Easy Crock Pot Roast With Potatoes And Carrots Recipes

CROCK POT ROAST WITH POTATOES AND CARROTS

Steps:

• Heat the olive oil in a skillet over medium heat. Season the chuck roast with salt and pepper on all sides. Add the roast to the pan and cook for 4-5 minutes per side, until all of the sides are browned.
• Remove the roast for the pan and transfer to a slow cooker. Add the garlic, gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce to the skillet and heat, gently scraping up the browned bits from the bottom of the pan.
• Add the potatoes and carrots to the slower cooker around the roast. Pour the broth mixture over the top. Cover and cook on low for 8 hours, until the meat is tender and falls apart easily.
• Remove the roast and vegetables from the slow cooker. Reserve the broth and drippings for making gravy.
• Shred the roast or cut into chunks, then serve the meat and vegetables hot with gravy and sprinkled with fresh parsley.

QUICK + EASY INSTANT POT POT ROAST

Steps:

• Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
• Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
• Top beef with potatoes and carrots.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
• Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
• If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
• Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.

MARIE'S EASY SLOW COOKER POT ROAST

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.

EASY CROCK POT ROAST WITH POTATOES AND CARROTS

Steps:

• Peel and slice potatoes into even-sized chunks. Slice onion into rings.
• Layer the potato chunks, baby carrots, and the onion rings in a 6-8 quart Crock Pot.
• Season roast with salt and pepper.
• Heat olive oil in a large frying pan over medium heat. Sear both sides of the roast for 3-4 minutes.
• Place the roast on top of the vegetables in the Crock Pot and pour beef broth over everything.
• Cover and cook on low for 8-10 hours until the meat is falling apart and the vegetables are tender.
• Remove the meat and vegetables to a platter to rest and cover with foil.
• Remove 1 cup of the liquid from the Crock Pot and strain out any large pieces of meat or vegetables.
• Add brown gravy to a small saucepan and slowly whisk in the beef broth.
• Cook the gravy on medium heat until it comes to a boil. Reduce the heat and simmer for 1 minute adding more water if it is too thick.
• Serve the hot gravy with the roast and vegetables.

SLOW-COOKED RUMP ROAST

Steps:

• In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

CROCK POT PORK ROAST, POTATOES, AND CARROTS

Steps:

• Rinse and dry roast.
• Combine all dry seasonings and rub onto roast.
• Use olive oil to brown the roast.
• Deglaze pan with chicken broth.
• Place potatoes, carrots, and roast into crock pot and set to low for 6 hours.