Slow Cooker Pot Roast With Potatoes And Gravy Recipes

CROCK POT ROAST

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.

SLOW COOKER POT ROAST WITH GRAVY

Steps:

• Season roast with herb and garlic seasoning
• Heat olive oil and butter over medium high heat in skillet or multi cooker
• Brown roast on both sides and transfer to slow cooker along with onion, garlic, carrots and potatoes
• Make a slurry of cornstarch by whisking until smooth with 1/4 cup water
• Whisk cornstarch slurry with all remaining ingredients and pour into slow cooker
• Cover and cook on low for 8-10 hours until fork tender

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 POT ROAST WITH POTATOES AND GRAVY

Steps:

• Place the beef roast in the slow cooker; sprinkle with salt and pepper.
• Make a smooth paste with the flour and cold water; stir in Kitchen Bouquet and spread over the roast. Add garlic, onion, potatoes, and carrots (or use any other root vegetable such as parsnips or rutabaga).
• Cover and cook on low for 8 to 10 hours.
• Taste and add more salt and pepper, if needed.

SLOW COOKER CREAMY POT ROAST

Steps:

• Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
• Cook on Low for 8 to 10 hours.

SLOW COOKER ROAST BEEF IN ITS OWN GRAVY

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.

SLOW COOKER PERFECT POT ROAST RECIPE (AND HOMEMADE GRAVY)

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.

MARIE'S EASY SLOW COOKER POT ROAST

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.