SLOW-COOKED HOISIN POT ROAST
One day my husband commented that he loves plums and meat. The next time I put a roast in the slow cooker, I added some plums. He was onto something! -Jackie Cole, Dunnellon, Florida
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Place onion in a 5-qt. slow cooker. Cut roast in half. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to slow cooker. Combine water and hoisin sauce; pour over meat. Top with plums. Cook, covered, on low until meat is tender, 8-10 hours. If desired, skim fat.
Nutrition Facts : Calories 389 calories, Fat 20g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 488mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 37g protein.
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.
THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY
This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.
Provided by Hannah Williams
Categories Dinner
Time 8h
Yield 5 servings
Number Of Ingredients 8
Steps:
- Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
- Sprinkle the onion soup pack and top with vegetables and water.
- Cook on low for 8 hours, or high for 4-5 hours.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams
SLOW-COOKER HOISIN RIBS
Give pork ribs an Asian makeover with this tasty sticky hoisin pork recipe. Put it in the slow cooker and come back later for a delicious and tender feast of ribs. Serve with coconut rice and steamed broccoli.
Provided by SUNKIST2
Categories World Cuisine Recipes Asian
Time 8h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread pork ribs on a baking sheet; season with salt and pepper.
- Bake in the preheated oven until lightly browned, about 30 minutes.
- Whisk hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder together in a bowl.
- Grease a slow cooker insert with cooking spray. Transfer pork ribs to the pot. Cover evenly with hoisin sauce mixture.
- Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.
Nutrition Facts : Calories 680.4 calories, Carbohydrate 56 g, Cholesterol 131.1 mg, Fat 34.1 g, Fiber 1.7 g, Protein 34.3 g, SaturatedFat 12.2 g, Sodium 2093.5 mg, Sugar 46 g
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.
SLOW-COOKED HOISIN PORK ROAST WITH GREEN ONIONS
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F. Heat oil in heavy large ovenproof pot over high heat. Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes. Remove pot from heat. Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns. Cover pot and place in oven. Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry.
- Remove pot from oven. Transfer pork to cutting board and tent with foil. Let pork stand 20 minutes.
- Meanwhile, spoon off fat from pan juices. Stir whisky and 3/4 cup water into juices; boil 2 minutes. Add more water by tablespoonfuls if sauce is too thick, or boil to reduce sauce if too thin.
- Cut pork crosswise on slight diagonal into 1-inch-thick slices. Garnish with sliced green onions. Pour pan sauce over pork and serve.
SLOW COOKED HOISIN PORK ROAST WITH GREEN ONIONS
Hoisin sauce, a combination of soybeans, garlic, chiles and spices, lends a sweet spicy flavor to this pork roast. Serve with mashed sweet potatoes and Lemon Glazed Brussels Sprouts (Recipe #80712) for a delicious meal that won't disappoint.
Provided by MarieRynr
Categories Pork
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300*F.
- Heat oil in heavy large oven-safe pot over high heat.
- Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes.
- Remove pot from heat.
- Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns.
- Cover pot and place in oven.
- Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry.
- Remove pot from oven.
- Transfer pork to cutting board and tent with foil.
- Let pork stand 20 minutes.
- Meanwhile, spoon off fat from pan juices.
- Stir whiskey and 3/4 cup water into juices; boil 2 minutes.
- Add more water by tablespoons if sauce is too thick, or boil to reduce sauce if too thin, Cut pork crosswise on slight diagonal into 1 inch thick slices.
- Garnish with sliced green onions.
- Pour pan sauce over pork and serve.
Nutrition Facts : Calories 1185.6, Fat 87.5, SaturatedFat 29.6, Cholesterol 296.4, Sodium 810, Carbohydrate 18.5, Fiber 2.5, Sugar 10.1, Protein 71.6
PRESSURE-COOKER BLOODY MARY POT ROAST
When I picked up a bottle of Bloody Mary mix, the clerk said she sometimes uses it to marinate a roast. I gave that a try and then decided to add more of the flavors that others love in a Bloody Mary. -Renee Page, Rochelle, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl or shallow dish combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally., Drain beef, discarding marinade. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onions; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel., Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.
Nutrition Facts : Calories 299 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 429mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 31g protein.
SLOW COOKER ASIAN PORK ROAST
I haven't made this yet but it sure sounds good. This recipe came in the mail with my electric bill.
Provided by children from A to Z
Categories Pork
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Spray crock pot with cooking spray and add the pork roast.
- In a small bowl, combine the hoisin sauce, garlic, ginger, chili paste, rice wine, soy sauce and sesame oil.
- Mix in the cornstarch.
- Pour the sauce over the roast.
- Place lid on crock pot and cook on low 8 hours or high for 3 1/2 hours, or until internal temperature reaches 160 degrees.
- When roast is cooked all the way through, remove from slow cooker to a platter, cover with foil and let stand 10 minutes.
- Pour the cooking liquid into a bowl and let stand 10 minutes, then skim any fat from the surface.
- Slice roast, sprinkle the scallions and cilantro on top.
- Serve the sauce on the side.
- Enjoy!
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HOISIN POT ROAST - THE MIDNIGHT BAKER - SLOW COOKER DINNER
From bakeatmidnite.com
Cuisine AmericanCategory Dinner, Main, Main CourseServings 6Calories 688 per serving
- Place browned roast on top of the onions then mix the hoisin sauce with the water and pour it over the roast. Top roast with plums.
- Cover and cook on low for 8-10 hours, high 4-6 hours. Times are approximate depending on your slow cooker as they all differ slightly.
SLOW COOKER HOISIN POT ROAST - THE LEMON BOWL®
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4.4/5 (18)Total Time 8 hrs 15 minsCategory EntreeCalories 377 per serving
- In a medium bowl, whisk together the ketchup, soy sauce, sriracha, honey, hoisin, chicken broth, and salt. Set aside.
- Rub the beef all over with the olive oil; and season generously with salt and pepper. In a large saute pan, over medium-high heat, brown the beef for about 2 minutes per side.
- Place the browned beef on top of the onion, carrots, and potato in a 6-quart slow cooker. Give the broth mixture a whirl and pour over the top; turn to coat. Give everything one more grind of salt and pepper.
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