Delicious Slow Cooked Beef Pot Roast Recipes

Steps:

• In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

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:

• Put Roast Beef into Slow Cooker.
• Cover with Soup Mix.
• Sprinkle with the Black Pepper.
• Top with the three Bay Leaves.
• Cook on Med-Low in a Slow Cooker for 8-9 hours-- OR 3-4 hours on High.
• OPTION: Add Carrots, Onions, and Potatoes the last couple of hours if on Med-Low or the last hour if on high-- NOTE**add the veggies in the order given since the Carrots take longer to cook and the potatoes the least time.
• Make gravy from drippings.

Steps:

• In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Steps:

• In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
• Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
• Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
• Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

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.

Steps:

• Set oven to 350 degrees F (will reduce oven temperature later).
• Make small slits all over the roast then insert a garlic clove in each slit (make as many slits and use as many cloves as desired).
• Season the roast with black pepper.
• Grease a roasting pan.
• Layer the sliced onions (if using) and garlic into the bottom of the pan, then place the roast on top.
• In a medium bowl combine the brown gravy mix with water mixing into a smooth paste, then add in the onion soup mix, mushroom soup, minced garlic, cola beverage and Worcestershire sauce; mix well to combine.
• Pour the cola mixture over the roast.
• Cover and cook at 350 degrees F for about 1 hour.
• Uncover and place the carrots and potatoes around the roast.
• Reduce the oven temperature to 275 degrees F and continue cooking covered for another 2 hours.
• Remove from oven and turn the roast over, place back in oven for another 1-2 hours or until roast is tender (could take longer than 2 hours, as you are cooking at a low temperature).
• Let the roast stand for 20 minutes before slicing.

Steps:

• Coat roast in the flour, in a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper and set aside.
• Place the onion, carrots, potatoes and parsley in the bottom of the slow cooker.
• Place the roast on top of the vegetables and pour the soup and Worcestershire sauce over the roast and veggies.
• Cover the slow cooker and cook on low for 8 to 10 hours.
• Remove roast to a serving platter and cut into slices, place the veggies around it.
• Pour gravy into a saucepan, (adding the extra flour if needed) and simmer for 2-3 minutes.
• Serve gravy in a boat and pour over the plated sliced roast and veggies.

Steps:

• In medium bowl, combine tomatoes and juice, soup and soup mix.
• Place roast in a 5-6 quart electric slow cooker.
• Pour tomato mixture over roast.
• Cover, and cook on low for about 8 hours or until roast is tender.

Steps:

• In large skillet, over high heat, brown beef roast on both sides in hot oil.
• Remove roast from skillet and place into slow cooker.
• Place vegetables in bottom of crock pot. In a separate bowl, mix the dry onion soup, the tomatoes, Italian seasoning, sugar and red wine. Pour this mixture over the roast.
• Cover; cook on low setting for 6 to 7 hours or until roast and vegetables are tender.
• If you would like a thicker sauce, thicken the sauce one half hour before serving. In a small jar with a lid, place 2 tablespoons flour and 5 tablespoons water. Cover and shake until there are no lumps. Add this mixture to the crock pot, stirring well and let the gravy thicken on its own for the last half hour.
• I serve this dish with garlic cheese mashed potatoes and a simple green salad. We never have any leftovers! This is perfect for one of those busy work or shopping days, as it practically makes itself.