Rice Cooker Pot Roast Recipes

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY

The Best Ever Slow Cooker Pot Roast Recipe by Tasty image

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

Ingredients

3 lb chuck roast
salt, to taste
pepper, to taste
1 oz dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped
½ cup water

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

CLASSIC POT ROAST (COOKING FOR 2)

Classic Pot Roast (Cooking for 2) image

Pot roast is a kitchen classic that feeds a crowd-but when you're cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it's not a demanding recipe to make-simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h10m

Yield 2

Number Of Ingredients 10

Ingredients

1 to 1 1/4 lb boneless beef chuck roast, cut into 2 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
1 small onion, chopped
1 stalk celery, cut into 1/2-inch slices
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
10 baby carrots
6 small red or Yukon Gold potatoes, cut in half

Steps:

Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

Nutrition Facts : Calories 920, Carbohydrate 105 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 11 g, Protein 54 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 10 g, TransFat 1 g

POT ROAST CARIBE

Pot Roast Caribe image

Delicious variation of the basic pot roast with a Caribbean flair.

Provided by Amalloch

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 8h25m

Yield 6

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast
2 cloves garlic, crushed
1 cup chopped onion
1 teaspoon salt
2 (8 ounce) cans tomato sauce
2 tablespoons white sugar
1 tablespoon all-purpose flour
1 teaspoon unsweetened cocoa powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground cinnamon
1 teaspoon grated orange zest
2 large potatoes, cut into large chunks
3 carrots, sliced
1 stalk celery, chopped
½ cup sliced almonds

Steps:

Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker.
Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 39.8 g, Cholesterol 103.4 mg, Fat 34.2 g, Fiber 6.8 g, Protein 32.9 g, SaturatedFat 11.1 g, Sodium 887.6 mg, Sugar 11.3 g

POT ROAST IN RICE COOKER

Pot Roast in Rice Cooker image

Make and share this Pot Roast in Rice Cooker recipe from Food.com.

Provided by Nana Lee

Categories One Dish Meal

Time P1DT10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 lbs beef chuck
4 cups beef broth (or good quality canned broth)
4 small potatoes, scrubbed and halved
2 teaspoons minute tapioca
1 large onion, peeled and cut in eighths
2 cups baby carrots
1 celery rib, sliced
1 bay leaf
4 garlic cloves, sliced
2 tablespoons ketchup
12 ounces beer (or other desired liquid)
salt and pepper

Steps:

Layer all ingredients in rice cooker in order listed.
Leave on KEEP WARM setting for 24 hours.
NOTE: Do not use COOK setting as that's too harsh of a boil for pot roast.
The KEEP WARM setting is 180-185 degrees and will cook the pot roast perfectly and the vegetables will stay whole and beautiful. Check for seasoning before serving.

Nutrition Facts : Calories 1278.7, Fat 78.3, SaturatedFat 31.2, Cholesterol 313, Sodium 1318.6, Carbohydrate 46.9, Fiber 6.5, Sugar 9.2, Protein 86.6

JOSEPHINE'S RICE COOKER POT ROAST RECIPE - (4/5)

Josephine's Rice Cooker Pot Roast Recipe - (4/5) image

Provided by á-19

Number Of Ingredients 10

Ingredients

Ingredients
1 lb. chuck roast or pot roast, I cut the pot roast
into 4 or 6 chunks
flour, enough to cover the roast.seasoned woth
salt and fresh ground pepper
1 large vidalia or yellow onion, sliced thin
2 1/2 cans of beef broth, I use lower sodium, you
may have to add more liquid, I usually use water
1 stick salted butter
3 Tb. salted butter, to sear the roast

Steps:

Directions 1. Cut the pot roast to fit yur rice cooker. 2. Roll the pot roast in seasoned flour enough to cover the pot roast, shake off excess. 3. Place the 3 Tb. butter in the fry pan, I use my my 12" pan. Sear the meat on all sides. 4. In the rice cooker, place the butter, shut the lid and turn it on to cook, melt the butter, add the onions, pot roast and broth. 5, Shut the lid and cook for about 3 hours, if the rice cooker goes to warm, check the liquid, add more broth or water. Cook until fork tender. Hint: 20 minutes before the roast is done, add some carrots to the steamer, excellent with this pot roast and serve with mashed potatoes. The pot roast is so tender and the sauce is delicious.

RICE COOKER POT ROAST

Rice Cooker Pot Roast image

Easy, delicious and healthy Rice Cooker Pot Roast recipe from SparkRecipes. See our top-rated recipes for Rice Cooker Pot Roast.

Categories Beef/Pork Dinner Beef/Pork Dinner

Yield 6

Number Of Ingredients 4

Ingredients

2 pound pot roast
1/2 cup flour
2 packets lipton onion soup
1 stick butter

Steps:

Cut roast into chunks and coat with flour. Add butter to rice cooker and press cook. When butter is melted place roast into the rice cooker and brown on all sides. Add onion packets and beef stock. Secure lid and press cook. If rice cooker turns to warm before 3 hours is up, add 1/4 cup water and press cook again.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

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