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 CHICKPEAS
Provided by Alton Brown
Time 4h5m
Yield 2 pounds cooked chickpeas, about 6 cups
Number Of Ingredients 3
Steps:
- Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.
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.
SLOW-COOKER POT ROAST
Try our succulent Slow-Cooker Pot Roast recipe. Enjoy this easy slow cooker pot roast recipe as soon as you step through the door after work.
Provided by My Food and Family
Categories Home
Time 8h10m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients until blended.
- Place meat in slow cooker; top with vegetables and sauce. Cover with lid.
- Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).
Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
SLOW COOKER CHUCK ROAST
Make and share this Slow Cooker Chuck Roast recipe from Food.com.
Provided by Recipe Junkie
Categories Meat
Time 12h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place roast in a 6 quart crock pot.
- In a bowl, combine the tomato sauce and the remaining ingredients.
- Pour the mixture over the roast.
- Cover.
- Cook on high for 5-6 hours or on low for 10-12 hours until the roast is tender.
- Skim the fat and discard from the sauce.
- Serve the roast with gravy.
Nutrition Facts : Calories 613, Fat 44.6, SaturatedFat 18, Cholesterol 156.5, Sodium 474.3, Carbohydrate 7.9, Fiber 1, Sugar 5, Protein 42.6
SLOW-COOKER BEEF POT ROAST
Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends
Provided by Miriam Nice
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 470 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.42 milligram of sodium
SLOW-COOKER EASY POT ROAST
You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g
SLOW COOKER POT ROAST WITH CHARRED ONION & CHICKPEA SALAD
This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.
Provided by Hugh Acheson
Categories Slow Cooker Beef Chickpea Onion Carrot Red Wine Coriander Cilantro
Yield 6-8 servings
Number Of Ingredients 25
Steps:
- For the pot roast:
- Pat the chuck roast dry and season it all over with salt and the pepper.
- Place a large braising pan, such as a Dutch oven, over high heat and warm the canola oil in it until it shimmers. Add the chuck roast and sear it for about 5 minutes per side, until nicely browned. Transfer the roast to a plate to rest, and add the carrots and onion to the braising pan. Cook for 3 minutes on high heat, stirring, until the vegetables are starting to soften; then add the garlic, bay leaves, and thyme sprigs and cook for 1 minute more. Add the stock, red wine, and ground coriander and deglaze the pan, scraping up any browned bits. Cook for 5 minutes.
- Remove the pan from the heat and carefully pour the contents into a slow cooker. Add the chuck roast, cover with the lid, and cook on the low setting for 8 to 10 hours, until very tender. Season with additional salt, if desired.
- For the salad:
- Heat a small skillet over medium-high heat. Add the canola oil, and when it begins to shimmer, add the onion halves, cut-side down, and char for about 10 minutes-you want them to be well blackened. Remove the skillet from the heat and let the onion halves cool to room temperature; then slice each half into 1/4-inch-thick half-rings.
- In a medium bowl, combine the chickpeas, cilantro, jalapeños, charred onion slices, lemon juice, olive oil, and cumin. Toss well and season with salt to taste.
- To serve:
- Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion and Chickpea Salad alongside.
PERFECT POT ROAST (SLOW-COOKER)
Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal.
Provided by Tee Lee
Categories One Dish Meal
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place roast into crockpot and surround with vegetables.
- Combine beef broth and vegetable soup mix, then add to crockpot.
- Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
MOTHER'S POT ROAST
The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!
Provided by J.Stewart
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 7h10m
Yield 5
Number Of Ingredients 6
Steps:
- Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
- After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
- Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.
Nutrition Facts : Calories 552 calories, Carbohydrate 10.2 g, Cholesterol 149.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.3 g, Sodium 570.4 mg, Sugar 4.3 g
CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT
This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.
Provided by CHARLEY357
Categories World Cuisine Recipes Latin American Mexican
Time 8h50m
Yield 12
Number Of Ingredients 10
Steps:
- Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
- Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
- Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
- Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).
Nutrition Facts : Calories 260.5 calories, Carbohydrate 3.3 g, Cholesterol 68.7 mg, Fat 19.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 7 g, Sodium 314.7 mg, Sugar 1.5 g
MARIE'S EASY SLOW COOKER POT ROAST
Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.
Provided by Marie Thomas
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 9h40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g
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.
SLOW COOKER CHICKPEAS (RECIPE)
Super - easy Instructions on how to cook chickpeas in the slow cooker plus tips for storing. One cup of dried chickpeas cooks up to about 3 cups of cooked chickpeas. One serving is 1/2 cup cooked chickpeas. The cook time listed is for cooking the beans on HIGH.
Provided by The Wimpy Vegetarian
Categories Any
Number Of Ingredients 3
Steps:
- Rinse the chickpeas and pick out any stones.
- Pile them into a slow cooker, add the water (or broth), and salt.
- Pro-tip: pre-heat the water (or broth) in the microwave to give the cooking a little kick-start.
- Cover the slow cooker and cook on HIGH for 3½ - 4 hours or on LOW for 6 - 7 hours. Check the beans at 3 hours if cooking on HIGH, and at 5 hours if cooking on LOW if you prefer your beans to be al dente. Different slow cookers cook at different temperatures, which will affect the cook time.
- Drain the chickpeas. Store in the refrigerator for 3 - 4 days, or in the freezer for up to 6 months. Completely cool and dry the chickpeas before freezing.
Nutrition Facts : Calories 133.1 kcal, Carbohydrate 23.2 g, Protein 6.4 g, Fat 2 g, SaturatedFat 0.2 g, Sodium 1335.6 mg, Fiber 5.8 g, Sugar 5.6 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
More about "slow cooker pot roast with charred onion chickpea salad food"
HUGH ACHESON'S SLOW-COOKER POT ROAST WITH CHICKPEA SALAD ...
From food52.com
Reviews 10Servings 6-8Cuisine AmericanCategory Dinner
- Heat a small skillet over medium-high heat. Add the canola oil, and when it begins to shimmer, add the onion halves, cut-side down, and char for about 10 minutes—you want them to be well blackened. Remove the skillet from the heat and let the onion halves cool to room temperature; then slice each half into 1/4-inch-thick half-rings.
WEEKLY MEAL PLAN: SLOW-COOKER POT ROAST, ONE-POT SHRIMP ...
From epicurious.com
Estimated Reading Time 3 mins
SLOW-COOKER RECIPES - JAMIE OLIVER
From jamieoliver.com
SLOW COOKER ITALIAN CHICKPEAS - VEGAN CROCKPOT RECIPE
From cookincanuck.com
4.8/5 (6)Total Time 8 hrs 5 minsCategory EntreesCalories 188 per serving
- Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender, about 5 minutes. Add the garlic, oregano and red pepper flakes, and cook for 1 minute.
- Stir in the crushed tomatoes, petite diced tomatoes, salt and pepper. Transfer to a slow cooker. Stir in the chickpeas.
THE CHEF AND THE SLOW COOKER: A COOKBOOK EBOOK: ACHESON ...
From amazon.ca
4.1/5 (115)
THE MAN, THE VAN, THE SLOW COOKER | TASTE
From tastecooking.com
Estimated Reading Time 9 mins
SLOW COOKER POT ROAST - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (14)Calories 502 per servingCategory Main, Main Course
THE CHEF AND THE SLOW COOKER: A COOKBOOK : ACHESON, HUGH ...
From amazon.ca
4.1/5 (116)Price $39.95Brand Clarkson PotterAuthor Hugh Acheson
SLOW COOKER POT ROAST - RECIPE | COOKS.COM
From cooks.com
5/5 (7)
10 BEST SLOW COOKER COOKBOOKS FOR BUSY COOKS - FOOD ...
From fooddeliveryguru.com
Estimated Reading Time 9 mins
POT ROAST SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Category Beef RecipesTotal Time 35 mins
SLOW COOKER POT ROAST - RECIPESRUN - POPULAR RECIPES
From recipesrun.com
4.7/5 Total Time 8 hrs 15 mins
61 BEST SLOW COOKER RECIPES FOR COMFORTING DINNERS AND ...
From msn.com
SLOW COOKER POT ROAST WITH CHARRED ONION & CHICKPEA SALAD ...
From mastercook.com
SLOW COOKER POT ROAST WITH CHARRED ONION & CHICKPEA SALAD ...
From pinterest.ca
POT ROAST WITH CHARRED ONION & CHICKPEA SALAD | TASTE
From tastecooking.com
POT ROAST WITH CHARRED ONION & CHICKPEA SALAD | ANNIINBC ...
From copymethat.com
SLOW COOKER POT ROAST WITH CHARRED ONION & CHICKPEA SALAD ...
From ariacook.blogspot.com
POT ROAST WITH CHICKPEA SALAD - KOL FOODS
From kolfoods.com
SLOW COOKER POT ROAST WITH CHARRED ONION & CHICKPEA SALAD
From headtopics.com
NINJA FOODI PRESSURE COOKER POT ROAST RECIPE - DR. DAVINAH ...
From drdavinahseats.com
SLOW COOKER COOKING TIPS, HOW-TOS & ADVICE | EPICURIOUS.COM
From epicurious.netlify.app
SLOW COOKER POT ROAST WITH CHARRED ONION & CHICKPEA SALAD ...
From recipeskill.blogspot.com
SLOW COOKER POT ROAST WITH CHARRED ONION & CHICKPEA SALAD ...
From pisocal.blogspot.com
POT ROAST WITH CHARRED ONION & CHICKPEA SALAD | PUNCHFORK
From punchfork.com
HOW LONG TO COOK A ROAST IN A SLOW COOKER - CHICAGO TRIBUNE
From chicagotribune.com
SLOW COOKER POT ROAST WITH CHARRED ONION & CHICKPEA SALAD
From mealplannerpro.com
POT ROAST WITH CHARRED ONION AND CHICKPEA SALAD RECIPE ...
From eatyourbooks.com
SLOW COOKER POT ROAST WITH CHARRED ONION CHICKPEA SALAD ...
From tfrecipes.com
SLOW COOKER CHICKEN AND CHICKPEA STEW - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
SLOW COOKED OVEN BEEF ROAST - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love