Crock Pot Pot Roast With Noodles Recipes

Steps:

• Start with putting Roast and broth or stock in crock pot and cook on high for 4-6 hours. Adding Salt, Pepper and Garlic Powder to taste.
• Once the beef has cooked add the noodles and let cook for another 30 min to 1 hour.
• You can also add any veggies that you would like to this recipe and can shred the beef or cut into larger pieces for serving. I like to serve this over mashed potatoes.

Steps:

• Heat oil in a skillet and brown roast on all side; remove from pan.
• In the same skillet saute' carrots, onion and garlic for three minutes.
• Put veggies in crock pot and place roast on top.
• Combine remaining ingredients (except noodles) and pour over roast.
• Cook on low 10- 12 hours or high for 5- 6 hours.
• Shred beef and return to gravy.
• Serve over hot buttered noodles.

Steps:

• Spray crock pot with Pam.
• Brown roast if desired.
• Place all ingredients except noodles in crock pot.
• Cover and cook on Low 6-8 hours, stirring occasionally.
• Serve roast over cooked noodles.

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Steps:

• Mix soups together.
• Place roast in crock pot and pour soup mixture over.
• Cook on low 8-9 hours.
• Serve over egg noodles, rice or mashed potatoes.

Steps:

• Rub roast with garlic and season with salt and pepper.
• Place in the Crockpot and add chopped carrot, celery, and sliced onion. Cover and cook on low 10 to 12 hours.
• About 45 minutes prior to roast being done, combine sour cream, flour, and white wine.
• Add sour cream mixture 30 to 40 minutes before done.
• Serve with hot cooked noodles.