New England Beef Roast In Slow Cooker Recipes

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NEW ENGLAND BEEF ROAST IN SLOW COOKER



New England Beef Roast in Slow Cooker image

Take just 10 minutes to get this beef roast in the slow cooker in the morning. When you come home: New England Beef Roast in Slow Cooker, ready to serve!

Provided by My Food and Family

Categories     Beef

Time 8h10m

Yield 10 servings

Number Of Ingredients 7

1 pkg. (0.9 oz.) onion-mushroom soup mix
3/4 cup fat-free reduced-sodium beef broth
1/4 cup A.1. Original Sauce
1 boneless beef chuck roast (2-1/2 lb.)
1 lb. red new potatoes
1 pkg. (16 oz.) baby carrots
1 onion, cut into 1/2-inch-thick slices

Steps:

  • Mix first 3 ingredients until blended.
  • Place meat in slow cooker sprayed with cooking spray; top with vegetables and soup mixture. Cover with lid.
  • Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g

NEW ENGLAND CROCK POT ROAST



New England Crock Pot Roast image

I'm not a horseradish fan but my husband is, so when I found this recipe in a Betty Crocker cookbook I decided to give it a try. The horseradish completely mellows into this wonderful flavor that isn't hot or spicy and the gravy made with the juices is so yummy. No extra seasonings needed. The original recipe called for 1 tsp of black pepper but my family found it a bit too peppery so we cut back on that. Be sure to serve buns to clean up the plate with! We think this one is worth a try!

Provided by DDW7976

Categories     Roast Beef

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 -4 lbs beef roast (any cut you like will be fine)
8 small red potatoes, cut into quarters
8 medium carrots, cut into chunks
1 small onion, chopped
1 (8 ounce) jar prepared horseradish
1 -2 teaspoon salt
1/4-1/2 teaspoon black pepper
1 cup water
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Place potatoes, carrots, and onion into a 4-6 qt slow cooker.
  • Place beef on top of vegetables.
  • Mix horseradish, salt, pepper and 1 cup water; pour over top of beef.
  • Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
  • Remove 2 cups of juices from crock pot and put into small sauce pan.
  • Mix corn starch with 2 T cold water and then add to juices.
  • Bring to a boil while stirring constantly until thickened.
  • Serve gravy over meat and vegetables.

NEW ENGLAND POT ROAST



New England Pot Roast image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 17

One 3-pound beef chuck roast
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 stalks celery, cut into 2-inch chunks
2 carrots, cut into 2-inch chunks
2 medium onions, cut into 2-inch chunks
1/4 cup all-purpose flour
3 cloves garlic
3 sprigs fresh thyme
2 dried bay leaves
1 sprig fresh rosemary
1/2 cup dry red wine
6 cups beef stock
1 pound red potatoes, cut into 2-inch chunks
1/4 cup yellow mustard
2 tablespoons prepared horseradish, drained
Chopped fresh parsley, for garnish, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the roast with salt and pepper. In a large Dutch oven over medium-high heat, add the oil. When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes. Remove to a plate.
  • Add the celery, carrots and onions and saute until caramelized on the edges, about 5 minutes. Add the flour, garlic, thyme, bay leaves and rosemary. Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes.
  • Pour in the wine and bring to a boil. Add the roast back to the pot, along with the stock and potatoes. Bring to a rapid simmer and cover tightly. Place in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes. Remove the meat to a cutting board.
  • Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface (or pour into a fat-separating measuring cup, pour off the fat and add the sauce back to the pot). Return the sauce to a simmer. Whisk in the mustard and horseradish and season with salt and pepper if necessary. Discard the bay leaves and stir in the parsley if using.
  • Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.

SLOW-COOKER NEW ENGLAND POT ROAST



Slow-Cooker New England Pot Roast image

Horseradish packs a flavorful punch in a tried-and-true meal loaded with beef, potatoes and carrots.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 8

Number Of Ingredients 11

2 tablespoons vegetable oil
4-lb beef arm, blade or cross rib pot roast
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions
1 jar (8 oz) prepared horseradish
1 to 2 teaspoons salt
1 teaspoon pepper
1 cup water
1/2 cup cold water
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
  • In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt, pepper and 1 cup water; pour over beef.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
  • Into 2-cup measuring cup, pour juices from cooker; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into 2-quart saucepan. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

Nutrition Facts : Calories 420, Carbohydrate 38 g, Cholesterol 85 mg, Fat 1/2, Fiber 7 g, Protein 36 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 9 g, TransFat 0 g

SLOW-COOKED ROAST BEEF



Slow-Cooked Roast Beef image

Provided by Jacques Pepin

Categories     dinner, roasts, main course

Time 6h30m

Yield About 200 slices

Number Of Ingredients 6

4 teaspoons salt
2 tablespoons paprika
4 tablespoons herbes de Provence (see note)
1 1/2 teaspoons cayenne pepper
1 teaspoon Colman's dry mustard
1 top-round beef roast, about 16 1/2 pounds, trimmed of all but a thin layer of fat

Steps:

  • In a small bowl, mix together the salt, paprika, herbes de Provence, cayenne pepper and dry mustard. Rub on the roast, coating it evenly on all sides.
  • Place the roast in a roasting pan and bake it in a 225-degree oven for approximately 5 to 6 hours, or until it reaches an internal temperature of 130 degrees. Remove and set aside to cool until lukewarm, for 45 minutes to 1 hour.
  • Strain and reserve the juices. When ready to serve, cut the roast into very thin slices by hand or on a meat-slicing machine. Serve with the juices or on greens.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 68 milligrams, Sugar 0 grams

NEW ENGLAND POT ROAST



New England Pot Roast image

This pot roast goes from a dinner favorite to a dinner must-have thanks to the horseradish that gets spread on the outside of the roast. This classic recipe can easily be tailored to your family's liking using a few ingredient swaps. Check out our Expert Tips section for instructions on how to make a cream gravy pot roast or garlic-herb roast-you won't regret it!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 10

1 boneless beef chuck arm, shoulder or blade pot roast (4 lb)
1 to 2 teaspoons salt
1 teaspoon pepper
1 jar (8 oz) prepared horseradish
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions, skins removed
1/2 cup cold water
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
  • Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
  • Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
  • Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 7 g, TransFat 0 g

SLOW-ROASTED BEEF



Slow-Roasted Beef image

With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.

Provided by J. Kenji López Alt

Categories     dinner, lunch, meat, roasts, sandwiches, main course

Time P1DT3h

Yield 1 (2- to 3-pound) roast

Number Of Ingredients 3

1 (2- to 3-pound) inexpensive lean beef roast, such as tri-tip, top round or eye round
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
  • Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
  • Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
  • Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
  • Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
  • Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
  • To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

SLOW COOKER BEEF ROAST



Slow Cooker Beef Roast image

This beef is cooked slowly with Worcestershire sauce, BBQ sauce, and spices. SO EASY! Set it up in the morning and you will have dinner ready when you get home. No mess in your kitchen. Use the sauce over egg noodles or rice.

Provided by Ella Schwartz

Categories     Main Dish Recipes     Roast Recipes

Time 6h10m

Yield 6

Number Of Ingredients 8

1 (2 pound) beef round roast
2 large carrots, chopped
1 large onion, thinly sliced
2 stalks celery, chopped
1 teaspoon garlic powder
ground black pepper to taste
½ cup Worcestershire sauce
½ cup barbeque sauce

Steps:

  • Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 17.4 g, Cholesterol 79.9 mg, Fat 9.2 g, Fiber 1.5 g, Protein 31.2 g, SaturatedFat 3.4 g, Sodium 523.7 mg, Sugar 10.2 g

NEW ENGLAND BOILED DINNER (CROCK POT)



New England Boiled Dinner (Crock Pot) image

Corned beef, cabbage, carrots and potatoes in a rich broth. From a slow cooker cookbook whose name I cannot remember. I've lost and located my handwritten recipe at least four times, so I'm posting it to find it easily

Provided by Jesters Lace

Categories     One Dish Meal

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 11

4 potatoes, cubed
3 lbs corned beef, fat well trimmed
4 carrots, peeled and cut into 2 in sections
1 small green cabbage, cut in 8ths
1 onion, quartered
4 cups beef broth
3 tablespoons Dijon mustard
2/3 cup dark brown sugar
1 tablespoon dried dill weed
3 whole cloves
6 peppercorns

Steps:

  • Put potatoes in Crock Pot. Place beef on top. Put carrots and onions around beef and top with cabbage wedges.
  • Combine broth, mustard, brown sugar, and dill and pour over beef and veggies.
  • Tie up cloves and peppercorns in a piece of cheesecloth, and bury in veggies.
  • Cook on high 8 to 10 hours.

HEARTY NEW ENGLAND DINNER



Hearty New England Dinner image

This favorite slow-cooker recipe came from a friend. At first my husband was a bit skeptical about a roast that is not made in the oven, but he loves the old-fashioned goodness of this version. The horseradish in the gravy adds zip. -Claire McCombs, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 7h50m

Yield 8 servings.

Number Of Ingredients 15

2 medium carrots, sliced
1 medium onion, sliced
1 celery rib, sliced
1 boneless beef chuck roast (about 3 pounds)
1 teaspoon salt, divided
1/4 teaspoon pepper
1 envelope onion soup mix
2 cups water
1 tablespoon white vinegar
1 bay leaf
1/2 small head cabbage, cut into wedges
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon dried minced onion
2 tablespoons prepared horseradish

Steps:

  • Place the carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and the pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low until beef is tender, 7-9 hours. , Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high until cabbage is tender, 30-40 minutes. , Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir until thickened and bubbly, 2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 371 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 747mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.

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NEW ENGLAND POT ROAST MEAL RECIPE SLOW COOKER # ... - A THRIFTY …
2013-09-03 Instructions. Place Roast in slow cooker. Cut vegetables and place them in the slow cooker. Add simmering sauce. Cover and place slow cooker on Low, Cook 8 hours. Add Finishing Sauce, cover and place on high for 15 minutes. Mix sauce together and serve. 3.2.1255.
From athriftydiva.com


ROAST BEEF SANDWICHES IN SLOW COOKER - THEBRILLIANTKITCHEN.COM
Directions. For the beef-: combine the roast, rosemary, salt, and a hefty grind of pepper in a 6- to 8-quart slow cooker. Combine the pepperoncini and their liquid, as well as the beef broth. Cover and cook on- low for 7 to 8 hours, or until the flesh is extremely-soft and easy to pull apart. To make the caramelized onions, melt the butter and ...
From thebrilliantkitchen.com


RECIPE: TASTY NEW ENGLAND BEEF STEW - POT ROAST SLOW COOKER …
2021-05-16 This could be visible than the number of restaurants that supply New England Beef Stew as one of the dish. You can have New England Beef Stew using 17 ingredients and 4 steps. Here is how you cook that. Ingredients of New England Beef Stew. You need 1 1/2 lb of Extra-lean stew beef, chunks. You need 2 tbsp of vegetable oil. You need 3 1/2 cup ...
From potroastslowcookerrecipe.blogspot.com


NEW ENGLAND BEEF ROAST IN SLOW COOKER - MEALPLANNERPRO.COM
1 pkg. (0.9 oz.) onion-mushroom soup mix ; 3/4 cup fat-free reduced-sodium beef broth ; 1/4 cup A.1. Original Sauce ; 1 boneless beef chuck roast (2-1/2 lb.)
From mealplannerpro.com


NEW ENGLAND SLOW COOKER BEEF STEW RECIPE
Feb 4, 2017 - New England Beef Stew. Hearty and tender beef stew that cooks all day long in the crockpot. Rich gravy and tender beef and vegetables. Best beef stew!
From pinterest.ca


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