Shellys Crock Pot Rosemary Pot Roast Recipes
ROSEMARY POT ROAST
Come home to a comforting, ready-to-eat entree with this slow-cooker favorite sized just right for two. It's so easy, and it fills the house with a wonderful aroma. -Marcia Schroeder, River Edge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.
Nutrition Facts : Calories 358 calories, Fat 19g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
SHELLYS (CROCK POT) ROSEMARY POT ROAST
My family loves this pot roast. We hope you do too.
Provided by Cathy Tuten
Categories Roasts
Time 5h15m
Number Of Ingredients 11
Steps:
- 1. Spray Crock pot with cooking spray. Trim excess fat off meat and discard. Cut Meat into 1 1/2 inch pieces, set aside.
- 2. In a bowl mix cream of mushroom soup, water and tomato paste. Put potatoes and onion in bottom of crock pot sprinkle with salt and pepper, then add the meat. Pour the soup mix on top off everything. Cook on high for 4 to 5 hours.
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ROSEMARY POT ROAST {A FREEZER-TO-CROCKPOT MEAL}
From ericasrecipes.com
5/5 (2)Total Time 10 hrs 10 minsCategory Main CourseCalories 265 per serving
- Heat the oil in a skillet on high heat. Cut roast in half to make 2 pieces and season with salt and pepper. Sear the meat in the hot pan, browning well.
- Put the seared roast, onion, mushrooms, carrots, green beans, garlic, and rosemary sprigs in a large ziploc bag. Freeze. Yields 6 servings.
- To cook, transfer the contents of the ziploc bag to your crockpot. Add a splash of red wine. Cook on low for 10-12 hours.
- Using 2 forks, shred the meat into bite-sized pieces. Taste for seasoning, adding kosher salt if necessary. Add the chopped rosemary. Serve over buttered egg noodles. Yields 6 servings
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