Slow Cooker Tuscan Pot Roast Food

SLOW COOKER AU JUS POT ROAST

Steps:

• Rub chuck roast with 1 tablespoon Worcestershire sauce and sprinkle on all sides with steak seasoning.
• Heat olive oil in a large skillet over medium-high heat. Sear the roast in the hot oil until browned, about 5 minutes per side. Transfer roast to a slow cooker.
• Dissolve beef bouillon cube in the coffee and pour the mixture over the roast. Pour tomato sauce over meat and season with oregano; drizzle meat with 2 teaspoons Worcestershire sauce.
• Set cooker to Low and cook until meat is tender, 8 to 10 hours.

SLOW COOKER POT ROAST

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.

SLOW COOKER TUSCAN POT ROAST

Steps:

• Heat the oil in a large pan over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
• To the oil remaining in the pan, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
• Pour the wine into the pan and deglaze, scraping up any browned bits, then pour the contents of the pan into the cooker. Add the mushrooms, salt, oregano, and tomatoes (as well as about 1 cup of their liquid). Cook 8 hours on low heat, or 4 hours on high heat.

TUSCAN POT ROAST

Steps:

• Heat the oil in a large skillet over medium-high heat and brown the roast on all sides.
• Transfer the roast to a 4 to 6 quart slow cooker (Crockpot).
• To the fat remaining in the skillet, add the onions, celery, carrots and garlic.
• Cook, stirring frequently, until tender, about 10 minutes.
• Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
• Pour the wine into the skillet and deglaze the browned bits; add the wine to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).
• Cook 8 hours on low heat or 4 hours on high heat.

SLOW COOKER ITALIAN STYLE POT ROAST

Steps:

• 1. Cook bacon until crisp. Save the bacon fat.
• 2. Season roast with salt and pepper. Brown roast in a skillet on all sides in 2 teaspoons of bacon fat. Put roast in slow cooker.
• 3. In your skillet, add remaining 2 tsps. bacon fat (if you don't have enough, use vegetable oil). Cook onions, carrots, and garlic until lightly browned. Add wine, tomato paste, mushrooms, red pepper flakes, oregano, and bay leaves. Turn the heat to high and simmer until wine is reduced by half, 8 - 10 minutes. Add tomatoes and bring to a boil. Pour over the roast.
• 4. Add beef and chicken broth. Cover and cook on low for 9 - 10 hours or high for 6 - 7 hours, until meat is tender. Remove meat, skim fat from liquid, and puree until smooth. Season with salt and pepper.

SLOW-COOKER ITALIAN POT ROAST

Steps:

• In a large nonstick skillet, brown meat on all sides; drain. Sprinkle with Italian seasoning and garlic. Cut roast in half; transfer to a 5-qt. slow cooker., Top with the carrots, mushrooms, potatoes and onions. In a bowl, whisk gravy mix and tomato juice; pour over roast. Cover and cook on low until tender, 7-1/2 to 8 hours., Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.