Slow Cooker Roast Beef With Roasted Mixed Vegetables Food

SLOW COOKER BEEF AND VEGGIES

Steps:

• Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
• Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
• Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

SLOW-ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
• Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

SLOW COOKER ROAST BEEF WITH ROASTED MIXED VEGETABLES

Steps:

• Place roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes. Place butter on top.
• Add peppers. Cook on low for 8 hours or until meat is very tender.
• For vegetables, heat oven to 450 degrees about 30 minutes before roast is done.
• Line a large rimmed baking sheet with foil.
• In a large bowl, combine the vegetables, olive oil, garlic, salt and pepper. Mix well.
• Spread the mixture in a single layer on the prepared baking sheet.
• Roast in hot oven, stirring occasionally, until vegetables are tender and deep golden brown, about 30 minutes.

SLOW COOKER ROASTED VEGETABLES

Steps:

• Wash, dry and cut vegetables.
• Place vegetables in a gallon-sized resealable bag.
• Pour olive oil on top of vegetables.
• Sprinkle package dry Italian seasoning over the vegetables.
• Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
• Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
• Cook on low for 5-7 hours or high for 3-4 hours.
• Sprinkle Parmesan cheese on top before serving.

MOIST SLOW COOKER ROAST BEEF WITHOUT VEGETABLES

Steps:

• Rub beef roast with garlic salt and black pepper. Place the roast in the bottom of a slow cooker.
• Mix Worcestershire, soy sauce, and red wine vinegar together; pour over the beef roast. Sprinkle onion soup mix over the beef. Pour water into the slow cooker around the roast, not over the top.
• Cover and cook on Low until no longer pink in the center and fork-tender, 4 to 6 hours.
• Transfer the sauce from the slow cooker into a saucepan on the stove. Heat over medium heat until bubbling and mix in cornstarch to thicken.

ROAST BEEF WITH VEGETABLES

Steps:

• Preheat oven to 550-degrees F.
• Using a sharp knife cut slits into beef and insert the garlic into the slits.
• Place beef on a rack in a roasting pan.
• Arrange vegetables around beef.
• Add water (about 1-2 cups so vegetables don't burn and bottom of pan is covered).
• Bake at 550 degrees F for 20 minutes.
• Reduce heat to 300 degrees F.
• Bake for 1 1/2- 2 hours (for rare about 1 1/2 hours, med about 2 hours, well-done for about 2 1/2 hours).
• Open oven door and let roast sit another 20 minutes before carving.