SLOW COOKER BEEF CHUCK ROAST
This fork-tender roast is fairly quick for a slow cooker recipe, and is perfect for a busy weekend afternoon.-Linnea Rein of Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Mix first 10 ingredients. Place roast in a 5-qt. slow cooker; top with sauce mixture. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; skim fat. Mix cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in salt and pepper. Serve with roast.
Nutrition Facts : Calories 338 calories, Fat 18g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 458mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
WEEKNIGHT SLOW COOKER CHUCK ROAST
I love my weeknight chuck roast that cooks all day in the slow cooker. Just season and add to your slow cooker and when you come home dinner is waiting! All you need to do is add your favorite sides; most of them can also be made in advance.
Provided by Cindy Anschutz Barbieri
Categories 100+ Everyday Cooking Recipes
Time 7h15m
Yield 8
Number Of Ingredients 9
Steps:
- Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
- Cook on Low for 7 to 8 hours.
Nutrition Facts : Calories 372.2 calories, Carbohydrate 6.6 g, Cholesterol 103.3 mg, Fat 25.2 g, Fiber 1.2 g, Protein 28.2 g, SaturatedFat 10 g, Sodium 651.9 mg, Sugar 2.8 g
SLOW COOKER CHUCK ROAST BARBECUE
I found this in my Southern Living Ultimate Quick and Easy cookbook and made it last night for the first time. This one's definitely a "keeper," as my husband puts it. Even our notoriously picky 3 year old loved it, if that tells you anything!
Provided by ewells
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Chop onions and place in bottom of 4 quart slow cooker.
- Trim all visible fat off of roast, cut in half to ensure even cooking, and place on top of onions.
- Mix cola, Worcestershire sauce, vinegar and minced garlic.
- Reserve 1/2 cup for use later, and pour the rest over the meat.
- Cover and cook on high for 6 hours or on low for 10 hours.
- When meat is done cooking and is very tender, remove meat and onions from the slow cooker with a slotted spoon.
- Discard cooking liquid in slow cooker.
- Add reserved sauce mixture and 1/2 cup bottled barbecue sauce to slow cooker and cook uncovered on high for 10 minutes.
- Meanwhile, shred roast with two forks.
- When sauce is finished, return shredded beef and onions to slow cooker, stir well, cover, and cook until heated through--about 10 minutes on high.
SLOW COOKER CHUCK ROAST
Make and share this Slow Cooker Chuck Roast recipe from Food.com.
Provided by Recipe Junkie
Categories Meat
Time 12h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place roast in a 6 quart crock pot.
- In a bowl, combine the tomato sauce and the remaining ingredients.
- Pour the mixture over the roast.
- Cover.
- Cook on high for 5-6 hours or on low for 10-12 hours until the roast is tender.
- Skim the fat and discard from the sauce.
- Serve the roast with gravy.
Nutrition Facts : Calories 613, Fat 44.6, SaturatedFat 18, Cholesterol 156.5, Sodium 474.3, Carbohydrate 7.9, Fiber 1, Sugar 5, Protein 42.6
SLOW-COOKER EASY POT ROAST
You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
- Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
- In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.
Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g
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