A Very Special Pot Roast For The Crock Pot Recipes

Steps:

• 1. In a Crock Pot, place the beef roast in the bottom. Sprinkle the soup mix and basil (or thyme) evenly over the roast. Place the 2 bay leaves on top of the roast.
• 2. Sprinkle the tablespoon of Worcestershire sauce over the soup mix and herbs.
• 3. Place the baking potatoes towards and touching the outside edge of the Crock Pot.
• 4. Place the quartered carrots on top of the roast and in the middle of the potatoes.
• 5. Spread the onion pieces evenly over the top.
• 6. Pour the beer evenly over everything.
• 7. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
• 8. POT ROAST GRAVY: Remove meat and vegetables to a platter; keep warm.
• 9. Pour meat juices and fat into a large glass measure. Skim off excess fat from pot juices. Measure 1 1/2 cups juices (if necessary, add beef broth to equal 1 1/2 cups). Pour measured juices into a large saucepan.
• 10. Stir 1/2 cup cold water into 1/4 cup all-purpose flour to make a slurry.
• 11. Pour slurry into pot roast juice into the saucepan.
• 12. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium and cook and stir 1 to 2 minutes more. If desired, add several drops of Kitchen Bouquet. Season with salt and pepper to taste.

Steps:

• 1. Heat butter and vegetable oil in a large skillet.
• 2. Add onion and beef. Brown beef on all sides.
• 3. Transfer beef and onions to crock-pot.
• 4. Arrange carrots, potatoes and bay leaves around the beef.
• 5. Sprinkle with salt.
• 6. In large measuring cup or bowl, combine soup mix with 3 cups boiling water, stirring until smooth.
• 7. Pour soup mixture over beef and vegetables in crock-pot.
• 8. Cover and cook on High until the meat is very tender, about 3 1/2 hours.
• 9. In medium sauce pan, combine cornstarch and 2 teaspoons water; stir to form a paste.
• 10. Add 2 cups hot liquid from crock-pot and bring to a boil, stirring, until the gravy has thickened.
• 11. Slice beef and serve with vegetables and gravy.

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Steps:

• Trim fat from meat and if need be, cut the meat to fit the cooker (3 1/2 to 4-quart cooker).
• Brown meat on top of stove in a Dutch oven. Brown on all side using the 1 tablespoon of cooking oil. Sprinkle meat with salt and pepper.
• Cut up any large pieces of dried fruit; place the fruit in the slow cooker; add the onion wedges. Place the meat on top of the fruit and onion; sprinkle with allspice and pour in the apple juice.
• Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hour.

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

Steps:

• Place 1/2 of the vegetables in the crock pot.
• Place the meat on top of the vegetables.
• Add the other half of the vegetables on top of the meat.
• Add the beef stock and the wine.
• Add the salt and pepper and herbs.
• Cook on low for 8-10 hours.