SWEET 'N' TANGY POT ROAST
I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven! -Carol Mulligan, Honeoye Falls, New York
Provided by Taste of Home
Categories Dinner
Time 9h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.
Nutrition Facts : Calories 232 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
TANGY POT ROAST
This super tender pot roast gets its special flavor from zippy Catalina dressing. Made in a slow cooker, it takes the edge off a busy day. -Paula Beach, Milton, New York
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast. , Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.
Nutrition Facts : Calories 572 calories, Fat 28g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 772mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 47g protein.
SWEET AND TANGY POT ROAST
Sweet and Tangy Pot Roast made in the slow cooker is a cross between sweet and sour flavors with bbq sauce over super tender beef.
Provided by Sabrina Snyder
Categories Dinner
Time 8h40m
Number Of Ingredients 11
Steps:
- Season chuck roast with salt and pepper.
- Add vegetable oil to dutch oven on medium high heat.
- Sear beef on both sides until well browned, about 4-6 minutes on each side.
- In your slow cooker, whisk together the condensed french onion soup, ketchup, water, dijon mustard, Worcestershire sauce and garlic powder.
- Add the meat to the slow cooker and coat well.
- Cook on low for 8 hours.
- Whisk water and cornstarch together then add to the slow cooker.
- Cook on high for 30 minutes until sauce thickens before serving.
Nutrition Facts : Calories 369 kcal, Carbohydrate 13 g, Protein 33 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 579 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
TANGY CROCK POT BEEF ROAST
Make and share this Tangy Crock Pot Beef Roast recipe from Food.com.
Provided by Parsley
Categories Roast Beef
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place meat into crock pot.
- In a mixing bowl, whisk together tomato paste, wine, vinegar, water, brown sugar, garlic, soup mix, thyme and pepper. Pour this mixture over meat in crock pot and cover.
- Cook on low for 6-8 hours.
- Allow to rest before slicing.
- Slice and serve with the sauce poured over the slices of beef.
Nutrition Facts : Calories 446.5, Fat 9.8, SaturatedFat 3.3, Cholesterol 102.3, Sodium 945.9, Carbohydrate 33.8, Fiber 3, Sugar 26.1, Protein 44.1
TANGY SLOW COOKER PORK ROAST
This recipe is a favorite with my husband. I usually serve it with buttered egg noodles and sugar snap peas.
Provided by K
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h10m
Yield 8
Number Of Ingredients 11
Steps:
- Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
- Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 9.4 g, Cholesterol 66.4 mg, Fat 7.7 g, Fiber 0.3 g, Protein 24.6 g, SaturatedFat 2.8 g, Sodium 482.8 mg, Sugar 7.6 g
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
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.
SWEET 'N' TANGY POT ROAST
You really can't go wrong with this recipe. Easy to throw together and the gravy is TO DIE FOR. Got this recipe from Taste of Homes Light and Tasty Magazine Dec/Jan '05.
Provided by Audrey M
Categories Meat
Time 9h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place roast in 5 qt slow cooker.
- Sprinkle with salt and pepper.
- In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
- Cover and cook on low for 9-10 hours or until meat is tender.
- Combine cornstarch and cold water until smooth.
- Stir into slow cooker.
- Cover and cook on high for 30 minutes or until gravy is thickened.
- Remove meat from slow cooker.
- Slice and serve with gravy.
EASIEST POT ROAST EVER
Easy Pot Roast made in the slow cooker.
Provided by Jennifer Miles
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 7
Steps:
- Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
- Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.
Nutrition Facts : Calories 526.4 calories, Carbohydrate 42.4 g, Cholesterol 103.2 mg, Fat 25.3 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 10 g, Sodium 547.4 mg, Sugar 4.5 g
SLOW COOKER POT ROAST
A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that's also easily customizable: Add the root vegetables and herbs you like best. The tough chuck roast needs about eight (or more) hours in a slow cooker to become fork tender, but the vegetables are better with a shorter cook time, so add them about four hours after the start. (If this is impossible because you'll be gone all day, you can add the vegetables in the morning; just make sure you cut them into large chunks and know that the vegetables will be quite soft.) Optional quick-pickled onions add welcome bright flavor and make this simple dish feel special.
Provided by Sarah DiGregorio
Categories dinner, meat, roasts, main course
Time 8h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the beef generously all over with about 1 heaping tablespoon salt. Heat the oil in a large skillet over medium-high. Add one chunk of the beef and sear on one side, undisturbed, until deeply browned, 5 minutes. Using tongs, remove the first chunk and place it in a 6- to 8-quart slow cooker. Repeat with the second and third pieces, searing one side and then placing the beef in the slow cooker. (You can certainly brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.)
- Add the pearl onions and garlic to the skillet. Season lightly with salt and generously with pepper and cook, stirring, until just softened, 3 minutes. Pour in the red wine, vinegar and 1/2 cup water. Scrape up the browned bits with a wooden spoon or spatula and let the mixture come to a bubble. Tip the mixture into the slow cooker, and add the herbs. Cover and cook on low for 4 hours.
- Make the pickled onions, if desired: Bring the vinegar and the sugar to a boil in a small saucepan over high. Add the pearl onions and a generous pinch of salt. Cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute, then remove from heat. Set aside at room temperature to pickle until ready to serve, at least 1 hour. (Ideally, make the pickled onions in the morning, when you prep the dish. You could even make them up to 5 days ahead and store them in a sealed container in the refrigerator.)
- Uncover the slow cooker, flip the pieces of beef with tongs, and add the root vegetables, pushing them under the liquid. Cover and cook on low until the beef and vegetables are both very tender, an additional 4 to 5 hours. Check to see if the meat is tender by testing it with a fork; it should be juicy and flavorful, and pull apart easily. If the meat is not yet tender, cover and cook another 1 to 2 hours. (The amount of time can depend upon the leanness or fattiness of your cut, or how hot your slow cooker runs.) Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. Drizzle some cooking liquid over the top of the beef and vegetables, and top with drained pickled onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the fat and freeze the remaining liquid as beef stock.
- If you'd prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.
TANGY CHUCK WAGON POT ROAST
This tastes even better the next day! You can follow the directions here OR put everything in a crock pot after browning the beef & cook on low for 8 to 9 hours. Your choice of your favourite BBQ sauce will determine just how much tang is in the dish!
Provided by CountryLady
Categories Stew
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pat roast dry with paper towels; sprinkle lightly with salt & pepper.
- In a heavy pot or Dutch oven, heat oil until hot; add roast & cook until browned on all sides.
- Remove from pot & keep warm.
- Pour off any excess fat.
- Add next 7 ingredients& mix well.
- Return beef to pot, cover & cook in a preheated 350F oven for 1 1/2 hours.
- Spoon off any excess fat.
- Add vegetables, bring to a boil, reduce heat, cover & simmer for about 1 hour or until beef is fork-tender & veggies cooked to your liking.
TANGY BBQ PORK ROAST (CROCK POT)
I got this recipe from an old cookbook of my moms. It is very good and very easy. The smell is awesome as it is cooking all day!!
Provided by undertkr
Categories Pork
Time 6h15m
Yield 15 sandwiches, 15 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except roast and buns in the slow cooker.
- When well mixed, add roast.
- Cover, Cook on high for 6-7 hours.
- Remove roast.
- Shred the meat and return it to the sauce.
- Mix again and then I drain the excess liquid so the meat mixture is not too runny.
- Serve on buns.
TANGY CROCK POT ROAST
I just threw this together in the crock pot. It came out delicious and so tender! And yes, the tomato soup adds just a hint of tanginess. When I made this I put 2 London Broil roasts in the crock pot. One was for dinner, and the other I froze with the remaining broth. Then later I made my delicious "Hearty Vegetable Beef...
Provided by Lauren Conforti
Categories Roasts
Time 6h20m
Number Of Ingredients 9
Steps:
- 1. I have made this without the veggies and the roast is delicious! (I have served it with mashed potatoes & steamed veggies) But for a complete meal, add them.
- 2. Place London Broil in a crock pot. Sprinkle with seasonings.
- 3. Add cut up potatoes, onions & carrots, if using.
- 4. Add both cans of soup and mushrooms.
- 5. Cook on HIGH for 6 hours, then turn down to LOW till ready to serve.
- 6. You can use the broth as gravy for mashed potatoes too.
TANGY SLOW COOKER PORK ROAST
Healthy and easy! Each serving has 210 calories, 25 g protein, 10 g carbohydrates, 8 g fat, 0 g fiber, 66 mg cholesterol, and 487 mg sodium I like spicy stuff, so I use 8 dashes of hot pepper sauce
Provided by wife2abadge
Categories Pork
Time 7h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Arrange onion slices evenly in slow cooker; place the roast on top of the onion.
- In a bowl mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
- Cover and cook on high for one hour, then low for 4-6 hours (or on high for 3-4 hours).
Nutrition Facts : Calories 273.3, Fat 11.8, SaturatedFat 2.3, Cholesterol 90.7, Sodium 487.4, Carbohydrate 8.9, Fiber 0.4, Sugar 7.5, Protein 31
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