Slow Cooker Easy Pot Roast With Rich Tomato Gravy Food

EASY SLOW-COOKER POT ROAST

Steps:

• In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

SLOW-COOKER EASY POT ROAST

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
• Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
• In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

MARIE'S EASY SLOW COOKER POT ROAST

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.

POT ROAST IN RICH GRAVY

Steps:

• Preheat oven to 350°F with rack in middle.
• On a large plate mix together matzoh cake meal with 1 tablespoon kosher salt and 1/2 teaspoon pepper. Pat meat dry then coat with matzoh meal mixture, dusting off excess (discard matzoh meal but reserve plate).
• Heat 3 tablespoons oil in a 6- to 7-quart-wide heavy pot over medium high heat until oil shimmers. Brown meat on all sides, totaling about 12 minutes. Transfer to plate.
• Reduce heat to medium and add onions, carrots, and parsnips to pot with 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to soften and turn golden, 8 to 10 minutes.
• Add wine to pot and boil, scraping up any bits from bottom of pan until wine is reduced by half.
• Add chicken broth, tomatoes in juice, thyme, bay leaves, and cinnamon stick to pot and bring to a simmer. Return meat to pot and cover with lid. Place in oven and braise until meat is tender when pierced with a fork, about 3 hours.
• Transfer meat to a cutting board. Remove thyme sprigs, bay leaves, and cinnamon stick. Transfer 2 cups braising liquid to a blender and purée until smooth (use caution when pureeing hot liquids). Stir pureed sauce into liquid in pot and adjust seasoning if necessary.
• Discard strings from meat and cut into thick slices (it may fall apart as you slice it because it's so tender), then return meat to sauce and serve.

SLOW-COOKER POT ROAST WITH TOMATOES, BALSAMIC AND GARLIC

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
• Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
• Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
• Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
• Remove beef to a warm platter; cover to keep warm.
• Skim excess fat from the top of the remaining vegetables and liquid.
• Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles. Sprinkle with chopped parsley.

POT ROAST WITH GRAVY

Steps:

• Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

SLOW COOKER EASY POT ROAST WITH RICH TOMATO GRAVY

Steps:

• Pat roast dry with paper towel.
• In a skillet, heat oil over medium-high heat.
• Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
• Transfer to slow cooker.
• Reduce heat to medium.
• Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
• Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
• Sprinkle mixture with flour and stir.
• Add tomato soup and beef broth and cook, stirring, until thickened.
• Stir in Worcestershire sauce.
• Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
• Remove roast from slow cooker and place on serving platter.
• Stir in brown sugar and vinegar, if using, to pan juices.
• Pour sauce over roast or serve in a separate sauce boat.

SLOW COOKER POT ROAST WITH TOMATO-BASED GRAVY RECIPE

Steps:

• Preheat a large saute pan over medium-high heat. ◾Place the flour in a shallow bowl and coat the beef, making sure that the flour adheres to the beef and any excess falls off. ◾Add the canola oil to the saute pan once hot and then add the beef. Brown on all sides, for 10-15 minutes total, flipping carefully after 7-8 minutes. Remove the roast from the pan, keeping the stove on. ◾Add the onion, carrots and celery. Sprinkle with salt and black pepper and saute until cooked through and tender, about 8 minutes. Add the garlic and cook for an additional minute. Remove the pan from heat. ◾Heat your slow cooker to low (if you are cooking for 7-8 hours) or high (if you are cooking for 3-4 hours). Add the sautéed veggies to the slow cooker. Add the tomatoes, beef broth, red wine, thyme, rosemary, oregano, parsley and granulated sugar. Sprinkle with salt and pepper. Stir to combine. Add the beef to the slow cooker and cover. Cook for 7-8 hours on low or 3-4 hours on high. ◾When the beef has cooked, remove the beef from the slow cooker and cover with foil, leaving the slow cooker on. Increase the setting to high, if not set to it already. Add the cornstarch and water mixture to the slow cooker with the sauce and whisk to combine. Continue to whisk until the sauce has thickened substantially, about 2-3 minutes. If you find that the gravy isn't thick enough for you, feel free to add more cornstarch mixture until you reach the consistency you desire. ◾Serve the beef with the gravy and enjoy!

SLOW COOKER PERFECT POT ROAST RECIPE (AND HOMEMADE GRAVY)

Steps:

• Place a large skillet on stove top and heat over medium high heat (perferably a non-stick skillet).
• Add 2 Tablespoons of olive oil.
• Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast.
• Place roast in hot oil on a skillet and let it sear on that side for 2 minutes. Flip the roast over and sear the other side for 2 minutes.
• Depending on the shape of your pot roast, you can sear the other sides if you choose.
• Spray the slow cooker with non-stick cooking spray and place your seared pot roast in the slow cooker.
• Add the remaining tablespoon of olive oil to the hot skillet. Add onion, carrots, and celery to the skillet and season with more salt and pepper, if desired. Using a spatula, scrape the "brown bits" (aka the burnt bits) off the bottom of the skillet as you cook the vegetables (these bits add so much flavor!).
• Cook for about 3 minutes or until the vegetables start to soften.
• Add garlic to the skillet and cook for 1 minute more.
• Add the vegetables to the slow cooker, spreading the vegetables all around the roast.
• Pour in the beef broth, being sure not to pour it directly on the roast or vegetables because you just cooked them in delicious flavors. Try to pour the beef broth on the sides as much as possible.
• Pour the Worcestershire sauce, balsamic vinegar, and soy sauce directly on the roast. Sprinkle thyme and rosemary evenly around the meat and vegetables.
• Place the lid on top of the slow cooker and set timer for 8-10 hours on low heat (it will vary based on your slow cooker - mine is done in 8 hours, but some will take longer) or 4-5 hours on high heat (I highly recommend cooking this roast on low - I have never had it turn out as well when I have cooked it on high. Also, you want your house to smell good alllllll day long).
• Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).
• Serve with mashed potatoes and the cooked carrots on the side.

SLOW-COOKER BEEF ROAST WITH TOMATO GRAVY

Steps:

• Cook meat in large skillet sprayed with cooking spray on medium heat 5 min. on each side or until evenly browned on both sides.
• Combine all remaining ingredients except squash in slow cooker sprayed with cooking spray; top with meat and squash. Cover with lid.
• Cook on LOW 10 to 12 hours (or on HIGH 5 to 6 hours).
• Use slotted spoon to transfer meat and vegetables to platter. Skim and discard fat from surface of pasta sauce mixture in slow cooker. Serve meat and vegetables topped with pasta sauce mixture.