ULTIMATE SLOW COOKER POT ROAST
Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!
Provided by Sabrina Snyder
Categories Main Course
Time 8h15m
Number Of Ingredients 12
Steps:
- Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).
- Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.
- Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- In your slow cooker add the carrots, potatoes and garlic.
- Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
- In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
- Pour the gravy over the meat and garnish with parsley if desired.
Nutrition Facts : Calories 542 kcal, Carbohydrate 21 g, Protein 47 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 156 mg, Sodium 1039 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
MOROCCAN CHICKPEA POT ROAST
Easy Moroccan Chickpea Pot Roast is full of exotic flavor! A delicious tender beef roast braised with warm spices, chickpeas, carrots, and Turkish apricots.
Provided by Sabrina Snyder
Categories Dinner
Time 3h40m
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
- Cook on both sides until seared well, 6-8 minutes on each side.
- Remove the beef from the pot and add in the onions.
- Sauté until translucent and lightly browned, about 3 to 4 minutes.
- Add in the garlic, carrots, chickpeas, remaining seasonings, beef broth, and dried apricots and stir well.
- Add the beef back to the pot, cover and cook in the oven for 3 hours.
Nutrition Facts : Calories 496 kcal, Carbohydrate 8 g, Protein 46 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 156 mg, Sodium 1432 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
WEST AFRICAN POT ROAST
I have no idea whether this recipe is authentic, but my family loves it, and it's so easy to put together. Don't let the ingredients throw you! The sauce melts into a creamy, slightly spicy, earthy-flavored amalgamation that complements the beef. (Don't knock it 'til you try it!) Very good with mashed potatoes, fried okra, and carrots.
Provided by JenSmith
Categories Roast Beef
Time 3h20m
Yield 1 roast, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Heat the oil over medium-high heat in a dutch oven or deep casserole that can be placed on the stove burner.
- Salt and pepper the beef to your taste.
- Brown the beef with the onions until well browned on all sides. Remove the beef and onions and drain on paper towels. Drain the oil from the pan, then return the roast and onions.
- In a small microwaveable bowl, mix together the peanut butter, tomato paste, and water. Microwave on HIGH for about 1-2 minutes, until barely hot. Stir to make a smooth sauce (don't worry if it isn't completely smooth).
- Pour the peanut butter sauce over the roast in the casserole, then add the seasonings.
- Bake the roast in the oven for approximately 3--3 1/2 hours, or until tender.
- If the sauce lookes oily, skim off the fat, then serve with the sliced roast.
Nutrition Facts : Calories 391.3, Fat 21.4, SaturatedFat 5.4, Cholesterol 102.1, Sodium 290.9, Carbohydrate 7.8, Fiber 2.1, Sugar 3.8, Protein 42.7
CLASSIC POT ROAST
Classic Pot Roast is comfort food at its best, slow roasted with potatoes and carrots in the oven. A perfect weekend dinner ready in 3 hours.
Provided by Sabrina Snyder
Categories Main Course
Time 3h15m
Number Of Ingredients 9
Steps:
- Preheat your oven to 325 degrees.
- Season the chuck roast with the Kosher salt, pepper and thyme.
- Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if you can, brown in your slow cooker).
- Add carrots, potatoes, garlic and beef broth and cook for 3 - 3 1/2 hours.
Nutrition Facts : Calories 428 kcal, Carbohydrate 16 g, Protein 38 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 125 mg, Sodium 829 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
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