Crockpot New England Pot Roast Recipes

NEW ENGLAND CROCK POT ROAST

Steps:

• Place potatoes, carrots, and onion into a 4-6 qt slow cooker.
• Place beef on top of vegetables.
• Mix horseradish, salt, pepper and 1 cup water; pour over top of beef.
• Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
• Remove 2 cups of juices from crock pot and put into small sauce pan.
• Mix corn starch with 2 T cold water and then add to juices.
• Bring to a boil while stirring constantly until thickened.
• Serve gravy over meat and vegetables.

NEW ENGLAND POT ROAST

Steps:

• Spray inside of crockpot.
• Add remaining ingredients and set to low for 6-8 hours.
• Or bake at 325 for 2 to 3 hours.

CROCKPOT NEW ENGLAND POT ROAST

Steps:

• Sprinkle roast with seasonings.
• Place onions, carrots and celery in crockpot and top with meat.
• Add bay leaf, vinegar and water. (Remove the bay leaf before serving.)
• Cover pot and cook on low 5 to 7 hours or meat is tender.
• Remove meat and turn on high.
• Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done.
• Meanwhile, melt butter in saucepan.
• Stir in instant onion and flour.
• Drain 1 1/2 cups of broth out of cooking pot.
• Pour broth, horseradish and salt into saucepan.
• Cook over low heat, stiring constantly, until thickened and smooth.
• Serve sauce over roast, with vegtables.

NEW ENGLAND POT ROAST

Steps:

• In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
• Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
• Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
• Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

CLASSIC POT ROAST FOR THE SLOW COOKER

Steps:

• In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
• Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

HEARTY NEW ENGLAND DINNER

Steps:

• Place the carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and the pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low until beef is tender, 7-9 hours. , Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high until cabbage is tender, 30-40 minutes. , Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir until thickened and bubbly, 2 minutes. Serve with roast and vegetables.