Uncle Bills Beef Roast In A Slow Cooker Recipes

Steps:

• Heat olive oil on medium-high heat in a heavy bottom frying pan.
• Sear and brown roast on all sides.
• Let roast cook for a few minutes.
• Using a narrow sharp paring knife, punch holes in the roast at various intervals to about 1 1/2 inches in depth.
• Stuff each hole with one piece of bacon and one piece of garlic, push down into the cut.
• Place roast in a slow cooker set on low heat.
• Add water, bits and pieces mushrooms including liquid, and mushroom soup.
• Sprinkle onion soup mix over the roast.
• Now add salt, pepper.
• Remove the outer skin from the onions and add to the crock pot.
• Add baby carrots, whole potatoes, fresh mushrooms and red wine.
• Cover and cook on low heat for 5 hours, turning the roast at least 4 times during cooking.
• At the end of 5 hours, add celery, cover and continue to cook until the time reaches 6 hours.
• Cut or slice the beef and serve with veggies and the tasty gravy that is cooked.
• A nice piece of Italian bread or sour dough bread goes very nicely to dip into the gravy.

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.

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.

Steps:

• Rinse halibut steaks in cold water, then pat dry on paper towels.
• In a bowl, whisk eggs, add mustard and whisk until blended.
• In a shallow dish, combine garlic powder, dill weed, crushed cornflakes, parmesan cheese, and Italian seasonings; mix well to blend.
• Dip halibut steaks in egg mixture.
• Now place halibut steaks individually in dry mixture and coal both sides well.
• BAKING.
• Preheat oven to 450°F.
• In a 13 x 9 inch oven-proof casserole dish add olive oil and butter.
• Place dish in heated oven until butter melts.
• Place coated steaks in casserole dish in a single layer.
• Bake in preheated 450 F oven for 5 minutes, then turn over and continue to bake for another 5 minutes or until fish flakes when tested with a fork.
• DO NOT OVERCOOK halibut steaks.
• FRYING.
• In a large frying pan, melt butter with olive oil on medium high heat.
• Add steaks and fry for 5 minutes on each side or until fish flakes when tested with a fork.
• DO NOT OVERCOOK halibut steaks.
• Serve with with a nice homemade tartar sauce.

Steps:

• In a dutch oven or large stockpot, heat oil, sear meat.
• Reduce heat to med, add potatoes & onion, cook until potatoes are fork tender & onion becomes translucent.
• Add all the canned ingredients & the bay leaves. Stir well.
• Reduce heat to low, cook for one hour.
• Remove bay leaves before serving.
• **Note: This can be converted to a crockpot recipe, sear the meat as directed in step 1 and then combine all ingredients in a crockpot. Let it cook on low for 6-8 hours or high for 3-4.

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.