Savory Crock Pot Roast Recipes

SAVORY CROCK POT PORK LOIN ROAST

Steps:

• Cover and cook on low for 6 to 8 hours or on high for about 3 hours. Check the roast at the lower time for doneness to avoid overcooking. An instant-read thermometer should register at least 145 F (63 C).

SAVORY POT ROAST WITH PAN GRAVY (OVEN OR CROCK POT)

Steps:

• Dust beef with combination of seasonings and flour.
• Heat oil in heavy oven-proof pan; brown meat, then remove.
• Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients.
• Cover, bake in 350°F oven until meat is tender, about 2 1/2 hours.
• (Note: May use a crock pot instead of the oven. Cook on low 10-12 hours, -or- on high 5-6 hours).
• Discard bouquet. Serve with pan gravy.
• Makes 10 servings (who are they kidding?).

SAVORY CROCK POT POT ROAST

Steps:

• Rub meat with horseradish and place in crock pot.
• Add other ingredients, except sour cream.
• Cover and cook on high for 5-6 hours or on low for 9-10 hours or until the meat and vegetables are tender.
• If you are available, turn meat over, midway during cooking.
• Take meat out of crock pot, allow to rest about 10-15 minutes before slicing.
• In the meantime, whisk the sour cream with 1 cup of the juices from the pot, and serve as a sauce for the sliced meat.

SAVORY CROCK POT SHREDDED BEEF

Steps:

• Halve roast to make sure meat cooks all the way through.
• Combine all seasonings in a small bowl and mix thoroughly; run all over roast.
• Place roast in crock pot sprayed with nonstick cooking spray.
• Cover and cook on low for 6-8 hours or until meat is tender and cooked through.
• Shred meat with a fork.

CROCK POT SAVORY PORK ROAST

Steps:

• Place roast and onion in crock pot sprayed with Pam.
• Add bay leaf, soy sauce and garlic powder.
• Cover. Cook on High 1 hour and then low 6 hours.
• Slice and Serve.

SAVORY POT ROAST

Steps:

• In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.

CROCK POT POT ROAST

Steps:

• Chop vegetables into chunks. (Peel the garlic, but leave it whole.).
• Place half of the vegetables in the crock pot.
• Heat oil in a large pan over medium high heat.
• Season the roast on all sides with salt and pepper. Sear each side in the hot pan.
• Place roast in crock pot, then add the rest of the vegetables and the bay leaf.
• Combine broth and wine, and pour inches.
• Cook 8-10 hours on low.
• About 30 minutes before serving, remove excess liquid, leaving enough in the crock to make gravy.
• Combine flour with a small amount of water to make a smooth paste, then stir in some of the liquid from the crock. Pour this mixture back into the crock and cover. Continue to cook until thickened.
• Discard bay leaf and garlic cloves.

SAVORY POT ROAST

Steps:

• Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place potatoes, carrots and onion in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables.
• Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.