Slow Cooker Pot Roast Not Your Mamas Pot Roast Food

SLOW COOKER POT ROAST

Steps:

• Wash and peel the potato and carrots, cut into 2-inch chunks. Dice the onion.
• Pat beef roast dry. Heat oil in a frying pan over a medium-high heat. When it is hot, brown the onions, and sear the roast on all sides so that the outer surface is browned all over.
• Place the vegetables, garlic, rosemary and bay leaves in the slow cooker bowl, and add the meat and onions on top.
• Pour the beef stock over the meat.
• Cover with a lid and set slow cooker to cook on Low for 8hrs (or High for 4 hours).
• When the cooking time is up, remove beef from the slow cooker, cover with foil and allow to rest for at least 15 minutes.
• While the beef is resting, mix the cornflour with 2 tablespoons of water to create a slurry.
• Remove vegetables to a dish and cover to keep warm. Retrieve the bay leaves and rosemary stalks and dispose of.
• Stir cornflour mix into the slow-cooker and leave to thicken (2-3 minutes).
• Add water gradually to create the desired consistency for the gravy. If you prefer smooth gravy, press it through a sieve.
• Slice the beef and serve with vegetables and gravy.

SLOW COOKER POT ROAST - NOT YOUR MAMA'S POT ROAST

Steps:

• Place the first 6 ingredients in a slow cooker. Cook on high for 6 hours. Add potatoes and onion to slow cooker and continue cooking for 2 more hours. Remove meat from slow cooker and shredded. Serve with cooked onions and potatoes.
• You can make a pan sauce by using the cooking liquid (fat strained out) and adding 1 tsp cornstarch to 1/4 cup water (well combined). Heat over medium-high heat until it begins to thicken. However, the meat was so tender and juicy that it didn't need it.

SLOW-COOKER PRIME RIB ROAST

Steps:

• In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
• Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
• Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
• Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.

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.

MAMA'S AMAZING POT ROAST (CROCK POT)

Steps:

• Coat the pot roast with olive oil and a few shakes of Worcestershire. Season generously with Montreal Steak Seasoning. You can marinate overnight or use immediately.
• Place half the cut vegetables (onion, celery, carrots and potatoes) on the bottom of the crock pot, and season with salt and pepper.
• Place the pot roast on top of the vegetables.
• Place the remaining vegetables on top of the pot roast, and season with salt and pepper.
• Pour the can of tomatoes and the can of beef broth evenly over the ingredients. Season one last time with salt and pepper.
• Crock on low all day (10 hours) or change time/temp to suit your needs. An hour before dinner, make a mixture of cornstarch and water (equal parts) and add to crock pot to thicken the liquid.
• Serve over hot buttered rice.

SLOW-COOKER NEW ENGLAND POT ROAST

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
• In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt, pepper and 1 cup water; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
• Into 2-cup measuring cup, pour juices from cooker; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into 2-quart saucepan. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.