Crockpot Seitan Roast With Vegetables Recipes

SLOW COOKER ROASTED VEGETABLES

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.

CROCK POT CHUCK ROAST WITH VEGETABLES

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.

SEITAN ROAST RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
• In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
• Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
• Once thick enough, use your hands to knead dough.
• Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
• Bake for 1 hour, flipping roast every 20 minutes.
• Remove from oven and let rest for 10 minutes before slicing.
• Serve with vegetarian gravy.
• Enjoy!

POT ROAST WITH VEGETABLES

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.

CROCKPOT SEITAN ROAST WITH VEGETABLES

Steps:

• Combine salt, paprika, and pepper in a small bowl.
• Heat olive oil in a nonstick skillet over medium heat.
• Rub the salt mixture onto each piece of seitan and place into hot skillet. Cook, turning so that all sides have a chance to brown for a total of 10 minutes. Place the seitan into a greased crockpot.
• Player the potatoes, carrots and onions on top of the seitan.
• Combine the remaining ingredients well and pour into crockpot.
• Cook on high for 8 hours.
• To serve, place vegetables into a serving dish. Take out seitan and thinly slice using a serrated knife. Spoon gravy onto seitan or place on table so guests can help themselves.