SLOW-COOKER FAMILY-FAVORITE POT ROAST
Slow cooker pot roast features tender beef and vegetables in a robust tomato sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h40m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
- Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consommé and vegetable juice over beef.
- Cover and cook on Low heat setting 8 to 10 hours.
- Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices from cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to High. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables.
Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 80 mg, Fat 1/2, Fiber 6 g, Protein 37 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 7 g, TransFat 0 g
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
SLOW COOKER POT ROAST
No-fuss, amazingly fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is simply perfection.
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.
FAMILY FAVORITE SLOW COOKED POT ROAST
Oh my gosh ... this was so incredibly easy to make and good. The addition of soup, makes this creamy gravy. A perfect dinner to serve on a cold day. Some nice hot rolls would go nice with this too.
Provided by Teresa Jacobson
Categories Roasts
Time 7h10m
Number Of Ingredients 5
Steps:
- 1. Place all ingredients into crockpot. Do not add water!
- 2. Cook on high for 5-6 hours or on low for 8 hours. If desired, skim off any fat.
- 3. If necessary, after removing meat and veggies, whisk in a tablespoon of flour to gravy to thicken it.
- 4. We love this served with mashed potatoes.
SLOW COOKER POT ROAST
Slow Cooker Pot Roast that has crazy tender melt-in-your mouth beef and the perfectly slow cooked potatoes and carrots! The best comfort meal if there ever was one!
Provided by Samantha Buckner
Categories Main Course
Time 8h25m
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Using a few paper towels, dab both sides and edges of roast to remove any excess juices. Season with salt and pepper.
- Once oil is hot, add the roast to the pot to sear for 4-5 minutes before flipping to sear other side for 4-5 minutes. Both sides should be seared until browned. Transfer to a 6-quart slow cooker.
- If needed, add 1/2-1 tablespoon of additional olive oil to pan. Add the onion and saute 2-3 minutes. Add minced garlic and saute 30 seconds, or until fragrant.
- Pour the Worcestershire sauce over the roast and then cover the top with the onion and garlic mixture.
- Return pot to burner, pour in broth and add the thyme and rosemary. Cook for 1 minute. Using a spatula, scrape any brown bits that may be left in the pan.
- Add the potatoes, carrots, and mushrooms to the pot, resting on top of the roast. Pour the broth over vegetables.
- Season entire crock pot with salt and pepper, either with amounts listed above or to your taste preference.
- Cover the crock pot with a lid and cook on low-heat for 8-9 hours, or until the roast and vegetables are fork tender.
- When ready, carefully remove vegetables and roast using a slotted spoon or tongs.
- Pull roast apart using two forks and serve with vegetables garnished with freshly chopped parsley and drizzled with gravy.
- Using a few paper towels, dab both sides and edges of roast to remove any excess juices. Season with salt and pepper.
- Set a 6-quart Instant Pot to 'Saute' and heat 1 tablespoon of olive oil. When the oil is hot, sear both sides of the roast until browned, approximately 4-5 minutes per side.
- Remove the roast to a plate and set aside. If needed, add 1/2-1 tablespoon of olive oil to the IP. Add the onions to saute for 2-3 minutes. Add minced garlic and saute 30 seconds, or until fragrant.
- Pour beef broth into pot, followed by thyme and rosemary. Using a spatula, scrape along the bottom of the pot to remove any brown bits left from searing and sauteing, making sure to get every bit to prevent getting the 'burn' notification.
- Add the roast back to the pot. Pour the Worcestershire sauce overtop. Layer the roast with potatoes.
- Season with salt and pepper, to taste.
- Place lid on the Instant Pot, closing the steam valve.
- Switch the setting to 'manual' mode for 45 minutes on high pressure. When finished cooking, quick-release pressure according to manufacturer's directions.
- Add the carrots and mushrooms. Select the 'manual' mode, adjust the pressure to high, and set the time for 10 minutes. When finished, quick-release according to the manufacturer's directions.
- Remove vegetables and beef from the IP using a slotted spoon. Shred the beef using two forks. Serve garnished with parsley and drizzled with gravy.
- Pour broth from slow cooker/instant pot through a fine mesh strainer into a small saucepan placed over medium-high heat. Bring to a boil.
- Mix together 2 1/2 tablespoons of cornstarch with 1/4 cup of cold water.
- Pour half of the cornstarch into the broth and whisk as it cooks down and thickens. Add last half if the mixture is too thin. If the mixture gets too thick to your liking, add more beef broth, as needed, until desired consistency is met.
- Drizzle over beef and vegetables. Garnish with freshly chopped parsley.
Nutrition Facts : ServingSize 1 serving, Calories 568 kcal, Carbohydrate 31 g, Protein 49 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 942 mg, Fiber 5 g, Sugar 7 g
ANOTHER BEEF SLOW COOKER POT ROAST -- HUBBY & KIDS FAVORITE
This recipe does not use any processed items -like soups, mixes... The family loves this-especially the brown potatoes that cook with the meat-the measurements are approximate....Potatoes used are about the size of a small lime-if you use larger ones, the cut in half. I like yukon gold poatoes for this. If you see that the top of the roast is drying out while cooking tehn baste.
Provided by petlover
Categories Pot Roast
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Salt and Pepper ( lightly) meat and brown in olive oil on both sides-then set aside.
- 2. Put half of the carrots, onion, celery and potatoes into the crock pot.
- 3. Place meat over.
- 4.Put the other half of the veggies/potatoes on top of the meat.
- 5. Mix together the beef broth, brown sugar, ketchup, worcestershire sauce, and seasoned salt. Pour Mix over the meat/veggies.
- 6. Cook on High setting for first hour then turn down to low and cook for another 7 hours ( more or less). test seasonings before serving and add additional salt and pepper if neccessary.
SLOW COOKER MISSISSIPPI POT ROAST RECIPE
This Mississippi Pot Roast is made with no packets (from scratch), and is deliciously savory, buttery, and has the most beautiful tangy kick from the pepperoncini peppers!
Provided by The Chunky Chef
Categories Main Course
Time 8h25m
Number Of Ingredients 20
Steps:
- Season roast with salt and pepper on all sides. Sprinkle roast with flour and rub in to coat.
- Heat oil in a large skillet over MED HIGH heat. Once oil is hot and shimmering, add the roast and cook for about 3 minutes per side, or until deeply golden brown. Remove to slow cooker insert.
- Pour beef broth in the skillet, using a wooden spoon to scrape the browned bits from the bottom. Stir in garlic powder and onion powder.
- Transfer broth to the slow cooker insert. Add the pepperoncini liquid, and scatter peppers around the roast.
- In a small mixing bowl, add the mayonnaise, vinegar, milk, parsley, dill, chives, and paprika. Stir together until smooth and combined.
- Pour the ranch over the top of the roast in the slow cooker, then top with the butter.
- Cover and cook on LOW for 8 hours.
- Remove peppers and add roast to a mixing bowl. Using two forks, shred meat. Add a ladle or two of cooking liquid to the shredded meat and toss to combine.
- Transfer remaining liquid from the slow cooker to a saucepan, removing any solids that remain. Heat over MED heat.
- In a small bowl, combine milk and cornstarch, stirring until smooth. Stir into the saucepan and simmer the sauce for several minutes, or until thick enough to coat the back of a spoon.
- Serve roast with mashed potatoes or egg noodles, drizzled liberally with sauce and garnished with a sprinkle of minced parsley.
Nutrition Facts : Calories 451 kcal, Carbohydrate 7 g, Protein 34 g, Fat 32 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 143 mg, Sodium 564 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 17 g, ServingSize 1 serving
SLOW COOKER POT ROAST
The best pot roast dinner made easy in a slow cooker or crock pot with meltingly tender chuck roast and vegetables infused in an aromatic broth.
Provided by Lisa Bryan
Categories Dinner
Time 8h20m
Number Of Ingredients 16
Steps:
- In a large cast iron skillet, heat the oil on medium-high heat. Season both sides of the beef roast with salt and pepper, and sear for 4 to 5 minutes on each side to give it a dark brown crust. Transfer the roast to a 6 to 7-quart slow cooker.
- Add the garlic, onion, carrots, celery, potatoes, rosemary, thyme, and bay leaves to the slow cooker. Pour the beef broth and red wine on top. Add the lid and cook on low for 8 to 9 hours or on high for 5 to 6 hours.
- Remove the sprigs of rosemary, thyme, and the bay leaves. Then remove the roast and shred or slice it up.
- If you'd like to thicken the broth to more of a gravy consistency, stir together the arrowroot powder and water in a small bowl. Pour it into the slow cooker and stir everything together until it starts to thicken.
- Serve the meat and vegetables on a platter with some of the gravy (you can serve extra gravy on the side)
Nutrition Facts : Calories 685 kcal, Carbohydrate 30 g, Protein 55 g, Fat 35 g, SaturatedFat 14 g, TransFat 2 g, Cholesterol 183 mg, Sodium 1190 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 22 g, ServingSize 1 serving
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.
FAMILY-FAVORITE POT ROAST
Make and share this Family-Favorite Pot Roast recipe from Food.com.
Provided by crazycookinmama
Categories One Dish Meal
Time 11h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
- Place pototatoes, carrots, mushrooms, celery and onion in 4-to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef.
- Cover and cook on low heat setting 8 to 10 hours.
- Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices rom cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to high. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables.
Nutrition Facts : Calories 578.3, Fat 22.4, SaturatedFat 8.2, Cholesterol 96.8, Sodium 1009.2, Carbohydrate 54.8, Fiber 7.6, Sugar 9, Protein 39.6
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