Tangy Crock Pot Roast Recipes

Steps:

• Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

Steps:

• Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast. , Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.

Steps:

• In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker; add onions and 1 cup water., In a small bowl, mix barbecue sauce, jelly and hoisin sauce; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Remove roast from slow cooker; tent with foil. Let stand 10 minutes before slicing., Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Mix cornstarch and remaining water until smooth. Stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and onions.

Steps:

• Place meat into crock pot.
• In a mixing bowl, whisk together tomato paste, wine, vinegar, water, brown sugar, garlic, soup mix, thyme and pepper. Pour this mixture over meat in crock pot and cover.
• Cook on low for 6-8 hours.
• Allow to rest before slicing.
• Slice and serve with the sauce poured over the slices of beef.

Steps:

• Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper. Place pork in the hot skillet and sear until brown on all sides, about 3 to 4 minutes per side. Transfer pork to a 6-quart slow cooker.
• Add garlic cloves to the skillet. Cook, stirring often, over medium-high heat until brown, about 5 minutes. Add onion and cook until softened, about 3 minutes. Sprinkle flour over garlic and onion and cook, stirring, for 2 minutes.
• Pour chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice, Italian seasoning, salt, and pepper, and bring to a boil. Pour broth mixture and honey over the pork in the slow cooker.
• Close the lid and cook on High for 3 hours or on Low for 6 hours, until pork is fork-tender. Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash the garlic cloves. Slice the pork, and serve with the mashed garlic cloves and sauce.

Steps:

• Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
• Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Steps:

• Sprinkle the onion soup mix in the bottom of the crock pot.
• Place the rump roast in next.
• Spoon the cranberry sauce around and over the roast.
• Cover and cook on low 8 - 12 hours.
• Remove roast from crock pot and allow to rest while you thicken the gravy.
• Turn the crock pot up to High.
• Blend the softened butter and flour into a paste and whisk it into the gravy.
• Cover and cook on high for about 10 minutes, until thick.
• Slice the roast into 1/4" thick slices and serve with the gravy.
• The left-over slices may be frozen in the gravy in plastic freezer bags.

Steps:

• Combine all ingredients except roast and buns in the slow cooker.
• When well mixed, add roast.
• Cover, Cook on high for 6-7 hours.
• Remove roast.
• Shred the meat and return it to the sauce.
• Mix again and then I drain the excess liquid so the meat mixture is not too runny.
• Serve on buns.

Steps:

• Arrange onion slices evenly in slow cooker; place the roast on top of the onion.
• In a bowl mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
• Cover and cook on high for one hour, then low for 4-6 hours (or on high for 3-4 hours).

Steps:

• 1. I have made this without the veggies and the roast is delicious! (I have served it with mashed potatoes & steamed veggies) But for a complete meal, add them.
• 2. Place London Broil in a crock pot. Sprinkle with seasonings.
• 3. Add cut up potatoes, onions & carrots, if using.
• 4. Add both cans of soup and mushrooms.
• 5. Cook on HIGH for 6 hours, then turn down to LOW till ready to serve.
• 6. You can use the broth as gravy for mashed potatoes too.

Steps:

• Combine all ingriedients (except cornstarch) in crock-pot, cover, and cook on low for 5-6 hours, turning once. Remove roast from crockpot just before serving, and set aside on plate.
• In a small mixing bowl, whisk about 1 1/2 cups of gravy from crockpot with 1-2 Tablespoons of cornstarch to thicken gravy.
• Pour back into crock-pot, and place roast back in to simmer for a few minutes, making sure there are no lumps in the gravy.