Crock Pot Caraway Beef Roast Recipes

SLOW COOKER BEEF ROAST

Steps:

• Whisk together steak seasoning and Italian seasoning. Rub seasoning mix all over the roast. Grease a slow cooker. Add roast, beef broth, potatoes, carrots, onions, and celery. Cover and cook on low for 9 hours or on high for 6 hours.
• Minutes before serving, prepare the gravy. Drain liquid from sow cooker into a medium sauce pan. Add salt, pepper, garlic powder, and onion powder. Bring to a boil.
• Whisk together corn starch and cold water. Add to sauce pan and reduce heat to medium-low. Allow to thicken for 3-5 minutes.
• Place roast on a large plate or serving platter. Use a fork to gently pull apart the roast. Pour gravy over roast (and veggies if desired) and serve. Enjoy!

POT ROAST

Steps:

• Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
• Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
• Transfer beef to slow cooker.
• In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
• Add wine, reduce by half. Transfer to slow cooker.
• Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
• Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
• Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
• Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
• Remove beef. Rest for 5 minutes, then slice thickly.
• Adjust salt and pepper of Sauce to taste.
• Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.

SLOW COOKER BEEF POT ROAST

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.

CROCK POT CARAWAY BEEF ROAST

Steps:

• Place beef roast in crock pot; top with the chopped onion.
• In a small bowl, whisk together remaining ingredients; pour over the roast. **If using the sauerkraut, just pour it over top.**.
• Cover and cook on low for about 8 hours or until done.
• Remove the bay leaves. Allow to sit for 10-15 minutes before slicing.

VERSATILE ROAST BEEF IN THE CROCK POT

Steps:

• Put sliced onions into the bottom of the crock pot.
• Place trimmed meat into crock pot. Top with minced garlic, salt, pepper, and the green chilies (if using, see variations below).
• Cover and cook on low 10 to 12 hours (high 5 to 6 hours), or until meat is tender and flakes easily with a fork, and onions are golden and caramelized. Please note that cook times may vary with different crock pot models.
• Remove beef to a cutting board or pan. At this stage you may slice meat in the traditional fashion and serve with mashed potatoes, gravy and vegetables for a traditional sit-down roast beef dinner, -or- shred the meat for sandwiches (see below). Shred meat using two forks, then use a slotted spoon to scoop out caramelized onions (and chiles, if using) and stir into the shredded beef mixture.
• Reserve some of the stock for au jus dipping, if desired. The remaining stock makes a great gravy (thicken with a little flour or cornstarch), or soup base, or save for another use.
• VARIATIONS:.
• Italian Sandwiches:.
• Use a 10 ounce jar of peperoncinis (undrained) and a 1-ounce packet Good Seasons Italian seasonings in place of the green chiles & seasonings; serve with a slice of provolone on French or Italian mini-rolls.
• Barbecue Beef Sandwiches:.
• Substitute about 2 cups barbecue sauce for the mild green chilies; serve on buttered mini-rolls.
• -Or- serve meat in tacos with all the trimmings, or use for Easy Cheesy Beef Enchiladas #276142, or Big Thick Buttery Roast Beef 'n Cheddar Sammies #283972 -- the possibilities are endless.
• Leftovers are awesome, enjoy!

CROCK POT BEEF ROAST

Steps:

• In a 5 quart or larger crock pot pour in beef stock, beer and golden mushroom soup, stir to combine everything.
• Trim excess fat from roast if any and season both sides with salt and pepper. In a large skillet heat olive oil at medium high and brown roast on all sides. Remove to a plate.
• In the same skillet saute all vegetables for a couple of minutes to help release more flavor, add to crock pot and stir again.
• Place roast on top of vegetables cover and cook on low for 6 - 8 hours.
• When done transfer roast and vegetables to serving platter and pour liquid into sauce pan and thicken with 2 tbs cornstarch mixed well with 2 tbs water, bring to a boil and stir until desired thickness of gravy.

SLOW COOKER POT ROAST

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.

CROCK POT BEEF ROAST

Steps:

• Put roast in crock pot and empty soup mix on the top of the meat.
• Add the water.
• Cook on low for about 6 hours.
• The soup acts as a meat tenderizer.
• Very good roast and makes excellent gravy.

EASY CROCK POT ROAST BEEF

Steps:

• Put all the ingredients into the crock pot and set on low for 8-10 hours .
• The soup and juice make a great base for a gravy with the addition of some flour (adding a juice to a quarter cup of flour until the correct consistency is reached).

CROCK-POT BEEF ROAST

Steps:

• Put potatoes, carrots and onion on bottom of crockpot.
• Place the roast on top, fat side up.
• Pour in water or beef broth.
• Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
• Pour Worcestershire sauce and mushroom soup over meat.
• Cover and cook on low 8-10 hours.
• **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.