Jack Daniels Slow Cooker Pot Roast Recipes

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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



Slow Cooker Pot Roast image

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.

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

JACK DANIEL'S GRILLED CHUCK ROAST

Make and share this Jack Daniel's Grilled Chuck Roast recipe from Food.com.

Provided by Punky Julster

Categories     High Protein

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8



Jack Daniel's Grilled Chuck Roast image

Steps:

  • Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce,lemon juice and garlic powder, mix well.
  • Place roast into a plastic bag; add marinade (saving some back for basting) and seal.
  • Place in a dish;refrigerate overnight,turning occasionally.
  • Grill over medium coals/medium heat (with Jack Daniel's Barrel Chips, soaked in water- if you can find them), about 20 to 25 minutes per side for medium.
  • Baste occasionally with extra marinade.
  • To serve, cut into thin slices.

Nutrition Facts : Calories 566, Fat 17.2, SaturatedFat 7.7, Cholesterol 187.1, Sodium 1618.9, Carbohydrate 30.2, Fiber 0.2, Sugar 27.6, Protein 62.5

1/3 cup jack daniel whiskey
1/2 cup brown sugar, firmly packed
1/3 cup soy sauce
1/3 cup water
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1/8 teaspoon garlic powder
2 1/2 lbs chuck roast

SLOW-COOKER POT ROAST

Can you imagine how happy you'd be if you walked in the door after work and were greeted by the smell of slow-cooker beef pot roast? Try it.

Provided by Walmart

Categories     Meat

Time 8h10m

Yield 10 , 10 serving(s)

Number Of Ingredients 7



Slow-Cooker Pot Roast image

Steps:

  • Mix the first 3 ingredients.
  • Place meat in a slow cooker. Top with vegetables and sauce; cover.
  • Cook on Low for 8 to 9 hours (or on High for 6 to 7 hours).
  • Tips: Creative Leftovers: Cool, then refrigerate any leftover cooked meat. Use to make sandwiches the next day. Nutrition Bonus: A perfect flavor complement to the tender pot roast, the colorful carrots are an excellent source of vitamin A.

Nutrition Facts : Calories 193.8, Fat 5.1, SaturatedFat 2, Cholesterol 72.6, Sodium 128.3, Carbohydrate 12.1, Fiber 2.3, Sugar 3.2, Protein 25.6

1/2 cup steak sauce (suggested, A.1. Original Steak Sauce)
1/2 cup water
1 (1 ounce) package onion and mushroom soup mix
1 (2 1/2 lb) boneless beef chuck eye roast
1 lb red potatoes
1 lb baby carrots
1 onion, thickly sliced

SLOW COOKER BARBEQUE

This is an old recipe my mom used to make for us kids. It is so good it almost melts in your mouth! Serve on sub rolls.

Provided by Brandy

Categories     100+ Everyday Cooking Recipes

Time 9h10m

Yield 8

Number Of Ingredients 5



Slow Cooker Barbeque image

Steps:

  • Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
  • Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 23.3 g, Cholesterol 73.6 mg, Fat 17.9 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 7 g, Sodium 895.2 mg, Sugar 16.6 g

1 (3 pound) boneless chuck roast
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
1 (18 ounce) bottle barbeque sauce

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