Toss It In The Crock Pot And Go Roast Recipes

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:

• Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
• Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.

Steps:

• Place beef roast in crock pot.
• Mix the dried mixes together in a bowl and sprinkle over the roast.
• Pour the water around the roast.
• Cook on low for 7-9 hours.
• Optional tweaks:.
• 1. Use onion soup mix instead of ranch.
• 2. Add one cup of red wine along with the water.
• 3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.

Steps:

• Toss onions, potatoes and then carrots into crock pot.
• Lay meat on top of that (may have to smoosh it in a little).
• Pour on the soup, soup mix and dab the base on top.
• Turn the meat over and then over again, so that some of the soup goes underneath the meat, but some is still coating it.
• Sprinkle with black pepper.
• Cook on low for about 6 hours or so.
• I have made this a few times and have never had to add water-- the soups and meat juices make a lovely thick gravy.
• I make this in a 6 1/2 quart Rival Slow Cooker-- I know it cooks faster than smaller pots.

Steps:

• Place 1/2 of the vegetables in the crock pot.
• Place the meat on top of the vegetables.
• Add the other half of the vegetables on top of the meat.
• Add the beef stock and the wine.
• Add the salt and pepper and herbs.
• Cook on low for 8-10 hours.

Steps:

• You might want to look at Karen's directions also. Basically, I put everything (ex-meat and chicken soup) together in a bowl, and soaked it for about 10 minutes in hopes of infusing the spices into the fruit and vegies.
• Clyde and the soup went into the crockpot, followed by the big bowl of stuff.
• I like to flip it every hour or so and check for dryness. (Sorry, I know that defeats the purpose of a crockpot. Just do what ya gotta do.).
• Cook on low for about 6 hours - but this is going to vary a lot by your cooker.
• Thanks Karen, and thanks Clyde. I hope neither of you are angry about how this all turned out. Let's just say that mistakes were made, and I am sorry.

Steps:

• Put 2 tablespoons water in bottom of crock pot.
• Place carrots in crock pot.
• Combine paprika, onion soup powder, garlic powder and pepper (making a dry rub).
• Rub into roast, coating all sides.
• Place roast in cooker.
• Sprinkle 1/2 of the remaining soup mix over roast.
• Layer sliced onions on top.
• Sprinkle with remaining soup mix.
• Spoon cream soup over top.
• Cook low 8 to 10 hours.