**Savor the Comforting Goodness of Slow-Cooker Beef Pot Roast: A Culinary Symphony of Flavors**
Indulge in the classic comfort food experience with our irresistible beef pot roast recipe, meticulously crafted for the ultimate slow-cooker experience. This culinary masterpiece blends tender beef, an array of aromatic vegetables, and a rich, flavorful sauce that will tantalize your taste buds. Our comprehensive guide provides three variations of this timeless dish, each offering a unique twist to cater to diverse palates. Embark on a culinary journey with our original recipe, featuring a harmonious blend of herbs and spices. Explore the tangy delight of our tangy Asian-inspired pot roast, where soy sauce and ginger dance in perfect harmony. And for those who relish a touch of heat, our spicy Mexican-style pot roast ignites the senses with a symphony of chili peppers and zesty spices. Whether you prefer classic comfort or crave an exciting taste adventure, our slow-cooker beef pot roast recipes promise an unforgettable dining experience.
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
CROCK POT (SLOW COOKER) FRENCH DIP ROAST BEEF SANDWICHES
I have another tried and true French Dip recipe and also use another great one here on 'zaar, but when I went to make it the other day, I was lacking all of the ingredients to make either...so the following was born. Turns out everyone liked it better than either of my previous ones, so I figured I better post it for posterity!
Provided by Karen..
Categories Lunch/Snacks
Time 5h15m
Yield 10 sandwiches
Number Of Ingredients 9
Steps:
- Place roast in 4.5 - 6 quart slow cooker.
- Sprinkle with onion soup mix and then pour onion soup and beer over it.
- Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
- Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
- Remove meat and slice or shred; return to slow cooker and cover.
- Turn to low and let meat soak up the juices until ready to serve.
- Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.
GERMAN BEEF ROAST (ROULADEN FLAVOR) IN CROCK POT/SLOW COOKER
Melt in your mouth tender beef rump roast and gravy, made with ease in the crock pot/slow cooker. Savory German Rouladen flavor without all the work.
Provided by BecR2400
Categories Meat
Time 8h30m
Yield 1 beef roast, 12 serving(s)
Number Of Ingredients 12
Steps:
- In dutch oven over medium-low heat, saute the finely chopped onion and bacon together until bacon is translucent but not brown, about 10-15 minutes.
- Into bottom of a 6-quart crock pot or slow cooker, place the beef rump roast.
- Pour in the (undiluted) can of beef broth and the dill pickle juice.
- Over the top of the roast evenly spread the mustard and finely chopped dill pickles (or dill pickle relish). Dot with the whole bay leaves and sprinkle generously with salt and pepper. Top roast with the sauteed onions and bacon.
- Cover and cook on high for 6-8 hours, or until tender. Remove meat, and strain juices to make gravy (see to make gravy below).
- TO MAKE GRAVY:.
- Strain juices from roast through a fine mesh strainer into a sauce pan or dutch oven.
- Make a slurry in a 2 cup glass measuring cup using a fork to whisk together 1 cup cold water and 1/2 cup flour, until smooth. Pour the slurry all at once into the pan of juices.
- Using a wire whisk and whisking all the while, bring the gravy mixture to a boil over medium-high; then reduce to a simmer and continue to cook and whisk another 5 minutes (gravy wil thcken more as it cools).
- P.S. Good sides are green beans (Gruene bohnen), sweet and sour red cabbage (Rotkohl), and boiled or mashed potatoes topped with fresh snipped parsley. Guten appetit!
SWEET AND SOUR BEEF POT ROAST IN THE SLOW COOKER
The slow cooker is the real hero in this braised pot roast. Get a head start by prepping the beef, veggies and broth the night before.
Provided by Annacia
Categories Roast Beef
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine salt, pepper, onion and garlic powders and sprinkle over the roast.
- In the slow cooker, combine broth, vinegar and sugar, and mix well.
- Add the beef and vegetables, cover and turn the slow cooker to LOW. Cook for approximately 8 hours
- Half an hour before serving, remove the beef and vegetables to a plate and tent with foil. Skim fat from the broth.
- Turn heat to HIGH.
- Mix flour and water together in a small bowl to make a slurry, and slowly add to the broth, pouring through a strainer to avoid lumps.
- Replace lid and cook for 30 minute
- Slice beef, serve with gravy, vegetables and your favourite side.
BEEF POT ROAST (POT, OVEN OR SLOW COOKER)
Yes, I know, lots of pot roast recipes here, but I tell you this is my all time favorite. Even better then the ones that you dump all of the pre packaged gravy mixes and salad dressings in the pot. Homemade, just like a good mid-western mom meant it to be!
Provided by kiwidutch
Categories One Dish Meal
Time 6h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat.
- Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.
- Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.
- Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.
- Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.
- Simmer covered, until tender, 45 to 60 minutes. Add water as needed.
- Transfer meat and vegetables to platter. Reserve juices.
- To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.
- In a small bowl, stir 1/2 cup water into flour. Stir into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.
- For oven cooking: After browning meat and adding liquid mixture to pan, bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, until tender, 45 to 60 minutes. Make gravy as directed.
- For slow cooker: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top of vegetables. Mix the liquid mixture to cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Prepare gravy as directed.
Nutrition Facts : Calories 317.1, Fat 10.4, SaturatedFat 3.2, Cholesterol 108.6, Sodium 193.5, Carbohydrate 19.2, Fiber 3.3, Sugar 4.6, Protein 37.8
SLOW-COOKER HUNGARIAN BEEF POT ROAST
Come home to this spicy slow cooked beef roast that's served over noodles - perfect for a Hungarian dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 12
Steps:
- If necessary, cut beef roast into 2 or 3 large pieces. Place beef in 3 1/2 to 4-quart slow cooker. Top with onion.
- In measuring cup, combine broth, chili sauce, paprika, garlic-pepper blend, salt and caraway seed; mix well. Pour over beef and onion.
- Cover; cook on low setting for 7 to 8 hours.
- About 20 minutes before serving, cook egg noodles to desired doneness as directed on package. Remove beef from slow cooker; cover to keep warm. Stir sour cream into liquid in slow cooker until blended. Increase heat setting to high; cover and cook an additional 5 minutes or until of desired consistency.
- Drain noodles. Cut beef across grain into slices. Serve beef with sauce mixture over noodles. Garnish each serving with tablespoon of sour cream; sprinkle with parsley.
Nutrition Facts : Calories 740, Carbohydrate 48 g, Cholesterol 215 mg, Fat 3, Fiber 2 g, Protein 56 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 9 g
SLOW COOKER BEEF SAUCE POT ROAST
This is one of the most tender and flavorful roasts that I've ever made in the crock pot. I really think the key is cooking the roast all day long on low! That's how I do it when I have the time and the meat just falls apart. This recipe is adapted from Sandra Lee.
Provided by CookingONTheSide
Categories One Dish Meal
Time 9h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Into a slow cooker, put the onions, carrots, mushrooms and potatoes.
- Season the roast with salt and pepper.
- In large skillet over medium high heat, brown the meat on all sides in the oil.
- When it is nicely browned, put it in the slow cooker on top of the vegetables.
- In small bowl, stir together the cream of celery soup, onion soup mix, beef broth and steak sauce.
- Pour over the top of roast.
- Cover and cook on low for 8-10 hours.
- Note: This can also be cooked for 3-4 hours on a high setting, but I don't think it comes out as tender.
ERICA'S SLOW COOKER BEEF POT ROAST RECIPE
Provided by á-138
Number Of Ingredients 19
Steps:
- DIRECTIONS: 1. In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside. 2. Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables. 3. Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once. 4. Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.
ANOTHER BEEF SLOW COOKER POT ROAST -- HUBBY & KIDS FAVORITE
This recipe does not use any processed items -like soups, mixes... The family loves this-especially the brown potatoes that cook with the meat-the measurements are approximate....Potatoes used are about the size of a small lime-if you use larger ones, the cut in half. I like yukon gold poatoes for this. If you see that the top of the roast is drying out while cooking tehn baste.
Provided by petlover
Categories Pot Roast
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Salt and Pepper ( lightly) meat and brown in olive oil on both sides-then set aside.
- 2. Put half of the carrots, onion, celery and potatoes into the crock pot.
- 3. Place meat over.
- 4.Put the other half of the veggies/potatoes on top of the meat.
- 5. Mix together the beef broth, brown sugar, ketchup, worcestershire sauce, and seasoned salt. Pour Mix over the meat/veggies.
- 6. Cook on High setting for first hour then turn down to low and cook for another 7 hours ( more or less). test seasonings before serving and add additional salt and pepper if neccessary.
Tips:
- For the best flavor, use a chuck roast or top round roast.
- Sear the roast in a hot skillet before adding it to the slow cooker. This will help to brown the meat and give it a more flavorful crust.
- Use a variety of vegetables in your pot roast. Some good options include carrots, potatoes, onions, celery, and parsnips.
- Add some herbs and spices to the pot roast for extra flavor. Some good options include rosemary, thyme, garlic, and pepper.
- Cook the pot roast on low for 8-10 hours, or until the meat is fall-apart tender.
- Serve the pot roast with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Conclusion:
Beef pot roast is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own personal taste. With a little planning and preparation, you can make a delicious and satisfying pot roast that the whole family will enjoy.
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