Crock Pot Mesquite Roast Recipes

SLOW COOKER POT ROAST

Steps:

• Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
• Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
• Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
• Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed.
• Slice meat, garnish with parsley and drizzle with gravy.
• Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
• Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). Place lid on Instant pot with steam valve closed.
• Change Instant Pot setting to 'manual' mode for 60 minutes on 'high' pressure.
• When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.
• Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
• Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).
• Transfer roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.
• Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
• Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

CROCKPOT ROAST

Steps:

• PREP: Pat beef dry all over with a paper towel. Cut the beef into 3-inch chunks and season with salt and pepper.
• BROWN: Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the roast pieces in the pot. Brown the pieces on all sides, 2-3 minutes per side. To get a good sear don't overcrowd the meat; you can sear the meat in batches. (Don't skip this step. We are adding layers of flavor here.) Once the roast is nicely seared with a good crust, remove it from the Dutch oven and place it in your slow cooker. (Use a 5 quart or larger slow cooker).
• DEGLAZE PAN: Add the remaining 2 tablespoons of olive oil and the sliced onions to the Dutch oven and cook until the onions are translucent, 3 to 4 minutes. Add the garlic and cook for about 30 seconds. Sprinkle in the seasoning blend and add the Worcestershire sauce. Stir to combine. Pour in the wine (or additional beef stock). Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Pour in the beef stock. Stir to combine, and then add the contents of the pot into the slow cooker.
• COOK: Cover and cook for 5 hours on high (or 10 hours on low). Add the carrots and potatoes halfway through the cook time.
• GRAVY: Remove the roast and vegetables from the slow cooker and place them on a serving dish. Tent with foil. Ladle the cooking liquid into a 4-quart saucepan and bring it to a boil over medium-high heat. Combine the cornstarch and water in a small bowl and whisk until completely smooth to create a slurry. Pour the slurry into the pot and stir. Boil the gravy until thickened, 3 to 5 minutes. Taste for seasoning, and add salt and pepper as necessary.
• SERVE: Serve the pot roast and veggies with the gravy on the side.

CROCK POT MESQUITE CHICKEN

Steps:

• 1. Wash chicken and remove skin. Place in crock pot
• 2. Mix Grill Mates Mesquite Marinade according to directions. Pour over chicken.
• 3. Add one cup water and boullion cube. I cooked mine all day while I was at work. Add a couple of sides and you have a delicious meal.
• 4. Note: I saved the drippings and the leftover chicken deboned. A couple of days later I put them in a saucepan with 1/2 cup of rice. Cooked for 20 minutes and had Mesquite chicken and rice. Yum, Yum.

CROCK POT MESQUITE ROAST

Steps:

• Place chuck roast in the crock pot and pour cola over the top of it.
• Mix water with the mesquite marinade packet and pour over the top of the roast.
• Cook 8 hours on low.