Best Sicilian Crock Pot Roast Recipes

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SLOW-COOKER SICILIAN POT ROAST - DIABETIC FRIENDLY



Slow-Cooker Sicilian Pot Roast - Diabetic Friendly image

Make and share this Slow-Cooker Sicilian Pot Roast - Diabetic Friendly recipe from Food.com.

Provided by kitty.rock

Categories     One Dish Meal

Time 5h15m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

2 1/2 lbs well-trimmed top round roast or 2 1/2 lbs flat half beef brisket
1/2 teaspoon fresh coarse ground black pepper
2 cups sliced fresh mushrooms
1 cup chopped onion
1 cup green bell peppers or 1 cup roasted sweet peppers, drained and chopped
14 1/2 ounces diced Italian-style tomatoes, undrained
1 (6 ounce) can tomato paste with roasted garlic or 1 (6 ounce) can Italian spices
1 teaspoon italian seasoning

Steps:

  • Rinse the meat with cool water and pat it dry with paper towels. Sprinkle both sides with some of the pepper.
  • Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Place the meat in the skillet and cook for 2 to 3 minutes on each side, until nicely browned.
  • Place the mushrooms, onions, and bell peppers in a 3-quart slow cooker and top with the roast. Pour the tomatoes over the meat. Top with Italian seasoning.
  • Cover and cook on high for 5 hours or on low for 10 hours, until the meat is very tender.
  • Remove the roast to a serving platter and cover loosely with aluminum foil to keep warm. Add the tomato paste to the remaining slow cooker mixture and stir to mix well.
  • Slice the roast across the grain and serve hot accompanied by the sauce. Serve with pasta if desired.
  • Nutritional Information Per Serving (1/8 of recipe): Calories: 221, Carbohydrate: 12 g, Cholesterol: 80 mg, Fat: 5.7 g, Saturated Fat: 1.7 g, Fiber: 2 g, Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg.
  • Diabetic Exchanges: 3 Lean Meat, 2 Vegetable.

Nutrition Facts : Calories 298.6, Fat 11.6, SaturatedFat 4.5, Cholesterol 97.8, Sodium 204.7, Carbohydrate 13.9, Fiber 1.9, Sugar 4, Protein 34.1

BEST EVER SLOW COOKER ITALIAN BEEF ROAST



Best Ever Slow Cooker Italian Beef Roast image

Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.

Provided by Teeann

Categories     World Cuisine Recipes     European     Italian

Time 6h10m

Yield 8

Number Of Ingredients 7

1 (3 pound) beef chuck roast
1 onion, quartered
1 (10.5 ounce) can beef broth
1 (1 ounce) packet dry au jus mix
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
  • Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g

SLOW-COOKER POT ROAST



Slow-Cooker Pot Roast image

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 6h25m

Number Of Ingredients 6

1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce

Steps:

  • In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
  • Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
  • Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Nutrition Facts : Calories 463 g, Fat 31 g, Fiber 2 g, Protein 34 g

ITALIAN POT ROAST FOR THE CROCK POT



Italian Pot Roast for the Crock Pot image

This is one of our favorite pot roast recipes! I serve it over egg noodles. I found this recipe in Southern Living February 2005 issue.

Provided by my3beachbabes

Categories     Roast Beef

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces fresh sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2 1/2-3 lb) boneless beef chuck roast, trimmed
1 teaspoon pepper
2 tablespoons olive oil
1 (1 ounce) envelope dry onion soup mix
1 (14 ounce) can beef broth
1 (8 ounce) can tomato sauce
1 teaspoon dried Italian seasoning
3 tablespoons tomato paste
2 tablespoons cornstarch
2 tablespoons water
cooked egg noodles

Steps:

  • Place mushrooms and onion in the bottom of a 5 1/2 quart slow cooker.
  • Sprinkle roast evenly with pepper. Brown roast on all sides in hot oil in a large dutch oven over medium-high heat. Place roast on top of mushrooms and onions in slow cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on high for 5-6 hours or until meat shreds easily with a fork.
  • Remove the roast from the slow cooker and cut into large chunks; keep warm.
  • Skim fat from juices in slow cooker; stir in dried Italian seasoning and tomato paste. Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on high 20 to 30 more minutes or until mixture is thickened. Add roast pieces back to slow cooker. Cover and cook until thoroughly heated.
  • Serve over hot cooked egg noodles.

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that's also easily customizable: Add the root vegetables and herbs you like best. The tough chuck roast needs about eight (or more) hours in a slow cooker to become fork tender, but the vegetables are better with a shorter cook time, so add them about four hours after the start. (If this is impossible because you'll be gone all day, you can add the vegetables in the morning; just make sure you cut them into large chunks and know that the vegetables will be quite soft.) Optional quick-pickled onions add welcome bright flavor and make this simple dish feel special.

Provided by Sarah DiGregorio

Categories     dinner, meat, roasts, main course

Time 8h30m

Yield 6 servings

Number Of Ingredients 15

4 pounds beef chuck roast, cut into 3 chunks
Kosher salt and black pepper
2 tablespoons vegetable oil
7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges)
6 garlic cloves, smashed and peeled
1 1/2 cups dry red wine
1 tablespoon red wine vinegar
5 fresh woody herb sprigs, such as thyme, sage or rosemary (or 1 teaspoon dried thyme, sage or rosemary)
1 to 1 1/2 pounds peeled root vegetables, such as a mix of carrots and parsnips, cut into 2-inch chunks
2 tablespoons unsalted butter, at room temperature (optional)
2 tablespoons flour (optional)
1 cup red wine vinegar
2 tablespoons granulated sugar
7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and thinly sliced)
Kosher salt

Steps:

  • Season the beef generously all over with about 1 heaping tablespoon salt. Heat the oil in a large skillet over medium-high. Add one chunk of the beef and sear on one side, undisturbed, until deeply browned, 5 minutes. Using tongs, remove the first chunk and place it in a 6- to 8-quart slow cooker. Repeat with the second and third pieces, searing one side and then placing the beef in the slow cooker. (You can certainly brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.)
  • Add the pearl onions and garlic to the skillet. Season lightly with salt and generously with pepper and cook, stirring, until just softened, 3 minutes. Pour in the red wine, vinegar and 1/2 cup water. Scrape up the browned bits with a wooden spoon or spatula and let the mixture come to a bubble. Tip the mixture into the slow cooker, and add the herbs. Cover and cook on low for 4 hours.
  • Make the pickled onions, if desired: Bring the vinegar and the sugar to a boil in a small saucepan over high. Add the pearl onions and a generous pinch of salt. Cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute, then remove from heat. Set aside at room temperature to pickle until ready to serve, at least 1 hour. (Ideally, make the pickled onions in the morning, when you prep the dish. You could even make them up to 5 days ahead and store them in a sealed container in the refrigerator.)
  • Uncover the slow cooker, flip the pieces of beef with tongs, and add the root vegetables, pushing them under the liquid. Cover and cook on low until the beef and vegetables are both very tender, an additional 4 to 5 hours. Check to see if the meat is tender by testing it with a fork; it should be juicy and flavorful, and pull apart easily. If the meat is not yet tender, cover and cook another 1 to 2 hours. (The amount of time can depend upon the leanness or fattiness of your cut, or how hot your slow cooker runs.) Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. Drizzle some cooking liquid over the top of the beef and vegetables, and top with drained pickled onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the fat and freeze the remaining liquid as beef stock.
  • If you'd prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.

SICILIAN CROCK POT ROAST



Sicilian Crock Pot Roast image

This is a melt-in-your-mouth roast with an awesome gravy. It also features an easy 10 minute prep time. I serve it with mashed potatoes or rice and a vegetable for a great family dinner. Oh, don't forget rolls to sop up that extra good gravy.

Provided by Joe Marsiglia

Categories     Roasts

Time 6h10m

Number Of Ingredients 6

1 3-4 pound chuck roast
1 large onion, chopped
4 cloves garlic, minced
1 Tbsp better than bullion beef base or 4 beef bullion cubes
2 c water
salt/pepper to taste

Steps:

  • 1. Add onions, garlic, bullion and water to crock pot. If using BTB, I add 1 T to a mason jar with 2 cups water and heat in microwave for 30 seconds then shake well and pour in crock.
  • 2. Salt and Pepper Roast on both sides.
  • 3. Add roast to crock pot and set on low, cook for 6 hours or until done.

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