MOM'S SLOW COOKER POT ROAST
Pot roast, potatoes, carrots and gravy just like Mom used to make. An easy recipe that tastes like home.
Provided by 365 Days of Slow and Pressure Cooking
Categories Beef
Time 16m
Number Of Ingredients 17
Steps:
- Cut off excess fat and the silver skin from the roast. Some roasts have more fat than others. I always try to pick the roast with less chunks of fat and more marbling.
- (This step is optional but will help the roast be a lot more flavorful) Heat a pan on the stove over medium high heat. Salt and pepper the roast on all sides liberally. Add oil into the pan. Add in the roast and brown it on each side for about 5 minutes. Remove the roast and place it in the slow cooker.
- Add in the water and Better than Bouillon. Season it with the onion powder, parsley, celery seed, paprika, black pepper, garlic powder and Worcestershire sauce.
- Cover and cook on low for 4 hours. Remove the lid and add in the potatoes and carrots. Cover and cook on low for 4-6 more hours.
- Scoop the potatoes, carrots and roast onto a platter and let rest. While the meat is resting make a gravy. Turn the slow cooker to high or the stovetop setting. In a small bowl whisk the melted butter and flour together until completely smooth. Stir a cup of the liquid from the slow cooker into the butter and flour. Whisk until smooth and then stir the whole mixture into the slow cooker. Whisk. The gravy will thicken in a few minutes. Salt and pepper the gravy to taste.
- Slice or shred the roast. Serve the roast, potatoes and carrots with gravy over the top.
Nutrition Facts : Calories 449 calories, Sugar 5.6 g, Sodium 690.3 mg, Fat 18.8 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 26.5 g, Fiber 4.8 g, Protein 42.2 g, Cholesterol 136.3 mg
MOM'S POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
- Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
- Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
- About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
- To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.
MOM'S POT ROAST
My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.-Dorothy Duder, North Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour. , Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender. , Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.) , For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts : Calories 448 calories, Fat 23g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 1053mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
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
MOTHER'S POT ROAST
The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!
Provided by J.Stewart
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 7h10m
Yield 5
Number Of Ingredients 6
Steps:
- Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
- After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
- Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.
Nutrition Facts : Calories 552 calories, Carbohydrate 10.2 g, Cholesterol 149.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.3 g, Sodium 570.4 mg, Sugar 4.3 g
MOM'S SLOW COOKED POT ROAST
I got this recipe from a friend after having it for dinner at her house. I had forgotten I even had this recipe and then I was looking for a different recipe and found it! This recipe takes a little extra work but the end result is a tender, flaky pot roast with lots of flavor.
Provided by QueenJellyBean
Categories Meat
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees.
- Melt the butter in a large oven safe pot or dutch oven. Sear all sides of the roast in the melted butter for 2-3 miutes on all sides or until sides are browned.
- Remove the meat from the pot to a plate. Add the onion, celery, bay leaf, garlic, peppercorns, thyme and parsley to the pot and saute over high heat for 5 minutes or until the onion starts to brown.
- Put the roast back in the pot with the vegetables. Add the beef stock and 1/2 tsp of the salt.
- Cook the meat in the oven, covered, for four hours or until the meat is tender enough to tear apart. Every half hour or so baste the meat with the broth so that it doesn't dry out.
- When the roast is tender, remove it from the pot and strain the stock into a medium bowl. Discard the vegetables ans spices but keep the stock.
- Using two forks, shred the roast apart into slightly bigger than bite size chunks.
- Put the meat back into the pot and pour the stock over it. Add the remaining 1/2 tsp of salt and the carrots.
- Put the pot back into the oven and cook for 40-50 minutes. This will make the meat more tender and fill it with flavor as well as cook the carrots to tender.
- Just before serving, make the gravy but straining the stock from the pot roast and combining it with the additional beef stock. You need three cups of liquid so add water if needed.
- Sprinkle the flour into a medium saucepan and stir in the the liquid. Bring the mixture to a boil, stirring often until thick. Remove from heat.
- Serve the pot roast and carrots on a bed of mashed potatoes with the gravy poured over the top. Salt and pepper to taste.
Nutrition Facts : Calories 689.7, Fat 41.1, SaturatedFat 17.1, Cholesterol 194.6, Sodium 1124.8, Carbohydrate 10.2, Fiber 1.4, Sugar 2.1, Protein 65.7
MOTHER'S BEST EVER SLOW COOKER POT ROAST
Make and share this Mother's Best Ever Slow Cooker Pot Roast recipe from Food.com.
Provided by Cookingbaby
Categories One Dish Meal
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Chop onion and put in bottom of crock pot with water and turn pot on low.
- Mix flour, onion powder, garlic powder, salt and pepper in a large ziploc freezer bag.
- Put roast in bag and toss until outside of roast is completely covered with a light layer of flour mixture.
- Heat oil in a pan large enough for roast (I usually use a wok).
- Brown roast on all sides in the pan.
- After browning, empty excess oil into crock and keep roast in pan.
- Chop garlic into slices.
- Make incisions in the roast and put garlic in the slices with fingers.
- Add roast to crock pot.
- Add mushrooms on sides and top of roast.
- After 4 or 5 hours, skin and chop potatoes and add to crock pot.
- Cook until potatoes are soft and roast is tender enough to pull apart with a fork (usually 1-2 more hours).
- Salt and pepper to taste.
Nutrition Facts : Calories 617.2, Fat 36.8, SaturatedFat 13.1, Cholesterol 104.3, Sodium 1260.6, Carbohydrate 37.6, Fiber 3.6, Sugar 1.9, Protein 32.8
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