Slow Cooker Garlic And Mushroom Beef Roast Recipes

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SLOW-COOKER GARLIC AND MUSHROOM BEEF ROAST



Slow-Cooker Garlic and Mushroom Beef Roast image

Garlic, mushrooms and tomatoes enhance a slow-cooked beefy roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h10m

Yield 6

Number Of Ingredients 6

1 boneless beef rump or tip roast (3- to 4-lb)
1 teaspoon salt
2 cloves garlic, finely chopped
8 oz small whole fresh mushrooms
1/2 cup sun-dried tomatoes in oil, drained, chopped
1/2 cup reduced-fat Italian dressing

Steps:

  • Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and garlic. Place beef in skillet; cook over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides.
  • Spray 4- to 5-quart slow cooker with cooking spray. Place mushrooms in cooker. Place beef on mushrooms. Spread tomatoes over beef. Pour dressing over mixture in cooker.
  • Cover; cook on Low heat setting 9 to 11 hours.
  • Remove beef from cooker; place on cutting board. Remove netting or strings; slice beef. Serve mushrooms and juices with beef.

Nutrition Facts : Calories 370, Carbohydrate 5 g, Cholesterol 85 mg, Fiber 1 g, Protein 47 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 1/2 g

MUSHROOM SLOW COOKER ROAST BEEF



Mushroom Slow Cooker Roast Beef image

This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.

Provided by J

Categories     Main Dish Recipes     Roast Recipes

Time 9h5m

Yield 8

Number Of Ingredients 5

1 pound sliced fresh mushrooms
1 (4 pound) standing beef rib roast
1 (1.25 ounce) envelope onion soup mix
1 (12 fluid ounce) bottle beer
ground black pepper

Steps:

  • Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Nutrition Facts : Calories 388.4 calories, Carbohydrate 6.2 g, Cholesterol 82.5 mg, Fat 28.1 g, Fiber 0.9 g, Protein 24.4 g, SaturatedFat 11.2 g, Sodium 452.7 mg, Sugar 1.1 g

CONTEST-WINNING MUSHROOM POT ROAST



Contest-Winning Mushroom Pot Roast image

Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 19

1 boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1-1/2 pounds sliced fresh shiitake mushrooms
2-1/2 cups thinly sliced onions
1-1/2 cups reduced-sodium beef broth
1-1/2 cups dry red wine or additional reduced-sodium beef broth
1 can (8 ounces) tomato sauce
3/4 cup chopped peeled parsnips
3/4 cup chopped celery
3/4 cup chopped carrots
8 garlic cloves, minced
2 bay leaves
1-1/2 teaspoons dried thyme
1 teaspoon chili powder
1/4 cup cornstarch
1/4 cup water
Mashed potatoes

Steps:

  • Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

ROAST BEEF WITH SLOW-COOKED TOMATOES AND GARLIC



Roast Beef With Slow-Cooked Tomatoes and Garlic image

Make and share this Roast Beef With Slow-Cooked Tomatoes and Garlic recipe from Food.com.

Provided by dicentra

Categories     Roast Beef

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs boneless rump steak or 2 lbs rib roast
kosher salt and pepper
1 pint grape tomatoes
1 head garlic, cloves peeled
8 sprigs fresh thyme
3 tablespoons olive oil

Steps:

  • Heat oven to 350 ° F.
  • Season the beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large roasting pan.
  • In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125° F).
  • Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.

Nutrition Facts : Calories 576.4, Fat 38, SaturatedFat 12.3, Cholesterol 138.3, Sodium 129.6, Carbohydrate 8.4, Fiber 1.1, Sugar 0.1, Protein 48.5

SLOW-COOKER GARLIC-SESAME BEEF



Slow-Cooker Garlic-Sesame Beef image

My mom received this marinade recipe from a neighbor while she lived in Seoul, South Korea, which is where I was adopted from. Mom created heritage night for my brother and me, and she served Korean bulgogi with sticky rice, kimchi and chopsticks. As a busy mom of four, I keep her tradition alive with this slow cooker Korean beef!-Jackie Brown, Fairview, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 6 servings.

Number Of Ingredients 11

6 green onions, sliced
1/2 cup sugar
1/2 cup water
1/2 cup reduced-sodium soy sauce
1/4 cup sesame oil
3 tablespoons sesame seeds, toasted
2 tablespoons all-purpose flour
4 garlic cloves, minced
1 beef sirloin tip roast (3 pounds), thinly sliced
Additional sliced green onions and toasted sesame seeds
Hot cooked rice

Steps:

  • In a large shallow dish, mix the first 8 ingredients. Add beef; turn to coat. Refrigerate, covered, 8 hours or overnight., Pour beef and marinade into a 3-qt. slow cooker. Cook, covered, on low 5-7 hours or until meat is tender., Using a slotted spoon, remove beef to a serving platter; sprinkle with additional green onions and sesame seeds. Serve with rice.

Nutrition Facts : Calories 384 calories, Fat 16g fat (4g saturated fat), Cholesterol 145mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 47g protein.

SLOW COOKER BEEF ROAST WITH PORTABELLA MUSHROOMS



Slow Cooker Beef Roast With Portabella Mushrooms image

This will result in a tender, moist and flavorful roast with it's own gravy to pour over beef or mashed potatoes. The "Meaty" Flavor of Portabella Mushrooms just adds to the Meat and gravy sauce.

Provided by MTpockets

Categories     Roast Beef

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 lbs beef roast
1 (10 3/4 ounce) can cream of mushroom soup
1 (4 ounce) can chunky portabella mushrooms
1 (1 ounce) package onion soup mix or 1 (1 ounce) package beefy onion soup mix
2 garlic cloves
1/2 small onion, Finely Chopped
1/4 teaspoon pepper
2 tablespoons water

Steps:

  • Mash garlic to a paste and rub evenly over entire roast.
  • Place roast in a slow cooker, fat side up.
  • Pour the rest of above ingredients in a bowl and blend well.
  • Pour above mixture over roast.
  • Cover and cook on low 7-10 Hours.
  • If meat is not too lean it will add moisture to soup mixture as it cooks. When roast is finished, remove from slow cooker and pour the juices into a seperate container or measuring cup. Let the fat rise to top. Drain off fat and pour juices into a saucepan. For thicker "Gravy", simply Pour juices into large saucepan, mix 2-3 tablespoons of flour(Depending on how much liquid you have to work with) with 2-3 tablespoons of cold water until it has no lumps. Pour flour mixture into meat juices in saucepan and bring to a boil, (whisking constantly) reduce heat and whisk continuously until mixture thickens. About 1 minute. Remove from heat and serve as a gravy or transfer meat to a serving platter, slice meat thin and pour over beef before serving.

Nutrition Facts : Calories 344.2, Fat 12.4, SaturatedFat 4.5, Cholesterol 149.7, Sodium 903.9, Carbohydrate 8.2, Fiber 0.7, Sugar 1.7, Protein 50.8

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