SLOW COOKER TANGY TOMATO POT ROAST
An easy, comforting meal, with fall-apart tender beef, carrots and potatoes, all in a tangy tomato gravy.
Provided by Jennifer
Categories Main Course
Time 8h15m
Number Of Ingredients 16
Steps:
- Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
- On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
- In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
- Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
- Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.
Nutrition Facts : Calories 477 kcal, Carbohydrate 33 g, Protein 51 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 132 mg, Sodium 761 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
SLOW-COOKER POT ROAST WITH TOMATOES, BALSAMIC AND GARLIC
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. Here's a dinner that cooks by itself. Don't skimp on the garlic, it mellows through the long slow cooking time; the vinegar adds a nice tang. Serve this with mashed potatoes or over broad noodles. Leftovers taste even better!
Categories Entree
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : 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.
SLOW COOKER EASY POT ROAST WITH RICH TOMATO GRAVY
This recipe is just so good. The roast comes out nice a tender with great gravy. I got this recipe from the 150 best slow cooker recipes, by Judith Finlayson. I have made 3 things out of this book at the time being and every thing is very good. I will post more as I come by my favs. REMEMBER: That you should know your slow cooker. Slow cookers vary in cooking speed, hence the reason why there is a gap in cooking time. Enjoy.
Provided by Faith77
Categories Roast Beef
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
SLOWER COOKER POT ROAST IN A RICH TOMATO SAUCE
Melt-in-your-mouth, slow-cooked beef, simmered in a rich tomato sauce; this is the quintessential winter meal to warm you from the inside :)
Provided by Lisa G Cooks
Categories Main
Time 8h10m
Number Of Ingredients 12
Steps:
- Heat a large pan over medium high heat and add the butter.
- Once the butter has melted, sear the meat on all sides for about 2 minutes each, seasoning each side well with salt and pepper as you sear.
- Add the celery, carrots, onion, garlic and bay leaves to the crockpot.
- Add in the canned tomatoes.
- Place the seared meat on top of the vegetables mixture.
- Return the frying pan to the stove and add the beef stock; bring the stock to a boil.
- Pour the boiling stock into the crockpot.
- Add in the 1/2 tsp salt and 1/4 tsp pepper.
- Set the slow cooker to low and then cover with the lid.
- Let the roast cook between 8-10 hours.
- When there's an hour left of cooking, remove meat and shred it with two forks.
- Discard the bay leaves.
- Use a blender or immersion blender on the veggies to make a rich sauce.
- Return the beef to the slow cooker for the final hour.
- Add in the frozen peas and season them with salt and pepper; mix well.
- Once the peas are hot, you're ready to serve with your favourite mashed potatoes; I went with my Buttermilk Mashed Potatoes.
SLOW COOKER POT ROAST WITH TOMATOES
Steps:
- Gather the ingredients.
- Rub the roast all over with the steak seasoning blend or salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides, about 2 to 3 minutes per side.
- Transfer the roast to the crockery insert of the slow cooker.
- In the same skillet, sauté the onion and mushrooms over medium heat until the onions are lightly browned.
- Add the soup, ketchup, Worcestershire sauce, and diced tomatoes and their liquid, and bring to a boil. Pour over the roast in the slow cooker.
- Cook on HIGH for 1 hour.
- Turn to LOW and continue cooking for 7 to 8 hours, or until tender.
- Remove from the slow cooker and serve with boiled or mashed potatoes, using the pan juices as an unthickened sauce. If you desire, you can transfer the pan juices to a saucepan and stir in 1 tablespoon cornstarch that has been mixed with 2 tablespoons water until smooth. Whisk until the pan juices have thickened to make a thicker gravy.
Nutrition Facts : Calories 405 kcal, Carbohydrate 8 g, Cholesterol 152 mg, Fiber 2 g, Protein 51 g, SaturatedFat 7 g, Sodium 255 mg, Fat 18 g, ServingSize 6 to 8 servings, UnsaturatedFat 9 g
SLOW-COOKED POT ROAST WITH WINE
Make and share this Slow-Cooked Pot Roast With Wine recipe from Food.com.
Provided by AZPARZYCH
Categories Roast Beef
Time 9h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle roast with salt and pepper; coat with flour.
- In a large skillet heat olive oil over medium-hight heat.
- Sear roast on all sides, 2-3 minutes per side.
- Transfer to slow cooker.
- Add onions to pan and cook until browned.
- Add remaining ingredients to onions.
- Cook, stirring until mixture is simmering.
- Pour over roast; cover and cook on high 1 hour.
- Taste broth and adjust with salt and pepper if needed.
- Reduce heat to low and cook 8-10 hours longer (or continue cooking on high 4-5 hours).
- Transfer roast to a serving platter an d cover to keep warm.
- Pour juices in a saucepan and simmer about 10 minutes to reduce excess liquid, if desired.
Nutrition Facts : Calories 425.8, Fat 18.5, SaturatedFat 6.8, Cholesterol 149.7, Sodium 190.4, Carbohydrate 11.3, Fiber 1.3, Sugar 4.1, Protein 49.3
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
ROAST BEEF WITH SLOW-COOKED TOMATOES AND GARLIC
Make and share this Roast Beef With Slow-Cooked Tomatoes and Garlic recipe from Food.com.
Provided by dicentra
Categories Roast Beef
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 ° F.
- Season the beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large roasting pan.
- In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125° F).
- Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.
Nutrition Facts : Calories 576.4, Fat 38, SaturatedFat 12.3, Cholesterol 138.3, Sodium 129.6, Carbohydrate 8.4, Fiber 1.1, Sugar 0.1, Protein 48.5
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