Belgian Roast Crock Pot Recipes

BELGIAN ROAST- (CROCK POT)

Steps:

• Saute the roast in oil and brown on all sides.
• Add to crockpot.
• Saute onions with the butter in the same pan you used for the roast and cook onions until medium brown.
• Stir in garlic and cook 1 minute more, add to crockpot.
• Add the beer to the skillet with the brown sugar, parsley, vinegar, bay leaf, salt, thyme, and pepper. Scrape up any brown bits in the bottom of the pan. Warm and pour over roast.
• Cook on Low for 8-10 hours or until very tender. Remove juices to a saucepan (Strain if desired) and bring to a gentle boil.
• Mix cornstarch with water until completely dissolved. Pour into pan juices and stir until completely dissolved, and juice has thickened. Serve over roast, and potatoes if you choose.
• We enjoy this dish with Recipe #169674.

DELICIOUS 24 HOUR CROCK POT ROAST

Steps:

• 24 hours prior to meal time, trim fat off the roast, rub with salt and pepper and sear all sides in a hot frying pan with the olive oil.
• Place in crock pot, cover with entire can of french onion soup.
• Set on Low, leave to cook overnight.
• About 6-7 hours prior to mealtime, add baby carrots.
• About 3 hours prior to mealtime, add red potatoes.
• About 15 minutes before mealtime, turn off crock pot and remove meat and vegetables to serving platter and cover with foil.
• Pour liquid into a 2 quart sauce pot and heat on medium.
• Add 1/2 cup low fat milk and stir.
• Add cornstarch to 1/4 cup of cold water, mix well, then add slowly to boiling liquid until desired consistency is reached. Pour into gravy dish or bowl and serve with platter.

PAULA DEEN'S POT ROAST IN A CROCK POT

Steps:

• Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.