Slow Cooker Garlic And Mushroom Beef Roast Recipes

Steps:

• Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and garlic. Place beef in skillet; cook over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides.
• Spray 4- to 5-quart slow cooker with cooking spray. Place mushrooms in cooker. Place beef on mushrooms. Spread tomatoes over beef. Pour dressing over mixture in cooker.
• Cover; cook on Low heat setting 9 to 11 hours.
• Remove beef from cooker; place on cutting board. Remove netting or strings; slice beef. Serve mushrooms and juices with beef.

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Steps:

• Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

Steps:

• Mash garlic to a paste and rub evenly over entire roast.
• Place roast in a slow cooker, fat side up.
• Pour the rest of above ingredients in a bowl and blend well.
• Pour above mixture over roast.
• Cover and cook on low 7-10 Hours.
• If meat is not too lean it will add moisture to soup mixture as it cooks. When roast is finished, remove from slow cooker and pour the juices into a seperate container or measuring cup. Let the fat rise to top. Drain off fat and pour juices into a saucepan. For thicker "Gravy", simply Pour juices into large saucepan, mix 2-3 tablespoons of flour(Depending on how much liquid you have to work with) with 2-3 tablespoons of cold water until it has no lumps. Pour flour mixture into meat juices in saucepan and bring to a boil, (whisking constantly) reduce heat and whisk continuously until mixture thickens. About 1 minute. Remove from heat and serve as a gravy or transfer meat to a serving platter, slice meat thin and pour over beef before serving.

Steps:

• In a large shallow dish, mix the first 8 ingredients. Add beef; turn to coat. Refrigerate, covered, 8 hours or overnight., Pour beef and marinade into a 3-qt. slow cooker. Cook, covered, on low 5-7 hours or until meat is tender., Using a slotted spoon, remove beef to a serving platter; sprinkle with additional green onions and sesame seeds. Serve with rice.

Steps:

• In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5- to 6-quart slow cooker, add onion. Pour 1/4 cup of the broth over onion. Place beef roast on onion. Refrigerate remaining broth.
• Cover and cook on Low heat setting 8 to 9 hours.
• Remove beef from cooker; cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered 5 to 10 minutes or until thickened. Serve gravy with beef.

Steps:

• Heat oven to 350 ° F.
• Season the beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large roasting pan.
• In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125° F).
• Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.