CROCK POT ROAST
This Crock Pot Roast recipe is easy to make with potatoes, carrots, and thick and flavorful gravy. The meat is moist and full of flavor, your family will love this home cooked meal!
Provided by Stephanie
Categories Main Course
Time 6h15m
Number Of Ingredients 21
Steps:
- Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
- Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
- Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy, followed by the pot roast and any juices from the plate.
- Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
- Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
- Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you'll lose a lot of heat.
- Cook on high for 5-6 hours or on low for 8-10 hours.
- Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.
Nutrition Facts : Calories 564 kcal, Carbohydrate 41 g, Protein 38 g, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 121 mg, Sodium 992 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
PERFECT POT ROAST (SLOW-COOKER)
Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal.
Provided by Tee Lee
Categories One Dish Meal
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place roast into crockpot and surround with vegetables.
- Combine beef broth and vegetable soup mix, then add to crockpot.
- Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
SLOW COOKER ROAST BEEF IN ITS OWN GRAVY
This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, made posh by the slow cooker. After years of tweaking others' recipes, I think I found a good mix of high-quality pot roast while still being very quick and easy.
Provided by Heather Dunn
Categories Main Dish Recipes Roast Recipes
Time 8h30m
Yield 9
Number Of Ingredients 7
Steps:
- Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
- Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
- Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
- Cook on Low, 8 to 10 hours.
- Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
- Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
- Slice roast and serve alongside vegetables and gravy.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 20.9 g, Cholesterol 72.3 mg, Fat 18.3 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 7 g, Sodium 982.8 mg, Sugar 4 g
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.
SLOW COOKER PERFECT POT ROAST RECIPE (AND HOMEMADE GRAVY)
Juicy and delicious this Slow Cooker Perfect Pot Roast Recipe and Homemade Gravy is full of flavor and tastes amazing! True Perfection!
Provided by Camille Beckstrand
Categories Main Course
Time 8h25m
Number Of Ingredients 18
Steps:
- Place a large skillet on stove top and heat over medium high heat (perferably a non-stick skillet).
- Add 2 Tablespoons of olive oil.
- Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast.
- Place roast in hot oil on a skillet and let it sear on that side for 2 minutes. Flip the roast over and sear the other side for 2 minutes.
- Depending on the shape of your pot roast, you can sear the other sides if you choose.
- Spray the slow cooker with non-stick cooking spray and place your seared pot roast in the slow cooker.
- Add the remaining tablespoon of olive oil to the hot skillet. Add onion, carrots, and celery to the skillet and season with more salt and pepper, if desired. Using a spatula, scrape the "brown bits" (aka the burnt bits) off the bottom of the skillet as you cook the vegetables (these bits add so much flavor!).
- Cook for about 3 minutes or until the vegetables start to soften.
- Add garlic to the skillet and cook for 1 minute more.
- Add the vegetables to the slow cooker, spreading the vegetables all around the roast.
- Pour in the beef broth, being sure not to pour it directly on the roast or vegetables because you just cooked them in delicious flavors. Try to pour the beef broth on the sides as much as possible.
- Pour the Worcestershire sauce, balsamic vinegar, and soy sauce directly on the roast. Sprinkle thyme and rosemary evenly around the meat and vegetables.
- Place the lid on top of the slow cooker and set timer for 8-10 hours on low heat (it will vary based on your slow cooker - mine is done in 8 hours, but some will take longer) or 4-5 hours on high heat (I highly recommend cooking this roast on low - I have never had it turn out as well when I have cooked it on high. Also, you want your house to smell good alllllll day long).
- Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).
- Serve with mashed potatoes and the cooked carrots on the side.
Nutrition Facts : Calories 472 kcal, Carbohydrate 11 g, Protein 53 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 162 mg, Sodium 1559 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving
PERFECT POT ROAST WITH VEGETABLES AND GRAVY
I have always loved comfort food and a well prepared pot roast tops the list. There are more recipes for pot roast than there are pots too cook them. Many of those recipes, however, produce dry, pasty-looking meat and vegetables that just don't quite make it. I've taken the best from lots of different techniques and come up with what I think is a recipe you'll enjoy time and again. Quite a few different cuts of beef are "suitable" for pot roast: bottom round, rump and front cut brisket to name a few. A blade cut chuck roast is far and away the best choice, however. It's fattier than the others and during the long, slow cooking process called braising, the chuck produces the most mouth watering end result. Be sure to brown the roast and vegetables before braising. This improves the flavor and also enhances the appearance as the high heat used during browning carmelizes the sugars in the meat. The quantity of each of the ingredients can be varied a little to suit your individual taste. Accordingly, the timing suggested is only a guide and you should test for doneness as you begin to approach the end of the cooking time. This recipe calls for cooking in a crock pot. You can also use a large heavy Dutch oven and cook in the oven.
Provided by GREG IN SAN DIEGO
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a large skillet (not non-stick) heat the oil over medium-high heat.
- Add the roast and cook, turning often, until browned, about 10 minutes.
- Transfer the roast to a plate.
- Add more oil to the skillet if necessary and heat over medium-high heat.
- Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
- Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
- Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
- Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
- Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
- Skim the fat from the surface of the cooking liquid.
- Remove the bay leaf.
- In a saucepan, melt the butter over very low heat.
- Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
- Whisk in the cooking liquid and bring to a simmer.
- Cook, whisking often, until thickened and reduced to about 1 cup.
- Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.
Nutrition Facts : Calories 481.7, Fat 20.4, SaturatedFat 8, Cholesterol 154.8, Sodium 591.3, Carbohydrate 25.4, Fiber 2.9, Sugar 3.3, Protein 50.4
CROCK POT/SLOW COOKER CHICKEN IN MUSHROOM GRAVY
Make and share this Crock Pot/Slow Cooker Chicken in Mushroom Gravy recipe from Food.com.
Provided by -------
Categories Chicken Breast
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken pieces in slow cooker.
- Season with salt & pepper.
- Mix wine/broth & soup, pour over chicken.
- Add mushrooms.
- Cover & cook on low 7-9 hours, or on high -4 hours.
More about "slow cooker perfect pot roast recipe and homemade gravy"
SLOW COOKER POT ROAST WITH THE BEST GRAVY! - THE RECIPE …
From thereciperebel.com
4.9/5 (98)Calories 536 per servingCategory Main Course
- In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast completely.
- Heat a frying pan over high heat and add oil. Sear roast on all sides, just until browned. Place roast in 4-6 quart slow cooker.
- Add onion to the same pan and cook over medium heat until translucent. Add broth, tomato pasta, vinegar, Worcestershire sauce and honey to the pan with the onions. Whisk together corn starch and water and add to the pan.
POT ROAST (OVEN, SLOW COOKER OR INSTANT POT) - TASTES …
From tastesbetterfromscratch.com
SLOW COOKER BEEF GRAVY - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
SLOW COOKER POT ROAST RECIPE - DAMN DELICIOUS
From damndelicious.net
PERFECT POT ROAST AND GRAVY - MOM ON TIMEOUT
From momontimeout.com
PERFECT POT ROAST - SPEND WITH PENNIES
From spendwithpennies.com
THE PERFECT POT ROAST RECIPE FOR THE SLOW COOKER - THE …
From thespruceeats.com
4.2/5 (54)Total Time 5 hrs 20 minsCategory Entree, DinnerCalories 859 per serving
SLOW COOKER MUSHROOM STEAK BITES - PERSNICKETYPLATES.COM
From persnicketyplates.com
HOW TO COOK A TENDER ROAST IN A CROCK POT WITHOUT WATER
From societyincome.pages.dev
CROCKPOT MISSISSIPPI CHICKEN RECIPE - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
SLOW COOKER ITALIAN BEEF - XOXOBELLA
From xoxobella.com
SLOW COOKER PERFECT POT ROAST RECIPE (AND HOMEMADE GRAVY)
From pinterest.com
SLOW COOKER POT ROAST - EASY CROCK POT RECIPE! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
CROCK POT FRENCH DIP RECIPE - SLOWCOOKERMEALS.COM
From slowcookermeals.com
SLOW COOKER PERFECT POT ROAST RECIPE (AND HOMEMADE GRAVY)
From foodguruusa.com
CROCK POT BEEF STROGANOFF - THE SEASONED MOM
From theseasonedmom.com
EASY POT ROAST AND GRAVY RECIPE #FOOD - YOUTUBE
From youtube.com
11 BEST CROCK POT IMAGES IN 2020 SLOW COOKER RECIPES COOKING …
From ewfeeq.tecalideherrera.gob.mx
SLOW COOKER POT ROAST RECIPES YOU’LL FALL IN LOVE WITH
From tasteofspoons.net-freaks.com
SLOW COOKER POT ROAST WITH GRAVY | MCCORMICK GOURMET
From mccormick.com
PERFECT POT ROAST AND GRAVY RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
TIP TOP RECIPES: SLOW COOKER MELT IN YOUR MOUTH POT ROAST | POT …
From pinterest.ca
TENDER SLOW COOKER POT ROAST RECIPE - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love