Pot Roast With A Kick Crock Pot Recipes

CROCK POT MAPLE BEEF ROAST

Steps:

• Mix together your salt and peppers in a small bowl, rub mixture all over your roast and place in a resealable bag
• Put your remaining ingredients in a bowl, stir until well combined and pour into the bag with your roast
• Place your roast in your fridge for at least 2 hours or overnight (flip the bag a few times during the marinating)
• Put the roast and marinade in your 4-quart crock pot, cover and cook on low for 6-8 hours and serve with cooking juices.

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

CROCK POT COCA-COLA ROAST

Steps:

• Use the size roast and the amount of vegetables you need to feed your family.
• I usually buy a big roast and add lots of the veggies.
• Put roast in a crock-pot,sprinkle with onion soup mix.
• Add coke to almost cover the roast.
• Add carrots to liquid around roast and all other vegetables to top of meat.
• Cook all day on low (8-10 hours),or on high 5-6 hours.
• Liquid makes a great gravy.

SLOW COOKER POT ROAST

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.

AWESOME SLOW COOKER 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.

CROCK POT BEEF STEW WITH A KICK

Steps:

• In a large dutch oven pan, heat olive oil over medium heat.
• Add flour to a large resealable bag, then add some stew meat to bag. Shake well until meat is well coated, then add meat to pan. Repeat until all the meat has been covered in flour and added to pan.
• Add seasonings to meat.
• Brown meat on all four sides.
• Turn crock pot on high.
• Peel carrots and potatoes, slice carrots and cube potatoes to desired size. Add to crock pot.
• Slice celery, cut up onion and garlic, and add to crock pot.
• After meat is browned, add to crock pot on top of the veggies.
• Pour both cans of Rotel on top of meat.
• Pour beef broth on top of meat.
• Cover and cook until meat is tender and potatoes and carrots are done. In the last hour of cooking, add in corn, peas, and green beans and stir.
• Right before stew is done, mix 1 tbsp of corn starch with 1 tbsp water in a small bowl and add it to the stew and stir. This will thicken it a bit.
• Serve with some homemade biscuits, bread sticks, or corn bread muffins.

POT ROAST WITH A KICK (CROCK POT)

Steps:

• Peel the garlic and cut in half. Cut slits all around the roast and stuff the garlic into the slits. Lightly salt and pepper the roast then roll in flour. Heat 1/4 cup of olive oil in a large pot and brown roast on all sides. Once the roast is browned set aside.
• Place all the vegetables in the bottom of the crock pot. Set roast on top.
• In large bowl, combine canned tomatoes, soup mix, bay leaves, parsley, and 1/2 cup of water; mix well and pour over roast. Cover and cook on high for 6 hours or until done.
• Remove roast and veggies. Pour roast juices into a pot and thicken for gravy. Serve over rice or potatoes.

CROCK POT RUMP ROAST

Steps:

• Combine all the spices above together and mix well.
• Generously rub this spice mixture all over your rump roast to your taste liking. If you don't like too many spices just lightly coat it.
• Line the bottom of your crock pot with your diced onions.
• Place your seasoned roast on top.
• Pour in your beef stock.
• Cover and cook on low for 10 hours.