SLOW-COOKER POT ROAST
I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.
Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
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
POT ROAST IN SLOW COOKER WITH JUST THE INGREDIENTS KIDS LOVE
Steps:
- Add the chicken stock and beef broth to the slow cooker and turn it on to high. Heat the vegetable oil in a skillet. Season the roast with salt and pepper. Braise the roast in the skillet until well browned, about 7 minutes on each side. Add carrots, potatoes, celery, rosemary, thyme and optionally tomatoes or paste to slow cooker. Add garlic to skillet and continue to cook for 1 minute. Transfer roast to the slow cooker. Add enough hot tap water for the liquid to barely cover the roast. Cook on high for 6-7 hours or medium for longer.
SLOW COOKER POT ROAST
Make and share this Slow Cooker Pot Roast recipe from Food.com.
Provided by josamky1063
Categories Stew
Time 8h15m
Yield 8-9 serving(s)
Number Of Ingredients 9
Steps:
- Place water and three-fourths of the vegetables in the slow cooker.
- Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly.
- Sprinkle and rub salt, pepper, thyme over the pot roast. Place pot roast on top of vegetables.
- Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker.
- Cook on low for 8 to 9 hours OR on high for 5 to 6 hours until beef is tender.
- Carefully remove lid to allow steam to escape. Serve food directly from slow cooker.
Nutrition Facts : Calories 474.8, Fat 28.2, SaturatedFat 11.3, Cholesterol 98, Sodium 494.3, Carbohydrate 25.2, Fiber 3.3, Sugar 5, Protein 28.9
SLOW COOKER POT ROAST
Make and share this Slow Cooker Pot Roast recipe from Food.com.
Provided by wd3280
Categories Meat
Time 10h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour oil into slow cooker.
- Place roast into center of slow cooker.
- Surround the roast with the potatoes, carrots, onions, rosemary, and thyme.
- Mix 1 cup of water with one package of au jus mix and pour over roast and vegetables.
- Cover and cook on low for 8-10 hours.
- 1 hour before finished cooking, open up lid and pour one more cup of water and au jus mix over roast and vegetables.
- Cover and finish cooking for the remaining hour.
Nutrition Facts : Calories 613.3, Fat 18.1, SaturatedFat 5.9, Cholesterol 200, Sodium 1389, Carbohydrate 43.8, Fiber 6.6, Sugar 6.5, Protein 70.6
SLOW-COOKER POT ROAST
Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 6h25m
Number Of Ingredients 6
Steps:
- In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
- Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
- Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
Nutrition Facts : Calories 463 g, Fat 31 g, Fiber 2 g, Protein 34 g
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
DAD'S HOME WITH THE KIDS SLOW-COOKER ROAST
Garlicky-saucy slow cooker recipe that has 3 of 4 food groups. Just add a glass of milk, and Mom will be happy! Use your favorite dried pasta shape.
Provided by Kookie
Categories Pasta and Noodles Pasta by Shape Recipes
Time 5h50m
Yield 8
Number Of Ingredients 14
Steps:
- In a blender, pour the beef broth, soy sauce, olive oil, lemon juice, and Worcestershire sauce; add garlic, garlic powder, basil, parsley, and black pepper. Cover blender, and pulse a few times, then blend thoroughly, about 20 seconds.
- In a large skillet over medium-high heat, heat the vegetable oil until tiny wisps of smoke rise, then brown the roast on all sides, 2 to 3 minutes per side. Place the roast into a slow cooker. Pour the beef broth mixture from the blender over the roast, set the cooker to Medium, and cover.
- Cook until very tender, 5 to 6 hours; add the carrots, recover the cooker, and cook for 10 more minutes; then mix in the macaroni. Cover the cooker, and simmer until macaroni and carrots are tender, about 20 more minutes. Slice beef, and serve with macaroni, carrots, and sauce.
Nutrition Facts : Calories 648.1 calories, Carbohydrate 18.1 g, Cholesterol 129.1 mg, Fat 46.8 g, Fiber 1.9 g, Protein 37.4 g, SaturatedFat 14.7 g, Sodium 1265.6 mg, Sugar 3.3 g
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