and black pepper. Pour wine over entire mixture.
- Cook on High for 4 to 5 hours. Change setting to Low and cook for 2 to 3 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 344.7 calories, Carbohydrate 23.5 g, Cholesterol 75.3 mg, Fat 14.3 g, Fiber 2.8 g, Protein 22.5 g, SaturatedFat 6.1 g, Sodium 1547.9 mg, Sugar 4.5 g
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