Crock Pot Coffee Pot Roast Recipes

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SLOW-COOKER EASY POT ROAST



Slow-Cooker Easy Pot Roast image

You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h40m

Yield 6

Number Of Ingredients 14

1 boneless beef chuck roast (2 1/2 to 3 lb)
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 lb small (1 1/2- to 2-inch) Yukon Gold potatoes
1 1/2 lb carrots, peeled and cut into 1 1/2-inch pieces
4 cloves garlic, finely chopped
1 cup Progresso™ beef broth
2 tablespoons tomato paste
1/4 teaspoon dried thyme leaves
1 can (10 1/2 oz) condensed cream of mushroom soup
1 package (1.1 oz) beefy onion soup mix
3 tablespoons cornstarch
3 tablespoons water
Chopped fresh parsley, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
  • Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
  • In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g

THE PERFECT CROCK POT ROAST



The Perfect Crock Pot Roast image

This is a tried and true roast recipe that I have enjoyed since my childhood!

Provided by Aunt Lou

Categories     Main

Time 8h5m

Number Of Ingredients 6

2.5 lb beef roast
5 potatoes (peeled and sliced into wedges)
1 bag of baby carrots
2 medium onions (halved)
2 pkgs brown gravy mix
2 cups water

Steps:

  • Spray your crock pot with cooking spray
  • Place your roast in your 6- quart crock pot (I used my Hamilton Beach Programmable Insulated Slow Cooker.)
  • Surround your roast with your potato wedges, onion halves and carrots
  • Mix together one of your brown gravy mixes with 1 c cold water
  • Pour over your roast and veggies
  • Cover and cook on low for 8-10 hours (total)
  • An hour before serving, mix together your remaining brown gravy mix and 1 c cold water
  • Pour over roast and veggies
  • Cover again for the last hour of cooking.

Nutrition Facts : Calories 586 kcal, Carbohydrate 38 g, Protein 51 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 223 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving

AWESOME SLOW COOKER POT ROAST



Awesome Slow Cooker Pot Roast image

This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.

Provided by Brenda Arnold

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h10m

Yield 12

Number Of Ingredients 4

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 ¼ cups water
5 ½ pounds pot roast

Steps:

  • In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
  • Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Nutrition Facts : Calories 425.7 calories, Carbohydrate 4.9 g, Cholesterol 126.8 mg, Fat 23.7 g, Fiber 0.1 g, Protein 45.6 g, SaturatedFat 8.8 g, Sodium 638.7 mg, Sugar 0.9 g

CROCK POT ITALIAN POT ROAST



Crock Pot Italian Pot Roast image

This Crock Pot Italian Pot Roast is a fantastic all day slow cooker recipe. It is simple to throw together in the morning and results in a tender fall apart roast with an incredible flavor!

Provided by Cris

Categories     Main

Time 8h5m

Number Of Ingredients 9

1/2 lb sliced baby portabella mushrooms
1 onion (halved and sliced)
4 lb beef chuck roast (trimmed)
1.5 oz pkg garlic and herb sauce mix (you can substitute pesto mix OR italian dressing mix)
1/2 teaspoon red pepper flakes
29 oz Italian-style diced tomatoes ((2 - 14.5 oz cans) drained (or undrained for more gravy))
8 oz can tomato sauce
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Put your mushrooms and onion in your crock pot
  • Place your roast in your crock pot
  • Sprinkle your sauce mix and red pepper flakes evenly across your roast.
  • Pour tomatoes and sauce over top.
  • Cover and cook on low for 8-10 hours, it is done when your roast is cooked through and very tender
  • Take your roast out, cut into large chunks and keep warm
  • Skim the fat from the cooking liquid in your crock pot and discard the fat
  • In a coffee cup, mix together your water and cornstarch until smooth
  • Pour into the juices in your crock pot and stir until combined well
  • Cover and cook on high for 20-30 minutes, until your mixture is thickened, stir once
  • Add your roast chunks back into your crock pot
  • Cover and cook an additional few minutes until everything is heated through

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

It's quick and easy to assemble.

Provided by keylimeone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9

1 onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5 whole peeled carrots

Steps:

  • Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
  • Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
  • Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g

CROCK POT COFFEE POT ROAST



Crock Pot Coffee Pot Roast image

Provided by Alice Seuffert

Yield 6

Number Of Ingredients 22

3.5-4 lb Pork Loin End Roast, Pork Butt/Shoulder or Beef Chuck Roast
2 TB Coffee Grounds
2 tsp Salt, divided
1 tsp Ground Pepper
¼ cup Brown Sugar
¼ cup Ghirardelli Sweet Ground Chocolate
¼ cup Vegetable Oil
8 ounces Carrots
1½ lb Potato Medley
1 cup Coffee
1 TB Corn Starch
3.5-4 lb Pork Loin End Roast, Pork Butt/Shoulder or Beef Chuck Roast
2 TB Coffee Grounds
2 tsp Salt, divided
1 tsp Ground Pepper
1/4 cup Brown Sugar
1/4 cup Ghirardelli Sweet Ground Chocolate
1/4 cup Vegetable Oil
8 ounces Carrots
1 1/2 lb Potato Medley
1 cup Coffee
1 TB Corn Starch

Steps:

  • Directions:
  • Pat dry the pork roast with a paper towel and in a small bowl combine the coffee grounds, 1 tsp salt (reserve remaining salt for after cooking), ground pepper, brown sugar and ground chocolate. Rub this dry mixture over the roast.
  • Heat oil in a large skillet over medium-heat. Brown roast on all sides. When finished, add potatoes and carrots to the crock pot and place meat on top. Pour coffee over the meat and place lid on crock pot and cook on low for 8 hours.
  • If desired, once roast is cooked, drain liquid and bring liquid to a boil in a small sauce pan. In a small Tupperware container shake 1 TB of corn starch and ¼ cup cold water. Shake until combined and add to the liquid on the stove. Return to boil, keep stirring and remove from heat. It will thicken and become coffee gravy to serve with the meal.
  • Salt pot roast to taste after cooking with remaining 1 tsp salt.
  • Directions:
  • Pat dry the pork roast with a paper towel and in a small bowl combine the coffee grounds, 1 tsp salt (reserve remaining salt for after cooking), ground pepper, brown sugar and ground chocolate. Rub this dry mixture over the roast.
  • Heat oil in a large skillet over medium-heat. Brown roast on all sides. When finished, add potatoes and carrots to the crock pot and place meat on top. Pour coffee over the meat and place lid on crock pot and cook on low for 8 hours.
  • If desired, once roast is cooked, drain liquid and bring liquid to a boil in a small sauce pan. In a small Tupperware container shake 1 TB of corn starch and 1/4 cup cold water. Shake until combined and add to the liquid on the stove. Return to boil, keep stirring and remove from heat. It will thicken and become coffee gravy to serve with the meal.
  • Salt pot roast to taste after cooking with remaining 1 tsp salt.

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

No-fuss, amazingly fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is simply perfection.

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 16

1 (3 to 3 1/2 pound) boneless chuck roast, excess fat trimmed
Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons canola oil
1 1/2 cups beef broth
1/2 cup dry red wine
1/4 cup all purpose flour
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 pounds small Yukon gold potatoes
3 large carrots, cut into 3-inch pieces
2 celery ribs, cut into 3-inch pieces
1 medium sweet onion, cut into 1-inch wedges
2 cloves garlic, minced
6 sprigs fresh thyme
1 bay leaf
2 tablespoons chopped fresh parsley leaves

Steps:

  • Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.

SLOW-COOKED COFFEE POT ROAST



Slow-Cooked Coffee Pot Roast image

My family raves about my gravy when I prepare this recipe. Whenever I'm fishing for compliments, this pot roast is a sure hit! -Janet Dominick, Bagley, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 9h35m

Yield 12 servings.

Number Of Ingredients 7

2 medium onions, thinly sliced
2 garlic cloves, minced
1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered
1 cup brewed coffee
1/4 cup soy sauce
1/4 cup cornstarch
6 tablespoons cold water

Steps:

  • Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours. , Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.

Nutrition Facts : Calories 248 calories, Fat 13g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 362mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

CROCK POT ROAST BEEF AND GARLIC (ALMOST FORGOT...AND COFFEE)!



Crock Pot Roast Beef and Garlic (Almost Forgot...and Coffee)! image

A tender, flavorful beef roast infused with garlic and basted in its own juices combined with onions, mushrooms and freshly brewed coffee...yes...coffee!

Provided by Dave Dallas

Categories     Roast Beef

Time 6h20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 9

2 -4 lbs chuck roast
5 garlic cloves
1 1/2 cups fresh brewed coffee
kosher salt (to taste)
ground black pepper (to taste)
1 medium onion (sliced)
12 ounces fresh mushrooms (button or sliced)
2 tablespoons cornstarch
1/2 cup water

Steps:

  • Brew a pot of freshly ground coffee.
  • Make 5 deep slits around the top and sides of the roast.
  • Push the whole cloves of garlic down into the slits.
  • Rub meat with pepper and salt.
  • Place roast, mushrooms and onion in crock pot.
  • Pour 1 1/2 cups coffee over the meat.
  • Cook on low setting for 6 hours.
  • Remove beef from crock pot and pour the drippings into a small saucepan.
  • Bring to a simmer over medium-low heat.
  • In a separate bowl, combine the cornstarch and water and add slowly to the saucepan, stirring constantly.
  • Simmer until thickened to desired consistency.
  • Serve with potatoes, noodles or rice.

Nutrition Facts : Calories 631.5, Fat 44.8, SaturatedFat 18, Cholesterol 156.5, Sodium 142.5, Carbohydrate 10.6, Fiber 1.4, Sugar 2.7, Protein 45.1

SLOW COOKER MOCHA-RUBBED POT ROAST RECIPE



Slow Cooker Mocha-Rubbed Pot Roast Recipe image

Slow Cooker Mocha-Rubbed Pot Roast is dusted with a delicious spice mixture, then cooked slowly so it's fall-apart tender.

Provided by Steph Gaudreau

Categories     Main Course

Time 6h20m

Number Of Ingredients 14

2 tbsp finely ground coffee beans
2 tbsp smoked paprika
1 tbsp black pepper
1 tbsp cocoa powder
1 tsp Aleppo pepper (or sweet paprika)
1 tsp chili powder
1 tsp ground ginger
1 tsp sea salt
2 lb beef roast (I used grass-fed chuck)
1 cup brewed coffee
1 cup beef broth
1/2 an onion (chopped)
6 dried figs (chopped)
3 tbsp balsamic vinegar

Steps:

  • Prepare the mocha rub by mixing together the finely ground coffee, smoked paprika, black pepper, cocoa powder, Aleppo pepper (sub: sweet paprika), chili powder, ground ginger and salt in a small bowl. You won't use the entire batch if you're making a 2-pound roast. It stores well in an airtight container.
  • Pat the beef roast dry with a paper towel. Spoon 3 to 4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands.
  • Combine the brewed coffee, beef broth, onion, figs, and balsamic vinegar in a blender. Puree until liquified.
  • Pour the liquid into the crock pot and place the roast gently on top.
  • Cook for 5 to 6 hours on low.
  • Remove the meat and shred with two forks. You can then boil the liquid until it reduces and thickens or simply serve as is. Adjust seasonings with salt and pepper to taste.

Nutrition Facts : Calories 316 kcal, Carbohydrate 9 g, Protein 30 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 104 mg, Sodium 677 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

ULTIMATE SLOW COOKER POT ROAST



Ultimate Slow Cooker Pot Roast image

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Provided by Sabrina Snyder

Categories     Main Course

Time 8h15m

Number Of Ingredients 12

4-5 pound chuck roast
2 tablespoons canola oil
2 teaspoons Kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 pound carrots (peeled and cut into 2" chunks)
2 pounds Yukon Gold potatoes (peeled and cut into large chunks)
2 cloves garlic (minced)
2 cups beef broth
2 tablespoons corn starch
2 tablespoons cold water
minced parsley (optional, to garnish)

Steps:

  • Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).
  • Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.
  • Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
  • In your slow cooker add the carrots, potatoes and garlic.
  • Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
  • In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
  • Pour the gravy over the meat and garnish with parsley if desired.

Nutrition Facts : Calories 542 kcal, Carbohydrate 21 g, Protein 47 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 156 mg, Sodium 1039 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  • Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  • Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

COFFEE POT ROAST



Coffee Pot Roast image

This pot roast is flavored with strong black coffee, along with onions and garlic. Serve this braised chuck roast with mashed potatoes or noodles.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 2h40m

Yield 8

Number Of Ingredients 10

1 (3- to 4-pound​) beef pot roast, preferably a chuck roast
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon plus 2 teaspoons extra virgin olive oil , divided
1 large onion, halved, thinly sliced
3 cloves garlic, minced
1 teaspoon dried leaf thyme
2/3 cup strong brewed black coffee
2 tablespoons flour
2 tablespoons cold water

Steps:

  • Heat the oven to 325 F.
  • Sprinkle the chuck roast all over with the salt and pepper.
  • Heat the oil in a Dutch oven over medium-high heat.
  • Add the beef and sear, turning to brown all sides.
  • Remove to a plate and set aside.
  • Reduce the heat to medium and add the onions to the pan, along with the remaining 2 teaspoons of olive oil.
  • Cook, stirring frequently, until the onion begins to brown, about 7 to 9 minutes.
  • Add the minced garlic and thyme; cook, stirring, for 1 minute longer.
  • Stir in the coffee and bring to a simmer.
  • Put the beef back into the pot and turn to coat well with the onions and liquids.
  • Put the lid on the Dutch oven and transfer to the oven. Braise for about 2 hours, or until the beef is very tender.
  • Transfer the beef to a plate and keep warm.
  • Strain the liquids into a gravy separator and discard excess fat.
  • Put the liquids and onions back in the pot over medium heat. In a separate bowl, mix the flour into the water, then stir it into the pot. Cook, stirring, until thickened.
  • Taste and season with salt and pepper, as needed.
  • Serve the beef with the sauce.

Nutrition Facts : Calories 727 kcal, Carbohydrate 4 g, Cholesterol 272 mg, Fiber 0 g, Protein 69 g, SaturatedFat 18 g, Sodium 154 mg, Sugar 1 g, Fat 46 g, ServingSize 6 servings, UnsaturatedFat 0 g

CROCK POT CHUCK ROAST WITH COFFEE



Crock Pot Chuck Roast with Coffee image

Make and share this Crock Pot Chuck Roast with Coffee recipe from Food.com.

Provided by Diana Adcock

Categories     Roast Beef

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 large yellow onions
4 cloves garlic, minced
4 lbs chuck roast
1 cup brewed strong coffee
1/4 cup soy sauce
1/4 cup cornstarch
8 tablespoons cold water

Steps:

  • Quarter the beef roast.
  • Place half of the onions and garlic in the bottom of the crock pot.
  • Add half the beef.
  • Repeat.
  • Combine the coffee and soy sauce over beef and onions.
  • Cover and cook on low for 7-8 hours.
  • Remove beef.
  • Combine the cornstarch and water whisking to smooth.
  • Add to the juices in crockpot and stir well.
  • Return beef to crockpot and cover, cooking for another 30 minutes on high.

Nutrition Facts : Calories 711.4, Fat 27.7, SaturatedFat 12.4, Cholesterol 299.4, Sodium 1378.4, Carbohydrate 17.7, Fiber 1.6, Sugar 3.5, Protein 98.8

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From therecipes.info


CROCK POT DILL PICKLE ROAST - ALL INFORMATION ABOUT ...
Crock pot dill pickle pot roast - slow cooker dill pickle pot roast great www.eatingonadime.com. Baby Dill Pickles - The pickles and the juice.How to make crockpot dill pickle pot roast. This recipe is very easy. You will simple put all of the ingredients in a crock Once the roast has finished cooking, take the meat out of the crock pot.Shred it with 2 forks and put it back in the …
From therecipes.info


5 COZY CROCK POT COFFEE RECIPES - KITCHEN TREATY RECIPES
2014-12-12 Here are 5 Cozy Crock Pot Coffee Recipes for a caffeinated Christmas. Crock Pot Gingerbread Pumpkin Latte. Crock Pot Eggnog Latte. Crock Pot Vanilla Latte. Crock Pot Peppermint Vanilla Lattes. Crock Pot Peppermint Mochas. Cheers! This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the …
From kitchentreaty.com


ELK ROAST RECIPES CROCK POT
More about "elk roast recipes crock pot" INSTANT POT ELK ROAST RECIPE - WILD GAME RECIPES. From mountaingirl.camp 2017-12-15 · Cook the elk roast in the instant pot for 1-2 hours. Release the pressure, and then check the cut of the elk roast and decide if you want to cook … 4.1/5 (37) Servings 5. Cuisine Comfort Food. Category Main Dish. If you have time, …
From find-best-recipes.info


10 BEST CHUCK ROAST CROCK POT RECIPES | YUMMLY

From yummly.com


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