Slow Cooker Black Forest Pot Roast Food

SLOW COOKER BLACK FOREST POT ROAST

Steps:

• Trim all visible fat from the meat and place it in a slow cooker.
• In a medium bowl, combine the onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper and garlic. Pour the mixture over the meat. Cover and cook on low about 8 hours.
• Remove the meat from the slow cooker, wrap it in foil and keep warm. Turn slow cooker control to HIGH. In a small bowl, dissolve the cornstarch in water; stir it into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes or until slightly thickened. Slice the beef, and serve the sauce with the meat.

BLACK FOREST POT ROAST

Steps:

• Trim fat from meat and place in crockpot.
• In small bowl, combine all ingredients except cornstarch& water.
• Pour mixture over meat.
• Cover, cook on low 8 hours.
• Remove meat, slice and keep warm.
• Turn crockpot on high, dissolve cornstarch in water and stir into crockpot.
• Cover and cook on high 15 to 20 minutes, stirring occasionally until thickened.
• Serve sauce with meat.

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 CHUCK POT ROAST

Steps:

• Season the check roast with the kosher salt, pepper and thyme.
• Heat you pan.
• Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side. ( Less for smaller roast, and I try to also brown edges in addition to sides). Brown to your liking.
• In your slow cooker add the carrots, potatoes, garlic, celery, spices and onion.
• Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or 5-6 on high. (I think low is much better, more tender).
• In the last hour mix your cornstarch and water and add it to slow cooker to thicken the sauce or you can take the food out when done cooking and add the leftover liquid to a small saucepan with the cornstarch / water mixture and cook on high for just 2- 3 minutes until the liquid is thickened into gravy.
• Pour the gravy over the meat and garnish with parsley if desired.

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.