Crockpotpotroastusingfond Recipes

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

Ingredients

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 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

Ingredients

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

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY

The Best Ever Slow Cooker Pot Roast Recipe by Tasty image

This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.

Provided by Hannah Williams

Categories Dinner

Time 8h

Yield 5 servings

Number Of Ingredients 8

Ingredients

3 lb chuck roast
salt, to taste
pepper, to taste
1 oz dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped
½ cup water

Steps:

Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
Sprinkle the onion soup pack and top with vegetables and water.
Cook on low for 8 hours, or high for 4-5 hours.
Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams

CROCK POT - POT ROAST

Crock Pot - Pot Roast image

I got this recipe from my mom about 3 months ago and I've already used it 3 times. I love it! It's so incredibly easy and I will never use another one. The flavor is amazing. All the ingredient amounts depend on the size of your crock pot and how full you fill it. I fill mine to the tippy top!

Provided by Roadygrl

Categories One Dish Meal

Time 8h15m

Yield 5-7 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs red potatoes, cut up (as much as you can fit)
1 -2 lb carrot (as much as you can fit)
3 -4 lbs beef chuck roast (I have used several different ones)
1 (10 3/4 ounce) can cream of mushroom soup
1 (1 ounce) packet onion soup mix

Steps:

Cut up potatoes and carrots to desired size and place in bottom of crock pot. Cover with onion soup mix and cream of mushroom soup, and stir it together until everything is nicely coated. Place your roast on top and flip it over to coat both sides with a some of the sauce. Cook on low 8-10 hours or on high 4-5 hours. If you have more time cook it on low for the best results.
You can also brown the sides of the roast in a frying pan with a little butter before adding it to the crock pot to help keep the juices inches But this is optional.

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