SLOW COOKER MOCK-ROAST
Very easy, tasty pot roast. Uses things that even a kitchen novice can have in the kitchen!
Provided by Erika
Categories 100+ Everyday Cooking Recipes
Time 8h32m
Yield 6
Number Of Ingredients 14
Steps:
- Sprinkle the beef with seasoned salt and black pepper to taste. Heat the vegetable oil in a skillet over medium heat, and brown the roast on all sides, about 3 minutes per side. Place the browned roast into a slow cooker, and sprinkle the onion, chopped carrot, and celery over the meat. Scatter the potatoes and carrot pieces over the other ingredients, sprinkle on the Italian seasoning, parsley, and celery salt, and pour the can of soda over everything. Sprinkle the steak sauce on top.
- Cover, and cook on Low setting for 8 hours.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 60.5 g, Cholesterol 25.9 mg, Fat 3.9 g, Fiber 8.4 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 268.7 mg, Sugar 13.5 g
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY
This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.
Provided by Hannah Williams
Categories Dinner
Time 8h
Yield 5 servings
Number Of Ingredients 8
Steps:
- Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
- Sprinkle the onion soup pack and top with vegetables and water.
- Cook on low for 8 hours, or high for 4-5 hours.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams
MOCK POT ROAST
With potatoes, carrots, peas and onions, this meat loaf is just like a pot roast. Using ground beef instead of another cut of meat, makes it an economical meal-Marsha Ransom, South Haven, Michigan.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Brush with steak sauce. Arrange carrots, potatoes and onions around loaf. , Cover and bake at 375° for 40 minutes. Add peas. Cover and bake 30 minutes longer. Uncover; baste with pan juices. Bake 5 minutes more or until the meat is no longer pink and a thermometer reads 160°.
Nutrition Facts :
MOCK IN THE CROCK
"Mock Tender Steak/Roast" is usually anything but tender. This recipe will make it melt in your mouth! Any type of canned tomatoes will do, just break them up into small pieces.
Provided by BIG_CHIEF
Categories Steak
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim away all outer fat from steaks and place in crock pot.
- Blend together tomatoes, garlic and spices.
- Dump on top of meat in crock pot. Throw in bay leaf.
- Add just enough water to cover the meat.
- Stir a bit to blend in water.
- Cook on low for 6 to 8 hours.
MOCK CROCK POT ROAST
Even though it is cooked on the stovetop this is as tender as if you had simmered it in the crock pot all day. I only make this for one, but it could easily be multiplied for however many people you are cooking for.
Provided by Blue Eyes Willow
Categories Meat
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- mix the root beer, garlic powder and lemon pepper in a small pot.
- add the steak and bring to a boil.
- reduce heat and simmer for one hour to an hour and a half.
- remove steak.
- mix cornstarch with a little bit of water.
- add to the leftover sauce and stir on medium heat until thickened.
- Serve over noodles or rice.
Nutrition Facts : Calories 322.8, Fat 7.4, SaturatedFat 2.5, Cholesterol 81.6, Sodium 112.7, Carbohydrate 29.6, Fiber 0.2, Sugar 26.5, Protein 33.1
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