Paula Deen Crock Pot Roast Beef Recipes

PAULA DEEN'S SLOW COOKER BEEF STROGANOFF

Steps:

• In a large skillet, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Cook in batches for 4-5 minutes or until pieces are browned on all sides.
• In a 4-6 qt slow cooker, combine roast, onion and next 7 ingedients. Cover and cook on Low for 8 hours or until beef is tender. Cook noodles according to pkg directions. Serve beef over the noodles.

MARILYN'S SLOW COOKER POT ROAST

Steps:

• Place meat in a crock pot. Sprinkle with both mixes and place butter on top. Place pepperocinis on top. Cook on low for 8 hours.

PAULA DEEN POT ROAST RECIPE

Steps:

• Preheat the oven at 350 F.
• For house seasoning, mix all the ingredients thoroughly and you can store it in an airtight container for up to six months.
• Take a small bowl and mix the house seasoning, salt, and pepper in it. Rub seasoning on both sides of the roast.
• Take a large pan and heat the oil in it. Cook the roast till it becomes brown on both sides.
• After that, put the meat in a roaster pan. Add garlic and onions to the pan for one to two minutes to absorb the leftover juice.
• Put it into a roaster pan with meat and bay leaves, stir it thoroughly.
• Mix mushroom soup, wine, Worcestershire sauce and beef bouillon together in a bowl. Pour it over the roast and add water to it.
• Cover the whole pan with foil and bake it for a maximum of 3 hrs.
• When it is ready, discard the bay leaves. Serve with rice.

PAULA DEEN'S POT ROAST

Steps:

• Make house seasoning by combining salt, pepper and garlic powder- store remainder in an airtight container for up to 6 months.
• Sprinkle 1 1/2 teaspoons of house seasoning on all sides of roast.
• Over high heat, sear roast until brown in oil.
• Place roast in slow cooker and layer onions, bay leaves, bouillon cubes, crushed garlic and cream of mushroom soup.
• Add Chardonnay and enough water to cover all of the ingredients.
• Cook on low setting for 8 hours.

RICH POT ROAST FROM PAULA DEEN

Steps:

• Preheat oven to 350 degrees.
• For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
• Add the house seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster iwth meat and add bay leaves.
• Combine the mushroom soup, wine, worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
• Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
• Remove and discard the bay leaves.
• Cooks Note:.
• If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 T. of cornstarch mixed with 1/4 cup cold water, stirring constantly until thickened.

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.