Pot Roast Crock Pot Food

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SLOW COOKER POT ROAST

2015-09-21



Slow Cooker Pot Roast image

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

Ingredients:

  • One 4-pound beef chuck roast
  • Kosher salt and freshly ground black pepper
  • 1/3 cup all-purpose flour, plus more for coating
  • 3 tablespoons olive oil
  • 4 medium carrots, cut into 2-inch pieces
  • 3 stalks celery, peeled and cut into 2-inch pieces
  • 1 medium onion, cut into 1/2-inch wedges
  • 3 cloves garlic, mashed
  • 3 tablespoons tomato paste
  • 1 cup red wine
  • 3 cups low-sodium beef broth
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • 1/2 teaspoon ground allspice
  • 1/2 cup loosely packed parsley leaves, chopped

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

2022-06-13



Slow Cooker Pot Roast image

Provided by Food Network

Categories     main-dish

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients:

  • One 4- to 5-pound beef chuck roast
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, coarsely chopped
  • 2 yellow onions, thickly sliced lengthwise
  • 2 tablespoons tomato paste
  • 2 cups reduced-sodium beef broth
  • 1/2 cup dry red wine
  • 2 tablespoons Worcestershire sauce
  • 3 carrots, peeled and chopped
  • 3 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 2 stalks celery, sliced

Steps:

  • Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it). Sear the meat on all sides until browned, then transfer to a plate.
  • Add the garlic and onions to the pan or slow cooker and cook until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook, scraping any browned bits off the bottom of the pan. If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat.
  • Nestle the beef into the onions and add the broth, wine, Worcestershire, carrots, parsley, thyme, bay leaves and celery, and stir well to combine. Cover and cook until the meat is fork-tender, about 8 hours.
  • Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes. (You can also puree some of the carrots and onions in a food processor and add it to the cooking liquid to thicken it.)
  • Slice the pot roast, ladle the gravy over it, and serve.

SLOW COOKER POT ROAST

2019-04-04



Slow Cooker Pot Roast image

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

Ingredients:

  • 1 onion, sliced
  • ¼ cup all-purpose flour
  • 1 (2 1/2 pound) boneless beef chuck roast
  • 1 pinch salt and ground black pepper to taste
  • 1 (1.2 ounce) package dry beef gravy mix
  • 1 (1 ounce) package ranch dressing mix
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • ½ cup water, or as needed
  • 5 whole peeled carrots

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

Top Asked Questions

  1. How to cook a roast in a crock pot with soup?
    1 Put potatoes, carrots and onion on bottom of crockpot. 2 Place the roast on top, fat side up. 3 Pour in water or beef broth. 4 Sprinkle chives, parsley, pepper and Onion Soup mix over the meat. 5 Pour Worcestershire sauce and mushroom soup over meat. 6 Cover and cook on low 8-10 hours. More items...
  2. What's in your slow cooker pot roast?
    red potatoes, green beans, beef, celery, ranch dressing, garlic and 3 more Slow Cooker Beef Pot RoastHamilton Beach medium potatoes, onions, salt, beef broth, pepper, pot roast and 1 more Slow-Cooker Beef Pot Roast SoupBeef. It's What's For Dinner. beef shoulder roast, frozen peas, broccoli slaw, salt, dried thyme and 6 more
  3. How do you make a roast tender in a crock pot?
    They key to getting roasts tender in a slow cooker is to cook them on low over a long period of time. Our rule of thumb anytime a roast is still tough, cook it another hour and check it again. The Perfect Crock Pot Roast should be full of flavor and fall a part tender. We used brown gravy mix in this recipe.
  4. How do you cook a pork roast in a crock pot?
    Cut the roast in half add it to the marinade and coat all sides.Refrigerate over night. Place roast and marinade in slow cooker,cover,and cook on low for 8 to 10 hours or until meat is tender. Remove roast to a serving platter or cutting board and cover to keep warm. In a sauce pan combine cornstarch and cold water and stir till smooth.

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