MOTHER'S POT ROAST
The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!
Provided by J.Stewart
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 7h10m
Yield 5
Number Of Ingredients 6
Steps:
- Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
- After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
- Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.
Nutrition Facts : Calories 552 calories, Carbohydrate 10.2 g, Cholesterol 149.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.3 g, Sodium 570.4 mg, Sugar 4.3 g
ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the beef roast, preheat the oven to 375 degrees F.
- Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
- Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
- To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
- To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.
SLOW-COOKER POT ROAST WITH CHIMICHURRI
If you've never tasted chimichurri, run to your kitchen and make this-pronto. It only takes a minute to whip up this show-stealing sauce, packed with cilantro, parsley and garlic. Use it to top this hearty pot roast, cooked low and slow, for an unforgettable anytime meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5-quart slow cooker with cooking spray. Arrange onions in slow cooker. Place beef over onions. Sprinkle with taco seasoning mix. Pour broth over beef and onions. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender.
- Meanwhile, in food processor, place cilantro and parsley. Cover and process until chopped. Add oil, vinegar, garlic, jalapeño chile, oregano and salt. Cover and process until smooth. Transfer to small bowl; cover and refrigerate the chimichurri sauce at least 1 hour to let flavors blend.
- Serve pot roast with cabbage, red onion and chimichurri sauce.
Nutrition Facts : Calories 540, Carbohydrate 13 g, Cholesterol 105 mg, Fat 5, Fiber 2 g, Protein 36 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 1 g
BEEF ROAST WITH TOMATO MADEIRA SAUCE
Steps:
- Heat the olive oil in a large frying pan on medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate, and set aside.
- In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.
- To a slow cooker add the onions and carrots. Add the browned roast and any accumulated juices. Pour the sauce mixture over the top of roast.
- Cover and cook on low setting for 8 hours.
CROCK POT BEEF ROAST WITH TOMATO MADEIRA SAUCE
Source: Sandra Lee - Semi Homemade Cooking!! This recipe is unbelievably easy and the results are delicious!! My husband eats the sauce with a spoon!! NOTE: This recipe says to brown the roast...I have skipped this step due to lack of time and the roast still turned out juicy & fork-tender!
Provided by Mom2Rose
Categories One Dish Meal
Time 8h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large frying pan on medium-high heat.
- Season the roast with salt and pepper.
- Brown the roast on all sides, remove to a plate, and set aside.
- NOTE: If you are running low on time, skip browning the roast.
- In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.
- To a slow cooker add the onions and carrots.
- Add the browned roast and any accumulated juices.
- Pour the sauce mixture over the top of roast.
- Cover and cook on low setting for 8 hours.
- Serve over pasta or mashed potatoes.
Nutrition Facts : Calories 521.7, Fat 32.2, SaturatedFat 11.5, Cholesterol 170.1, Sodium 136.3, Carbohydrate 2.6, Fiber 0.7, Sugar 1.2, Protein 47.2
LEFTOVER ROAST BEEF IN TOMATO SAUCE
This is an extremely versatile recipe that I came up with when I had to use a leftover roast beef. I slow-cooked it in a tasty tomato sauce. You may even add curry and serve with rice. It's real home cooking when you serve this delicious dish in a bowl with buttered mashed potatoes and bread.
Provided by Sneakyteaky
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- While the onion is cooking, chop beef into chunks. Place in the bottom of a slow cooker with cooked onions, canned tomatoes with juice, condensed soup, oregano, bay leaf, and pepper.
- Cook on Low for 4 to 6 hours, stirring every hour to break up the beef.
Nutrition Facts : Calories 515.2 calories, Carbohydrate 22.9 g, Cholesterol 112.4 mg, Fat 31.9 g, Fiber 2.9 g, Protein 34.3 g, SaturatedFat 11.4 g, Sodium 1063.1 mg, Sugar 11.1 g
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