SLOW-COOKER POT ROAST WITH TOMATOES, BALSAMIC AND GARLIC
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. Here's a dinner that cooks by itself. Don't skimp on the garlic, it mellows through the long slow cooking time; the vinegar adds a nice tang. Serve this with mashed potatoes or over broad noodles. Leftovers taste even better!
Categories Entree
Yield 8
Number Of Ingredients 9
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
- Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
- Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
- Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
- Remove beef to a warm platter; cover to keep warm.
- Skim excess fat from the top of the remaining vegetables and liquid.
- Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles. Sprinkle with chopped parsley.
Nutrition Facts : ServingSize 1 Serving
ROAST BEEF WITH SLOW-COOKED TOMATOES AND GARLIC
No, this is not made in a slow cooker. It is just roasted slowly so the flavors deepen and blend. It is defintely for the garlic lovers out there! The most time-consuming part is peeling the garlic. You won't believe what a heavenly aroma will be wafting from your kitchen. From Real Simple Magazine October 2007.
Provided by JackieOhNo
Categories Roast Beef
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Season the beef with 1 t. salt and 1/2 t. pepper and place in a large roasting pan.
- In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 t. salt, and 1/4 t. pepper. Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125F).
- Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.
Nutrition Facts : Calories 577.4, Fat 38, SaturatedFat 12.3, Cholesterol 138.3, Sodium 674.8, Carbohydrate 8.6, Fiber 1.2, Sugar 0.1, Protein 48.6
SLOW-COOKER BEEF AND TOMATO STEW
Nothing hits the spot on a chilly winter night like a hearty bowl of stew. Boost the feel-good factor with this lighter version.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium. Add onion, carrots, and celery and cook, stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Cover and cook on high, 6 hours, stirring occasionally. To serve, divide brown rice and stew among 6 bowls and top with yogurt and parsley.
Nutrition Facts : Calories 486 g, Fat 19 g, Fiber 7 g, Protein 32 g, SaturatedFat 7 g
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
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