Crock Pot Roast Beef With Mushroom And Sun Dried Tomato Gravy Recipes

CROCK POT ROAST BEEF WITH MUSHROOM AND SUN-DRIED TOMATO GRAVY

Steps:

• Trim the fat off of the roast.
• Combine the soy sauce and garlic in a small bowl, and place the roast in a large Ziploc bag, pouring the soy sauce mixture on it.
• Seal and marinate overnight, turning the bag at least once.
• Bring the beef broth to a boil in a small saucepan.
• Add the dried mushrooms, stir, cover and remove from heat.
• Let sit for 20 minutes.
• Drain the mushrooms through a coffee-filter lined sieve or cheesecloth-lined colander, reserving the broth.
• Remove the roast from the bag, and save the remaining marinade.
• Press the cracked black pepper into both sides of the roast.
• Mix the marinade, mushroom broth, and tomato paste together; stir well and set aside.
• Place the mushrooms, onion, carrots, and potatoes in a large crock pot and toss.
• Heat the olive oil in a large skillet over medium high.
• Add the roast and brown well on all sides.
• Put the roast on top of the veggies in the crock pot, and pour the broth mixture over the roast and veggies.
• Scrape the bottom of the skillet to remove the brown bits into the crock pot.
• Cover the crock pot with the lid and cook on high 1 hour, then cook on low another 8 hours.
• Place the roast and veggies on a serving platter and keep warm.
• Reserve the liquid in the crock pot.
• Place flour in a small bowl.
• Gradually add the water and stir with a fork until well blended.
• Add it to the broth in the crock pot, Cook uncovered for 15 minutes or until slightly thickened, stirring often.
• Serve the gravy with the roast.

SUNDAY POT ROAST WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 325 degrees F.
• Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
• Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
• Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
• To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

CROCK POT ROAST BEEF WITH GRAVY

Steps:

• Rub roast with 1/4 cup flour.
• Put roast in crock pot.
• In a bowl, combine soup and gravy mixes and remaining flour.
• Stir in water until blended.
• Pour over roast.
• Cover and cook on low for 6-8 hours or until meat is tender.
• We like to serve this with mashed potatoes.

SLOW COOKER ROAST BEEF IN ITS OWN GRAVY

Steps:

• Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
• Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
• Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
• Cook on Low, 8 to 10 hours.
• Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
• Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
• Slice roast and serve alongside vegetables and gravy.

CROCK POT SHREDDED BEEF

Steps:

• Trim chuck roast of any excessive fat.
• Place chuck roast in crock pot.
• Sprinkle dry Italian dressing over meat.
• Add water.
• Cover and cook on low for 8-10 hours.
• Use 2 forks to seperate and shred meat.
• Serve with mashed potatoes, veggies and crispy rolls.
• Also makes great sandwiches, with or without barbeque sauce. Freezes very well.

SLOW-COOKER ROAST BEEF WITH MUSHROOM GRAVY(COOK'S COUNTRY)

Steps:

• Sprinkle roast all over with 4 teaspoons salt. Wrap in plastic wrap and refrigerate for at least 18 hours or up to 24 hours.
• Pat roast dry with paper towels; rub with 1 tablespoon oil and season with pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Sear roast until browned on all sides, about 10 minutes. Set roast in slow cooker.
• Add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat until shimmering. Add cremini mushrooms, onion, tomato paste, and 1 teaspoon salt and cook until vegetables have softened, about 5 minutes. Stir in flour to coat vegetables and cook for 1 minute. Slowly whisk in broth until incorporated, scraping up any browned bits. Add porcini mushrooms and thyme and bring to boil. Pour broth mixture around roast. Cover and cook on low heat until meat registers 125 degrees (for medium-rare), 1 1/2 to 2 hours.
• Transfer roast to carving board, tent with foil, and let rest for 15 minutes. (Leave slow cooker on "warm" setting to keep gravy hot.) Whisk butter and parsley into gravy and season with salt and pepper to taste. Slice roast thin against grain and serve with gravy.

SLOW COOKER BEEF POT ROAST

Steps:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

SUN-DRIED TOMATO POT ROAST

Steps:

• Combine all ingredients in the crock pot.
• Cook on low for 6-8 hours.

MUSHROOM SLOW COOKER ROAST BEEF

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.