Simpledeliciouspotroastcrockpot Recipes

AWESOME SLOW COOKER POT ROAST

Steps:

• In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
• Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

DELICIOUS POT ROAST

Steps:

• Preheat oven to 350°F.
• Rub roast with black pepper.
• Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
• Pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.
• Stir in onions, carrots, potatoes, tomatoes and celery.
• Liquid in casserole should just cover vegetables. Add additional beef stock if necessary.
• Bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.
• Uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.
• Transfer roast to a deep serving platter and arrange vegetables around it.
• Spoon a bit of sauce over all and garnish the platter with parsley.
• Pass additional sauce in a gravy boat.

SIMPLE & DELICIOUS POT ROAST

Steps:

• Thaw roast if frozen. Trim excess fat (alittle is ok!). Rub all over with cajun seasoning, sprinkle with salt to taste.
• Spray crock pot with cooking spray. Put roast in bottom.
• Mix together both soups, and pour over.
• Cook on low heat until tender and falling apart. Slice and keep in gravy.
• Serve with salad and mashed potatoes.

SERIOUSLY DELICIOUS POT ROAST...SERIOUSLY!!!!!

Steps:

• Heat a large skillet on medium high.
• Combine flour and grill seasoning in a large bowl.
• Coat Chuck Roast with flour mixture, shake off any excess.
• Place Chuck Roast in skillet and sear/brown all 4 sides, 3 minutes each side.
• While meat is searing: Mix Lipton Onion soup mix, mushrooms, onion and chicken broth (or water) in the crockpot. This will become the gravy of the dish. It does not look like much now, but the water from the mushrooms and cooking process WILL make a nice gravy!
• When Chuck Roast is seared/browned on all sides add to crockpot and coat with the mushroom mixture.
• Set crockpot to low for 6 hours. I would not recommend doing this on high for half the time. It does not come out as tender.

EASIEST POT ROAST EVER

Steps:

• Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
• Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

EASY SLOW COOKER POT ROAST RECIPE BY TASTY

Steps:

• Roll bottom-round roast in flour seasoned with salt, pepper, and garlic.
• Add oil to the pan until hot. Once heated, sear your roast on all sides.
• Place the roast into the slow cooker and place cut onions around it.
• Add two large cans of mushrooms (with water from the cans).
• Cover with a package of onion soup mix and cook on low for 9-10 hours.
• Retrieve from slow cooker and serve warm.

SIMPLE PERFECT POT ROAST

Steps:

• Adjust oven rack to middle position and heat oven to 300°F.
• Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
• Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
• Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
• Transfer roast to a large plate; set aside.
• Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
• Add garlic and sugar; cook until fragrant, about 30 seconds.
• Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
• Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
• Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
• Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
• Transfer roast to carving board, tent with foil to keep warm.
• Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
• Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
• Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
• Season to taste with salt and pepper.
• Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
• Serve, passing remaining sauce.
• Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.

SIMPLE & DELICIOUS POT ROAST (CROCK POT)

Steps:

• Place potatoes and carrots in crock pot.
• Cut roast in half.
• In a bowl, combine the mustard, rosemary, garlic salt, thyme and pepper and rub over roast.
• Place in crock pot and top with onion and broth.
• Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

EASY SLOW-COOKER POT ROAST

Steps:

• In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.