Marilyns Slow Cooker Pot Roast Recipes

ERICA'S DELICIOUS SLOW COOKER BEEF ROAST

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.

SLOW COOKER POT ROAST WITH MALBEC (RED WINE)

Steps:

• Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
• Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
• Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
• Cook on High for 5 hours (or cook in Low for 8 to 9 hours).

PAULA DEEN'S POT ROAST IN A CROCK POT

Steps:

• Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

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.

SLOW COOKER "MELT IN YOUR MOUTH" POT ROAST

Steps:

• Combine seasoning mix ingredients together in a small bowl. Set aside.
• Coat both sides of meat with olive oil. Sprinkle a third of the seasoning mix onto each side.
• Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
• Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
• Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
• Cook on low for 9 hours or on high for 6 hours.
• Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
• Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.

AWESOME SLOW COOKER POT ROAST PLUS EXTRAS

Steps:

• Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
• Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.