Slow Cooker Beef Roast With Tomato Gravy Recipes

SLOW COOKER TANGY TOMATO POT ROAST

Steps:

• Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
• On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
• In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
• Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
• Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.

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.

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.

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.

CROCK POT BEEF AND TOMATO GRAVY

Steps:

• Place roast in slow cooker. Whisk together the tomato sauce and spices and pour over the roast. Cook on high 4 0r 5 hours or low for 7 to 8 hours until roast is tender.

SLOW COOKER BEEF ROAST WITH TOMATOES AND GRAVY RECIPE

Steps:

• Place the onion, green pepper and celery in a 5 quart slow cooker. Add the roast. In a large bowl, combine tomatoes, broth, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce and pepper. Pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.Remove meat and vegetables, keep warm. Skim off fat from cooking juices if necessary, transfer to a small saucepan. In a small bowl, combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook for 2 minutes or until thickened. Serve with roast.

ITALIAN INSPIRED POT ROAST WITH TOMATO GRAVY

Steps:

• Place roast in slow cooker. Add water and spices and diced can tomatoes, turn on to 300° or med heat. Simmer for about 2 hrs. Add Italian sausage links (optional). Simmer another hour or until roast is super tender.
• When roast is done remove liquid to bowl and skim off fat. Add about 1 c of hot liquid to sauce pan and 1/4 c of flour and whisk together, make sure all lumps are removed. Add remaining liquid, I had about 2 c of liquid. Now in bowl mix together 2 tbsp of tomato paste and another cup of water. Add to sauce and stir in well. Let simmer about 5 min. Add salt to taste.
• Place roast over pasta or garlic bread and spoon on sauce.

SLOW COOKER EASY POT ROAST WITH RICH TOMATO GRAVY

Steps:

• Pat roast dry with paper towel.
• In a skillet, heat oil over medium-high heat.
• Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
• Transfer to slow cooker.
• Reduce heat to medium.
• Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
• Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
• Sprinkle mixture with flour and stir.
• Add tomato soup and beef broth and cook, stirring, until thickened.
• Stir in Worcestershire sauce.
• Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
• Remove roast from slow cooker and place on serving platter.
• Stir in brown sugar and vinegar, if using, to pan juices.
• Pour sauce over roast or serve in a separate sauce boat.

BRISKET OF BEEF IN TOMATO ONION GRAVY (CROCK POT)

Steps:

• Rub flour into brisket on both sides and place in slow cooker stoneware.
• In a bowl, combine onion soup mix, peppercorns, tomato soup, and beef stock.
• Pour mixture over brisket; cover and cook on high for 6 hours, until beef is very tender.
• Transfer beef to a deep platter and slice thinly.
• Stir brown sugar and vinegar into the sauce and pour over the meat or pass sauce separately in a gravy boat.

SLOW-COOKER BEEF ROAST WITH TOMATO GRAVY

Steps:

• Cook meat in large skillet sprayed with cooking spray on medium heat 5 min. on each side or until evenly browned on both sides.
• Combine all remaining ingredients except squash in slow cooker sprayed with cooking spray; top with meat and squash. Cover with lid.
• Cook on LOW 10 to 12 hours (or on HIGH 5 to 6 hours).
• Use slotted spoon to transfer meat and vegetables to platter. Skim and discard fat from surface of pasta sauce mixture in slow cooker. Serve meat and vegetables topped with pasta sauce mixture.

SLOW COOKER POT ROAST WITH GRAVY

Steps:

• Season roast with herb and garlic seasoning
• Heat olive oil and butter over medium high heat in skillet or multi cooker
• Brown roast on both sides and transfer to slow cooker along with onion, garlic, carrots and potatoes
• Make a slurry of cornstarch by whisking until smooth with 1/4 cup water
• Whisk cornstarch slurry with all remaining ingredients and pour into slow cooker
• Cover and cook on low for 8-10 hours until fork tender

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW COOKER BAVARIAN POT ROAST

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Brown the roast on all sides. Place in a lightly grease slow cooker.
• In a medium bowl, whisk together the water, broth, tomato sauce, vinegar, sugar, onion powder, cinnamon, ginger, salt and pepper. Pour over roast and add bay leaves to slow cooker.
• Cover and cook on low for 8 hours, or until meat is tender. Remove meat from slow cooker and cover to keep warm.
• Whisk together cornstarch and water, then whisk cornstarch mixture into slow cooker to thicken juices. Serve roast with thickened juices.