DON'S POT ROAST (CROCK POT)
My husband loves to make pot roast in the crock pot on the weekends. This is his favorite way of making them. Depending on the size of the roast, you can add all of the veggies to the crockpot for a one-dish meal. It's also good with a pork roast.
Provided by lazyme
Categories Roast Beef
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place vegetables, if using, in bottom of crockpot.
- Place roast on top of vegetables in crock pot.
- Sprinkle onion soup mix over roast.
- Pour beer over roast.
- Cook on low for 6 to 8 hours.
Nutrition Facts : Calories 893.5, Fat 62.8, SaturatedFat 25.3, Cholesterol 231.7, Sodium 777.9, Carbohydrate 7.5, Fiber 0.5, Sugar 1.4, Protein 64
DON'S POT ROAST - CROCKPOT
My husband used to make pot roast in the crock pot on the weekends. This was his favorite way of making them. Depending on the size of the roast, you can add all of the veggies to the crock pot for a one-dish meal. It's also good with a pork roast.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 6h15m
Number Of Ingredients 8
Steps:
- 1. Put vegetables, if using, in bottom of crock pot.
- 2. Put roast in crock pot.
- 3. Sprinkle onion soup mix over roast.
- 4. Pour beer over roast.
- 5. Cook on low for 6 to 8 hours.
V'S CROCK POT BOTTOM ROUND ROAST
After trying a variety of roast recipes, I decided that this combination of different recipes worked best for me. You can also add 1/2 cup sliced mushrooms to the onion and carrots if you like a mushroom gravy or some peas too. This just in: 9/8/8 - this recipe just won 2nd place in a Beef Roundup contest sponsored by Country Woman magazine and will be featured in the Feb/March 09 issue.
Provided by VLizzle
Categories Roast Beef
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chopped onion and carrots in bottom of crock pot.
- Season all sides of the roast liberally with the kosher salt and ground pepper.
- Place roast on top of onions and carrots, fat side down.
- Combine mustard, sugar, Worcestershire sauce, beef broth and red wine in a separate bowl and pour over roast
- Set crock pot to low and cook for 3 hours.
- After 3 hours, turn the roast onto one side and cook for 20 minutes.
- After 20 minutes, turn the roast on the next side and cook 20 minutes, repeat until the roast has the fat side on the bottom again.
- Cook for about 2 more hours usually 6 hours total.
- The roast is done when it shreds easily with a fork.
CROCK-POT BEEF ROAST
I've put together a few different recipes to come up with something our family likes. Hope you enjoy it too! *I usually cut my potatoes into eighths unless they are small potatoes. *Using the crockpot on a low setting makes the meat so much more tender. *I have a 6 quart crockpot, so I can fit a lot into it.
Provided by Little This Little
Categories One Dish Meal
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put potatoes, carrots and onion on bottom of crockpot.
- Place the roast on top, fat side up.
- Pour in water or beef broth.
- Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
- Pour Worcestershire sauce and mushroom soup over meat.
- Cover and cook on low 8-10 hours.
- **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.
CROCK POT POT ROAST
Make and share this Crock Pot Pot Roast recipe from Food.com.
Provided by lucy k.
Categories Stew
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Chop vegetables into chunks. (Peel the garlic, but leave it whole.).
- Place half of the vegetables in the crock pot.
- Heat oil in a large pan over medium high heat.
- Season the roast on all sides with salt and pepper. Sear each side in the hot pan.
- Place roast in crock pot, then add the rest of the vegetables and the bay leaf.
- Combine broth and wine, and pour inches.
- Cook 8-10 hours on low.
- About 30 minutes before serving, remove excess liquid, leaving enough in the crock to make gravy.
- Combine flour with a small amount of water to make a smooth paste, then stir in some of the liquid from the crock. Pour this mixture back into the crock and cover. Continue to cook until thickened.
- Discard bay leaf and garlic cloves.
Nutrition Facts : Calories 855.7, Fat 31.6, SaturatedFat 10.6, Cholesterol 210.9, Sodium 700, Carbohydrate 56, Fiber 7.7, Sugar 7, Protein 79
POT ROAST IN A CROCK POT
Once you have removed the yummy meat and veg make a gravy from the juices-an awsome fall and winter dish. Serve with hot bread and a salad. (and the rest of the wine!)
Provided by Diana Adcock
Categories Roast Beef
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 195.7, Fat 0.6, SaturatedFat 0.1, Sodium 265.7, Carbohydrate 34.5, Fiber 7.3, Sugar 7.8, Protein 6.9
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CROCKPOT EXPRESS POT ROAST - SIMPLE AND SEASONAL
From simpleandseasonal.com
4.9/5 (16)Total Time 1 hr 25 minsCategory DinnerCalories 226 per serving
- Remove lid and press Brown/Saute. Press Start/Stop and allow the pot to heat up completely while you prepare the meat. (This takes just over 5 minutes and then the 30 minute cook time will start counting down.) Unwrap your roast and rub both sides with seasoning (salt and pepper or your favorite beef rub.)
- Cut the meat into two equal pieces. Once the pot is heated completely, add the oil and make sure it's spread around the bottom of the pot. Using silicone tipped tongs, place ONE of the pieces of the roast on the bottom of the pot. Do not move it. Allow to sear for 10 minutes on one side, then flip and sear for another 5-10 minutes. Remove the first chunk of meat and repeat the process with the second.
- After both of your pieces have been seared on both sides, remove them and let them rest while you prep the sauce. (Leave the CPE on Brown/Saute) Add the garlic and sliced onions to the pot and saute for a few minutes until soft. Then stir together the vegetable stock, beef bouillon cube and soy sauce until mixed well. Pour into the onion/garlic mixture and use it to "deglaze" the pot. Stir well, scraping up all those beautiful bits of beef left over from searing. Press Stop/Start to cancel the Brown/Saute mode.
- Place both chunks of seared meat back down into the sauce. Don't stack them on top of each other. They should fit side by side. Close the lid, lock it, and set the Steam Release Valve to closed. Press Meat and adjust time to 45 minutes.
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