Slow Cooker Garlic Braised Beef And Potatoes Recipes

SLOW-COOKER BEEF ROAST WITH ONIONS AND POTATOES

Slow-Cooker Beef Roast with Onions and Potatoes image

Onion and potatoes add Old-World flavor to a family favorite beef roast.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h30m

Yield 6

Number Of Ingredients 7

Ingredients

1 large sweet onion, cut in half, then cut into thin slices
3-lb boneless beef bottom round roast
3 baking potatoes, cut into 1 1/2- to 2-inch cubes
2 cloves garlic, finely chopped
1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton)
1 package (1 oz) onion soup mix (from 2-oz box)
1/4 cup Gold Medal™ all-purpose flour

Steps:

In 5- to 6-quart slow cooker, place onion. If beef roast comes in netting or is tied, remove netting or strings. Place beef on onion. Place potatoes and garlic around beef. In small bowl, mix 1 1/4 cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.)
Cover; cook on Low heat setting 9 to 10 hours.
Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
In small bowl, mix remaining 1/2 cup broth and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until sauce has thickened. Serve sauce over beef and vegetables.

Nutrition Facts : Calories 350, Carbohydrate 23 g, Cholesterol 120 mg, Fat 1/2, Fiber 2 g, Protein 49 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 g

SLOW-COOKER SHORT RIBS

Slow-Cooker Short Ribs image

These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

Steps:

Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

SLOW-COOKER GARLIC BRAISED BEEF AND POTATOES

Slow-Cooker Garlic Braised Beef and Potatoes image

Beef and potatoes simmer in a garlic-infused gravy made from canned soup and dry soup mix.

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h30m

Yield 8

Number Of Ingredients 6

Ingredients

8 small red potatoes (about 1 1/2 pounds), cut in half
8 cloves garlic, peeled
3-pound boneless bottom round beef roast, trimmed of fat
1 envelope garlic-and-herb dry soup mix (from 2.4-ounce package)
1 can (10 3/4 ounces) condensed beefy mushroom soup
2 cups frozen broccoli florets (from 1-pound bag)

Steps:

Place potatoes and garlic in 4- to 5-quart slow cooker. Place beef on potatoes. Sprinkle dry soup mix over beef; pour beefy mushroom soup over all.
Cover and cook on low heat setting 8 to 9 hours.
Remove beef from cooker; place on cutting board. Cut beef into slices; place on serving platter with potatoes and garlic. Cover to keep warm.
Meanwhile, place frozen broccoli in slow cooker with remaining sauce. Increase heat setting to high. Cover and cook about 15 minutes or until broccoli is tender. Serve with beef and potatoes.

Nutrition Facts : Calories 335, Carbohydrate 28 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 38 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 500 mg

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