Yankee Pot Roast Of Beef With Vegetables In The Crock Pot Recipes

CROCK POT YANKEE POT ROAST AND VEGETABLES

Steps:

• Season roast with salt and pepper.
• Combine vegetables and seasonings in crock pot.
• Place beef over vegetables, and pour broth over beef.
• Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
• Remove beef to serving platter, and arrange vegetables around beef.
• Remove and discard bay leaves.
• To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
• Skim off and discard fat.
• Measure remaining juices and heat to a boil in small saucepan.
• For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
• Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).

YANKEE POT ROAST OF BEEF WITH VEGETABLES (IN THE CROCK-POT)

Steps:

• Place vegetables into the bottom of the crock-pot.
• Season the beef generously with salt and pepper, then place in pot.
• Add the liquid, bay leaf, and dried marjoram.
• Cover and cook on LOW heat 10 to 12 hours (or HIGH heat 5 to 6 hours).
• Remove meat and vegetables with slotted spoon and thicken drippings for gravy if desired.

SLOW COOKER YANKEE POT ROAST RECIPE

Steps:

• Add all veggies and potatoes to slow cooker
• Place roast in slow cooker
• Add all remaining ingredients other than corn starch and fresh herbs (if using)
• Lay fresh herbs on top of slow cooker ingredients (or spinkle dried herbs on top)
• Cover and cook on low 10 or so hours until beef is falling apart tender
• If using fresh herbs, carefully remove them prior to serving.
• If you would like to thicken liquids into more of a gravy, remove beef from your slow cooker. Use a small bowl to mix corn starch with a few tablespoons of the hot liquid in your slow cooker. Pour this mixture back into slow cooker. Return beef to slow cooker, cover, and allow to cook for another 30 minutes or so to thicken
• Use salt and black pepper to taste, if needed

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.