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
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
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
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 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.
SLOW COOKER ROAST BEEF
Make and share this Slow Cooker Roast Beef recipe from Food.com.
Provided by MnMs Mom
Categories Roast Beef
Time 7h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut up onion and place on bottom of slow cooker.
- Brown roast in olive oil on all sides.
- Rub roast all over with Knorr Herb Sauce Mix and place on top of onion.
- Spread the 2 cans of soup onto roast.
- Cook 7-8 hours on low.
- The last hour add 8oz pkg of fresh mushrooms.
Nutrition Facts : Calories 1947.7, Fat 132.8, SaturatedFat 48.9, Cholesterol 523.9, Sodium 1738.3, Carbohydrate 20.9, Fiber 1.4, Sugar 6.2, Protein 157.8
SLOW COOKER BEEF ROAST
My niece calls this the beef from heaven. Use your cheapest cut of beef and let it cook forever. You can serve this au jus or make a gravy by adding flour
Provided by swiz58
Categories Roast Beef
Time P1DT5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Add roast to slow cooker.
- Add remainder of ingredients.
- Set to low or medium heat.
- Cook overnight and all the next day.
Nutrition Facts : Calories 382.7, Fat 12.5, SaturatedFat 5, Cholesterol 199.7, Sodium 1061, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 66.9
SUNDAY POT ROAST DINNER - SLOW COOKER
For safekeeping, from the instruction book that came with my model: KSC700OBO Kitchenaid Slow Cooker. This recipe is copied from the book. The Slow Cooker I have is a LARGE 7 quart rectangular/oval shape from JC Penney catalog. Nice for large groups and freezer meals. I seem to be the "Holiday" cook in my family! I believe small appliances are as important as large ones and invest accordingly for my needs.
Provided by KissaMew
Categories One Dish Meal
Time 8h15m
Yield 1 dinner, 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Pat roast dry with paper towels. Cut deep slits in surface of roast; insert garlic. Lightly salt and pepper meat. Set aside.
- In a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. Add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. Remove from heat.
- Place onions and celery in Slow Cooker ceramic pot. Place roast on vegetables; pour drippings over roast. Add bacon, potatoes, carrots, and parsnips. Sprinkle with marjoram and thyme. In medium bowl, combine tomato soup, 1/2 cup consomme, mustard, and vinegar. Pour over mixture in Slow Cooker. Cover and cook at LOW 8 to 10 hours, or until roast and vegetables are tender.
- Remove roast to cutting board. With slotted spoon, remove vegetables to serving bowl. Cover both to keep warm. In small bowl, mix flour and remaining 1/2 cup consomme. Stir into liquid in Slow Cooker. Cover and cook on HIGH about 10 minutes, or until thickened. Slice roast. Serve roast and vegetables with gravy.
Nutrition Facts : Calories 375.1, Fat 9.4, SaturatedFat 3.2, Cholesterol 112.3, Sodium 409.9, Carbohydrate 29.7, Fiber 4.2, Sugar 7.3, Protein 44.1
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- Add the carrots and onions to the slow cooker, then add 3 tbsp of cornflour and stir to ensure an even coating. Rub a little oil all over the beef and season well with salt and pepper. Sear the beef all over in a hot pan, and transfer to the slow cooker.
- Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid. Cook on low for 5 hours, or high for 3 hours. Once cooked, remove the beef from the slow cooker and cover with foil to keep warm. Rest the beef for up to 30 minutes. If you want to be sure about cooking times, use a meat thermometer - one is linked in the equipment list.
- Reduce the remaining liquid and vegetables in the slow cooker to a gravy consistency, adding 3 tbsp of cornflour to thicken (remove a little liquid, mix in the cornflour to make a paste, and mix it back into the gravy). If you've got a slow cooker with a metal pot (see the equipment list for a recommendation) you can do this by transferring it straight to the hob, if not, you'll need to transfer the contents of the slow cooker to a pan.
- When you're ready to serve, slice the beef with a sharp knife and coat with plenty of red wine gravy!
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