Slow Cooker 7 Up Pot Roast Food

SLOW-COOKER POT ROAST

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.

SLOW COOKER POT ROAST

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 7-UP POT ROAST

Steps:

• Place the roast in the crock pot. Poke holes in the roast with a fork and season with celery salt. Add the bay leaves to the crock pot and sprinkle the garlic over the roast. Add the 7-up to the crock pot (take care not to wash the salt and garlic off the roast). Cover the crock pot and cook on low for 4-6 hours or until the roast is tender. Remove the roast from the crock pot and carve as desired.

SLOW COOKER POT ROAST

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.

7-UP POT ROAST, CROCK POT STYLE

Steps:

• Place pot roast in crock pot -- Pierce top of roast with fork and sprinkle top with celery salt (optional).
• Gently pour 7-Up over the roast, then top the roast with bay leaves and garlic and set crockpot on low for 8 hours.
• Remove roast to platter, let 'settle' 5-10 minute before slicing and serving (discard any leftover liquid).
• Suggestions: Potatoes, carrots, celery and onions may also be added to the crockpot while the roast cooks.

SLOW-COOKER POT ROAST

Steps:

• Mix the first 3 ingredients.
• Place meat in a slow cooker. Top with vegetables and sauce; cover.
• Cook on Low for 8 to 9 hours (or on High for 6 to 7 hours).
• Tips: Creative Leftovers: Cool, then refrigerate any leftover cooked meat. Use to make sandwiches the next day. Nutrition Bonus: A perfect flavor complement to the tender pot roast, the colorful carrots are an excellent source of vitamin A.

SIMPLY SLOW COOKER POT ROAST

Steps:

• Cut up the roast to fit into the slow cooker.
• Then sear both sides of each piece of meat in a skillet. About 30 seconds to 1 mintue each side.
• Cut up all the vegetables and mix them in a big bowl.
• Then layer the meat and vegetables in a slow cooker. Add the lemon juice and water.
• Finally turn the slow cooker on low and cook for 6 to 8 hours.

SLOW-COOKER BEEF POT ROAST

Steps:

• Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
• Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
• Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
• Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
• Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
• While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
• Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

SLOW COOKER POT ROAST

Steps:

• Pour oil into slow cooker.
• Place roast into center of slow cooker.
• Surround the roast with the potatoes, carrots, onions, rosemary, and thyme.
• Mix 1 cup of water with one package of au jus mix and pour over roast and vegetables.
• Cover and cook on low for 8-10 hours.
• 1 hour before finished cooking, open up lid and pour one more cup of water and au jus mix over roast and vegetables.
• Cover and finish cooking for the remaining hour.