Easy Burgundy Pot Roast Slow Cooker Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
• Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
• In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

Steps:

• Season roast with salt, pepper and garlic powder.
• Heat butter (or oil if you prefer) in dutch oven over med-high heat. Brown roast on all sides.
• Meanwhile, in bowl or large measuring cup, mix water with Au Jus packet and onion soup packet. Stir until dissolved. Add red wine.
• Place roast into crockpot, surrounded by potatoes. Pour liquid over top.
• Cook on high for 4-5 hours or low for 7-8 hours or until tender.

Steps:

• Preheat oven to 325 degrees.
• On a piece of wax paper, combine flour, paprika, thyme, salt and pepper to taste and set aside 1/4 cup of mixture for gravy, if desired.
• Roll meat in remaining mixture to coat and pat so it sticks to the meat.
• With a sharp knife, make 1/2 inch slits in meat and insert garlic slices.
• In a large Dutch oven over medium-high heat, warm oil.
• Brown the roast on all sides, about 10 minutes.
• Transfer roast to a plate.
• Add wine, broth and ketchup to the pan and stir to loosen browned bits.
• Add onion and bay leaf and bring to a boil.
• Return the roast to the pan and bake, covered, 2 1/4 hours.
• Add potatoes and carrots and cook, covered, until meat and vegetables are tender, about 45 minutes longer.
• Let roast stand about 10 minutes and then slice.
• On a platter, arrange beef slices in the center and surround with vegetables.
• Garnish with bunches of parsley.
• Serve with gravy, if desired.
• Note: To make gravy, mix the 1/4 cup of reserved flour mixture with 1/2 cup water and whisk into meat juices until thickened. Add more water if too thick.

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.

Steps:

• In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.