EASY CROCK POT BEEF ROAST
This Easy Crock Pot Beef Roast is super easy and delicious! It is the perfect dish to throw on in the morning and come home to after work!
Provided by Aunt Lou
Categories Main
Time 8h5m
Number Of Ingredients 5
Steps:
- Place your roast in a 4 quart crock pot.
- Sprinkle your onion soup mix on top of your roast and your mushrooms on and around it.
- Salt and pepper to taste.
- Pour your soup and broth around your roast.
- Cover and cook on low for 8-10 hours.
EASY CROCK POT ROAST BEEF
Make and share this Easy Crock Pot Roast Beef recipe from Food.com.
Provided by Jim Trebilcox
Categories Roast Beef
Time 10h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put all the ingredients into the crock pot and set on low for 8-10 hours .
- The soup and juice make a great base for a gravy with the addition of some flour (adding a juice to a quarter cup of flour until the correct consistency is reached).
EASIEST POT ROAST EVER
Easy Pot Roast made in the slow cooker.
Provided by Jennifer Miles
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 7
Steps:
- Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
- Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.
Nutrition Facts : Calories 526.4 calories, Carbohydrate 42.4 g, Cholesterol 103.2 mg, Fat 25.3 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 10 g, Sodium 547.4 mg, Sugar 4.5 g
EASY CROCK POT BEEF ROAST
This is going to be one of the easiest Beef Roast you've ever made. This roast is so tender and delicious, yet so simple to make. The flavor of the pepper rings and juice goes right through the roast, and it is so moist, with a mild taste. I received this recipe from a close friend who works in the meat dept. at a local grocery store. When customers ask for a different way to make a roast, they suggest this. The leftovers make the best sandwiches. Be sure you use the Mild pepper rings, and not the Hot. I wouldn't advise adding potatoes or carrots to this recipe. This is one of my husbands favorite, I hope you like it too.
Provided by october sky
Categories Roast Beef
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Put Beef Roast into Crock Pot.
- Pour the jar of mild pepper rings, including the juice over the roast.
- Cook on low for several hours, until tender.
SLOW-COOKER EASY POT ROAST
You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
- Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
- In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.
Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g
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- In a bowl mix the Better than Bouillon base, water and all the spices but don't add the cream and parmesan cheese. Put those in at the end.
- Pour the sauce over top, cover and cook on high for 6 hours or low for 8 hours. Because slow cookers may vary, you know the dish is done. when the beef is tender.
- When done, take out the beef and place in a large serving bowl. Add the cream and parmesan cheese to the sauce and whisk to combine. Then pour it over the beef.
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- Pat roast dry with paper towels, then season with salt and pepper all over. Heat oil in large skillet over medium-high, brown roast 3-4 minutes on all sides. Pour about 1/4 cup of beef broth in your crock, then place browned roast in crock.
- In the same skillet over medium heat, sauté onions until softened, about 4-5 minutes. Stir in garlic, tomato paste and Italian seasoning. Then, pour wine into skillet, scraping off any browned bits. Allow to simmer until reduced and thickened, 2-3 minutes.
- Spread onion mixture over roast in slow cooker. Combine Worcestershire sauce and beef broth, then pour into the crock as well. Add fresh herbs, then cover and cook on LOW for 3-4 hours (please read notes on cooking times).
- Open slow cooker and add vegetables around roast. Close lid again and cook on LOW for another 3-4 hours, until vegetables and meat are tender (please read notes on cooking times).
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- Pat the roast dry and season 1 tsp salt and 1/2 tsp black pepper. To a dutch oven or a stove-top safe slow cooker insert, add 2 Tbl of olive oil over medium heat. When the oil starts to shimmer, add the beef. Cook for 5-7 minutes on each side searing the meat. When done, place the meat (if not already in your slow cooker insert) into the slow cooker. To this, add the onions and bell peppers.
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- Put the lid on and set the timer to LOW for 8 hours. After 8 hours, remove the lid and fish out the bay leaves and discard. Carefully pull the meat out and set on a plate. Using a slotted spoon, scoop out the veggies and set in a bowl. Strain the fat out of the liquid and transfer the liquid your Dutch oven or leave it in your stove-top safe slow cooker insert. Place over medium high-heat bringing the liquid to a boil and reducing it for about 25-30 minutes or slightly thicker. While the sauce is reducing, carefully shred the meat (big or little pieces). Cover with foil until the sauce starts to thicken slightly. Place the meat and veggies back into liquid and stir. Cook for 5 minutes, remove from the heat, garnish with cilantro, and serve.
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