Versatile Roast Beef In The Crock Pot Recipes

SLOW COOKER BEEF POT ROAST

Steps:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

VERSATILE ROAST BEEF IN THE CROCK POT

Steps:

• Put sliced onions into the bottom of the crock pot.
• Place trimmed meat into crock pot. Top with minced garlic, salt, pepper, and the green chilies (if using, see variations below).
• Cover and cook on low 10 to 12 hours (high 5 to 6 hours), or until meat is tender and flakes easily with a fork, and onions are golden and caramelized. Please note that cook times may vary with different crock pot models.
• Remove beef to a cutting board or pan. At this stage you may slice meat in the traditional fashion and serve with mashed potatoes, gravy and vegetables for a traditional sit-down roast beef dinner, -or- shred the meat for sandwiches (see below). Shred meat using two forks, then use a slotted spoon to scoop out caramelized onions (and chiles, if using) and stir into the shredded beef mixture.
• Reserve some of the stock for au jus dipping, if desired. The remaining stock makes a great gravy (thicken with a little flour or cornstarch), or soup base, or save for another use.
• VARIATIONS:.
• Italian Sandwiches:.
• Use a 10 ounce jar of peperoncinis (undrained) and a 1-ounce packet Good Seasons Italian seasonings in place of the green chiles & seasonings; serve with a slice of provolone on French or Italian mini-rolls.
• Barbecue Beef Sandwiches:.
• Substitute about 2 cups barbecue sauce for the mild green chilies; serve on buttered mini-rolls.
• -Or- serve meat in tacos with all the trimmings, or use for Easy Cheesy Beef Enchiladas #276142, or Big Thick Buttery Roast Beef 'n Cheddar Sammies #283972 -- the possibilities are endless.
• Leftovers are awesome, enjoy!