Slow Cooker Pot Roast 2 Recipes

SLOW-COOKER POT ROAST

Steps:

• In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

SLOW COOKER POT ROAST

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 EASY POT ROAST

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.

SLOW-COOKER BEEF POT ROAST

Steps:

• Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
• Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
• Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
• Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
• Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
• While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
• Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY

Steps:

• Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
• Sprinkle the onion soup pack and top with vegetables and water.
• Cook on low for 8 hours, or high for 4-5 hours.
• Enjoy!

PERFECT POT ROAST (SLOW-COOKER)

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.

EASY SLOW-COOKER POT ROAST

Steps:

• To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.
• To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
• In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
• Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
• In a small bowl, whisk together the beef broth, vinegar, and garlic.
• Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.

SLOW-COOKER POT ROAST

Steps:

• In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
• Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

CLASSIC POT ROAST (COOKING FOR 2)

Steps:

• Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
• Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

SLOW COOKER POT ROAST

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

SLOW COOKER POT ROAST

Steps:

• Place water and three-fourths of the vegetables in the slow cooker.
• Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly.
• Sprinkle and rub salt, pepper, thyme over the pot roast. Place pot roast on top of vegetables.
• Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker.
• Cook on low for 8 to 9 hours OR on high for 5 to 6 hours until beef is tender.
• Carefully remove lid to allow steam to escape. Serve food directly from slow cooker.

SLOW-COOKER POT ROAST RECIPE BY TASTY

Steps:

• In a slow cooker, add the potatoes, carrots, and onions to make a base for the meat.
• Lay the chuck roast on top of the veggies and season with salt and pepper on both sides.
• Wash your hands, because mess.
• Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies.
• Pour Worcestershire sauce directly on top of the meat.
• Cover with the slow-cooker lid and cook on high for 5 hours.
• Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour.
• Remove rosemary and thyme.
• Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce!
• Enjoy!