Slow Cooker Roast Beef With Roasted Mixed Vegetables Recipes

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BASIC CROCK POT BEEF ROAST WITH VEGETABLES



Basic Crock Pot Beef Roast With Vegetables image

This slow cooker pot roast is the perfect combination of succulent beef, root vegetables, and seasonings. The meat is served with the thickened gravy.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 9h18m

Yield 8

Number Of Ingredients 14

4 pounds beef chuck roast
Pinch kosher salt
Pinch freshly ground black pepper
2 tablespoons olive oil
2 medium onions, sliced
1 1/2 pounds small round potatoes, peeled or unpeeled and scrubbed
3 to 4 medium carrots, peeled, cut in 1/2-by-3-inch sticks
3 cloves garlic
4 to 6 sprigs fresh thyme, or about 1 teaspoon dried leaf thyme)
2 cups unsalted or no sodium beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 to 3 tablespoons cold water
2 teaspoons unsalted butter

Steps:

  • Gather the ingredients.
  • Sprinkle the pot roast lightly with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat and sear the pot roast on all sides.
  • Add the onions and continue cooking until onions are just beginning to brown.
  • Put the potatoes, carrots, and garlic in the slow cooker. Add the browned roast and the onions, along with the thyme sprigs or dried thyme.
  • Combine the beef broth with the Worcestershire sauce and pour over the roast and vegetables.
  • Cover and cook on low for 9 to 11 hours or on high for about 4 to 5 1/2 hours.
  • Transfer the roast and vegetables to a platter and keep warm.
  • Strain the remaining broth and let stand for a few minutes. Skim off fat. Or use a gravy separator to skim the fat.
  • Put the juices in a large saucepan and bring to a boil. Boil for about 10 minutes, or until the broth has reduced to about 1 1/2 to 2 cups.
  • In a small bowl, combine the cornstarch and cold water.
  • Stir in the cornstarch mixture and cook until thickened.
  • Stir in the butter. Taste and adjust seasonings.
  • Drizzle some of the sauce over the meat and vegetables, and serve the rest at the table.

Nutrition Facts : Calories 689 kcal, Carbohydrate 26 g, Cholesterol 191 mg, Fiber 3 g, Protein 59 g, SaturatedFat 16 g, Sodium 353 mg, Sugar 3 g, Fat 39 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

SLOW COOKER ROAST BEEF WITH ROASTED MIXED VEGETABLES



Slow Cooker Roast Beef With Roasted Mixed Vegetables image

From the Arkansas Democrat Gazette newspaper food editor, Kelly Brant. It is her favorite roast recipe now. She serves the roast beef with the oven roasted vegetables.

Provided by Bren in LR

Categories     Vegetable

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (4 -5 lb) beef chuck roast
1 ounce dry ranch dressing mix (one envelope)
1 ounce dry au jus mix (one envelope)
1/4-1/2 cup butter, cut into tablespoons
5 pepperoncini peppers
1 lb fingerling potato, scrubbed and quartered
4 carrots, peeled and cut into 1 1/2 inch pieces
2 cups Brussels sprouts, trimmed (halved or quartered)
1/4 cup olive oil
2 teaspoons garlic, minced
salt & fresh ground pepper

Steps:

  • Place roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes. Place butter on top.
  • Add peppers. Cook on low for 8 hours or until meat is very tender.
  • For vegetables, heat oven to 450 degrees about 30 minutes before roast is done.
  • Line a large rimmed baking sheet with foil.
  • In a large bowl, combine the vegetables, olive oil, garlic, salt and pepper. Mix well.
  • Spread the mixture in a single layer on the prepared baking sheet.
  • Roast in hot oven, stirring occasionally, until vegetables are tender and deep golden brown, about 30 minutes.

Nutrition Facts : Calories 677.9, Fat 35.9, SaturatedFat 14.5, Cholesterol 220.1, Sodium 1619.6, Carbohydrate 24.2, Fiber 4.4, Sugar 5.3, Protein 67.3

SLOW COOKER BEEF AND VEGGIES



Slow Cooker Beef and Veggies image

Weeknights have never been easier and more satisfying! Tender beef and veggies with a flavorful broth are sure to make everyone happy!

Provided by SunnyDaysNora

Categories     Main Dish Recipes     Roast Recipes

Time 8h45m

Yield 10

Number Of Ingredients 16

1 (4 pound) beef chuck roast
6 medium potatoes, peeled and halved
6 each carrots, peeled and halved
½ large onion, cut into chunks
1 (1.25 ounce) envelope dry onion soup mix
¼ cup cooking sherry
2 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
2 teaspoons beef bouillon
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried rosemary
6 cups water to cover
2 tablespoons butter
2 tablespoons flour

Steps:

  • Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
  • Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
  • Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 33.2 g, Cholesterol 88.8 mg, Fat 22.8 g, Fiber 4.9 g, Protein 25 g, SaturatedFat 9.5 g, Sodium 808.9 mg, Sugar 4.1 g

SLOW COOKER ROASTED VEGETABLES



Slow Cooker Roasted Vegetables image

Provided by Camille

Yield 8

Number Of Ingredients 7

6 baby red potatoes (cut into bite-sized pieces)
2 carrots (peeled and sliced)
1 onion (cut into bite-sized pieces)
2 zucchini (cut into bite-sized pieces)
1 Tablespoon olive oil
1 (0.7 ounce) package dry Italian dressing mix
1/2 cup grated Parmesan cheese

Steps:

  • Wash, dry and cut vegetables.
  • Place vegetables in a gallon-sized resealable bag.
  • Pour olive oil on top of vegetables.
  • Sprinkle package dry Italian seasoning over the vegetables.
  • Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
  • Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
  • Cook on low for 5-7 hours or high for 3-4 hours.
  • Sprinkle Parmesan cheese on top before serving.

Nutrition Facts : Servingsize 1 serving, Calories 791 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 266 mg, Carbohydrate 179 g, Sugar 26 g, Protein 23 mg

SLOW-COOKER POT ROAST



Slow-Cooker Pot Roast image

I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 8 servings.

Number Of Ingredients 11

1 cup warm water
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/4 teaspoon salt

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.

Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.

ULTIMATE ROAST BEEF - SLOW COOKER RECIPE



Ultimate Roast Beef - Slow Cooker Recipe image

A flavorful, fall apart roast. Also the stock makes wonderful gravy just thicken with cornstarch. Great as left overs; shredded beef fajitas, tacos, enchiladas, beef salad, beef stews, BBQ shredded beef sandwiches and more.

Provided by Brandy Brinton

Categories     Roast Beef

Time 8h20m

Yield 8-12 serving(s)

Number Of Ingredients 8

4 -7 lbs beef roast
1 tablespoon oil
3 stalks celery
4 -6 large carrots
2 large onions
2 cups beef stock (or broth)
1 (2 ounce) package onion soup mix
1 (1 ounce) package au jus mix

Steps:

  • Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
  • Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
  • Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
  • Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
  • Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.

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