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.
SLOW-COOKER BEEF POT ROAST
Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends
Provided by Miriam Nice
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
- Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
- Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
- Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
- Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
- While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
- Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.
Nutrition Facts : Calories 470 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.42 milligram of sodium
EASY DELICIOUS SLOW COOKER ROAST BEEF
Make and share this Easy Delicious Slow Cooker Roast Beef recipe from Food.com.
Provided by CarrolJ
Categories Roast Beef
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 599, Fat 44.7, SaturatedFat 18, Cholesterol 156.8, Sodium 656, Carbohydrate 4.2, Fiber 0.5, Sugar 1.3, Protein 42.2
SLOW-COOKER POT ROAST
I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
DELICIOUS SLOW-COOKED BEEF POT ROAST
A long slow cooking time is what makes this the most tender delicious pot roast and the gravy from this is so good, if you prefer lots of gravy then double all the ingredients, this also works well using a pork roast and also works well using chuck or blade beef roast --- if you find that the taters and carrots are already cooked when you turn the roast over just remove them to a large bowl --- due to the higher salt content from the dry gravy mix and onion soup mix I would suggest to add in salt towards the end of cooking time --- remember to reduce the heat to low setting for the last 4 hours of cooking time --- cooking times are for a 4-pound roast anything less with require a shorter cooking time.
Provided by Kittencalrecipezazz
Categories Stew
Time 5h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 880.8, Fat 47.3, SaturatedFat 18.6, Cholesterol 156.8, Sodium 863, Carbohydrate 63.9, Fiber 7.6, Sugar 8.8, Protein 49.1
SLOW COOKED BEEF ROAST
This easy one pot roast makes it's own gravy and is absolutely delicious. If the gravy is a little thinner than you like just add a spoonful of flour to thicken it before serving.
Provided by SueVM
Categories Roast Beef
Time 10h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
EASY SLOW COOKER BEEF ROAST
Provided by Food Network
Time 5h10m
Yield 12 servings
Number Of Ingredients 5
Steps:
- 1. Place onions in bottom of slow cooker. 2. Place roast on top of onions. 3. Pour steak sauce over roast to coat. 4. Sprinkle with dried onion and steak spice. 5. Cover and cook on HIGH for 5 hours or LOW for 8 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness.
SLOW COOKER BEEF ROAST
This beef is cooked slowly with Worcestershire sauce, BBQ sauce, and spices. SO EASY! Set it up in the morning and you will have dinner ready when you get home. No mess in your kitchen. Use the sauce over egg noodles or rice.
Provided by Ella Schwartz
Categories Main Dish Recipes Roast Recipes
Time 6h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 17.4 g, Cholesterol 79.9 mg, Fat 9.2 g, Fiber 1.5 g, Protein 31.2 g, SaturatedFat 3.4 g, Sodium 523.7 mg, Sugar 10.2 g
SLOW ROASTED BEEF
The cheapest cut of beef can taste divine when marinaded and prepared well, then cooked for several hours until it is falling apart!
Provided by jill5529
Time 6h
Yield Serves 5
Number Of Ingredients 0
Steps:
- Butterfly the beef joint; make a cut about a third of the way down it horizontally, til it opens out like a book. Then cut down the thick part so as that can be folded back as well. Rub well with olive oil and the crushed garlic.
- In a pan, heat a small amount of olive oil and add the chopped red onions and mushrooms, and fry briskly until browned and soft. Turn down the heat, add 1 tbsp caster sugar and a splash of water, put on the lid and allow to cook gently until water has evaporated, and they are soft and sticky with the sugar melted in.
- Spread the onion and mushroom mixture across the cut open part of the beef and put it back together into a joint, securing tightly with butcher's string.
- Place in a deep dish and tip over 1/2 bottle of red wine. Cover and allow to marinate in the fridge overnight.
- When ready to cook, preheat the oven to 140C and spoon the wine mixture over the meat, rubbing the top with approx 1 tbsp of horseradish sauce, then re-cover the whole dish with foil. Roast in the oven for 5-6 hours, uncovering for the last 30 minutes to allow it to brown. Meat should fall apart when being sliced.
- I served this with potato dauphinoise and steamed veg. Use the juices from the meat to mix in with some beef stock and 1tbsp horseradish to make a gravy, and thicken with cornflour as required.
SLOW-ROASTED BEEF
With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.
Provided by J. Kenji López Alt
Categories dinner, lunch, meat, roasts, sandwiches, main course
Time P1DT3h
Yield 1 (2- to 3-pound) roast
Number Of Ingredients 3
Steps:
- Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
- Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
- Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
- Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
- Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
- Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
- To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.
SLOW-COOKED ROAST BEEF
Provided by Jacques Pepin
Categories dinner, roasts, main course
Time 6h30m
Yield About 200 slices
Number Of Ingredients 6
Steps:
- In a small bowl, mix together the salt, paprika, herbes de Provence, cayenne pepper and dry mustard. Rub on the roast, coating it evenly on all sides.
- Place the roast in a roasting pan and bake it in a 225-degree oven for approximately 5 to 6 hours, or until it reaches an internal temperature of 130 degrees. Remove and set aside to cool until lukewarm, for 45 minutes to 1 hour.
- Strain and reserve the juices. When ready to serve, cut the roast into very thin slices by hand or on a meat-slicing machine. Serve with the juices or on greens.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 68 milligrams, Sugar 0 grams
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