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
SHONEY'S CABBAGE BEEF SOUP
Make and share this Shoney's Cabbage beef soup recipe from Food.com.
Provided by Danny Beason
Categories Meat
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Chop the tomatoes and reserve the juice.
- Brown the beef with the onions.
- Drain the fat.
- Add the beef broth, beans, tomatoes, and juice and tomatoe paste if desired.
- Add the cabbage, and simmer till tender.
- Add salt and pepper.
THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY
This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.
Provided by Hannah Williams
Categories Dinner
Time 8h
Yield 5 servings
Number Of Ingredients 8
Steps:
- Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
- Sprinkle the onion soup pack and top with vegetables and water.
- Cook on low for 8 hours, or high for 4-5 hours.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams
SHONEY'S POT ROAST
Make and share this Shoney's Pot Roast recipe from Food.com.
Provided by byZula
Categories Meat
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Brown roast in butter in Dutch oven; remove meat from Dutch oven.
- Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes; return meat to Dutch oven.
- Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven; bake in 325° oven, covered, for 4 hours, basting every 1/2 hour.
- Remove roast from Dutch oven. Strain stock into bowl. Discard vegetables.
- Using 2 forks, shred roast into bite-size pieces. Pour reserved stock over beef in Dutch oven. Add carrots, potatoes, and salt to Dutch oven and bake in 325° oven for 45 minutes.
- Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups. Whisk stock and flour together in saucepan and simmer until thick. Pour gravy over meat and vegetables.
SHONEY'S SLOW COOKED POT ROAST
This recipe was posted on Top Secret Recipes by Todd Wilbur. It is now a pay for it recipe. Serving with mashed potatoes is suggested. "Recipe created by Todd Wilbur www.TopSecretRecipes.com".
Provided by Kerena
Categories Roast Beef
Time 5h50m
Yield 1 meal, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Melt the butter in a large oven safe pot and sear all sides of the roast in the butter for 2-3 minutes per side or until all sides are browned.
- Remove the meat from the pot to a plate. Add the onion, celery, bay leaf, garlic, peppercorns, thyme and parsley to the pot that the meat was browned in and saute over high heat for 5 minutes until the onions just start to brown.
- Put the roast back into the pot with the vegetables. Add the stock and 1/2 teaspoons salt.
- Cook the meat in the oven, covered, for 4 hours or until the meat is tender enough to tear apart. Every half hour or so, baste with the broth so that it does not dry out.
- When the roast is tender, remove it from the pot and strain the stock into a medium bowl. Discard the vegetables and spices but keep the stock.
- Using 2 forks, shred the roast apart into slightly bigger than bite-size chunks. Put the meat back into the pot and pour the stock over it. Add the remaining 1/2 t salt and carrots.
- Put the pot back into the oven and cook for 40-50 minutes. This will make the meat even more tender and fill it with flavor. By this time the carrots should be tender.
- Just before serving the pot roast make a gravy by staining the stock from the pot roast and combining it with an additional 2 cups of stock. Sprinkle the flour into a medium saucepan and stir in the liquid. ( you should have about 3 cups of stock altogether. If not, add water until you reach 3 cups of liquid). Bring the mixture to a boil, stirring often until thick. Remove from heat.
- Serve the roast and carrots on a bed of mashed potatoes with the gravy poured over the top. Salt and pepper to taste.
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
HURRY UP SLOW COOKED POT ROAST
This does not cook in a hurry, but the ingredients can be put together in under 10 minutes for the slow cooker!
Provided by Local Girl who love
Categories Roast Beef
Time 7h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, over high heat, brown beef roast on both sides in hot oil.
- Remove roast from skillet and place into slow cooker.
- Place vegetables in bottom of crock pot. In a separate bowl, mix the dry onion soup, the tomatoes, Italian seasoning, sugar and red wine. Pour this mixture over the roast.
- Cover; cook on low setting for 6 to 7 hours or until roast and vegetables are tender.
- If you would like a thicker sauce, thicken the sauce one half hour before serving. In a small jar with a lid, place 2 tablespoons flour and 5 tablespoons water. Cover and shake until there are no lumps. Add this mixture to the crock pot, stirring well and let the gravy thicken on its own for the last half hour.
- I serve this dish with garlic cheese mashed potatoes and a simple green salad. We never have any leftovers! This is perfect for one of those busy work or shopping days, as it practically makes itself.
Nutrition Facts : Calories 1114, Fat 75.1, SaturatedFat 28, Cholesterol 236.2, Sodium 2745.2, Carbohydrate 36.1, Fiber 4.3, Sugar 17.4, Protein 66.5
SLOW-COOKER POT ROAST
I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.
Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
SLOW COOKED POT ROAST
Make and share this Slow Cooked Pot Roast recipe from Food.com.
Provided by Andrea
Categories Roast Beef
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the broth, ketchup, brown sugar, and garlic.
- Rub the beef all over with a little olive oil. In a large sauté pan, over medium high, brown the beef for about 2 minutes per side.
- In a 4-quart (or larger) slow cooker, place the browned beef, carrots, and onions. Pour ketchup mixture over the top. Cook on low for 8 hours.
- Slice or shred the meat and serve with the veggies and sauce, over mashed potatoes (optional.).
Nutrition Facts : Calories 128, Fat 0.4, SaturatedFat 0.1, Sodium 1034, Carbohydrate 31.5, Fiber 2.2, Sugar 26.4, Protein 2.5
SLOW-COOKED HOISIN POT ROAST
One day my husband commented that he loves plums and meat. The next time I put a roast in the slow cooker, I added some plums. He was onto something! -Jackie Cole, Dunnellon, Florida
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Place onion in a 5-qt. slow cooker. Cut roast in half. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to slow cooker. Combine water and hoisin sauce; pour over meat. Top with plums. Cook, covered, on low until meat is tender, 8-10 hours. If desired, skim fat.
Nutrition Facts : Calories 389 calories, Fat 20g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 488mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 37g protein.
SLOW COOKED POT ROAST
Make and share this Slow Cooked Pot Roast recipe from Food.com.
Provided by yrragnelg
Categories One Dish Meal
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice onion and put in bottom of crock pot.
- Put roast on top of onion (very important for flavor that onion is on the bottom).
- Cook till it starts to fall apart then add sliced potatoes and carrots.
- continue to cook till roast pulls apart with a fork and potatoes and carrots are tender.
Nutrition Facts : Calories 726.2, Fat 44.7, SaturatedFat 18, Cholesterol 156.5, Sodium 178.7, Carbohydrate 33.8, Fiber 5.1, Sugar 4.6, Protein 45.5
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