Easy Pot Roast And Veggies Gravy Crock Pot 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

PERFECT POT ROAST WITH VEGETABLES AND GRAVY



Perfect Pot Roast With Vegetables and Gravy image

I have always loved comfort food and a well prepared pot roast tops the list. There are more recipes for pot roast than there are pots too cook them. Many of those recipes, however, produce dry, pasty-looking meat and vegetables that just don't quite make it. I've taken the best from lots of different techniques and come up with what I think is a recipe you'll enjoy time and again. Quite a few different cuts of beef are "suitable" for pot roast: bottom round, rump and front cut brisket to name a few. A blade cut chuck roast is far and away the best choice, however. It's fattier than the others and during the long, slow cooking process called braising, the chuck produces the most mouth watering end result. Be sure to brown the roast and vegetables before braising. This improves the flavor and also enhances the appearance as the high heat used during browning carmelizes the sugars in the meat. The quantity of each of the ingredients can be varied a little to suit your individual taste. Accordingly, the timing suggested is only a guide and you should test for doneness as you begin to approach the end of the cooking time. This recipe calls for cooking in a crock pot. You can also use a large heavy Dutch oven and cook in the oven.

Provided by GREG IN SAN DIEGO

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 -5 lbs blade cut chuck roast
2 tablespoons vegetable oil, plus more if needed
1 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 medium golden onions, cut in wedges
2 -3 carrots, cut into 2 inch sections
4 medium boiling potatoes, quartered
1 bay leaf
1/2 cup beef stock or 1/2 cup vegetable stock
1 tablespoon unsalted butter
1 tablespoon flour (I prefer Wondra.)

Steps:

  • Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In a large skillet (not non-stick) heat the oil over medium-high heat.
  • Add the roast and cook, turning often, until browned, about 10 minutes.
  • Transfer the roast to a plate.
  • Add more oil to the skillet if necessary and heat over medium-high heat.
  • Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
  • Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
  • Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
  • Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
  • Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
  • Skim the fat from the surface of the cooking liquid.
  • Remove the bay leaf.
  • In a saucepan, melt the butter over very low heat.
  • Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
  • Whisk in the cooking liquid and bring to a simmer.
  • Cook, whisking often, until thickened and reduced to about 1 cup.
  • Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

Nutrition Facts : Calories 481.7, Fat 20.4, SaturatedFat 8, Cholesterol 154.8, Sodium 591.3, Carbohydrate 25.4, Fiber 2.9, Sugar 3.3, Protein 50.4

MARIE'S EASY SLOW COOKER POT ROAST



Marie's Easy Slow Cooker Pot Roast image

Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.

Provided by Marie Thomas

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 9h40m

Yield 8

Number Of Ingredients 8

4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Steps:

  • Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
  • Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
  • Cover and cook on Low setting for 8 to 10 hours.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g

EASY POT ROAST



Easy Pot Roast image

This recipe is what a recipe should be. Good, simple, and inexpensive.

Provided by David R. Turner

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 7

4 pounds boneless chuck roast
2 cups water
1 (1 ounce) package dry onion and mushroom soup mix
1 tablespoon Worcestershire sauce
3 potatoes, peeled and chopped
2 stalks celery, chopped
2 carrots, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
  • Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

Nutrition Facts : Calories 550 calories, Carbohydrate 24.5 g, Cholesterol 130.8 mg, Fat 32 g, Fiber 3.3 g, Protein 39.1 g, SaturatedFat 12.5 g, Sodium 432.7 mg, Sugar 2.5 g

CROCK POT ROAST WITH GRAVY



Crock Pot Roast with Gravy image

Are you looking for a foolproof way to make pot roast? Our Crock Pot Roast with Gravy is a super simple way to make an amazing roast in your slow cooker every time!

Provided by Cris

Categories     Main Dish

Number Of Ingredients 4

3 lb Chuck Roast
1 envelope Au Jus Gravy Mix
21 oz Cream of Mushroom Soup ((2-10.5 oz cans))
1 cup water

Steps:

  • Place roast in a 6 quart Slow Cooker and add water.
  • Sprinkle gravy mix and spread soups on top.
  • Cook on low for 8-10 hours until roast is fork tender.

EASY POT ROAST AND VEGGIES + GRAVY (CROCK POT)



Easy Pot Roast and Veggies + Gravy (Crock Pot) image

My mom gave me this recipe when she gave me a crock pot. It's really good! I can cook all day while I'm at work and come home to dinner.

Provided by AnneMeansGrace

Categories     One Dish Meal

Time 6h30m

Yield 1 roast, 6 serving(s)

Number Of Ingredients 7

3 -4 lbs chuck roast
4 medium potatoes, cubed
4 medium carrots, sliced or 1 lb baby carrots
2 celery ribs, sliced thin (optional)
1 (1 ounce) envelope dry onion soup mix
3 cups water
2 -3 tablespoons flour

Steps:

  • Put roast, potatoes, carrots, and celery in slow cooker.
  • Add onion soup mix and water.
  • Cover, cook on low 6-8 hours.
  • To thicken juices for gravy, remove meat and vegetables to serving platter and keep warm.
  • Pour juices into saucepan and bring to boil.
  • Mix 2-3 Tbs flour with 1/4 cup cold water until smooth.
  • Stir into juices in pan until thickened.

Nutrition Facts : Calories 728.1, Fat 44.9, SaturatedFat 18, Cholesterol 156.7, Sodium 552.3, Carbohydrate 33.5, Fiber 4.6, Sugar 3.9, Protein 45.6

CROCK POT ROAST



Crock Pot Roast image

This Crock Pot Roast recipe is easy to make with potatoes, carrots, and thick and flavorful gravy. The meat is moist and full of flavor, your family will love this home cooked meal!

Provided by Stephanie

Categories     Main Course

Time 6h15m

Number Of Ingredients 21

3-4 lb. Chuck Roast (see notes for other cut options)
2 tablespoons flour
4 tablespoons olive oil
3 tablespoons cold water + 3 tablespoons corn starch (to thicken the gravy at the end)
2 teaspoons brown sugar
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
1 cup chicken broth
2 cups beef broth
1 cube beef bouillon (or 1 tsp better than bouillon)
1 ½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoons low sodium soy sauce (can sub Worcestershire)
2-3 drops Kitchen Bouquet browning and seasoning sauce (optional: gives it a darker color)
1 Tablespoon cold unsalted butter
2 ¼ lbs. baby potatoes (see notes)
2 lbs. whole carrots (cut into halves or thirds.)

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.

Nutrition Facts : Calories 564 kcal, Carbohydrate 41 g, Protein 38 g, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 121 mg, Sodium 992 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

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