EASY SLOW-COOKER POT ROAST
I love this easy pot roast Crock-Pot recipe for a couple of reasons. First, it's delicious. Second, it's easy! I can't describe the feeling of walking into my house after work and smelling this dish that's been simmering in the slow cooker all day. There's nothing better. —James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Dinner
Time 10h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
Nutrition Facts : Calories 354 calories, Fat 15g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 696mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
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
BEST EVER SLOW COOKER ITALIAN BEEF ROAST
Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.
Provided by Teeann
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
- Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
ERICA'S DELICIOUS SLOW COOKER BEEF ROAST
I love to make this very easy roast. It makes its own gravy and is oh, so tender and juicy! Best if served with mashed potatoes and green beans. Any cut of roast should work fine.
Provided by Erica
Categories 100+ Everyday Cooking Recipes
Time 9h20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
- Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
- Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
- Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.
Nutrition Facts : Calories 576.8 calories, Carbohydrate 12.1 g, Cholesterol 145.2 mg, Fat 36.2 g, Fiber 1.8 g, Protein 47.9 g, SaturatedFat 13 g, Sodium 650.4 mg, Sugar 4.2 g
DELICIOUS SLOW-COOKED BEEF POT ROAST
A long slow cooking time is what makes this the most tender delicious pot roast and the gravy from this is so good, if you prefer lots of gravy then double all the ingredients, this also works well using a pork roast and also works well using chuck or blade beef roast --- if you find that the taters and carrots are already cooked when you turn the roast over just remove them to a large bowl --- due to the higher salt content from the dry gravy mix and onion soup mix I would suggest to add in salt towards the end of cooking time --- remember to reduce the heat to low setting for the last 4 hours of cooking time --- cooking times are for a 4-pound roast anything less with require a shorter cooking time.
Provided by Kittencalrecipezazz
Categories Stew
Time 5h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees F (will reduce oven temperature later).
- Make small slits all over the roast then insert a garlic clove in each slit (make as many slits and use as many cloves as desired).
- Season the roast with black pepper.
- Grease a roasting pan.
- Layer the sliced onions (if using) and garlic into the bottom of the pan, then place the roast on top.
- In a medium bowl combine the brown gravy mix with water mixing into a smooth paste, then add in the onion soup mix, mushroom soup, minced garlic, cola beverage and Worcestershire sauce; mix well to combine.
- Pour the cola mixture over the roast.
- Cover and cook at 350 degrees F for about 1 hour.
- Uncover and place the carrots and potatoes around the roast.
- Reduce the oven temperature to 275 degrees F and continue cooking covered for another 2 hours.
- Remove from oven and turn the roast over, place back in oven for another 1-2 hours or until roast is tender (could take longer than 2 hours, as you are cooking at a low temperature).
- Let the roast stand for 20 minutes before slicing.
Nutrition Facts : Calories 880.8, Fat 47.3, SaturatedFat 18.6, Cholesterol 156.8, Sodium 863, Carbohydrate 63.9, Fiber 7.6, Sugar 8.8, Protein 49.1
DELICIOUSLY SEASONED BEEF ROAST IN A CROCK-POT
IT DOESN'T GET EASIER THAN THIS .... Follow these quick and simple steps, and enjoy this tender, delicious roast that serves 12 hungy appetites.
Provided by Feast Your Eyes
Categories One Dish Meal
Time 8h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Wash roast and pat dry with paper towels.
- Pour dressing into a gallon size zip-lock plastic bag. Add roast and refrigerate for a few hours (preferrably overnight).
- Remove roast from plastic bag, make several shallow slits in top of roast. Place prepared roast into your crock-pot.
- Mix together the remaining ingredients in a small bowl; pour over roast.
- Add bay leaves.
- Cover and cook on LOW for 8 to 10 hours. (HIGH = 4 to 5 hours).
- COOK'S TIP: To complete this meal, in last hour add small red potatoes (halved), mushrooms (halved) and carrots (diced). Sauce can be thickened with 2 tablespoons flour dissolved in 1/4 cup of water.
- COOK'S TIP: For leftovers, add tomatoes, corn, celery, green beans, etc. Add a gravy mix and you have a tasty stew or soup.
Nutrition Facts : Calories 23.2, Fat 0.2, Sodium 1.1, Carbohydrate 1.6, Fiber 0.2, Sugar 0.5, Protein 0.3
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