Crock Pot Beef Roast With Marsala Gravy Recipes

CROCK POT ROAST

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.

SLOW COOKER ROAST BEEF IN ITS OWN GRAVY

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.

CROCK POT BEEF MARSALA

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

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.

ROAST BEEF AND GRAVY

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.

CROCK POT ROAST BEEF WITH GRAVY

Steps:

• Rub roast with 1/4 cup flour.
• Put roast in crock pot.
• In a bowl, combine soup and gravy mixes and remaining flour.
• Stir in water until blended.
• Pour over roast.
• Cover and cook on low for 6-8 hours or until meat is tender.
• We like to serve this with mashed potatoes.

ROAST BEEF WITH MARSALA GRAVY

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.
• 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.
• Cook for an additional 45 minutes to 1 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 BEEF ROAST WITH MARSALA GRAVY

Steps:

• Cut a number of slits in the beef roast and place garlic slivers in them.
• Sprinkle with salt and pepper.
• Brown the beef roast on all sides in Olive Oil, and place in a large crock pot.
• Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot.
• Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours.
• During the last hour of cooking add the sprig of rosemary.
• During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms.
• Remove the beef from the pan; trim the fat and pull the beef apart.
• Strain the solids from the liquids in the crock pot; reserving both.
• When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes.
• Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness.
• Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids.
• Top with thickened gravy and place on warm.
• Serve with garlic mashed potatoes or polenta.