Best Slow Cooker Garlic Braised Beef And Potatoes Recipes

BRAISED BEEF RECIPE

Steps:

• Cut the beef into large chunks.
• Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
• Cook the onions in the same skillet until they are fully cooked (or translucent).
• In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).
• Repeat step 4 with the remaining beef chunks.
• Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.

SLOW-COOKER BEEF ROAST WITH ONIONS AND POTATOES

Steps:

• In 5- to 6-quart slow cooker, place onion. If beef roast comes in netting or is tied, remove netting or strings. Place beef on onion. Place potatoes and garlic around beef. In small bowl, mix 1 1/4 cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.)
• Cover; cook on Low heat setting 9 to 10 hours.
• Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
• In small bowl, mix remaining 1/2 cup broth and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until sauce has thickened. Serve sauce over beef and vegetables.

SLOW-COOKER SHORT RIBS

Steps:

• Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.