SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES
This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.
Provided by BramptonMommyof2
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 10
Number Of Ingredients 15
Steps:
- Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
- Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
- Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
- Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
- Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 31.9 g, Cholesterol 87.7 mg, Fat 7.1 g, Fiber 4.1 g, Protein 50.4 g, SaturatedFat 2.5 g, Sodium 599.1 mg, Sugar 4.2 g
SLOW-ROASTED WINTER VEGETABLES
This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.
Provided by Janis
Categories Side Dish Vegetables Sweet Potatoes
Time 2h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
- Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 49.6 g, Fat 5 g, Fiber 8.3 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 207.3 mg, Sugar 7.5 g
THE BEST SLOW COOKER ROASTED VEGETABLE STOCK
This herb and wine infused vegetable stock is made rich and savory by first roasting the vegetables in the oven, and then letting the slow cooker work its low and steady heat magic, hands off with no hovering. Full-bodied and savory, it makes a great base for brothy Asian and simple vegetable soups.
Provided by Karen Gibson
Time 10h15m
Number Of Ingredients 17
Steps:
- Preheat oven to 450°F.
- Place vegetables and mushrooms in a large, unlined roasting pan and toss lightly with olive oil, spreading them out evenly in the pan in a single layer. Roast for 20 to 30 minutes. Transfer to slow cooker and turn heat to Low (or 8 to 10 hours). Add tomato paste, herbs, peppercorns, optional cheese rind, salt and water.
- Add wine to the still-very-hot roasting pan and deglaze, scraping up as much of the browned vegetables bits as you can, and simmer until most of the wine has evaporated. Add everything - bits and juices - to the slow cooker and give the stock a quick stir. Cover and cook the stock for 8 to 10 hours on Low.
- Scoop the vegetables into a sieve or fine-mesh colander, and drain the vegetables into a large bowl, pressing firmly on the vegetables to extract every last drop of juice. Remove the spent vegetables to another container (or discard). Then strain the liquids from the slow cooker through a fine sieve into the large bowl, too.
- Use the strained broth immediately, store in the fridge for one week, or freeze for up to 4 months.
SLOW COOKER ROASTED VEGETABLE STOCK
Roast these vegetables in the oven for extra flavour before throwing them in the slow cooker to create this rich vegetable stock. Use it in soups, stews or any other recipe that calls for vegetable stock. You can also use it as a substitute in otherwise vegetarian recipes that call for chicken stock.
Categories Soups and Stews
Yield Makes about 10 cups.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Combine all ingredients except water in a large bowl; toss until vegetables are coated. Place vegetable mixture in a greased shallow roasting pan.
- Bake, uncovered, stirring occasionally, until vegetables are lightly browned, about 1 hour. Transfer vegetables to a 6 quart slow cooker. Add 12 cups water; set aside.
- If browned bits are left in roasting pan, set roasting pan over low heat. Add 1/4 cup water to pan. Bring to a boil, scraping to loosen browned bits. Pour into slow cooker.
- Cover and cook on high heat setting for 1 hour. Reduce to low heat setting and continue cooking, covered, for 4 - 6 hours.
- Strain stock through a large strainer into a large bowl; discard solids. Pour stock into shallow containers so it will cool quickly. Stock may be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition Facts : Calories Cannot do nutritional analysis.
SLOW COOKER ROASTED VEGETABLES
Provided by Camille
Yield 8
Number Of Ingredients 7
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
ROASTED-VEGETABLE STOCK
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
Provided by sarahhouston
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
- Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
- Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 11.9 g, Fat 9.3 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 52.9 mg, Sugar 4.7 g
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