SUNDAY POT ROAST
With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. -Brandy Schaefer, Glen Carbon, Illinois
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 230mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CROCK-POT SUNDAY POT ROAST
Classic pot roast flavor with the ease of a slow cooker. I'm not a huge pot roast fan, but my family really likes this one.
Provided by LexingtonMom
Categories One Dish Meal
Time 12h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in crock pot on low setting before going to bed.
- Roast will be tender and ready for lunch next day!
Nutrition Facts : Calories 521.2, Fat 19.6, SaturatedFat 6.8, Cholesterol 224.5, Sodium 1388.1, Carbohydrate 10.6, Fiber 0.6, Sugar 3.4, Protein 77.4
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.
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
- Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
- Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY
This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.
Provided by Hannah Williams
Categories Dinner
Time 8h
Yield 5 servings
Number Of Ingredients 8
Steps:
- Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
- Sprinkle the onion soup pack and top with vegetables and water.
- Cook on low for 8 hours, or high for 4-5 hours.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams
SLOW COOKER SUNDAY DINNER POT ROAST AND GRAVY RECIPE
The easiest way to cook a pot roast - in the slow cooker! This no-fail recipe turns out an amazing Sunday dinner every single time. Tender, fall-apart roast cooked together with carrots and potatoes, thrown together in the morning and ready to eat when dinner rolls around.
Provided by Camille Beckstrand
Categories Main Course
Time 7h15m
Number Of Ingredients 15
Steps:
- Heat olive oil in a large saute pan over medium high heat. Pat beef with paper towels and season all sides generously with salt and pepper.
- Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings.
- Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes.
- Pour in the diced tomatoes (with juices) and stir to combine.
- Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved.
- Cook on low for 7-8 hours.
- Pour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes.
- Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste).
- Slowly whisk the butter mixture into the liquid from the crock pot until it starts to thicken and combine.
- If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth.
- Season with freshly ground black pepper (I don't normally need anymore salt).
Nutrition Facts : Calories 502 kcal, Carbohydrate 31 g, Protein 37 g, Fat 26 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 125 mg, Sodium 565 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
OLD FASHIONED SUNDAY SUPPER (CROCK POT)
Remember sitting down to Sunday supper of a platter heaped with potatoes, vegetables and meat - all covered with a rich gravy? This recipe for the crock pot makes an old fashioned Sunday Supper a cinch!
Provided by Bev I Am
Categories Roast Beef
Time 9h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place contents of both of the dry soup mix envelopes in a small baking dish.
- Place the roast in the dish and rub or pat the dry soup mix all over it.
- Place half each of potatoes, carrots, celery, and garlic in crock pot.
- Season with half each of the garlic pepper and thyme.
- Tuck the bay leaf into the vegetables.
- Mix together 1 cup of the wine and the broth.
- Pour into the crock pot.
- Add the roast and scrape any dry soup mix left in the baking dish on top.
- Cover the meat with the remaining vegetables, garlic, garlic pepper and thyme.
- Cover and cook on low 9-10 hours or until the meat is tender.
- Remove the meat to a warm serving platter.
- Remove and discard the bay leaf.
- Scoop out the vegetables with a slotted spoon and scatter them over and around the roast.
- Cover with foil to keep warm.
- Pour the juices into a medium saucepan and bring to a boil on top of the stove over medium-high heat.
- Whisk together the remaining 1/2 cup wine and flour until well blended.
- Stir into the juices in a the saucepan and cook stirring constantly, until the gravy is thickened and the flour has lost its raw taste, 3-5 minutes.
- Pour the gravy over the meat and vegetables and serve.
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- Press all the seasonings (salt, onion powder, garlic powder, rosemary, paprika) into all sides of the beef.
- Pour beef broth into slow cooker. Add in roast. If you want to brown the roast beforehand it will taste better. Just brown each side in 1 Tbsp heated oil for 3 minutes.
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