Aroma Roast Recipes

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Steps:

• Preheat oven to 325 Place roast fat side up in a covered roasting pan. Sprinkle dry soup mix over top and around roast. Cover pan tightly with foil. Place lid on pan. Put pan in oven. Roast tightly covered for 30 - 35 minutes per pound. Remove from oven. Place roast on cutting board. Loosely tent with foil. Allow to rest while making gravy.
• Mix flour and water to make a thin paste. You can do this with a wire whisk in a bowl, or put in a jar with a tightly fitting lid and shake vigorously. Make sure there are no lumps. Place roasting pan on burner on top of stove. Turn burner to medium heat. Scrape up any loose bits from the bottom of pan. Add 2 cups water. Bring to boil. Add flour slurry to pan. Using a wire whisk, stir continuously until a rich gravy forms. Pour into gravy boat. Serve alongside the sliced roast beef.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
• Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
• Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
• Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

Steps:

• Layer all ingredients in rice cooker in order listed.
• Leave on KEEP WARM setting for 24 hours.
• NOTE: Do not use COOK setting as that's too harsh of a boil for pot roast.
• The KEEP WARM setting is 180-185 degrees and will cook the pot roast perfectly and the vegetables will stay whole and beautiful. Check for seasoning before serving.