Slow Cooker Pot Roast With Tomatoes Balsamic And Garlic Recipes

SLOW COOKER BALSAMIC POT ROAST

Steps:

• In a large sauté pan over high heat, warm 1 tablespoon oil. Dry meat with paper towels and season generously with salt and pepper all over. Sear on all sides until a deep golden crust forms, 2 to 3 minutes per side. Transfer meat to the slow cooker bowl.
• Return pan to medium heat and add 1 teaspoon oil. Sauté garlic and onions for 2 minutes. Deglaze with balsamic vinegar. Simmer on low until slightly reduced, about 5 minutes. Scrape bottom with a wooden spoon to remove all bits of meat. Add brown sugar and stir until dissolved. Pour mixture over meat in slow cooker.
• Add carrots, potatoes, thyme, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.
• Remove bay leaf and thyme branches. Garnish with parsley and serve immediately.

SLOW-COOKER POT ROAST WITH TOMATOES, BALSAMIC AND GARLIC

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
• Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
• Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
• Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
• Remove beef to a warm platter; cover to keep warm.
• Skim excess fat from the top of the remaining vegetables and liquid.
• Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles. Sprinkle with chopped parsley.

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 BALSAMIC POT ROAST

Steps:

• In a large pot or skillet add 2 tablespoons of canola oil oh high heat.
• Season the pot roast with the salt and pepper.
• Add the pot roast to the pan and brown on both sides, 3-5 minutes on each side.
• Add the meat to the slow cooker.
• Add the onions into the pan you browned the beef in and cook for 1-2 minutes.
• If you have space around the meat in the slow cooker add in some small potatoes and carrots.
• Top the beef with the onions, garlic, thyme and bay leaf.
• In a small cup add the beef base (if using) to the balsamic vinegar and whisk.
• Top the beef with the balsamic mixture, red wine and brown sugar.
• Cook on low for 6 to 8 hours.
• Remove bay leaf before serving.
• To make the sauce into a glaze, strain the liquid out after it is done cooking.
• Spoon off the fat and discard.
• Add the remaining sauce to a small pan and cook in a saucepan on medium heat until thickened, about 8-10 minutes.
• If you want a stronger balsamic flavor, add in another 2 tablespoons of balsamic vinegar to the sauce before cooking it down in the saucepan.

SLOW COOKER EASY POT ROAST WITH RICH TOMATO GRAVY

Steps:

• Pat roast dry with paper towel.
• In a skillet, heat oil over medium-high heat.
• Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
• Transfer to slow cooker.
• Reduce heat to medium.
• Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
• Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
• Sprinkle mixture with flour and stir.
• Add tomato soup and beef broth and cook, stirring, until thickened.
• Stir in Worcestershire sauce.
• Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
• Remove roast from slow cooker and place on serving platter.
• Stir in brown sugar and vinegar, if using, to pan juices.
• Pour sauce over roast or serve in a separate sauce boat.

POT ROAST WITH BALSAMIC ONIONS

Steps:

• Season roast with salt, pepper, and garlic powder.
• Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
• Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
• Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.