SLOW-COOKER BEEF AND POTATOES WITH ROSEMARY
For a hearty slow-cooker supper, look no further than this stick-to-your-ribs dish, complete with plenty of savory meat and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots.
- Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef on potatoes and carrots; sprinkle with onion. Pour broth evenly over beef and vegetables. Cover; cook on Low heat setting 8 to 10 hours or until beef and vegetables are tender.
- Using slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Skim fat from beef juices if desired; serve juices with beef and vegetables.
Nutrition Facts : Calories 350, Carbohydrate 12 g, Cholesterol 95 mg, Fat 1, Fiber 2 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 2 g, TransFat 1 g
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
BAYRISCHER GULASCH: GERMAN GOULASH STEW - CROCK POT OR OVEN
A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out!
Provided by French Tart
Categories Stew
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a casserole, add meat and pan fry until brown.
- Add onion and heat until transparent.
- Then add carrots, potatoes and herbs and stir for a few minutes.
- Add red wine, tomatoes, tomato puree, garlic powder and caraway seeds - simmer for about 2 to 3 hours, adding some water if necessary.
- Crock pot: cook in a crock pot on high for 4 to 5 hours - reduce the liquid if cooking this way to about 1/4 bottle red wine.
- Serve with sour cream, dumplings or noodles.(And crusty bread - such as German Sourdough bread.).
Nutrition Facts : Calories 416.6, Fat 11.9, SaturatedFat 3.7, Cholesterol 96.8, Sodium 154.9, Carbohydrate 37.2, Fiber 6.2, Sugar 6.7, Protein 37.6
MELT-IN-YOUR-MOUTH POT ROAST
Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
BEEF AND POTATOES WITH ROSEMARY AND THYME - CROCK POT
Make and share this Beef and Potatoes With Rosemary and Thyme - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 9h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Arrange potatoes and carrots around outer edge in 4-5 quart crock pot slow cooker.
- Trim excess fat from beef.
- Mix mustard, rosemary, thyme, salt and pepper.
- Spread evenly over beef.
- Place beef in slow cooker, it will overlap vegetable slightly.
- Sprinkle onion over beef.
- Pour broth evenly over beef and vegetables.
- Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender.
- Remove beef and vegetable from slow cooker with slotted spoon.
- Slice beef.
- To serve spoon beef juices from slow cooker over beef and veggies.
- Freeze leftovers.
SLOW-COOKER POT ROAST RECIPE BY TASTY
Here's what you need: baby potato, small carrots, pearl onions, beef chuck roast, salt, pepper, cornstarch, water, worcestershire sauce, fresh rosemary, fresh thyme, baguette
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a slow cooker, add the potatoes, carrots, and onions to make a base for the meat.
- Lay the chuck roast on top of the veggies and season with salt and pepper on both sides.
- Wash your hands, because mess.
- Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies.
- Pour Worcestershire sauce directly on top of the meat.
- Cover with the slow-cooker lid and cook on high for 5 hours.
- Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour.
- Remove rosemary and thyme.
- Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce!
- Enjoy!
Nutrition Facts : Calories 701 calories, Carbohydrate 57 grams, Fat 16 grams, Fiber 5 grams, Protein 80 grams, Sugar 9 grams
ROSEMARY POT ROAST
Come home to a comforting, ready-to-eat entree with this slow-cooker favorite sized just right for two. It's so easy, and it fills the house with a wonderful aroma. -Marcia Schroeder, River Edge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.
Nutrition Facts : Calories 358 calories, Fat 19g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
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