Crock Pot Roast With Potatoes And Carrots Recipes

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.

Steps:

• Sprinkle roast well with salt and pepper.
• Place in a large roasting pan.
• Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
• Uncover and arrange vegetables around roast in pan.
• Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

Steps:

• Rinse and dry roast.
• Combine all dry seasonings and rub onto roast.
• Use olive oil to brown the roast.
• Deglaze pan with chicken broth.
• Place potatoes, carrots, and roast into crock pot and set to low for 6 hours.

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:

• In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

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:

• Cut up potatoes, onions and celery into fairly large chunks.
• Put all vegetables into the crock pot.
• Put roast on top of vegetables.
• Place 3 bouillon cubes, randomly on top of roast.
• Pour in water.
• Cook on low for 6-8 hours or on high for 4-5 hours.

Steps:

• In a large nonstick skillet, brown meat on all sides.
• Places potatoes and carrots in slow cooker. Place browned meat on top of vegetables.
• In a small bowl, mix together soup and tarragon or basil. Pour over meat and vegetables.
• Cover and cook on low 10-12 hours or 5-6 hours on high, until meat and vegetables are tender but not dry.