SLOW-COOKER POT ROAST
I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.
Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
SLOW COOKER COUNTRY-STYLE POT ROAST
Make and share this Slow Cooker Country-Style Pot Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 11h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Dry the roast with paper towels, then season with salt and pepper.
- Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
- Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes.
- Add the roast to the slow cooker.
- Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
- Add the onions, carrots, and 1/4 teaspoon salt.
- Cook until the vegetables are softened, about 5 minutes.
- Stir in the garlic and cook for 15 seconds.
- Stir in the wine, scraping up any browned bits.
- Simmer until the wine has reduced by half, about 1 minute, then pour the wine into the slow cooker.
- Add the tomatoes, broths, thyme, bay leaves, and red pepper flakes to the slow cooker.
- Cover and cook, on either LOW for 9-10 hours or HIGH for 6-7 hours, until the meat is tender.
- Transfer the roast to a carving board and tent loosely with foil.
- Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
- Discard the bay leaves.
- Puree the cooking liquid and vegetables in batches in a blender or food processor until smooth (or use an immersion blender right in the slow cooker).
- Stir in the parsley and season with salt and pepper to taste.
- Untie the roast and slice 1/2-inch thick.
- Arrange the meat on a warmed serving platter and pour 1 cup of the sauce over the top.
- Serve, passing the remaining sauce separately.
Nutrition Facts : Calories 527.3, Fat 20.3, SaturatedFat 8.2, Cholesterol 187.1, Sodium 422.1, Carbohydrate 19.8, Fiber 4.3, Sugar 4.7, Protein 64
SLOW COOKER COUNTRY STYLE PORK ROAST RECIPE
The slow cooker is one of my favorite ways to cook a pork roast and this recipe is one of the best- plus, it makes it's own gravy!
Provided by Six Sisters
Yield 8
Number Of Ingredients 12
Steps:
- Spray the inside of your slow cooker with non-stick cooking spray.
- Place carrots in the bottom of the slow cooker.
- Cut the roast in half. Place flour, seasoned salt, onion powder, garlic powder, ground mustard, and oregano in a gallon-sized Ziploc bag. Add one half the roast to the bag, seal the bag, and shake until the roast is entirely coated. Repeat with other half of the roast.
- Heat a large skillet over medium high heat. Add olive oil and brown roast on all sides (I did each side for about 2-3 minutes). Place both halves of the roast in the slow cooker.
- Pour the chicken broth on top of the roast and cook on low for 6 hours (or until pork is tender).
- Remove roast from slow cooker and using a slotted spoon, remove the carrots.
- Measure out 3 cups of liquid from the slow cooker and pour into a medium saucepan, bring to a boil. In a small bowl, mix together cornstarch and water, then pour into saucepan. Bring to a boil and cook for 2-3 minutes or until gravy thickens up.
- Serve with mashed potatoes and pour gravy on top.
SLOW COOKER PORK POT ROAST (COOK'S COUNTRY)
Read Cook's Country Recipe Notes below. Also, browning is a key element. Unsure how to truss? There are many tutorials on the web. It's easy.
Provided by gailanng
Categories Pork
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pat roasts dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker.
- Add onions and additional 2 teaspoons oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes and thyme; transfer to slow cooker.
- Toss carrots, parsnips, 1/4 teaspoon salt, 1/4 teaspoon pepper and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high 4 to 5 hours).
- Transfer roasts to cutting board, tent with foil, and let rest 10 minutes. Remove twine from roasts and cut meat into 1/2-inch-thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Stir vinegar into sauce and season with salt and pepper. Serve, passing sauce at table.
- Cook's Country Notes: TWO ROASTS ARE BETTER THAN ONE.
- Use two smaller roasts for this recipe, because the meat cooks more quickly and the small roasts are easier to manage in the slow cooker-and to find in the supermarket. Most boneless pork shoulder roasts come bound in string netting, which is difficult to remove after cooking. We prefer to cut the netting off before cooking, trim the roasts and then tie each one with cooking twine. If you cannot find 2 1/2- to 3-pound pork shoulder roasts, you can substitute one 6-pound pork shoulder roast.
- Remove the netting from the pork roasts. Open each roast and trim any excess fat.
- Tie the roasts separately. To ensure even cooking, fold the smaller lobes under, then tie each roast with kitchen twine every 1 1/2 inches around the circumference and once around the length.
Nutrition Facts : Calories 877.8, Fat 61.2, SaturatedFat 20.4, Cholesterol 201.5, Sodium 283.9, Carbohydrate 28.2, Fiber 6.2, Sugar 12.7, Protein 50
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SLOW COOKER POT ROAST - COUNTRYSIDE CRAVINGS
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4.8/5 (12)Total Time 8 hrs 10 minsCategory Beef, Main Dish, Slow CookerCalories 244 per serving
- Pat roast dry with paper towels. Heat a large skillet over medium-high heat. Add a little oil and sear the roast on all sides. Place roast in the bottom of a 6-quart slow cooker. Deglaze the pan with a little beef broth scraping up all the browned bits and add to slow cooker.
- Sprinkle with onion powder, garlic powder, salt, and pepper. Mix remaining broth with the bouillon and add to slow cooker. Place carrots and potatoes around the roast. Cover and cook on LOW for 8 hours. **I don't recommend cooking on high**
- To make gravy, remove 2 cups of beef broth from the slow cooker and set aside. In a medium saucepan melt the butter over medium low heat. Stir in the flour and cook for 2 minutes stirring constantly. Slowly pour and whisk in the reserved beef broth. Simmer while stirring until thickened. If the gravy is too thick stir in a little more broth.
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5/5 (9)Estimated Reading Time 4 minsCategory Slow-Cooker
- Sprinkle roast with salt and pepper on all sides. In a large skillet over high heat, heat oil; brown roast on all sides.
- In a medium bowl, mix tomato paste, 1/4 cup water, Worcestershire sauce, rosemary, and garlic; pour over roast.
- Cover and cook on HIGH 6 to 7 hours or on LOW 8 to 10 hours or until meat is very tender. Remove meat to a platter; cover and keep warm.
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