Texancrockpotroast Recipes
TEXAS CROCK POT ROAST
A great pot roast or shred it for sandwiches. Really easy and so good! Prep time does not include marinating time needed.
Provided by Marie
Categories Roast Beef
Time 8h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix together salt, pepper, paprika and garlic and rub into roast.
- Cover and chill to marinate (overnight, if possible).
- Brown well on both sides in oil, then place in crock pot and add beef broth and onions.
- Cook 6 to 8 hours on low or until tender.
- Add chili sauce the last hour of cooking.
Nutrition Facts : Calories 381.1, Fat 29.5, SaturatedFat 11.2, Cholesterol 94, Sodium 901.4, Carbohydrate 2, Fiber 0.3, Sugar 0.8, Protein 25.5
THE TEXAN
Provided by Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 360 degrees F.
- Wrap the sausage links in dough, then pinch to seal. Bake, flipping halfway through, about 14 minutes.
TEXAS POT ROAST
PREP: 15 MINUTES; COOK: 6 HRS., 30 MINUTES This recipe is fast and easy--your family will love it. I found it in SOUTHERN LIVING. You can probably substitute your favorite beans as well at the tomatoes. Green chilies are not manditory but it certainly adds a touch of spice. It's a very nice one-dish meal.
Provided by Peggy Sharif
Categories One Dish Meal
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- COMBINE: 1 teaspoon salt, 1 teaspoon black pepper, both cans of tomatoes , onion and 1 tablespoon chili powder in a medium bowl.
- SPRINKLE roast with 1/2 teaspoon salt and 1/2 teaspoon black pepper and brown on all sides in a large Dutch oven over medium-high heat. Place roast in a 5-1/2 quart slow cooker and pour tomato mixture over it. Cover and cook on HIGH for 5 to 6 hours or until meat shreds easily.
- REMOVE roast and cut into large chunks; keep warm.
- SKIM fat from juices in slow cooker. Mash 1-1/2 cans (about 2-3/4 cups) pinto beans; add to slow cooker. Stir in black beans and remaining 1/2 can pinto beans. Add roast beef chunks into slow cooker and cook on HIGH for about 20 minutes. Place a jalapeno pepper slice on each serving, if desired.
TEX-MEX BEEF POT ROAST (CROCK POT)
This was a wonderful creation I made today. I could not find a Mexican style pot roast that included the ingredients I had on hand, so I threw together what I hoped were spices that blended well. Boy, did they ever! I served this with vegetarian refried beans sprinkled with a shredded Mexican 4-cheese blend. I hope you enjoy this as much as I did.
Provided by Burned Toast
Categories One Dish Meal
Time 6h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Place beef roast in 6 qt crock pot.
- Add kidney beans, diced tomatoes, all seasonings and water.
- Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
- Add corn niblets and allow to heat for 5 minutes.
- Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
- Serves 10 4-ounce servings of meat.
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