Slow Cooker Or Oven Roasted Beef Roast Veggies Recipes

Steps:

• 1. Make sure the whole roast will fit into your crockpot, if not cut in half.and place in crock pot one half on top of the other. use a 5 quart size crockpot or larger.
• 2. In a small bowl, combine the dry onion soup mix, brown gravy mix, salt, dried thyme, dried marjoram, cornstarch, cold water, and cooking wine. Stir until well blended and pour mixture over roast in slow cooker.
• 3. Cover and cook at low setting for 8 to 10 hours. Remove roast from slow cooker, and let cool slightly before cutting into slices. An electric knife works very well for this step.
• 4. If desired add various vegetables to bottom of crock pot, like potatoes, carrots, parsnips, and onions, & mushrooms BEFORE adding meat. You may add any or all of the optional veggies if desired.
• 5. If you are cooking in oven follow steps in #1 & #2 add veggies if desired,around meat, in large dutch oven or large cast iron skillet.COVER TIGHTLY WITH LID OR FOIL. Put in preheated 275 degree F. oven and cook for 4 hours. Remove from dutch oven or skillet and place on platter, allow to cool before slicing, preferably with an electric knife.. Serve while still warm.

Steps:

• Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
• Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
• Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

Steps:

• Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
• Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.

Steps:

• Place roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes. Place butter on top.
• Add peppers. Cook on low for 8 hours or until meat is very tender.
• For vegetables, heat oven to 450 degrees about 30 minutes before roast is done.
• Line a large rimmed baking sheet with foil.
• In a large bowl, combine the vegetables, olive oil, garlic, salt and pepper. Mix well.
• Spread the mixture in a single layer on the prepared baking sheet.
• Roast in hot oven, stirring occasionally, until vegetables are tender and deep golden brown, about 30 minutes.

Steps:

• Wash, dry and cut vegetables.
• Place vegetables in a gallon-sized resealable bag.
• Pour olive oil on top of vegetables.
• Sprinkle package dry Italian seasoning over the vegetables.
• Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
• Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
• Cook on low for 5-7 hours or high for 3-4 hours.
• Sprinkle Parmesan cheese on top before serving.

Steps:

• Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
• Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
• Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
• Cook on Low 8 to 10 hours.