SLOW COOKER ROASTED VEGETABLES
Provided by Camille
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Servingsize 1 serving, Calories 791 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 266 mg, Carbohydrate 179 g, Sugar 26 g, Protein 23 mg
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 BEEF WITH ROOT VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 8h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
- Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
- Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.
SLOW COOKER ROAST BEEF WITH ROASTED MIXED VEGETABLES
From the Arkansas Democrat Gazette newspaper food editor, Kelly Brant. It is her favorite roast recipe now. She serves the roast beef with the oven roasted vegetables.
Provided by Bren in LR
Categories Vegetable
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 677.9, Fat 35.9, SaturatedFat 14.5, Cholesterol 220.1, Sodium 1619.6, Carbohydrate 24.2, Fiber 4.4, Sugar 5.3, Protein 67.3
SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES
This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.
Provided by BramptonMommyof2
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 10
Number Of Ingredients 15
Steps:
- Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
- Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
- Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
- Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
- Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 31.9 g, Cholesterol 87.7 mg, Fat 7.1 g, Fiber 4.1 g, Protein 50.4 g, SaturatedFat 2.5 g, Sodium 599.1 mg, Sugar 4.2 g
SLOW COOKER ROAST
A wonderful roast beef slow cooker recipe that makes it own delicious gravy while the beef and veggies are cooking. Try also with dry onion-and-mushroom soup mix in place of the onion for added flavor. Feel free to change the vegetables to make the dish to the liking of you and your family. You can add sliced mushrooms, sliced sweet onion or pearl onions, whatever strikes your fancy. I found a good ratio is 3 cubed potatoes and about 2 handfuls of additional vegetables.
Provided by MierGen
Categories Main Dish Recipes Roast Recipes
Time 8h25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
- Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
- Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
- Cook on Low 8 to 10 hours.
Nutrition Facts : Calories 599.3 calories, Carbohydrate 43.1 g, Cholesterol 103.2 mg, Fat 33.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 11.5 g, Sodium 1214.2 mg, Sugar 4.9 g
SLOW COOKER LAMB CHOPS AND VEGETABLES
A delicious, economical and healthy winter casserole. Use whatever vegetables you choose and serve on mashed potatoes.
Provided by Baz231
Categories Stew
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put flour on a plate, season with pepper (and salt if you wish). Coat chops in flour, shake off excess and reserve flour for later use.
- Add oil to large heavy pan or wok and brown the chops in batches to seal them and place them in the bottom of the slow cooker/crock pot.
- Sauté bacon pieces, garlic and celery for 5 minutes over high heat then reduce heat to medium high, add the mushrooms and onions and sauté for for another 5 minutes or so.
- Add the rest of the vegetables and cook, stirring occasionally, for another 10 minutes or so and then add to the slow cooker on top of the chops.
- Melt the butter in the same pan and add the reserved flour. Cook over fairly high heat, stirring occasionally until dark brown.
- Pour in the stock and Worcestershire sauce and stir until mixture boils.
- Add packet of French onion soup, mix in and then pour the mixture over the ingredients in the slow cooker.
- Cook for 7 hours or more and serve over mashed potatoes.
SLOW-COOKED VEGETABLES
I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 7h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SLOW-COOKER BALSAMIC ROOT VEGETABLES
Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h25m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
- In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
- Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.
Nutrition Facts : Calories 250, Carbohydrate 48 g, Fat 1, Fiber 8 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg
SLOW-COOKER ROASTED ROOT VEGETABLES
Check out this flavorful recipe for Slow-Cooker Roasted Root Vegetables. Simmer for 3-4 hours for these Slow-Cooker Roasted Root Vegetables.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Place vegetables in slow cooker sprayed with cooking spray. Pour dressing over vegetables; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 6 to 7 hours).
- Meanwhile, cook and stir bacon in skillet until crisp; drain on paper towels.
- Stir vegetables. Sprinkle with bacon and parsley.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
SLOW-COOKER GLAZED ROOT VEGETABLES
Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 9
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
- In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
- Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg
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