TOSTONES WITH GARLIC SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree 2 garlic cloves in a food processor with 1/4 cup olive oil. Add 1 chopped scallion, 2 teaspoons white vinegar and 1/4 teaspoon each cumin seeds and red pepper flakes; pulse until combined. In batches, cook one 16-ounce package thawed frozen tostones (fried plantains) in vegetable oil until golden and crisp, 2 to 4 minutes per side. Blot with paper towels and season with salt. Serve with the garlic sauce.
STOVE TOP POT ROAST
This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.
Provided by sarah
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
- Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g
FALLIN' TO PIECES POT ROAST WITH CARROTS AND POTATOES
Yields a savory pot roast that is fork tender and literally falls to pieces. Carrots and potatoes are cooked along with the roast in a slow cooker or crock pot. Very easy and crowd-pleasing! WARNING: This recipe will make a proper lady want to eat like a man!
Provided by LuvviLoo
Categories One Dish Meal
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- *prep time does not include time in frig to marinate, which is optional*.
- In a small bowl, combine onion soup mix, garlic powder, and Accent into one uniform dry mixture.
- Rinse roast with water and pat dry. Rub all surfaces of the meat with the dry spice mixture.
- Stab the spice mixture into the beef using a penetrating meat tenderizer tool or the tines of a fork, puncturing many times over all surfaces of the meat. This step is important. Use any remaining dry spice mixture to rub over the meat again.
- Wrap the meat tightly in saran wrap and refrigerate for 4 hours. (optional -- you can skip this step and put it right in the slow cooker if you want, and it will still taste fantastic).
- Slice the onion into thin slivers. Put 1/3 of the onion slivers into the bottom of a slow cooker or crock pot.
- Place the seasoned beef on top of the onions, in the center of the slow cooker.
- Wash and peel the potatoes. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion. Season the vegetables with salt and pepper to suit your taste.
- Dissolve a beef bouillon cube in 1 1/2 to 2 cups hot water and pour over the vegetables, surrounding the meat(you want about 2 or 3 inches of water in the bottom of the slow cooker- this will make a great tasting 'au jus').
- Cook on medium high heat in slow cooker for first two hours, then reduce heat to low-medium for an additional three hours. 5 hours cooking time usually does the trick for me, but 6 hours is fine too!
- **Key: If it ain't fallin' apart, it's not ready yet! You should not even be able to slice this -- the servings are literally pulled apart with a fork straight to the plate.**.
- Serving suggestion: I like to do a quick mash of the potatoes with my fork after I get the potato chunks on my plate and add butter or margarine to taste, then spoon some of that good liquid from the slow cooker over the top! It's out of this world.
Nutrition Facts : Calories 552.4, Fat 12.7, SaturatedFat 5.1, Cholesterol 199.7, Sodium 1295.7, Carbohydrate 40.7, Fiber 5.9, Sugar 4.4, Protein 70.2
THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY
This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.
Provided by Hannah Williams
Categories Dinner
Time 8h
Yield 5 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams
OUR 40+ BEST CROCKPOT RECIPES (+SLOW COOKER SLOPPY JOES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 7h32m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a crock pot and cook for 4-6 hours on low.
- Serve on buns.
Nutrition Facts : Calories 327 kcal, ServingSize 1 serving
TOSS IT IN THE CROCK POT AND GO ROAST
I threw this in the crock pot one morning 20 minutes before I had to go to work. My husband asked what I was making and I said that I didn't know, I was just tossing stuff in! (I was looking for a way to use up some London Broils that were in the freezer.) My family loved it so much, that it is now a cold weather standard. (In the warmer weather, I use the London Broils to marinate and grill.)
Provided by Karen..
Categories Stew
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss onions, potatoes and then carrots into crock pot.
- Lay meat on top of that (may have to smoosh it in a little).
- Pour on the soup, soup mix and dab the base on top.
- Turn the meat over and then over again, so that some of the soup goes underneath the meat, but some is still coating it.
- Sprinkle with black pepper.
- Cook on low for about 6 hours or so.
- I have made this a few times and have never had to add water-- the soups and meat juices make a lovely thick gravy.
- I make this in a 6 1/2 quart Rival Slow Cooker-- I know it cooks faster than smaller pots.
Nutrition Facts : Calories 809.4, Fat 25, SaturatedFat 9.8, Cholesterol 190.2, Sodium 1460, Carbohydrate 74.2, Fiber 9.7, Sugar 7.2, Protein 69.7
EASY CROCK POT ROAST WITH POTATOES AND CARROTS
This recipe for Crock Pot Roast with Potatoes and Carrots creates delicious, fall-apart meat with tender vegetables and a savory gravy. It's one of the easiest pot roast recipes out there and only has 9 ingredients!
Provided by The Ashcroft Family Table
Categories Dinner
Time 8h15m
Number Of Ingredients 9
Steps:
- Peel and slice potatoes into even-sized chunks. Slice onion into rings.
- Layer the potato chunks, baby carrots, and the onion rings in a 6-8 quart Crock Pot.
- Season roast with salt and pepper.
- Heat olive oil in a large frying pan over medium heat. Sear both sides of the roast for 3-4 minutes.
- Place the roast on top of the vegetables in the Crock Pot and pour beef broth over everything.
- Cover and cook on low for 8-10 hours until the meat is falling apart and the vegetables are tender.
- Remove the meat and vegetables to a platter to rest and cover with foil.
- Remove 1 cup of the liquid from the Crock Pot and strain out any large pieces of meat or vegetables.
- Add brown gravy to a small saucepan and slowly whisk in the beef broth.
- Cook the gravy on medium heat until it comes to a boil. Reduce the heat and simmer for 1 minute adding more water if it is too thick.
- Serve the hot gravy with the roast and vegetables.
Nutrition Facts : ServingSize 1 g, Calories 387 kcal, Carbohydrate 30 g, Protein 41 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 111 mg, Sodium 798 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 6 g
TANGY POT ROAST
This super tender pot roast gets its special flavor from zippy Catalina dressing. Made in a slow cooker, it takes the edge off a busy day. -Paula Beach, Milton, New York
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast. , Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.
Nutrition Facts : Calories 572 calories, Fat 28g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 772mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 47g protein.
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