Tinks Crock Pot Roast Recipes

Steps:

• Arrange potatoes, onions and carrots in bottom of crock pot.
• In a small bowl, combine celery salt, oregano, thyme, sea salt & pepper.
• Massage the spices into the roast and place the roast atop the veggies.
• Toss in the bay leaf.
• Pour beef base and water mixture (or beef broth) over the roast and veggies.
• Put the lid on the crock pot and cook on LOW setting for approximately 6-8 hours or until roast and veggies are tender.
• Optional: For gravy you can stir in the flour and water mixture in the last 30 minutes of cooking time and turn the crock pot up to High setting.
• I prefer to remove the meat and veggies from the crock pot and pour the liquid into a saucepan. Bring to a slight boil and slowly pour in flour and water mixture while stirring constantly. Bring to a full boil and cook and stir until it thickens up to your liking. About 3-5 minutes total.

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!

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Steps:

• Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
• Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

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.

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.

Steps:

• Season the beef generously all over with about 1 heaping tablespoon salt. Heat the oil in a large skillet over medium-high. Add one chunk of the beef and sear on one side, undisturbed, until deeply browned, 5 minutes. Using tongs, remove the first chunk and place it in a 6- to 8-quart slow cooker. Repeat with the second and third pieces, searing one side and then placing the beef in the slow cooker. (You can certainly brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.)
• Add the pearl onions and garlic to the skillet. Season lightly with salt and generously with pepper and cook, stirring, until just softened, 3 minutes. Pour in the red wine, vinegar and 1/2 cup water. Scrape up the browned bits with a wooden spoon or spatula and let the mixture come to a bubble. Tip the mixture into the slow cooker, and add the herbs. Cover and cook on low for 4 hours.
• Make the pickled onions, if desired: Bring the vinegar and the sugar to a boil in a small saucepan over high. Add the pearl onions and a generous pinch of salt. Cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute, then remove from heat. Set aside at room temperature to pickle until ready to serve, at least 1 hour. (Ideally, make the pickled onions in the morning, when you prep the dish. You could even make them up to 5 days ahead and store them in a sealed container in the refrigerator.)
• Uncover the slow cooker, flip the pieces of beef with tongs, and add the root vegetables, pushing them under the liquid. Cover and cook on low until the beef and vegetables are both very tender, an additional 4 to 5 hours. Check to see if the meat is tender by testing it with a fork; it should be juicy and flavorful, and pull apart easily. If the meat is not yet tender, cover and cook another 1 to 2 hours. (The amount of time can depend upon the leanness or fattiness of your cut, or how hot your slow cooker runs.) Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. Drizzle some cooking liquid over the top of the beef and vegetables, and top with drained pickled onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the fat and freeze the remaining liquid as beef stock.
• If you'd prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.

Steps:

• Put pork tenderloin in crock pot.
• Add the soup.
• Add the water.
• Add dash pepper.
• Put sliced onion on top of roast.
• Cook on high for approximately 5-6 hours or until tender.

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.