Crock Pot Chuck Roast Recipes Recipe For Stuffed

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THE PERFECT CROCK POT ROAST



The Perfect Crock Pot Roast image

This is a tried and true roast recipe that I have enjoyed since my childhood!

Provided by Aunt Lou

Categories     Main

Time 8h5m

Number Of Ingredients 6

2.5 lb beef roast
5 potatoes (peeled and sliced into wedges)
1 bag of baby carrots
2 medium onions (halved)
2 pkgs brown gravy mix
2 cups water

Steps:

  • Spray your crock pot with cooking spray
  • Place your roast in your 6- quart crock pot (I used my Hamilton Beach Programmable Insulated Slow Cooker.)
  • Surround your roast with your potato wedges, onion halves and carrots
  • Mix together one of your brown gravy mixes with 1 c cold water
  • Pour over your roast and veggies
  • Cover and cook on low for 8-10 hours (total)
  • An hour before serving, mix together your remaining brown gravy mix and 1 c cold water
  • Pour over roast and veggies
  • Cover again for the last hour of cooking.

Nutrition Facts : Calories 586 kcal, Carbohydrate 38 g, Protein 51 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 223 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving

CROCK POT ROAST



Crock Pot Roast image

A fool proof recipe for The Best Crock Pot Roast. Fall apart tender beef that's been deliciously seasoned, served with carrots and potatoes!

Provided by Joanna Cismaru

Categories     Main Course

Time 10h20m

Number Of Ingredients 14

5 pound chuck roast (boneless and excess fat trimmed)
2 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
2 tablespoon olive oil
2 pound potatoes (such as Yukon Gold or Russet, peeled and cut in cubes)
1 pound carrots (peeled and roughly chopped)
2 large onions (peeled and quartered)
5 cloves garlic (peeled and smashed)
3 cups beef broth (low sodium or no sodium added)
1 tablespoon Worcestershire sauce
4 sprigs thyme
2 sprigs rosemary
2 tablespoon cornstarch
2 tablespoon water

Steps:

  • Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chuck roast to the skillet and sear on all sides until brown. About 4 minutes per side.
  • Transfer the pot roast to the insert of your slow cooker.
  • Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the slow cooker.
  • Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the roast is tender.
  • Transfer the pot roast to a platter and let it rest for 15 minutes.
  • Discard the herbs from the slow cooker. Use a spoon to skim any visible fat from the surface of the liquid.
  • Whisk the cornstarch with the water and add to the slow cooker. Stir everything together and cook on high for 20 minutes or so until the sauce thickens up a bit. Add more cornstarch if you're looking for more of a thicker gravy.
  • Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
  • Preheat your oven to 350 F degrees. Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the chuck roast to the Dutch oven and sear on all sides until brown; about 4 minutes per side.
  • Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the Dutch oven. Bring to a simmer, cover with lid and transfer to the preheated oven.
  • Roast for 3 to 4 hours until the meat starts to fall apart. Transfer the pot roast to a platter and let it rest for 15 minutes.
  • Whisk the cornstarch with the water and add to Dutch oven. Stir everything together and cook on high for 5 minutes or so until the sauce thickens up a bit. Add more cornstarch if you're looking for more of a thicker gravy.
  • Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
  • Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
  • Turn the Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the olive oil and wait for the oil to heat.
  • Add the chuck roast to the Instant Pot and sear the meat on all sides. About 4 minutes per side.
  • Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the Instant Pot. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 80 minutes on high pressure.
  • Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 to 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Transfer the pot roast to a serving platter, and let it rest for 10 to 15 minutes.
  • Turn the Instant Pot to the high saute setting. Whisk the cornstarch with the water and add to the Instant Pot. Stir and cook for 5 to 10 minutes or until the sauce thickens a bit.
  • Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.

Nutrition Facts : Calories 550 kcal, Carbohydrate 26 g, Protein 47 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 156 mg, Sodium 835 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

SLOW-COOKER STUFFED PORK ROAST



Slow-Cooker Stuffed Pork Roast image

Delicious pork roast recipe with vegetables - made stress-free for dinner in a slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h30m

Yield 6

Number Of Ingredients 8

2- to 2 1/2-pound pork boneless loin roast
2 tablespoons olive or vegetable oil
3 cloves garlic, finely chopped
1 package (6 ounces) fresh baby portabella mushrooms, chopped
1 package (9 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup soft bread crumbs (1 slice bread)
1/3 cup grated Parmesan cheese
1/2 teaspoon salt

Steps:

  • To cut pork roast so that it can be filled and rolled, cut horizontally down length of pork about 1/2 inch from top of pork to within 3/4 inch of opposite side; open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
  • Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and mushrooms in oil, stirring frequently, until liquid has evaporated. Stir in spinach, bread crumbs and cheese.
  • Spread mushroom mixture on inside surfaces of pork. Roll up pork; tie with kitchen twine. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle with salt.
  • Cover and cook on low heat setting 6 to 7 hours or until pork is tender.

Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg

GARLIC-STUDDED POT ROAST



Garlic-Studded Pot Roast image

Provided by Emeril Lagasse

Categories     main-dish

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 15

1 (3 to 3 1/2-pound) boneless beef chuck roast
10 to 12 large cloves garlic, peeled and cut in 1/2 lengthwise
2 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
3/4 cup water, plus more if necessary
Fresh chopped thyme leaves and parsley, for garnish
Fresh chopped thyme leaves and parsley, for garnish
Roasted Vegetables, recipe follows
2 turnips, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
12 red pearl onions
2 beets, cut into 1-inch pieces
Extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
  • Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
  • When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
  • Preheat oven to 450 degrees F.
  • Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
  • Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

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

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

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-COOKED POT ROAST SLIDERS



Slow-Cooked Pot Roast Sliders image

This recipe reminds me of my mom's famous pot roast. Best of all, these sandwiches are simple to make, with only five ingredients. I love that I can enjoy the flavors of Mom's roast with the delicious portability of a slider. -Lauren Drafke, Cape Coral, Florida

Provided by Taste of Home

Categories     Lunch

Time 5h10m

Yield 2 dozen.

Number Of Ingredients 7

1 boneless beef chuck roast (3 pounds)
1-1/2 cups water
1 envelope (1 ounce) onion soup mix
1 envelope (1 ounce) au jus gravy mix
2 packages (12 ounces each ) Hawaiian sweet rolls, halved
12 slices Swiss cheese (3/4 ounce each), cut in half
Sliced tomato, baby arugula and horseradish sauce, optional

Steps:

  • Place roast in a 4-qt. slow cooker. In a small bowl, whisk together water, and the soup and gravy mixes. Pour seasoning mixture over roast. Cook, covered, on low until tender, 5-6 hours. Remove from cooker. Cool slightly; shred meat with 2 forks., Preheat broiler. Place halved rolls on a baking sheet. On each bottom half, place cheese piece. Broil buns 4-6 inches from heat until cheese is melted and rolls start to brown, 1-2 minutes. Remove from broiler. Using tongs, place meat mixture on roll bottoms. If desired, layer with tomato, baby arugula and horseradish sauce. Replace roll tops.

Nutrition Facts : Calories 487 calories, Fat 22g fat (11g saturated fat), Cholesterol 124mg cholesterol, Sodium 721mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 2g fiber), Protein 36g protein.

HORSERADISH POT ROAST



Horseradish Pot Roast image

We tasted a dish similar to this while at a horseradish festival in Illinois. I like to serve it over noodles. The recipe is easily adaptable for stovetop cooking, too. -Barbara White, Katy, Texas

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 6 servings.

Number Of Ingredients 13

1 boneless beef chuck roast (2 to 3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium onions, thinly sliced into rings
1 jar (6 to 6-1/2 ounces) prepared horseradish
1/4 cup dry white wine or beef broth
1 tablespoon butter, melted
1 garlic clove, minced
1 tablespoon sugar
2 tablespoons all-purpose flour
2 tablespoons cold water
Hot cooked egg noodles
Minced fresh thyme, optional

Steps:

  • Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.

Nutrition Facts : Calories 320 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 395mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.

ROLLED CHUCK ROAST STUFFED WITH GARLIC AND SHALLOTS



Rolled Chuck Roast Stuffed With Garlic and Shallots image

This is the first time I created my own recipe. My husband came home with a new roast and said he wanted onion and garlic with it. I usually cut slices in the roast and press the onion and garlic into the slices. This time realizing it was a rolled roast I unrolled it and put my ingredients inside to try something new ....

Provided by Gigis Sweet Confect

Categories     Roast Beef

Time 2h20m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs beef chuck, roast rolled
2 medium shallots
2 medium size garlic cloves
1 cup water
2 tablespoons dry beef bouillon
1 tablespoon Worcestershire sauce
1 teaspoon Kitchen Bouquet (browning & seasoning sauce)
1 tablespoon garlic powder
1 tablespoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon crushed dried rosemary

Steps:

  • Preheat oven to 350 degrees . Take netting of the roast and unroll roast. Cut into roast so it lays flat.
  • Peel and cut shallots in half and make thin slices . Peel and lay garlic down and cut into thin slices.
  • In a small bowl combine water, beef bouillon, Worcestershire sauce and kitchen bouquet, set aside.
  • Sprinkle some garlic powder, black pepper, slat and rosemary onto the roast. Lay even amounts of shallots and garlic on roast. Save some garlic and shallots for later. Now roll up the roast and put netting back on.
  • In a roasting pan add half of the liquid mixture. Place roast in pan. Pour remaining liquid on top of roast. Sprinkle garlic, shallots, garlic powered, salt, black pepper and rosemary on top.
  • Cook uncovered 2 hours, turn the roast over half way between cooking time .
  • Eugenia deGroot 2008.

Nutrition Facts : Calories 904.5, Fat 66.8, SaturatedFat 27, Cholesterol 234.8, Sodium 3861.4, Carbohydrate 8.5, Fiber 1, Sugar 2, Protein 63.9

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