SLOW COOKER PEPSI POT ROAST
Steps:
- Place the roast in a slow cooker that has been sprayed lightly with cooking spray (or use a plastic slow-cooker liner) to make cleanup easier.
- Sprinkle the meat lightly with freshly ground black pepper.
- In a small bowl, whisk together onion soup mix, mushroom soup, and cola until well combined. Pour over the roast.
- Cover and cook for 8 to 10 hours on low, or about 3 to 4 hours on high.
- To make gravy, whisk together 2 tablespoons of flour with 1/4 cup of cold water until smooth. Remove the pot roast from the liquids and keep warm. Pour the flour mixture into the liquids, whisking well, and continue cooking on high in the slow cooker-or in a saucepan on the stovetop over medium heat-until thickened. Serve with the meat.
Nutrition Facts : Calories 742 kcal, Carbohydrate 10 g, Cholesterol 274 mg, Fiber 0 g, Protein 70 g, SaturatedFat 18 g, Sodium 550 mg, Sugar 6 g, Fat 45 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
PEPSI CROCK POT BACON POT ROAST
Make and share this Pepsi Crock Pot Bacon Pot Roast recipe from Food.com.
Provided by sheerkerry
Categories One Dish Meal
Time 6h45m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Pour 1/2-1 can of Pepsi Cola into your crock pot and set temperature to low. I typically use a full can of Pepsi. It will yield a greater amount of gravy in the end.
- Place your 2 - 3 lb Beef Roast in the crock pot and sprinkle the Dry Onion Soup mix over roast and the Pepsi.
- While cooking the roast on low, fry the bacon to a crisp, crumble it and set aside.
- Measure to taste 3-5 tablespoons of bacon drippings and drizzle it over your roast.
- Spread the bacon crumbles over your roast and dry onion soup mix.
- Cover roast and cook on low for 6-8 hours, or 4-6 hours on high.
- One hour before roast is to be served make your gravy.
- Lift roast out of crock pot and set aside.
- Add your one can of Cream of Celery soup and hand whisk until blended. For time's sake I use the electric mixer.
- Add flour as needed to thicken gravy while whisking.
- Place your roast back into the crock pot and finish out your cooking time.
- Serve your roast swimming in gravy in a white over sized bowl and watch their eyes light up!
Nutrition Facts : Calories 955.4, Fat 78.1, SaturatedFat 26.5, Cholesterol 114.2, Sodium 3453, Carbohydrate 46.1, Fiber 2.4, Sugar 19.8, Protein 17.4
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.
POT ROAST WITH PEPSI OR COKE
This is the "best tasting" roast I've ever had. The gravy was, "out of this world". "Mmm" "Mmm" "GOOD"!!!
Provided by Cindi M Bauer
Categories Roast Beef
Time 4h5m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Place roast in a roasting pan that can be covered tightly.
- Pour Pepsi or Coke over the roast.
- In a bowl, mix soups and garlic together.
- Spread evenly over the roast.
- Cover tightly.
- Bake for 3 - 4 hours at 325 degrees.
- "ENJOY"!
Nutrition Facts : Calories 544.9, Fat 19.3, SaturatedFat 6.9, Cholesterol 217.7, Sodium 1359.5, Carbohydrate 18.9, Fiber 0.5, Sugar 9.7, Protein 74.8
SLOW COOKER PORK ROAST
I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.
Provided by LawrenceKansasPerson
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
- Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
- Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
- Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
- Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
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
POT ROAST WITH BACON AND VEGETABLES
Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble vegetables into a rich and filling one-pot dinner. Although it may not be quick, it couldn't be easier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h45m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp. With a slotted spoon, transfer to paper towels to drain; set aside.
- Pat beef dry, season with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides. Transfer beef to a plate; pour off fat from pot.
- Reduce heat to medium and add butter and yellow onion. Cook, stirring occasionally, until onion is translucent, 6 minutes.
- Add garlic and rosemary; cook until mixture is fragrant, 3 minutes. Add wine and 1/2 cup water and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.
- Add tomatoes and juice and season with salt and pepper. Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.
- Remove pot from oven and place potatoes, carrots, celery, pearl onions, and reserved bacon around roast. Cook until vegetables and beef are tender, about 1 hour. Remove beef from pot and let rest 15 minutes, then slice against the grain; arrange on a platter with vegetables and drizzle with braising liquid.
Nutrition Facts : Calories 665 g, Fat 36 g, Fiber 5 g, Protein 52 g, SaturatedFat 15 g
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