REALLY GOOD CROCK POT ROAST BEEF {MAKES ITS OWN GRAVY}
Melt in your mouth roast beef that makes its own gravy in the slow cooker.
Provided by Kara
Categories Main Dish- Beef
Time 8h10m
Number Of Ingredients 5
Steps:
- Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a 6 quart Crock pot.
- Dump the onion soup mix on top, then add the mushroom soup.
- Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot.
- Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.
Nutrition Facts : Calories 437 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 165 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 42 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 258 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SLOW COOKER ROAST BEEF IN ITS OWN GRAVY
This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, made posh by the slow cooker. After years of tweaking others' recipes, I think I found a good mix of high-quality pot roast while still being very quick and easy.
Provided by Heather Dunn
Categories Main Dish Recipes Roast Recipes
Time 8h30m
Yield 9
Number Of Ingredients 7
Steps:
- Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
- Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
- Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
- Cook on Low, 8 to 10 hours.
- Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
- Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
- Slice roast and serve alongside vegetables and gravy.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 20.9 g, Cholesterol 72.3 mg, Fat 18.3 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 7 g, Sodium 982.8 mg, Sugar 4 g
CROCK POT ROAST BEEF WITH GRAVY
I have been making this for years. It is easy to put together and tastes yummy! Some times I throw veggies in the crock pot also for an all in one dinner.
Provided by bmcnichol
Categories Roast Beef
Time 7h5m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Rub roast with 1/4 cup flour.
- Put roast in crock pot.
- In a bowl, combine soup and gravy mixes and remaining flour.
- Stir in water until blended.
- Pour over roast.
- Cover and cook on low for 6-8 hours or until meat is tender.
- We like to serve this with mashed potatoes.
ROAST BEEF WITH GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.
SLOW COOKER BEEF ROAST
This beef is cooked slowly with Worcestershire sauce, BBQ sauce, and spices. SO EASY! Set it up in the morning and you will have dinner ready when you get home. No mess in your kitchen. Use the sauce over egg noodles or rice.
Provided by Ella Schwartz
Categories Main Dish Recipes Roast Recipes
Time 6h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 17.4 g, Cholesterol 79.9 mg, Fat 9.2 g, Fiber 1.5 g, Protein 31.2 g, SaturatedFat 3.4 g, Sodium 523.7 mg, Sugar 10.2 g
ROAST BEEF AND GRAVY
This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
SLOW-COOKER ROAST AND GRAVY
This recipe is from the January 2007 edition of Southern Living Magazine. Southern Living suggests not lifting the lid while cooking your roast. Heat is lost when the lid is opened, resulting in an additional 20-30 minutes of cooking time.
Provided by Bev I Am
Categories Roast Beef
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.
- Sprinkle roast evenly with flour, salt, and pepper.
- Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
- Transfer roast to slow cooker.
- Cover and cook on LOW 8 hours.
- Remove roast from slow cooker; slice to serve.
- Skim fat from gravy in slow cooker, if desired.
- Whisk gravy; serve over roast.
- Serves 6.
Nutrition Facts : Calories 659.4, Fat 44.1, SaturatedFat 16, Cholesterol 161.4, Sodium 1215.7, Carbohydrate 7, Fiber 0.3, Sugar 0.4, Protein 55.4
SLOW COOKER ROAST BEEF AND GRAVY
Slow cooker roast beef and gravy recipe that is fork tender and full of flavor. Use chuck roast for a cheap Crockpot dinner everyone loves.
Provided by The Typical Mom
Categories Entree Main Course
Number Of Ingredients 7
Steps:
- Spray inside of slow cooker with non stick spray. Cut roast in half width wise and lay in bottom.
- In a small bowl whisk the other ingredients (except salt and pepper) together to make a sauce/gravy. Pour this over your meat.
- Cover and cook on low for 6-8 hours (timing will depend on how thick your piece is and how fall apart you want it to be). Once fork tender remove, shred or slice and serve with gravy. Season with salt and pepper when served.
Nutrition Facts : ServingSize 2 oz, Calories 267 kcal, Carbohydrate 8 g, Protein 41 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 101 mg, Sodium 3849 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g
SLOW-COOKER BEEF ROAST WITH TOMATO GRAVY
Take just twenty minutes to prep this delicious dish, our Slow-Cooker Beef Roast with Tomato Gravy, then let your trusty slow-cooker do the rest of the work.
Provided by My Food and Family
Categories Home
Time 10h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook meat in large skillet sprayed with cooking spray on medium heat 5 min. on each side or until evenly browned on both sides.
- Combine all remaining ingredients except squash in slow cooker sprayed with cooking spray; top with meat and squash. Cover with lid.
- Cook on LOW 10 to 12 hours (or on HIGH 5 to 6 hours).
- Use slotted spoon to transfer meat and vegetables to platter. Skim and discard fat from surface of pasta sauce mixture in slow cooker. Serve meat and vegetables topped with pasta sauce mixture.
Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
SLOW COOKED BEEF ROAST
This easy one pot roast makes it's own gravy and is absolutely delicious. If the gravy is a little thinner than you like just add a spoonful of flour to thicken it before serving.
Provided by SueVM
Categories Roast Beef
Time 10h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Coat roast in the flour, in a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper and set aside.
- Place the onion, carrots, potatoes and parsley in the bottom of the slow cooker.
- Place the roast on top of the vegetables and pour the soup and Worcestershire sauce over the roast and veggies.
- Cover the slow cooker and cook on low for 8 to 10 hours.
- Remove roast to a serving platter and cut into slices, place the veggies around it.
- Pour gravy into a saucepan, (adding the extra flour if needed) and simmer for 2-3 minutes.
- Serve gravy in a boat and pour over the plated sliced roast and veggies.
SLOW COOKER BEEF IN MUSHROOM GRAVY
This is from Taste of Home. It has only four ingredients, and they all go into the crockpot at once. The meat is nicely seasoned and makes its own gravy. It tastes wonderful when you serve it over mashed potatoes.
Provided by CookingONTheSide
Categories Steak
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut steak into six serving-size pieces; place in a 3-quart slow cooker.
- Add mushrooms and onions to crockpot.
- Combine soup mix, soup and water; pour over beef. I often used two packets of the soup mix.
- Cover and cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes, if desired.
ULTIMATE ROAST BEEF - SLOW COOKER RECIPE
A flavorful, fall apart roast. Also the stock makes wonderful gravy just thicken with cornstarch. Great as left overs; shredded beef fajitas, tacos, enchiladas, beef salad, beef stews, BBQ shredded beef sandwiches and more.
Provided by Brandy Brinton
Categories Roast Beef
Time 8h20m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
- Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
- Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
- Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
- Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
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