Crock Pot Roast And Tomato Gravy Recipe 45 Recipes

CROCK POT ROAST AND TOMATO GRAVY RECIPE - (4/5)

Steps:

• Trim roast of excess fat then rinse and pat dry with paper towels. In a mixing bowl, combine onion, garlic, tomato sauce, broth, worcestershire sauce, liquid smoke, sugar, black pepper, salt, creole seasoning, oregano, thyme, and parsley. Set aside. Remove the cover from a 6-qt. crock pot and preheat on High setting. If desired, season both sides of the roast lightly with garlic salt, salt, and pepper. Preheat a large skillet over medium-high heat; add olive oil and stir around to coat evenly. Sprinkle about 2 Tbls. flour over one side of the roast (I smoothed it in with my hand) then brown that side in the skillet with the oil. While that side browns, sprinkle a little flour over the other side of the roast and smooth it in with your hand. Flip roast over and brown the other side. Transfer roast to the crock pot. Pour tomato mixture over the roast, slightly lifting edges of roast to allow the liquid underneath it. Place the cover on the crock pot and cook 4 to 5 hours on High setting, or until meat pulls apart easily with a fork. To serve, carefully remove roast from crock pot to a serving platter using a wide spatula. Ladle the gravy over and around the meat. Pour any remaining gravy into a serving bowl to pass at the table. Serve with homemade mashed potatoes or cooked white rice.

SLOW COOKER EASY POT ROAST WITH RICH TOMATO GRAVY

Steps:

• Pat roast dry with paper towel.
• In a skillet, heat oil over medium-high heat.
• Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
• Transfer to slow cooker.
• Reduce heat to medium.
• Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
• Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
• Sprinkle mixture with flour and stir.
• Add tomato soup and beef broth and cook, stirring, until thickened.
• Stir in Worcestershire sauce.
• Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
• Remove roast from slow cooker and place on serving platter.
• Stir in brown sugar and vinegar, if using, to pan juices.
• Pour sauce over roast or serve in a separate sauce boat.

CROCK POT ROAST BEEF WITH MUSHROOM AND SUN-DRIED TOMATO GRAVY

Steps:

• Trim the fat off of the roast.
• Combine the soy sauce and garlic in a small bowl, and place the roast in a large Ziploc bag, pouring the soy sauce mixture on it.
• Seal and marinate overnight, turning the bag at least once.
• Bring the beef broth to a boil in a small saucepan.
• Add the dried mushrooms, stir, cover and remove from heat.
• Let sit for 20 minutes.
• Drain the mushrooms through a coffee-filter lined sieve or cheesecloth-lined colander, reserving the broth.
• Remove the roast from the bag, and save the remaining marinade.
• Press the cracked black pepper into both sides of the roast.
• Mix the marinade, mushroom broth, and tomato paste together; stir well and set aside.
• Place the mushrooms, onion, carrots, and potatoes in a large crock pot and toss.
• Heat the olive oil in a large skillet over medium high.
• Add the roast and brown well on all sides.
• Put the roast on top of the veggies in the crock pot, and pour the broth mixture over the roast and veggies.
• Scrape the bottom of the skillet to remove the brown bits into the crock pot.
• Cover the crock pot with the lid and cook on high 1 hour, then cook on low another 8 hours.
• Place the roast and veggies on a serving platter and keep warm.
• Reserve the liquid in the crock pot.
• Place flour in a small bowl.
• Gradually add the water and stir with a fork until well blended.
• Add it to the broth in the crock pot, Cook uncovered for 15 minutes or until slightly thickened, stirring often.
• Serve the gravy with the roast.