Shoneys Slow Cooked Pot Roast Recipes

SHONEY'S POT ROAST

Steps:

• Brown roast in butter in Dutch oven; remove meat from Dutch oven.
• Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes; return meat to Dutch oven.
• Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven; bake in 325° oven, covered, for 4 hours, basting every 1/2 hour.
• Remove roast from Dutch oven. Strain stock into bowl. Discard vegetables.
• Using 2 forks, shred roast into bite-size pieces. Pour reserved stock over beef in Dutch oven. Add carrots, potatoes, and salt to Dutch oven and bake in 325° oven for 45 minutes.
• Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups. Whisk stock and flour together in saucepan and simmer until thick. Pour gravy over meat and vegetables.

SHONEY'S SLOW COOKED POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Melt the butter in a large oven safe pot and sear all sides of the roast in the butter for 2-3 minutes per side or until all sides are browned.
• Remove the meat from the pot to a plate. Add the onion, celery, bay leaf, garlic, peppercorns, thyme and parsley to the pot that the meat was browned in and saute over high heat for 5 minutes until the onions just start to brown.
• Put the roast back into the pot with the vegetables. Add the stock and 1/2 teaspoons salt.
• Cook the meat in the oven, covered, for 4 hours or until the meat is tender enough to tear apart. Every half hour or so, baste with the broth so that it does not dry out.
• When the roast is tender, remove it from the pot and strain the stock into a medium bowl. Discard the vegetables and spices but keep the stock.
• Using 2 forks, shred the roast apart into slightly bigger than bite-size chunks. Put the meat back into the pot and pour the stock over it. Add the remaining 1/2 t salt and carrots.
• Put the pot back into the oven and cook for 40-50 minutes. This will make the meat even more tender and fill it with flavor. By this time the carrots should be tender.
• Just before serving the pot roast make a gravy by staining the stock from the pot roast and combining it with an additional 2 cups of stock. Sprinkle the flour into a medium saucepan and stir in the liquid. ( you should have about 3 cups of stock altogether. If not, add water until you reach 3 cups of liquid). Bring the mixture to a boil, stirring often until thick. Remove from heat.
• Serve the roast and carrots on a bed of mashed potatoes with the gravy poured over the top. Salt and pepper to taste.

EASY SLOW-COOKER POT ROAST

Steps:

• In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

SLOW COOKER POT ROAST

Steps:

• Season the beef generously all over with about 1 heaping tablespoon salt. Heat the oil in a large skillet over medium-high. Add one chunk of the beef and sear on one side, undisturbed, until deeply browned, 5 minutes. Using tongs, remove the first chunk and place it in a 6- to 8-quart slow cooker. Repeat with the second and third pieces, searing one side and then placing the beef in the slow cooker. (You can certainly brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.)
• Add the pearl onions and garlic to the skillet. Season lightly with salt and generously with pepper and cook, stirring, until just softened, 3 minutes. Pour in the red wine, vinegar and 1/2 cup water. Scrape up the browned bits with a wooden spoon or spatula and let the mixture come to a bubble. Tip the mixture into the slow cooker, and add the herbs. Cover and cook on low for 4 hours.
• Make the pickled onions, if desired: Bring the vinegar and the sugar to a boil in a small saucepan over high. Add the pearl onions and a generous pinch of salt. Cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute, then remove from heat. Set aside at room temperature to pickle until ready to serve, at least 1 hour. (Ideally, make the pickled onions in the morning, when you prep the dish. You could even make them up to 5 days ahead and store them in a sealed container in the refrigerator.)
• Uncover the slow cooker, flip the pieces of beef with tongs, and add the root vegetables, pushing them under the liquid. Cover and cook on low until the beef and vegetables are both very tender, an additional 4 to 5 hours. Check to see if the meat is tender by testing it with a fork; it should be juicy and flavorful, and pull apart easily. If the meat is not yet tender, cover and cook another 1 to 2 hours. (The amount of time can depend upon the leanness or fattiness of your cut, or how hot your slow cooker runs.) Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. Drizzle some cooking liquid over the top of the beef and vegetables, and top with drained pickled onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the fat and freeze the remaining liquid as beef stock.
• If you'd prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.

SLOW-COOKER POT ROAST

Steps:

• In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

MARIE'S EASY SLOW COOKER POT ROAST

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.

SLOW COOKED POT ROAST

Steps:

• Slice onion and put in bottom of crock pot.
• Put roast on top of onion (very important for flavor that onion is on the bottom).
• Cook till it starts to fall apart then add sliced potatoes and carrots.
• continue to cook till roast pulls apart with a fork and potatoes and carrots are tender.

SLOW COOKER POT ROAST

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.