AWESOME SLOW COOKER POT ROAST PLUS EXTRAS
This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!
Provided by The Boss Of Sauce (TBOS)
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h15m
Yield 16
Number Of Ingredients 8
Steps:
- Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
- Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 9.9 g, Cholesterol 140.3 mg, Fat 13.4 g, Fiber 1.3 g, Protein 57.1 g, SaturatedFat 4.5 g, Sodium 480 mg, Sugar 1.4 g
AWESOME SLOW COOKER POT ROAST
This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.
Provided by Brenda Arnold
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 12
Number Of Ingredients 4
Steps:
- In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
- Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Nutrition Facts : Calories 425.7 calories, Carbohydrate 4.9 g, Cholesterol 126.8 mg, Fat 23.7 g, Fiber 0.1 g, Protein 45.6 g, SaturatedFat 8.8 g, Sodium 638.7 mg, Sugar 0.9 g
SLOW COOKER SWEET-AND-SOUR POT ROAST
This roast is one of my family's all-time favorites. It makes the house smell amazing all day. If you have leftovers, the sauce is a delicious au-jus-style sauce.
Provided by SB
Categories World Cuisine Recipes Asian
Time 10h35m
Yield 6
Number Of Ingredients 10
Steps:
- Combine potatoes, carrots, and onion in the bottom of a slow cooker.
- Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
- Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
- Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
- Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.
Nutrition Facts : Calories 529.6 calories, Carbohydrate 59.9 g, Cholesterol 105.3 mg, Fat 16.2 g, Fiber 9.2 g, Protein 36.9 g, SaturatedFat 5.4 g, Sodium 993.9 mg, Sugar 21.5 g
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
SLOW COOKER CREAMY POT ROAST
Savory pot roast in a creamy gravy that's just perfect for serving over mashed potatoes or noodles.
Provided by htovey
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 10
Number Of Ingredients 7
Steps:
- Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
- Cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 11.1 g, Cholesterol 107.7 mg, Fat 16.9 g, Fiber 1.7 g, Protein 33.4 g, SaturatedFat 6.1 g, Sodium 1152.8 mg, Sugar 1.9 g
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
CROCK POT ROAST WITH SOUR CREAM GRAVY
This is a variation of the recipe posted by AshleyAnne. Preparation and ingredients are different, but credit for the concept should be given to her! I came home at lunch and added the vegetables into the crock pot so they did not overcook. If you cannot do this, leave the potatoes whole so they take longer to cook through.
Provided by Cook4_6
Categories Meat
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove roast from freezer, and thaw overnight in the refrigerator.
- Place roast in a crock pot.
- Add chopped onion.
- Add can of beef broth.
- Cook on low 8-10 hours.
- Add other vegetables half way through cooking. Add water to better cover the vegetables if necessary.
- Remove vegetables and roast from crock pot and reserve broth.
- Melt 2 tablespoons of butter in a large skillet on medium.
- Add flour and cook for two minutes until the mixture is smooth.
- Add 1 1/2 cups of the reserved broth and bring to a boil. Cooking into smooth and thickened.
- Add sour cream, salt and pepper and heat through.
- Serve with roast and vegetables.
Nutrition Facts : Calories 400.3, Fat 15.9, SaturatedFat 7.7, Cholesterol 116.4, Sodium 798.7, Carbohydrate 25.8, Fiber 3.2, Sugar 3.2, Protein 37.8
CROCK POT POT ROAST WITH SOUR CREAM
This was a really simple and good recipe I found online. Depending on the size of your roast, you might want to double the sour cream mixture.
Provided by Sassy in da South
Categories Roast Beef
Time 12h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 874.6, Fat 65.3, SaturatedFat 27.7, Cholesterol 221.3, Sodium 208.8, Carbohydrate 7.4, Fiber 0.7, Sugar 1.4, Protein 57.2
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