Vs Crock Pot Bottom Round Roast Recipes

Steps:

• In 5- to 6-quart slow cooker, place onion. If beef roast comes in netting or is tied, remove netting or strings. Place beef on onion. Place potatoes and garlic around beef. In small bowl, mix 1 1/4 cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.)
• Cover; cook on Low heat setting 9 to 10 hours.
• Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
• In small bowl, mix remaining 1/2 cup broth and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until sauce has thickened. Serve sauce over beef and vegetables.

Steps:

• Place chopped onion and carrots in bottom of crock pot.
• Season all sides of the roast liberally with the kosher salt and ground pepper.
• Place roast on top of onions and carrots, fat side down.
• Combine mustard, sugar, Worcestershire sauce, beef broth and red wine in a separate bowl and pour over roast
• Set crock pot to low and cook for 3 hours.
• After 3 hours, turn the roast onto one side and cook for 20 minutes.
• After 20 minutes, turn the roast on the next side and cook 20 minutes, repeat until the roast has the fat side on the bottom again.
• Cook for about 2 more hours usually 6 hours total.
• The roast is done when it shreds easily with a fork.

Steps:

• Mix all dry ingredients together in a plate.
• Rub roast in oil.
• Roll roast in dry mix.
• Place onions on bottom of crock pot.
• Place roast in crock pot.
• Cook on low for 6-8 hours.
• Throw in remaining rosemary 1/2-1 hr before dinner to send the aroma once again through the house.
• With juice from roast I made a gravy to pour over top of sliced beef just before serving.
• I served with roasted potatoes, broccoli, and fresh made Italian bread.
• Leftovers were shredded for beef sandwiches the following day mixed with the gravy.
• *** I use fresh herbs when possible so measurements are approximate for herbs. Adjust seasonings to taste. I do not use salt and at times am heavy on herbs.

Steps:

• In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
• Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

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:

• Place beef roast in slow cooker.
• Season with garlic and peppercorn.
• Add onions, carrots, and potatoes.
• Pour Worcestershire sauce and BBQ sauce on top.
• Cook on low for 8 hours.

Steps:

• Place chopped onion and carrots in bottom of crock pot. Season all sides of the roast liberally with the kosher salt and ground pepper. Place roast on top of onions and carrots, fat side down. Combine mustard, sugar, Worcestershire sauce, beef broth and red wine in a separate bowl and pour over roast Set crock pot to low and cook for 3 hours. After 3 hours, turn the roast onto one side and cook for 20 minutes. After 20 minutes, turn the roast on the next side and cook 20 minutes, repeat until the roast has the fat side on the bottom again. Cook for about 2 more hours usually 6 hours total. The roast is done when it shreds easily with a fork. Read more at: http://www.food.com/recipe/vs-crock-pot-bottom-round-roast-276903?oc=linkback