REALLY GOOD CROCK POT ROAST BEEF {MAKES ITS OWN GRAVY}
Melt in your mouth roast beef that makes its own gravy in the slow cooker.
Provided by Kara
Categories Main Dish- Beef
Time 8h10m
Number Of Ingredients 5
Steps:
- Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a 6 quart Crock pot.
- Dump the onion soup mix on top, then add the mushroom soup.
- Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot.
- Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.
Nutrition Facts : Calories 437 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 165 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 42 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 258 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
VERSATILE ROAST BEEF IN THE CROCK POT
A great versatile beef recipe that is sure to please- - perfect for entertaining & potlucks!! Just put the roast in the crock pot in the early morning with your favorite seasonings (see variations below), and by afternoon you will have delicious melt-in-your-mouth beef, ready for a traditional sit-down roast beef dinner, or your favorite sandwich! Leftovers are fabulous!
Provided by BecR2400
Categories Roast Beef
Time 12h5m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Put sliced onions into the bottom of the crock pot.
- Place trimmed meat into crock pot. Top with minced garlic, salt, pepper, and the green chilies (if using, see variations below).
- Cover and cook on low 10 to 12 hours (high 5 to 6 hours), or until meat is tender and flakes easily with a fork, and onions are golden and caramelized. Please note that cook times may vary with different crock pot models.
- Remove beef to a cutting board or pan. At this stage you may slice meat in the traditional fashion and serve with mashed potatoes, gravy and vegetables for a traditional sit-down roast beef dinner, -or- shred the meat for sandwiches (see below). Shred meat using two forks, then use a slotted spoon to scoop out caramelized onions (and chiles, if using) and stir into the shredded beef mixture.
- Reserve some of the stock for au jus dipping, if desired. The remaining stock makes a great gravy (thicken with a little flour or cornstarch), or soup base, or save for another use.
- VARIATIONS:.
- Italian Sandwiches:.
- Use a 10 ounce jar of peperoncinis (undrained) and a 1-ounce packet Good Seasons Italian seasonings in place of the green chiles & seasonings; serve with a slice of provolone on French or Italian mini-rolls.
- Barbecue Beef Sandwiches:.
- Substitute about 2 cups barbecue sauce for the mild green chilies; serve on buttered mini-rolls.
- -Or- serve meat in tacos with all the trimmings, or use for Easy Cheesy Beef Enchiladas #276142, or Big Thick Buttery Roast Beef 'n Cheddar Sammies #283972 -- the possibilities are endless.
- Leftovers are awesome, enjoy!
Nutrition Facts : Calories 232.6, Fat 10.8, SaturatedFat 4.3, Cholesterol 93.9, Sodium 314.9, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 30.2
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
CROCK POT ROAST
A fool proof recipe for The Best Crock Pot Roast. Fall apart tender beef that's been deliciously seasoned, served with carrots and potatoes!
Provided by Joanna Cismaru
Categories Main Course
Time 10h20m
Number Of Ingredients 14
Steps:
- Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
- Heat the olive oil in a large skillet over medium-high heat. Add the chuck roast to the skillet and sear on all sides until brown. About 4 minutes per side.
- Transfer the pot roast to the insert of your slow cooker.
- Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the slow cooker.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the roast is tender.
- Transfer the pot roast to a platter and let it rest for 15 minutes.
- Discard the herbs from the slow cooker. Use a spoon to skim any visible fat from the surface of the liquid.
- Whisk the cornstarch with the water and add to the slow cooker. Stir everything together and cook on high for 20 minutes or so until the sauce thickens up a bit. Add more cornstarch if you're looking for more of a thicker gravy.
- Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
- Preheat your oven to 350 F degrees. Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the chuck roast to the Dutch oven and sear on all sides until brown; about 4 minutes per side.
- Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the Dutch oven. Bring to a simmer, cover with lid and transfer to the preheated oven.
- Roast for 3 to 4 hours until the meat starts to fall apart. Transfer the pot roast to a platter and let it rest for 15 minutes.
- Whisk the cornstarch with the water and add to Dutch oven. Stir everything together and cook on high for 5 minutes or so until the sauce thickens up a bit. Add more cornstarch if you're looking for more of a thicker gravy.
- Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
- Season the chuck roast generously with salt and pepper. Use your hands to rub in the salt and pepper in all the cracks and crevasses, to ensure maximum flavor.
- Turn the Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the olive oil and wait for the oil to heat.
- Add the chuck roast to the Instant Pot and sear the meat on all sides. About 4 minutes per side.
- Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the Instant Pot. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 80 minutes on high pressure.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 to 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Transfer the pot roast to a serving platter, and let it rest for 10 to 15 minutes.
- Turn the Instant Pot to the high saute setting. Whisk the cornstarch with the water and add to the Instant Pot. Stir and cook for 5 to 10 minutes or until the sauce thickens a bit.
- Slice the beef or shred it with a couple forks. Serve the beef with the potatoes and carrots and drizzle with gravy.
Nutrition Facts : Calories 550 kcal, Carbohydrate 26 g, Protein 47 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 156 mg, Sodium 835 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
EASY SLOW-COOKER POT ROAST
Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot
Provided by Brooke Griffin
Categories HarperCollins Beef Roast Braise Slow Cooker Dinner Potato Carrot Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 17
Steps:
- To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.
- To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
- In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
- Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
- In a small bowl, whisk together the beef broth, vinegar, and garlic.
- Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.
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