Slow Cooker Beef Roast And Carrots Recipes

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EASY SLOW COOKER ROAST BEEF



Easy Slow Cooker Roast Beef image

Our number one comfort food: Slow Cooker Roast Beef with Potatoes and Carrots! This easy crock pot beef roast cooks with potatoes and carrots in a beef broth and red wine gravy for a simple but flavorful dinner.

Provided by Isabel Laessig

Categories     Main Course

Time 9h15m

Number Of Ingredients 17

3 lb. chuck roast (or eye of round, or rump roast)
salt and pepper (to taste)
2 Tbsp. unsalted butter
1 Tbsp vegetable oil
1 large yellow onion (diced)
1 Tbsp. garlic powder
2 Tbsp. tomato paste
1 cup dry red wine
4 carrots (peeled and cut into 1-inch chunks)
2 stalks celery (sliced into ½-inch pieces)
1 lb. Yukon potatoes (or red potatoes, 1-2 pounds, cut into 1-inch pieces or halved/quartered if small)
1 Tbsp. dried thyme
½ Tbsp. dried rosemary
2 bay leaves
3 cups beef broth
2 Tbsp. cornstarch
Fresh parsley for garnish

Steps:

  • Generously season a 3 lb. chuck roast on all sides with salt and pepper. In a large pan over medium-high heat, melt 2 Tbsp. unsalted butter and add 1 Tbsp. vegetable oil. Once the butter is melted add the roast and sear golden-brown on all sides. Transfer to large slow cooker, keep the pan hot.
  • Dice 1 large yellow onion and add to the pan along with 1 Tbsp. garlic powder. Cook, stirring, until golden, then add 2 Tbsp. tomato paste and cook 1 minute. Transfer to the slow cooker, keep the pan hot.
  • Add 1 cup dry red wine to the pan. Scrape up any brown bits from the bottom and stir them into the wine. Cook for 2-3 minutes until sauce reduces by half. Pour into the cooker with roast and onions.
  • Chop 4 carrots, 2 celery stalks, and 1-2 pounds Yukon gold or red potatoes. Add with 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, and 2 bay leaves to the slow cooker. Then, pour in 3 cups beef stock.
  • Cover and cook on low for 8-10 hours until beef and vegetables are tender.During the last hour of cooking, add 2 Tbsp. cornstarch to a small bowl and mix with ¼ cup of the liquid from the slow cooker. Whisk until combined, then pour back into the slow cooker and stir to mix.
  • Taste the broth, then season with salt and pepper as necessary. Remove the chuck roast when done and shred with two forks. Discard bay leaves and sprinkle the roast with fresh parsley (if using). Serve warm, and enjoy!

Nutrition Facts : Calories 457 kcal, Carbohydrate 19 g, Protein 36 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 125 mg, Sodium 539 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SLOW COOKER BEEF ROAST WITH POTATOES AND CARROTS



Slow Cooker Beef Roast with Potatoes and Carrots image

Slow cooker beef roast with potatoes and carrots is an easy, no-fuss meal that the entire family will enjoy. Tender dijon-herb beef roast is slow cooked with onions, potatoes, and carrots.

Provided by Heather

Categories     Main Course

Time 8h15m

Number Of Ingredients 12

1 onion (cut into wedges)
1 pound carrots (cut into large, 2 inch chunks)
1 1/2 pounds baby potatoes (left whole)
4 cloves garlic (minced)
1 cup beef broth
2 tablespoons dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon pepper
3-4 pound chuck roast
1 tablespoon cornstarch (optional)

Steps:

  • In a 6 quart slow cooker, add onion, carrots, potatoes, garlic, and beef broth.
  • In a bowl, combine dijon mustard, salt, pepper, thyme, and rosemary. Brush mustard paste on all sides of beef roast and place in slow cooker on top of vegetables.
  • Cover and cook on low for 8-10 hours (or high for 5-6 hours), or until beef roast is tender. This will depend on the size and shape of the roast you're using.
  • Optionally, whisk together cornstarch and 1-2 tablespoons of water. Remove roast from slow cooker and add the cornstarch mixture to the beef broth, stirring to thicken into a gravy.

Nutrition Facts : Calories 412 kcal, Carbohydrate 23 g, Protein 36 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 628 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

SLOW COOKER BEEF WITH ROOT VEGETABLES



Slow Cooker Beef with Root Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 8h15m

Yield 4 servings

Number Of Ingredients 14

1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 rutabaga, peeled and chopped
1 (3-pound) chuck roast
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (15-ounce) can tomato sauce
2/3 cup brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon garlic powder

Steps:

  • Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
  • Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
  • Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

SLOW COOKER BEEF ROAST



Slow Cooker Beef Roast image

This beef is cooked slowly with Worcestershire sauce, BBQ sauce, and spices. SO EASY! Set it up in the morning and you will have dinner ready when you get home. No mess in your kitchen. Use the sauce over egg noodles or rice.

Provided by Ella Schwartz

Categories     Main Dish Recipes     Roast Recipes

Time 6h10m

Yield 6

Number Of Ingredients 8

1 (2 pound) beef round roast
2 large carrots, chopped
1 large onion, thinly sliced
2 stalks celery, chopped
1 teaspoon garlic powder
ground black pepper to taste
½ cup Worcestershire sauce
½ cup barbeque sauce

Steps:

  • Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 17.4 g, Cholesterol 79.9 mg, Fat 9.2 g, Fiber 1.5 g, Protein 31.2 g, SaturatedFat 3.4 g, Sodium 523.7 mg, Sugar 10.2 g

SLOW-COOKER BEEF ROAST WITH ONIONS AND POTATOES



Slow-Cooker Beef Roast with Onions and Potatoes image

Onion and potatoes add Old-World flavor to a family favorite beef roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h30m

Yield 6

Number Of Ingredients 7

1 large sweet onion, cut in half, then cut into thin slices
3-lb boneless beef bottom round roast
3 baking potatoes, cut into 1 1/2- to 2-inch cubes
2 cloves garlic, finely chopped
1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton)
1 package (1 oz) onion soup mix (from 2-oz box)
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • In 5- to 6-quart slow cooker, place onion. If beef roast comes in netting or is tied, remove netting or strings. Place beef on onion. Place potatoes and garlic around beef. In small bowl, mix 1 1/4 cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.)
  • Cover; cook on Low heat setting 9 to 10 hours.
  • Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
  • In small bowl, mix remaining 1/2 cup broth and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until sauce has thickened. Serve sauce over beef and vegetables.

Nutrition Facts : Calories 350, Carbohydrate 23 g, Cholesterol 120 mg, Fat 1/2, Fiber 2 g, Protein 49 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 g

BEST SLOW-COOKER BEEF ROAST



Best Slow-Cooker Beef Roast image

Oh y'all this beef roast is incredible & so easy to cook. If you choose to do this is in the crockpot just be sure to cook on high for 4 hours on high .

Provided by Parkers Mom

Categories     Roast Beef

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 16

1 teaspoon garlic pepper seasoning (just sprinkle over meat)
1 teaspoon basil (or just sprinkle over meat)
1 teaspoon onion powder (or just sprinkle over meat)
2 teaspoons ranch dressing mix
2 teaspoons garlic (minced)
3 tablespoons olive oil
1 onion
2 teaspoons seasoning salt (divided )
2 teaspoons seasoned pepper (divided ) (optional)
1 (15 ounce) can beef broth
1 (12 ounce) can French onion soup
1 1/4 cups water (divided)
2 tablespoons flour
1 beef roast
6 potatoes (peeled & cut)
2 carrots (Washed and diced)

Steps:

  • Wash and rinse your meat (then towel dry) stab it all over with a very sharp knife & rub or sprinkle all of the seasonings onto the roast .
  • Sauté minced garlic in the oil .
  • Add the onions & sauté until light golden brown & then remove them with a slotted spoon or tongs and set to the side.
  • Brown the seasoned roast on all sides (may need to add a little more olive oil).
  • If using a roasting pan line it with foil and also generously spray the foil.
  • Place the fried roast in the baking pan with the remaining grease (add a cup of water around it .
  • Bake Roast at 400 for 45 minutes (covered).
  • Add potatoes & carrots on the sides of the roast .
  • Pour the can of beef broth & French soup over everything .
  • Now add the sautéed onions & garlic on top of the roast.
  • Sprinkle a little bit of the seasonings you rubbed into the roast over the entire dish .
  • Bake at 400 for 45 minutes.
  • Mix 2 Tablespoons of flour with 1/4th cup of water & pour it over everything in the dish . This is going to be the yummy gravy .
  • Bake covered for another 45-55 minutes or until the veggies are tender .

Nutrition Facts : Calories 416, Fat 12.8, SaturatedFat 3.6, Cholesterol 108.6, Sodium 677.7, Carbohydrate 35.7, Fiber 4.6, Sugar 3.8, Protein 41.4

FALLIN' TO PIECES POT ROAST WITH CARROTS AND POTATOES



Fallin' to Pieces Pot Roast With Carrots and Potatoes image

Yields a savory pot roast that is fork tender and literally falls to pieces. Carrots and potatoes are cooked along with the roast in a slow cooker or crock pot. Very easy and crowd-pleasing! WARNING: This recipe will make a proper lady want to eat like a man!

Provided by LuvviLoo

Categories     One Dish Meal

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 -5 lbs beef roast (cut of your choice)
1 (1 1/4 ounce) envelope onion soup mix
1 1/2 teaspoons garlic powder
1 teaspoon Accent seasoning (optional)
1 teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
8 ounces washed peeled baby carrots
5 medium russet potatoes
1 medium yellow onion
1 1/2-2 cups hot water
1 beef bouillon cube

Steps:

  • *prep time does not include time in frig to marinate, which is optional*.
  • In a small bowl, combine onion soup mix, garlic powder, and Accent into one uniform dry mixture.
  • Rinse roast with water and pat dry. Rub all surfaces of the meat with the dry spice mixture.
  • Stab the spice mixture into the beef using a penetrating meat tenderizer tool or the tines of a fork, puncturing many times over all surfaces of the meat. This step is important. Use any remaining dry spice mixture to rub over the meat again.
  • Wrap the meat tightly in saran wrap and refrigerate for 4 hours. (optional -- you can skip this step and put it right in the slow cooker if you want, and it will still taste fantastic).
  • Slice the onion into thin slivers. Put 1/3 of the onion slivers into the bottom of a slow cooker or crock pot.
  • Place the seasoned beef on top of the onions, in the center of the slow cooker.
  • Wash and peel the potatoes. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion. Season the vegetables with salt and pepper to suit your taste.
  • Dissolve a beef bouillon cube in 1 1/2 to 2 cups hot water and pour over the vegetables, surrounding the meat(you want about 2 or 3 inches of water in the bottom of the slow cooker- this will make a great tasting 'au jus').
  • Cook on medium high heat in slow cooker for first two hours, then reduce heat to low-medium for an additional three hours. 5 hours cooking time usually does the trick for me, but 6 hours is fine too!
  • **Key: If it ain't fallin' apart, it's not ready yet! You should not even be able to slice this -- the servings are literally pulled apart with a fork straight to the plate.**.
  • Serving suggestion: I like to do a quick mash of the potatoes with my fork after I get the potato chunks on my plate and add butter or margarine to taste, then spoon some of that good liquid from the slow cooker over the top! It's out of this world.

Nutrition Facts : Calories 552.4, Fat 12.7, SaturatedFat 5.1, Cholesterol 199.7, Sodium 1295.7, Carbohydrate 40.7, Fiber 5.9, Sugar 4.4, Protein 70.2

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From pinterest.ca


THE BEST SLOW COOKER POT ROAST RECIPE - INSTRUPIX
2019-11-01 This easy slow cooker pot roast is made with just a few simple ingredients: beef roast, ranch seasoning mix, brown gravy mix, and a packet of dry Italian salad dressing. Simply throw everything into your crockpot and cook on low for about 5 hours. Add your optional vegetables (potatoes, carrots, celery, mushrooms, etc.) and then continue cooking for a few …
From instrupix.com


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