CUBAN MOJO POT ROAST
Cuban Mojo Pot Roast is a fresh take on a hearty dinner. Chuck roast slow cooked in a zesty garlicky citrus sauce until tender with potatoes and carrots.
Provided by Sabrina Snyder
Categories Dinner
Time 3h10m
Number Of Ingredients 14
Steps:
- Preheat your oven to 325 degrees.
- Whisk together orange juice, lime juice, cumin, oregano, red pepper flakes, and garlic until combined. Set aside.
- Season the chuck roast with the Kosher salt, and pepper.
- Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- Add carrots, potatoes, orange juice mixture, bay leaves, and beef broth and cook for 3 - 3 1/2 hours.
- If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the pot and cook for remaining 30 minutes.
Nutrition Facts : Calories 371 kcal, Carbohydrate 22 g, Protein 29 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 94 mg, Sodium 793 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
MARIE'S EASY SLOW COOKER POT ROAST
Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.
Provided by Marie Thomas
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 9h40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g
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
SUPER SIMPLE POT ROAST
This is a great way to cook on busy errand days. The gravy makes itself and the roast literally falls apart, you have to scoop it out with a spoon. You can even place the roast in FROZEN if you want just add a few hours extra time of cooking. It is always perfect and everyone eats it up--never much left over for lunches.
Provided by Shawn C
Categories Roast Beef
Time 6h5m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Place soups in crock pot and whisk together.
- Add remaining ingredients to crock pot.
- Cover and turn on high for 6-8 hours.
- Serve with rice or potatoes.
CROCK POT MESQUITE ROAST
This is one of my favorite crock pot recipes. Has a wonderful smokey flavor. Use a package of powder mesquite marinade - not a bottle of liquid marinade. Will try to post pic of marinade package.
Provided by mailbelle
Categories Roast Beef
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place chuck roast in the crock pot and pour cola over the top of it.
- Mix water with the mesquite marinade packet and pour over the top of the roast.
- Cook 8 hours on low.
Nutrition Facts : Calories 297, Fat 22.2, SaturatedFat 9, Cholesterol 78.2, Sodium 67.9, Carbohydrate 2, Sugar 1.9, Protein 20.9
EASY CROCKPOT ROAST
Make and share this Easy Crockpot Roast recipe from Food.com.
Provided by Laura D.
Categories One Dish Meal
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes and carrots in the bottom of the crockpot.
- Place roast on top of vegetables.
- Sprinkle onion soup mix on top of roast.
- Pour mushroom soup on top of roast.
- Cook on low for 8 hours.
Nutrition Facts : Calories 617.7, Fat 15, SaturatedFat 5.1, Cholesterol 145.2, Sodium 1371.5, Carbohydrate 66.6, Fiber 7.6, Sugar 8.4, Protein 57
CROCKPOT POT ROAST
Make and share this Crockpot Pot Roast recipe from Food.com.
Provided by Mebriella
Time 10h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray your crock pot generously with Pam or line it with a crock pot liner.
- Pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot. Stir it together and add in the paprika, allspice, salt and pepper to taste.
- Toss in half of the vegetables and place your chuck roast on top of everything.
- Toss in the rest of the vegetables and stir everything all together as best you can, making sure that the beef is mostly submerged in the broth. Top with your rosemary.
- Set the crock pot on low and cover. Let it cook for 8-10 hours on low. If you can, check on it every so often and give it a little stir (this isn't necessary if you are away from the house).
- When ready, move the roast to a cutting board and slice to serve. Serve with the vegetables and juices from the meat and broth. A salad might go well here too, but we were all about meat and potatoes that night.
Nutrition Facts : Calories 669.7, Fat 21.4, SaturatedFat 9.4, Cholesterol 224.5, Sodium 659.8, Carbohydrate 45.6, Fiber 6.9, Sugar 16.7, Protein 77.2
SLOW COOKER MOJO PORK
A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.
Provided by Yoly
Categories World Cuisine Recipes Latin American Caribbean
Time 13h25m
Yield 16
Number Of Ingredients 13
Steps:
- Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
- Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
- Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 3 g, Cholesterol 64.9 mg, Fat 27.1 g, Fiber 0.3 g, Protein 14.9 g, SaturatedFat 8 g, Sodium 1535.9 mg, Sugar 1.4 g
SIMPLE SUNDAY POT ROAST (CROCK-POT)
My search for a great crockpot pot roast recipe ended when I tried this one! I love this pot roast. This isn't a new twist on a good old recipe. It IS a good old recipe. And it even makes its own gravy! Adapted from Prevention Guide Slow Cooker recipe book.
Provided by Cookin-jo
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray your crock with cooking spray (4-6 quart crockpot).
- In a medium bowl gradually whisk broth into flour, a bit at a time to prevent lumps.
- Whisk in tomato paste, thyme, salt and pepper.
- Place beef roast in center of crock and arrange vegetables around it.
- Pour the gravy mixture over the beef and vegetables.
- Cover and Cook on low 8-9 hours, or on high 4-5 hours, or until meat is tender.
- Note: I have found that sometimes a little of the flour mixture over-thickens at the bottom edge of the crock. It isn't difficult to clean up later but if you want to prevent this you could try running a spatula around the edges right to the bottom once the liquid starts bubbling.
Nutrition Facts : Calories 363.7, Fat 8.6, SaturatedFat 3.1, Cholesterol 113.4, Sodium 570.5, Carbohydrate 26.3, Fiber 3.3, Sugar 4.2, Protein 43.1
SIMPLE PERFECT POT ROAST
This is the Cook's Illustrated recipe, but it tastes exactly like Mom's recipe. She used to put it in the oven before we went to church, and then served it with hot rolls and a crisp salad.
Provided by PanNan
Categories Roast Beef
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 300°F.
- Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
- Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
- Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
- Transfer roast to a large plate; set aside.
- Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
- Add garlic and sugar; cook until fragrant, about 30 seconds.
- Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
- Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
- Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
- Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
- Transfer roast to carving board, tent with foil to keep warm.
- Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
- Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
- Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
- Season to taste with salt and pepper.
- Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
- Serve, passing remaining sauce.
- Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.
SIMPLE & DELICIOUS POT ROAST (CROCK POT)
Make and share this Simple & Delicious Pot Roast (Crock Pot) recipe from Food.com.
Provided by bmcnichol
Categories Roast Beef
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes and carrots in crock pot.
- Cut roast in half.
- In a bowl, combine the mustard, rosemary, garlic salt, thyme and pepper and rub over roast.
- Place in crock pot and top with onion and broth.
- Cover and cook on low for 6-8 hours or until meat and vegetables are tender.
Nutrition Facts : Calories 656.2, Fat 45.1, SaturatedFat 18, Cholesterol 156.7, Sodium 415.5, Carbohydrate 15.9, Fiber 2.4, Sugar 2.5, Protein 44.3
MOJO'S SIMPLY DELICIOUS SIMPLE CROCKPOT MESQUITE POT ROAST
Make and share this Mojo's Simply Delicious Simple Crockpot Mesquite Pot Roast recipe from Food.com.
Provided by mojo22l
Categories Easy
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the meat: I placed mine in a plastic bag and added McCormic's Grill Mates Mesquite Mix, this is where you will use the oil. refrigerate for 25 minutes. Save a little of the mix to baste halfway through the cook time.
- peal potatoes and cut them up into quarter size pieces.
- peal the onion and cut it into medium size pieces, not chopped.
- peal the carrots and cut them in half the long way and then cut them into 1 inch pieces.
- cut the celery ribs in half the long way and then cut them into 1 inch pieces.
- sear the meat on all sides: turn the heat up high and add 4 tablespoons of oil to the pan. cook the meat for about 2 minutes on all sides, I used a set of tongs to hold the meat vertical to sear the edges.
- place the vegetables into the pot with the 1/2 teaspoon of beef bouillon & water mix.
- place the meat on the top of the vegetables and cover the pot.
- set your crockpot to high for 4 hours.
- remove meat and set aside, cover it with foil to keep warm. mix your corn starch with 1/4 cup of water and add it to the vegetables stiring it up slowly the gravy will thicken.
- slice the meat to your liking and plate it, cover the meat with the vegetables and gravy and Enjoy your Mesquite Pot Roast.
Nutrition Facts : Calories 875.9, Fat 55.1, SaturatedFat 11.6, Cholesterol 149.7, Sodium 278.4, Carbohydrate 45.8, Fiber 6.8, Sugar 7, Protein 52.5
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