Carrotsinthecrockpot Recipes

Steps:

• Place all ingredients into a lightly sprayed 2 quart slow cooker; stir together.
• Place lid on slow cooker and cook on HIGH for 1 hour.
• Stir together one more time and then turn heat down to low and cook for an additional 2 1/2 - 3 hours (till done to the crispness you prefer is reached).

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

Steps:

• *prep time does not include time in frig to marinate, which is optional*.
• In a small bowl, combine onion soup mix, garlic powder, and Accent into one uniform dry mixture.
• Rinse roast with water and pat dry. Rub all surfaces of the meat with the dry spice mixture.
• Stab the spice mixture into the beef using a penetrating meat tenderizer tool or the tines of a fork, puncturing many times over all surfaces of the meat. This step is important. Use any remaining dry spice mixture to rub over the meat again.
• Wrap the meat tightly in saran wrap and refrigerate for 4 hours. (optional -- you can skip this step and put it right in the slow cooker if you want, and it will still taste fantastic).
• Slice the onion into thin slivers. Put 1/3 of the onion slivers into the bottom of a slow cooker or crock pot.
• Place the seasoned beef on top of the onions, in the center of the slow cooker.
• Wash and peel the potatoes. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion. Season the vegetables with salt and pepper to suit your taste.
• Dissolve a beef bouillon cube in 1 1/2 to 2 cups hot water and pour over the vegetables, surrounding the meat(you want about 2 or 3 inches of water in the bottom of the slow cooker- this will make a great tasting 'au jus').
• Cook on medium high heat in slow cooker for first two hours, then reduce heat to low-medium for an additional three hours. 5 hours cooking time usually does the trick for me, but 6 hours is fine too!
• **Key: If it ain't fallin' apart, it's not ready yet! You should not even be able to slice this -- the servings are literally pulled apart with a fork straight to the plate.**.
• Serving suggestion: I like to do a quick mash of the potatoes with my fork after I get the potato chunks on my plate and add butter or margarine to taste, then spoon some of that good liquid from the slow cooker over the top! It's out of this world.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
• Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove roast from pot and place on a serving platter, leaving drippings in the pot.
• Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
• Slice roast and serve with vegetables and gravy.

Steps:

• Whisk 2 tablespoons honey, sriracha, garlic, salt, and water together in a large bowl. Add carrots and stir to combine.
• Transfer coated carrots to a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using a slotted spoon, transfer carrots to a serving dish.
• Turn on Instant Pot® again and select Saute function. Add remaining 2 tablespoons honey to the pot. Cook and whisk until slightly thickened, about 5 minutes. Pour glaze over carrots and serve immediately.