Best 7 Crock Pot Beef Roast With Marsala Gravy Recipes

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Indulge in the tantalizing flavors of a classic Crock-Pot beef roast elevated with a rich and savory Marsala gravy. This delectable dish is crafted with tender chuck roast, succulent mushrooms, and aromatic vegetables, all simmered to perfection in a slow cooker. The result is a fall-apart tender beef roast enveloped in a luscious Marsala gravy that is bursting with umami and depth of flavor. Accompanying this main course are three additional recipes that round out the meal: a creamy and tangy horseradish sauce, a refreshing and vibrant green salad, and a decadent chocolate mousse for a sweet finish. This culinary journey promises an unforgettable dining experience that will satisfy even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER ROAST BEEF IN ITS OWN GRAVY



Slow Cooker Roast Beef in its own Gravy image

This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, made posh by the slow cooker. After years of tweaking others' recipes, I think I found a good mix of high-quality pot roast while still being very quick and easy.

Provided by Heather Dunn

Categories     Main Dish Recipes     Roast Recipes

Time 8h30m

Yield 9

Number Of Ingredients 7

1 pound baby red potatoes, halved
1 (16 ounce) package baby carrots
1 yellow onion, quartered
1 (10 ounce) can condensed cream of celery soup
1 (1.5 ounce) package beef stew seasoning mix
1 (3 pound) beef chuck roast
1 (1 ounce) envelope onion soup mix (such as Lipton® Beefy Onion)

Steps:

  • Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
  • Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
  • Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
  • Cook on Low, 8 to 10 hours.
  • Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
  • Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
  • Slice roast and serve alongside vegetables and gravy.

Nutrition Facts : Calories 331.7 calories, Carbohydrate 20.9 g, Cholesterol 72.3 mg, Fat 18.3 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 7 g, Sodium 982.8 mg, Sugar 4 g

CROCK POT BEEF MARSALA



Crock Pot Beef Marsala image

A Sandra Lee recipe that was featured in my son's school fundraising food co-op pamphlet. A nice twist using beef cubes instead of chicken. The sauce is a thin sauce; great served over egg noodles, rice or with mashed potatoes.

Provided by TheDancingCook

Categories     Meat

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
2 lbs beef stew meat or 2 lbs sirloin, cut into bite sized chunks
4 tablespoons flour
2 garlic cloves, crushed
1 -1 1/2 cup good quality marsala wine
1 cup chicken stock
2 (14 ounce) cans cream of mushroom soup
1 (8 ounce) package baby portabella mushrooms, sliced
salt and pepper, to taste

Steps:

  • Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
  • Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
  • Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
  • Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
  • Serve with or over rice, egg noodles or mashed potatoes.

ROAST BEEF WITH MARSALA GRAVY



Roast Beef with Marsala Gravy image

Provided by Melissa d'Arabian : Food Network

Time 13h20m

Yield 4 servings

Number Of Ingredients 10

1 (3 pound) boneless beef roast, such as bottom round or rump roast
1 1/2 tablespoons kosher salt
Freshly ground black pepper
4 cloves garlic, cut into thick slivers
1 1/4 cups water
1 cup beef broth
3/4 cup Marsala cooking wine
Sprig fresh rosemary
1 teaspoon all-purpose flour
1 tablespoon butter

Steps:

  • Place the roast in a shallow baking dish and rub with the salt and pepper. Place in the refrigerator uncovered 8 hours or overnight. Before cooking, let the roast sit at room temperature for about 1 hour. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
  • Preheat the oven to 400 degrees F.
  • In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan. Roast the beef for 15 minutes and turn down the heat to 325 degrees F. Cook for an additional 45 minutes to an hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
  • Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest. Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine. Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3. Stir the flour into the remaining 3/4 cup broth and then whisk into the sauce. Simmer until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Serve the sauce with the sliced roast beef.

CROCK POT ROAST



Crock Pot Roast image

This Crock Pot Roast recipe is easy to make with potatoes, carrots, and thick and flavorful gravy. The meat is moist and full of flavor, your family will love this home cooked meal!

Provided by Stephanie

Categories     Main Course

Time 6h15m

Number Of Ingredients 21

3-4 lb. Chuck Roast (see notes for other cut options)
2 tablespoons flour
4 tablespoons olive oil
3 tablespoons cold water + 3 tablespoons corn starch (to thicken the gravy at the end)
2 teaspoons brown sugar
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
1 cup chicken broth
2 cups beef broth
1 cube beef bouillon (or 1 tsp better than bouillon)
1 ½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoons low sodium soy sauce (can sub Worcestershire)
2-3 drops Kitchen Bouquet browning and seasoning sauce (optional: gives it a darker color)
1 Tablespoon cold unsalted butter
2 ¼ lbs. baby potatoes (see notes)
2 lbs. whole carrots (cut into halves or thirds.)

Steps:

  • Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
  • Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
  • Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy, followed by the pot roast and any juices from the plate.
  • Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
  • Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
  • Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you'll lose a lot of heat.
  • Cook on high for 5-6 hours or on low for 8-10 hours.
  • Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.

Nutrition Facts : Calories 564 kcal, Carbohydrate 41 g, Protein 38 g, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 121 mg, Sodium 992 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

ROAST BEEF AND GRAVY



Roast Beef and Gravy image

This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 4

1 boneless beef chuck roast (3 pounds)
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup sherry or beef broth
1 envelope onion soup mix

Steps:

  • Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

CROCK POT GRAVY BEEF ROAST



Crock Pot Gravy Beef Roast image

Make and share this Crock Pot Gravy Beef Roast recipe from Food.com.

Provided by Hausfrau

Categories     Roast Beef

Time 7h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2-3 lbs beef chuck roast
1 small beef bouillon cube
1 tablespoon dried onion flakes
1 teaspoon dried parsley
1/2 teaspoon fresh coarse ground black pepper
1/2 teaspoon garlic salt
1 teaspoon Worcestershire sauce
2 cups water

Steps:

  • Place roast in bottom of medium sized Crock Pot.
  • Add bouillon cube, all seasonings, and water to nearly cover. Seasonings may be adjusted according to taste, and any other of your favorite seasonings may be used.
  • Cook on High setting for one hour, then reduce to Low setting for 6 hours.

Nutrition Facts : Calories 408.3, Fat 17.4, SaturatedFat 7.8, Cholesterol 187.2, Sodium 502.9, Carbohydrate 3.1, Fiber 0.3, Sugar 0.9, Protein 60.4

THREE PACKET SLOW COOKER ROAST



Three Packet Slow Cooker Roast image

Simple and Easy Roast that has become a family favorite. Goes great with a side of mashed potatoes or over rice!

Provided by Kerstin

Categories     100+ Everyday Cooking Recipes

Time 6h10m

Yield 6

Number Of Ingredients 5

1 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 ounce) package ranch dressing mix
1 (.75 ounce) packet dry brown gravy mix
1 (3 pound) boneless beef chuck roast

Steps:

  • Whisk together the water, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker, and pour the sauce over top.
  • Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

Nutrition Facts : Calories 609.9 calories, Carbohydrate 6.1 g, Cholesterol 163.7 mg, Fat 46 g, Fiber 0.1 g, Protein 39.1 g, SaturatedFat 18.5 g, Sodium 1179.7 mg, Sugar 1.7 g

Tips:

  • Select the right cut of beef. Chuck roast, rump roast, or brisket are all good choices for this recipe.
  • Brown the beef roast in a skillet before cooking it in the slow cooker. This will help to develop flavor.
  • Add plenty of vegetables to the slow cooker. This will help to create a flavorful gravy.
  • Use a good quality Marsala wine. This will make a big difference in the flavor of the gravy.
  • Cook the beef roast on low for 8-10 hours, or until it is fall-apart tender.
  • Thicken the gravy with cornstarch or flour, if desired.
  • Serve the beef roast with mashed potatoes, rice, or your favorite side dish.

Conclusion:

Crock-Pot Beef Roast with Marsala Gravy is a delicious and easy-to-make meal that is perfect for a busy weeknight. The beef roast is cooked low and slow in a flavorful Marsala wine sauce, and the gravy is rich and savory. Serve this dish with your favorite side dishes and enjoy!

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