Slow Cooked Roast Gravy With Mashed Potatoes Recipe 445

SLOW COOKER ROAST BEEF IN ITS OWN GRAVY

Steps:

• Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
• Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
• Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
• Cook on Low, 8 to 10 hours.
• Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
• Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
• Slice roast and serve alongside vegetables and gravy.

ROAST BEEF AND GRAVY

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast 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 ROAST

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.

POT ROAST WITH GRAVY (SLOW-COOKER; REVISED)

Steps:

• 1. In a small bowl, mix together salts, pepper and garlic powder; set aside.
• 2. Empty soup into a medium-small bowl; gradually whisk wine & worcestershire sauce into soup; stir in pressed/minced garlic, bouillon cubes & whole bay leaves.
• 3. Pat roast dry with paper towels; sprinkle all sides of roast with the salt mixture.
• 4. Rub all sides of roast with about a tablespoon of vegetable oil.
• 5. To a large skillet, add 1 tablespoon vegetable oil; place skillet over medium-high heat.
• 6. Sear meat in heated skillet for approximately 1 1/2 to 2 minutes on each side, uncovered.
• 7. Remove roast from skillet and place in slow-cooker; scatter onions over roast.
• 8. Pour soup and wine mixture over roast, making sure that bouillon cubes and bay leaves are down in the gravy mixture alongside roast, not on top.
• 9. Cover with lid and cook on low setting for 6 to 8 hours, turning meat over and stirring sauce after the first 3 or 4 hours, if possible.
• 10. Remove bay leaves; serve roast with the gravy (especially good with mashed potatoes!)
• 11. Cover and refrigerate leftovers.
• 12. ** Bonus recipe ** MASHED POTATOES: 7-8 medium idaho or russet potatoes, peeled water to cover 1 tsp salt 6 Tbsp salted butter 1/8 to 1/4 c milk Directions: 1. Halfway fill with water, a 3 qt. stainless steel saucepan. 2. Into the pan of water, slice potatoes about 1/4 inch thick. 3. Bring to a boil over medium-high heat, watching carefully to prevent boil-over and stirring from bottom occasionally to prevent sticking. 4. Immediately reduce heat to medium-low and simmer for approximately 7 to 10 minutes, until potatoes break apart easily with spoon. 5. Shut off heat, drain potatoes and return to pan. 6. Add salt and half of the butter. 7. Using a potato masher, mash the potatoes down into the pan to make the pieces smaller. You may use a hand mixer, instead, if you are very careful to use low speed to avoid flying potato chunks! 8. Switch to hand mixer, add the rest of the butter and beat well at medium speed until it starts to become smoother. 9. While continuing to beat, slowly begin adding milk until desired consistency. 10. Continue to beat until all lumps are gone. 11. Taste for seasoning and add more salt if needed (it usually does.) Not recommended, but if desired, add pepper. Keep warm until serving. A pat of butter on top is a nice finishing touch. 12. Cover and refrigerate leftovers. Leftovers, also, may be packaged and frozen. When needed, thaw in the refrigerator and reheat in the microwave.

SLOW COOKER PERFECT POT ROAST RECIPE (AND HOMEMADE GRAVY)

Steps:

• Place a large skillet on stove top and heat over medium high heat (perferably a non-stick skillet).
• Add 2 Tablespoons of olive oil.
• Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast.
• Place roast in hot oil on a skillet and let it sear on that side for 2 minutes. Flip the roast over and sear the other side for 2 minutes.
• Depending on the shape of your pot roast, you can sear the other sides if you choose.
• Spray the slow cooker with non-stick cooking spray and place your seared pot roast in the slow cooker.
• Add the remaining tablespoon of olive oil to the hot skillet. Add onion, carrots, and celery to the skillet and season with more salt and pepper, if desired. Using a spatula, scrape the "brown bits" (aka the burnt bits) off the bottom of the skillet as you cook the vegetables (these bits add so much flavor!).
• Cook for about 3 minutes or until the vegetables start to soften.
• Add garlic to the skillet and cook for 1 minute more.
• Add the vegetables to the slow cooker, spreading the vegetables all around the roast.
• Pour in the beef broth, being sure not to pour it directly on the roast or vegetables because you just cooked them in delicious flavors. Try to pour the beef broth on the sides as much as possible.
• Pour the Worcestershire sauce, balsamic vinegar, and soy sauce directly on the roast. Sprinkle thyme and rosemary evenly around the meat and vegetables.
• Place the lid on top of the slow cooker and set timer for 8-10 hours on low heat (it will vary based on your slow cooker - mine is done in 8 hours, but some will take longer) or 4-5 hours on high heat (I highly recommend cooking this roast on low - I have never had it turn out as well when I have cooked it on high. Also, you want your house to smell good alllllll day long).
• Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).
• Serve with mashed potatoes and the cooked carrots on the side.

SLOW COOKED ROAST & GRAVY WITH MASHED POTATOES RECIPE - (4.4/5)

Steps:

• Preheat oven to 300 degrees. In large heavy bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once pot is hot, sauté onions for 3 minutes. Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes. Pour in beef consommé, water, bay leaves and thyme. Stir and cover. Place into preheated oven and bake 2-3 hours or until meat is fork tender. Remove from oven. Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top. In a small bowl, stir butter and flour together until a smooth paste forms. Pour butter mixture into hot liquid and whisk in to stir. Within a minute or so, sauce should thicken to gravy. If gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving. Serve with Mashed Potatoes. 4 servings