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.
TOSS IT IN THE CROCK POT AND GO ROAST
I threw this in the crock pot one morning 20 minutes before I had to go to work. My husband asked what I was making and I said that I didn't know, I was just tossing stuff in! (I was looking for a way to use up some London Broils that were in the freezer.) My family loved it so much, that it is now a cold weather standard. (In the warmer weather, I use the London Broils to marinate and grill.)
Provided by Karen..
Categories Stew
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss onions, potatoes and then carrots into crock pot.
- Lay meat on top of that (may have to smoosh it in a little).
- Pour on the soup, soup mix and dab the base on top.
- Turn the meat over and then over again, so that some of the soup goes underneath the meat, but some is still coating it.
- Sprinkle with black pepper.
- Cook on low for about 6 hours or so.
- I have made this a few times and have never had to add water-- the soups and meat juices make a lovely thick gravy.
- I make this in a 6 1/2 quart Rival Slow Cooker-- I know it cooks faster than smaller pots.
Nutrition Facts : Calories 809.4, Fat 25, SaturatedFat 9.8, Cholesterol 190.2, Sodium 1460, Carbohydrate 74.2, Fiber 9.7, Sugar 7.2, Protein 69.7
TO DIE FOR CROCK POT ROAST
Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.
Provided by yooper
Categories One Dish Meal
Time 9h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place beef roast in crock pot.
- Mix the dried mixes together in a bowl and sprinkle over the roast.
- Pour the water around the roast.
- Cook on low for 7-9 hours.
- Optional tweaks:.
- 1. Use onion soup mix instead of ranch.
- 2. Add one cup of red wine along with the water.
- 3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.
SLOW COOKER POT ROAST WITH CHARRED ONION & CHICKPEA SALAD
This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.
Provided by Hugh Acheson
Categories Slow Cooker Beef Chickpea Onion Carrot Red Wine Coriander Cilantro
Yield 6-8 servings
Number Of Ingredients 25
Steps:
- For the pot roast:
- Pat the chuck roast dry and season it all over with salt and the pepper.
- Place a large braising pan, such as a Dutch oven, over high heat and warm the canola oil in it until it shimmers. Add the chuck roast and sear it for about 5 minutes per side, until nicely browned. Transfer the roast to a plate to rest, and add the carrots and onion to the braising pan. Cook for 3 minutes on high heat, stirring, until the vegetables are starting to soften; then add the garlic, bay leaves, and thyme sprigs and cook for 1 minute more. Add the stock, red wine, and ground coriander and deglaze the pan, scraping up any browned bits. Cook for 5 minutes.
- Remove the pan from the heat and carefully pour the contents into a slow cooker. Add the chuck roast, cover with the lid, and cook on the low setting for 8 to 10 hours, until very tender. Season with additional salt, if desired.
- For the salad:
- Heat a small skillet over medium-high heat. Add the canola oil, and when it begins to shimmer, add the onion halves, cut-side down, and char for about 10 minutes-you want them to be well blackened. Remove the skillet from the heat and let the onion halves cool to room temperature; then slice each half into 1/4-inch-thick half-rings.
- In a medium bowl, combine the chickpeas, cilantro, jalapeños, charred onion slices, lemon juice, olive oil, and cumin. Toss well and season with salt to taste.
- To serve:
- Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion and Chickpea Salad alongside.
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