Easy Roast With Onion Mushroom Gravy Crock Pot Recipes

CROCK POT/SLOW COOKER CHICKEN IN MUSHROOM GRAVY

Steps:

• Place chicken pieces in slow cooker.
• Season with salt & pepper.
• Mix wine/broth & soup, pour over chicken.
• Add mushrooms.
• Cover & cook on low 7-9 hours, or on high -4 hours.

CONTEST-WINNING MUSHROOM POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

SLOW COOKER POT ROAST WITH ONION MUSHROOM GRAVY

Steps:

• Heat a large skillet with 2 tbsp of olive oil on the bottom. Fry the roast until it is browned on all sides. Place into the bottom of your slow cooker.
• Add in all of the vegetables around the beef roast.
• In a large measuring cup, whisk together the Worcestershire sauce, beer, soup and soup mix until combined. IF you do not want to use beer, use beef broth instead!
• Pour the mushroom mixture all over the roast, coating it completely.
• Place the lid on top of the slow cooker and cook on low for 8-10 hours or until the meat falls apart. The roast is done when you can pull it apart with two forks easily.
• Take 2-3 cups of the sauce and place it in a saucepan. Bring it to a boil and reduce for 5-6 minutes.
• Whisk together 1 tbsp of cornstarch with 1/4 cup water. Whisk into the boiling sauce and cook until it thickens.
• Shred the roast beef and serve with gravy.

CROCK POT ROAST WITH GRAVY

Steps:

• 1. In a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper. Stir to mix well and set aside.
• 2. Rub Kitchen Bouquet over the roast, coating all sides. Heat a little oil in a large skillet over medium-high heat. Brown both sides of the roast (you'll know it's ready to flip when the meat no longer sticks). Transfer to the Crock Pot.
• 3. Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk.
• 4. Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet.
• 5. Continue to cook until thickened.
• 6. Pour gravy over roast. Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender.
• 7. Serve over buttered egg noodles. Enjoy! *Kitchen Bouquet is a browning/seasoning sauce that helps to add color and a little flavor to meats and gravy. You can usually find it in the grocery with the Worcestershire sauce.

MUSHROOM SLOW COOKER ROAST BEEF

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

POT ROAST AND ONION GRAVY

Steps:

• Sprinkle salt & pepper over the roast on both sides and place in a foil lined roasting pan.
• Mix cream of mushroom soup and onion soup mix together and spread over roast and around sides.
• Flip roast. Arrange onions around the roast and wrap in foil.
• Bake in oven at 325 degrees for 4-5 hours.

EASY ROAST WITH ONION / MUSHROOM GRAVY - CROCK POT

Steps:

• First, place the roast in your crock pot.
• Then, sprinkle the onion soup mix on top of the roast.
• Finally, spread the undiluted soup on top.
• Cook on low.

CROCK POT PORK ROAST WITH GRAVY

Steps:

• Mix together cream of mushroom soup and condensed French Onion Soup.
• Optional step: dredge thawed pork roast in 1/2 cup flour that has been seasoned with 1 teaspoon salt and 1/2 teaspoon pepper. Brown all sides of pork in a skillet of hot vegetable oil.
• If you do not brown the roast, season all sides with salt and pepper.
• Add pork roast to slow cooker insert. Pour soup mixture over top.
• Cook on low for 8-12 hours or high for 5-6 hours or until the pork is fork tender.