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
DRUNKEN GARLIC CROCK POT ROAST
Don't be afraid of all the garlic in this! It gets really mild from the long cooking process and gives the meat a wonderful flavor. This is a favorite for me, and I hope it will be for you, too. Different brands of beer will give you different amounts of sweetness ranging from bitter to malty (common beer characters). Try going with less sugar until you know how your beer will taste (as most of them add some amount of sweetness regardless).
Provided by PalatablePastime
Categories Roast Beef
Time 7h15m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
- Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.
- Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
- Pour mixture into the bottom of the crock pot.
- Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
- Set the crock pot on low and cook for 7-8 hours.
- Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
- Serve gravy over meat or with potatoes or noodles.
GARLIC LOVER'S POT ROAST
This all-American Garlic Lover's Pot Roast recipe is courtesy of Emeril Lagasse. Pair it with Emeril's creamy Mashed Potatoes for a complete meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible. Season with salt and pepper.
- In a Dutch-oven, heat oil over high heat. Carefully add meat and sear on all sides until very well browned, 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.
- Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.
GARLIC TOP SIRLOIN POT ROAST
Top sirloin roast with garlic, potatoes, onions, carrots, and green peppers cooked slow cooked to perfection.
Provided by DONTCOOKMUCH
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h30m
Yield 8
Number Of Ingredients 13
Steps:
- Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
- Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
- Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 26.1 g, Cholesterol 90.8 mg, Fat 16.1 g, Fiber 3.8 g, Protein 31.5 g, SaturatedFat 6.4 g, Sodium 823.5 mg, Sugar 4.4 g
SLOW-COOKER ROSEMARY-GARLIC BEEF ROAST
Beef roast becomes even better thanks to tasty seasonings and slow cooking.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 12
Number Of Ingredients 11
Steps:
- In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5- to 6-quart slow cooker, add onion. Pour 1/4 cup of the broth over onion. Place beef roast on onion. Refrigerate remaining broth.
- Cover and cook on Low heat setting 8 to 9 hours.
- Remove beef from cooker; cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered 5 to 10 minutes or until thickened. Serve gravy with beef.
Nutrition Facts : Calories 240, Carbohydrate 5 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 39 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g
GARLICKY CROCK POT BEEF ROAST
This beef roast is very good and especially good for the garlic lovers. It's also done in a crock pot so even the house will smell good all day. My family loves to eat this with mashed potatoes and warm buttered dinner rolls.
Provided by Doreen_2
Categories Meat
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and rinse meat and vegetables. Cut all the vegetables in half except for the garlic. Peel the skins on the garlic and set them in a bowl. In another bowl, combine the mushroom soup, beef broth, and water. Pour this mixture in the crock pot. Season the roast with black pepper and place the roast in the crock pot. Pour the dry onion soup mix over the roast. Lay all of the garlic cloves on top of the roast and set your crock pot on low for 8 hours. After 4 hours of cooking, place the vegetables in the pot and let it continue to cook until the vegetables and meat is tender.
Nutrition Facts : Calories 1526.1, Fat 100.8, SaturatedFat 38.6, Cholesterol 313.5, Sodium 2270.3, Carbohydrate 58.6, Fiber 6.8, Sugar 10.6, Protein 92.7
CROCK POT ROAST BEEF AND GARLIC (ALMOST FORGOT...AND COFFEE)!
A tender, flavorful beef roast infused with garlic and basted in its own juices combined with onions, mushrooms and freshly brewed coffee...yes...coffee!
Provided by Dave Dallas
Categories Roast Beef
Time 6h20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brew a pot of freshly ground coffee.
- Make 5 deep slits around the top and sides of the roast.
- Push the whole cloves of garlic down into the slits.
- Rub meat with pepper and salt.
- Place roast, mushrooms and onion in crock pot.
- Pour 1 1/2 cups coffee over the meat.
- Cook on low setting for 6 hours.
- Remove beef from crock pot and pour the drippings into a small saucepan.
- Bring to a simmer over medium-low heat.
- In a separate bowl, combine the cornstarch and water and add slowly to the saucepan, stirring constantly.
- Simmer until thickened to desired consistency.
- Serve with potatoes, noodles or rice.
Nutrition Facts : Calories 631.5, Fat 44.8, SaturatedFat 18, Cholesterol 156.5, Sodium 142.5, Carbohydrate 10.6, Fiber 1.4, Sugar 2.7, Protein 45.1
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