Slow Cooker Pot Roast With Caramelized Onions Mushrooms Food

CROCK POT CARAMELIZED ONION POT ROAST

Steps:

• Brown the meat, remove from frying pan to plate.
• Add oil to pan and cook onions until brown.
• Add broth, juice, brown sugar, vinegar and mustard to onions in pan.
• Put half of the onion mixture in crock pot and place the roast on top.
• Cover with the rest of the onions.
• Cook on LOW 8 to 9 hours.

SLOW-COOKER CARAMELIZED-ONION POT ROAST

Steps:

• Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
• Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
• Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
• Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW-COOKER MUSHROOM AND ONION POT ROAST SANDWICHES

Steps:

• Place onions and mushrooms in 3 1/2- to 4-quart slow cooker. Top with beef roast. Pour broth over beef. Sprinkle soup mix (dry) over beef.
• Cover and cook on low heat setting 8 to 10 hours.
• Remove beef from cooker; place on cutting board. Cut beef into 1/4-inch slices. To serve, fill rolls with beef. Remove onions and mushrooms from cooker, using slotted spoon, and place on beef. Serve juices in cooker in small individual bowls for dipping if desired.

MUSHROOM SLOW COOKER ROAST BEEF

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

CONTEST-WINNING MUSHROOM POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

CARAMELIZED ONION CHUCK ROAST

Steps:

• In a large bowl, combine the first six ingredients; set aside. Sprinkle roast with onion salt and pepper. In a large skillet, brown meat in oil on all sides. Place onions and roast in a 5-qt. slow cooker; pour beer mixture over top. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast and onions and keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve with half of the roast and onions. Save the remaining roast, onions and cooking juices for Vegetable Beef & Barley Soup (recipe also in Recipe Finder) or save for another use.

SLOW COOKER POT ROAST WITH ONION MUSHROOM GRAVY

Steps:

• Heat a large skillet with 2 tbsp of olive oil on the bottom. Fry the roast until it is browned on all sides. Place into the bottom of your slow cooker.
• Add in all of the vegetables around the beef roast.
• In a large measuring cup, whisk together the Worcestershire sauce, beer, soup and soup mix until combined. IF you do not want to use beer, use beef broth instead!
• Pour the mushroom mixture all over the roast, coating it completely.
• Place the lid on top of the slow cooker and cook on low for 8-10 hours or until the meat falls apart. The roast is done when you can pull it apart with two forks easily.
• Take 2-3 cups of the sauce and place it in a saucepan. Bring it to a boil and reduce for 5-6 minutes.
• Whisk together 1 tbsp of cornstarch with 1/4 cup water. Whisk into the boiling sauce and cook until it thickens.
• Shred the roast beef and serve with gravy.

ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
• Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
• Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
• Carve roast. Serve with onions, mushrooms and gravy.

CROCK POT CARAMELIZED-ONION POT ROAST

Steps:

• Trim excess fat from beef.
• Heat oil in 10-inch skillet over medium-high heat.
• Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
• Sprinkle with salt and pepper.
• Place onions in 3 1/2-to 6-quart slow cooker.
• Place beef on onions.
• Mix remaining ingredients; pour over beef and onions.
• Cover and cook on low setting 8 to 10 hours or until beef is tender.
• Remove beef and onions from cooker, using slotted spoon.
• Cut beef into slices.
• Skim fat from beef juices in cooker if desired.
• Serve beef with juices.

POT ROAST WITH BALSAMIC ONIONS

Steps:

• Season roast with salt, pepper, and garlic powder.
• Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
• Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
• Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.