MOM'S SLOW COOKER POT ROAST
Pot roast, potatoes, carrots and gravy just like Mom used to make. An easy recipe that tastes like home.
Provided by 365 Days of Slow and Pressure Cooking
Categories Beef
Time 16m
Number Of Ingredients 17
Steps:
- Cut off excess fat and the silver skin from the roast. Some roasts have more fat than others. I always try to pick the roast with less chunks of fat and more marbling.
- (This step is optional but will help the roast be a lot more flavorful) Heat a pan on the stove over medium high heat. Salt and pepper the roast on all sides liberally. Add oil into the pan. Add in the roast and brown it on each side for about 5 minutes. Remove the roast and place it in the slow cooker.
- Add in the water and Better than Bouillon. Season it with the onion powder, parsley, celery seed, paprika, black pepper, garlic powder and Worcestershire sauce.
- Cover and cook on low for 4 hours. Remove the lid and add in the potatoes and carrots. Cover and cook on low for 4-6 more hours.
- Scoop the potatoes, carrots and roast onto a platter and let rest. While the meat is resting make a gravy. Turn the slow cooker to high or the stovetop setting. In a small bowl whisk the melted butter and flour together until completely smooth. Stir a cup of the liquid from the slow cooker into the butter and flour. Whisk until smooth and then stir the whole mixture into the slow cooker. Whisk. The gravy will thicken in a few minutes. Salt and pepper the gravy to taste.
- Slice or shred the roast. Serve the roast, potatoes and carrots with gravy over the top.
Nutrition Facts : Calories 449 calories, Sugar 5.6 g, Sodium 690.3 mg, Fat 18.8 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 26.5 g, Fiber 4.8 g, Protein 42.2 g, Cholesterol 136.3 mg
MOM'S SLOW COOKED POT ROAST
I got this recipe from a friend after having it for dinner at her house. I had forgotten I even had this recipe and then I was looking for a different recipe and found it! This recipe takes a little extra work but the end result is a tender, flaky pot roast with lots of flavor.
Provided by QueenJellyBean
Categories Meat
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees.
- Melt the butter in a large oven safe pot or dutch oven. Sear all sides of the roast in the melted butter for 2-3 miutes on all sides or until sides are browned.
- Remove the meat from the pot to a plate. Add the onion, celery, bay leaf, garlic, peppercorns, thyme and parsley to the pot and saute over high heat for 5 minutes or until the onion starts to brown.
- Put the roast back in the pot with the vegetables. Add the beef stock and 1/2 tsp of the salt.
- Cook the meat in the oven, covered, for four hours or until the meat is tender enough to tear apart. Every half hour or so baste the meat with the broth so that it doesn't dry out.
- When the roast is tender, remove it from the pot and strain the stock into a medium bowl. Discard the vegetables ans spices but keep the stock.
- Using two forks, shred the roast apart into slightly bigger than bite size chunks.
- Put the meat back into the pot and pour the stock over it. Add the remaining 1/2 tsp of salt and the carrots.
- Put the pot back into the oven and cook for 40-50 minutes. This will make the meat more tender and fill it with flavor as well as cook the carrots to tender.
- Just before serving, make the gravy but straining the stock from the pot roast and combining it with the additional beef stock. You need three cups of liquid so add water if needed.
- Sprinkle the flour into a medium saucepan and stir in the the liquid. Bring the mixture to a boil, stirring often until thick. Remove from heat.
- Serve the pot roast and carrots on a bed of mashed potatoes with the gravy poured over the top. Salt and pepper to taste.
Nutrition Facts : Calories 689.7, Fat 41.1, SaturatedFat 17.1, Cholesterol 194.6, Sodium 1124.8, Carbohydrate 10.2, Fiber 1.4, Sugar 2.1, Protein 65.7
SLOW COOKER POT ROAST WITH VEGETABLES
If you don't have a slow cooker, you can do this in a conventional oven. Follow the directions as written, but use a Dutch oven or heavy pot with a lid instead of a Slow Cooker. Cook it in a 275 F oven until the meat is fork tender, about 3 hours.
Provided by Katie Morford
Categories Dinner
Time 5h20m
Number Of Ingredients 12
Steps:
- Sprinkle 1 teaspoon of the salt and plenty of freshly ground black pepper over the surface of the meat.
- Set a large heavy skillet over high heat. Add the canola oil and when it's good and hot, add the roast. Brown on all sides, about 8 minutes. Transfer to a plate.
- Add the onions and wine to the pan, stir, and adjust the heat until the wine simmers. Simmer for 3 minutes. Transfer the wine and onions to the slow cooker along with the garlic, broth, tomatoes, potatoes, carrots, thyme, and remaining 1 teaspoon of salt. Stir well. Nestle the meat into the vegetables a bit and secure the slow cooker lid.
- Cook the meat until very tender (you should be able to cut it with a fork): about 5 to 6 hours on high or 9 to 10 hours on low.
- Cut into slices and serve with the juices spooned over the top and the potatoes and carrots on the side.
MOM'S POT ROAST
This is an old family recipe and it is the only pot roast recipe that I ever make. It is deceptively simple but the flavours just seem to go together incredibly well. The taste is quite different from the usual. Don't be tempted to put in more water than is called for. The moisture comes out of the onions and the meat and you end up with a delicious broth.
Provided by Paja9203
Categories Stew
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a Dutch oven, brown the pot roast in the oil.
- This will take about 15 minutes to get all surfaces browned.
- Add the remaining ingredients and bring to a boil.
- Lower the heat and simmer very slowly for 3 hours.
- Take the roast out and keep warm.
- Strain the gravy (serve the onions as a side dish).
- Mix the flour with water and thicken the gravy if desired.
Nutrition Facts : Calories 50.9, Fat 3.5, SaturatedFat 0.5, Sodium 23.4, Carbohydrate 4.5, Fiber 0.7, Sugar 2.5, Protein 0.5
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