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 POT ROAST
Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 6h25m
Number Of Ingredients 6
Steps:
- In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
- Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
- Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
Nutrition Facts : Calories 463 g, Fat 31 g, Fiber 2 g, Protein 34 g
MARIE'S EASY SLOW COOKER POT ROAST
Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.
Provided by Marie Thomas
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 9h40m
Yield 8
Number Of Ingredients 8
Steps:
- Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
- Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
- Cover and cook on Low setting for 8 to 10 hours.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g
SUPER EASY SLOW COOKER PORK
Get cozy with this scrumptious slow-cooker meal from Lindsay Ostrom of Pinch of Yum.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h15m
Yield 9
Number Of Ingredients 9
Steps:
- Line your slow cooker with a Reynolds® Slow Cooker Liner. Place the pork, soda, garlic, chili powder, oregano, and Worcestershire sauce in the slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours.
- When the meat falls apart easily, remove the meat from the slow cooker liner and transfer to a cutting board. Shred it with two forks. Place meat back in the lined slow cooker and add the balsamic dressing and stir with the liquid in the slow cooker. The meat should be saucy and moist.
- Preheat the oven to 400 degrees F (or use the broil setting if you have that) transfer the mixture to a baking sheet lined with Reynolds Wrap® Aluminum Foil. Spread it in an even, thin layer and cook in the preheated oven until the juices are bubbling and the edges are crispy, 10-15 minutes (5-7 minutes if you have a broil setting).
- Transfer to a serving platter and enjoy on sandwiches, with a baked potato, or however else you want to enjoy it.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 4 g, Cholesterol 54.9 mg, Fat 17.2 g, Fiber 0.3 g, Protein 17.4 g, SaturatedFat 4 g, Sodium 391.4 mg, Sugar 1.3 g
SLOW COOKER POT ROAST
No-fuss, amazingly fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is simply perfection.
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.
SLOW-COOKER POT ROAST RECIPE BY TASTY
Here's what you need: baby potato, small carrots, pearl onions, beef chuck roast, salt, pepper, cornstarch, water, worcestershire sauce, fresh rosemary, fresh thyme, baguette
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a slow cooker, add the potatoes, carrots, and onions to make a base for the meat.
- Lay the chuck roast on top of the veggies and season with salt and pepper on both sides.
- Wash your hands, because mess.
- Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies.
- Pour Worcestershire sauce directly on top of the meat.
- Cover with the slow-cooker lid and cook on high for 5 hours.
- Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour.
- Remove rosemary and thyme.
- Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce!
- Enjoy!
Nutrition Facts : Calories 701 calories, Carbohydrate 57 grams, Fat 16 grams, Fiber 5 grams, Protein 80 grams, Sugar 9 grams
SLOW COOKER POT ROAST
Slow Cooker Pot Roast is perfect for an easy weekday or weekend dinner, WITH THREE DIFFERENT COOKING METHODS! Minimal work and maximum taste!
Provided by Karina
Categories Dinner
Time 4h10m
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
- Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
- Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
- Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed.
- Slice meat, garnish with parsley and drizzle with gravy.
- Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
- Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). Place lid on Instant pot with steam valve closed.
- Change Instant Pot setting to 'manual' mode for 60 minutes on 'high' pressure.
- When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.
- Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
- Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).
- Transfer roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.
- Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
- Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
Nutrition Facts : Calories 398 kcal, Carbohydrate 14 g, Protein 36 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 125 mg, Sodium 584 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SLOW COOKER POT ROAST
The best pot roast dinner made easy in a slow cooker or crock pot with meltingly tender chuck roast and vegetables infused in an aromatic broth.
Provided by Lisa Bryan
Categories Dinner
Time 8h20m
Number Of Ingredients 16
Steps:
- In a large cast iron skillet, heat the oil on medium-high heat. Season both sides of the beef roast with salt and pepper, and sear for 4 to 5 minutes on each side to give it a dark brown crust. Transfer the roast to a 6 to 7-quart slow cooker.
- Add the garlic, onion, carrots, celery, potatoes, rosemary, thyme, and bay leaves to the slow cooker. Pour the beef broth and red wine on top. Add the lid and cook on low for 8 to 9 hours or on high for 5 to 6 hours.
- Remove the sprigs of rosemary, thyme, and the bay leaves. Then remove the roast and shred or slice it up.
- If you'd like to thicken the broth to more of a gravy consistency, stir together the arrowroot powder and water in a small bowl. Pour it into the slow cooker and stir everything together until it starts to thicken.
- Serve the meat and vegetables on a platter with some of the gravy (you can serve extra gravy on the side)
Nutrition Facts : Calories 685 kcal, Carbohydrate 30 g, Protein 55 g, Fat 35 g, SaturatedFat 14 g, TransFat 2 g, Cholesterol 183 mg, Sodium 1190 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 22 g, ServingSize 1 serving
SUPER EASY SLOW COOKER POT ROAST
I made this up with what I had in my pantry. My family loved it and it is sooo easy.Serve with some french bread. I used Publix 5 grain Italian bread.
Provided by lovestocook 6
Categories Meat
Time 8h12m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Place the vegetables in the bottom of a large slow-cooker. Place roast on top of vegetables and pour soup over the meat. Cool 8-10 hours on low.
Nutrition Facts : Calories 674.4, Fat 42.3, SaturatedFat 17, Cholesterol 154.2, Sodium 466.6, Carbohydrate 25.8, Fiber 3.7, Sugar 4, Protein 45.7
SUPER-EASY SLOW-COOKER ROAST
Yet another recipe I found in the Gooseberry catalog. Would be good served with mashed potatoes or even garlic mashed potatoes,
Provided by 911spatcher
Categories One Dish Meal
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place pot roast in slow cooker; sprinkle with soup mix. Pour soup over the top; add water. Cover and cook on low setting for 8-10 hours or on high for 4-6 hours.
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- In a medium bowl, mix tomato paste, 1/4 cup water, Worcestershire sauce, rosemary, and garlic; pour over roast.
- Cover and cook on HIGH 6 to 7 hours or on LOW 8 to 10 hours or until meat is very tender. Remove meat to a platter; cover and keep warm.
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- Place the roast in the bottom of the slow cooker and season with salt and pepper on both sides.
- Layer the onions, sun dried tomatoes, artichoke hearts and garlic on the roast. Pour the balsamic dressing over the top and mix to combine.
- Once done, the meat can be served in chunks or shredded and mixed with the onions, sun dried tomatoes, and artichokes. Enjoy!
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- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
- Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.
- Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker.
- Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
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