CROCK POT CHUCK ROAST WITH VEGETABLES
Make and share this Crock Pot Chuck Roast With Vegetables recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place vegetables in pot in order given.
- Place roast on vegetables.
- Mix remaining ingredients together.
- Pour over roast.
- Cook on hi for 5 hours or low for 8 hours.
- Thicken with a little flour and water if desired.
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.
BASIC CROCK POT BEEF ROAST WITH VEGETABLES
Steps:
- Gather the ingredients.
- Sprinkle the pot roast lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and sear the pot roast on all sides.
- Add the onions and continue cooking until onions are just beginning to brown.
- Put the potatoes, carrots, and garlic in the slow cooker. Add the browned roast and the onions, along with the thyme sprigs or dried thyme.
- Combine the beef broth with the Worcestershire sauce and pour over the roast and vegetables.
- Cover and cook on low for 9 to 11 hours or on high for about 4 to 5 1/2 hours.
- Transfer the roast and vegetables to a platter and keep warm.
- Strain the remaining broth and let stand for a few minutes. Skim off fat. Or use a gravy separator to skim the fat.
- Put the juices in a large saucepan and bring to a boil. Boil for about 10 minutes, or until the broth has reduced to about 1 1/2 to 2 cups.
- In a small bowl, combine the cornstarch and cold water.
- Stir in the cornstarch mixture and cook until thickened.
- Stir in the butter. Taste and adjust seasonings.
- Drizzle some of the sauce over the meat and vegetables, and serve the rest at the table.
Nutrition Facts : Calories 689 kcal, Carbohydrate 26 g, Cholesterol 191 mg, Fiber 3 g, Protein 59 g, SaturatedFat 16 g, Sodium 353 mg, Sugar 3 g, Fat 39 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
POT ROAST WITH VEGETABLES
This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.
Provided by judy2304
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
- Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
- Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
- Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
- Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g
SLOW COOKER POT ROAST WITH POTATOES AND GRAVY
Steps:
- Place the beef roast in the slow cooker; sprinkle with salt and pepper.
- Make a smooth paste with the flour and cold water; stir in Kitchen Bouquet and spread over the roast. Add garlic, onion, potatoes, and carrots (or use any other root vegetable such as parsnips or rutabaga).
- Cover and cook on low for 8 to 10 hours.
- Taste and add more salt and pepper, if needed.
Nutrition Facts : Calories 836 kcal, Carbohydrate 34 g, Cholesterol 272 mg, Fiber 4 g, Protein 72 g, SaturatedFat 17 g, Sodium 260 mg, Sugar 4 g, Fat 44 g, ServingSize 6 servings, UnsaturatedFat 0 g
SLOW COOKER ROASTED VEGETABLES
Provided by Camille
Yield 8
Number Of Ingredients 7
Steps:
- Wash, dry and cut vegetables.
- Place vegetables in a gallon-sized resealable bag.
- Pour olive oil on top of vegetables.
- Sprinkle package dry Italian seasoning over the vegetables.
- Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
- Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
- Cook on low for 5-7 hours or high for 3-4 hours.
- Sprinkle Parmesan cheese on top before serving.
Nutrition Facts : Servingsize 1 serving, Calories 791 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 266 mg, Carbohydrate 179 g, Sugar 26 g, Protein 23 mg
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