Slow Cooker Catalina Pot Roast Recipes

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SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Slow Cooker Pot Roast is perfect for an easy weekday or weekend dinner, WITH THREE DIFFERENT COOKING METHODS! Minimal work and maximum taste!

Provided by Karina

Categories     Dinner

Time 4h10m

Number Of Ingredients 17

1 tablespoon olive oil
4 pounds (2 kg) chuck roast or blade roast, (boneless and trimmed of excess fat)
2 yellow onions (chopped)
8 cloves garlic (smashed with the back of a spoon (or 2 tablespoons minced garlic))
1 pound (500 grams) baby potatoes, white or Yukon gold, ((you may need to halve them if they are too large))
4 large carrots, (cut into 2-inch pieces)
2 stalks celery, (cut into 1-inch pieces)
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon brown sugar
2 teaspoons dried thyme
2 teaspoons crushed bouillon
1 teaspoon salt, (or to taste)
1/2 teaspoon freshly ground black pepper, (or to taste)
1 cup reduced-sodium beef broth
2 tablespoons plain flour ((optional -- for a thick gravy))
2 tablespoons fresh chopped parsley, (to serve)

Steps:

  • Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
  • Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
  • Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
  • Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed.
  • Slice meat, garnish with parsley and drizzle with gravy.
  • Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
  • Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). Place lid on Instant pot with steam valve closed.
  • Change Instant Pot setting to 'manual' mode for 60 minutes on 'high' pressure.
  • When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.
  • Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
  • Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).
  • Transfer roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.
  • Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
  • Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Nutrition Facts : Calories 398 kcal, Carbohydrate 14 g, Protein 36 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 125 mg, Sodium 584 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SLOW COOKER POT ROAST WITH RED WINE



Slow Cooker Pot Roast with Red Wine image

Slow Cooker Pot Roast made with red wine is easy to make and delicious, packed with meat and veggies, that is perfect for any occasion.

Provided by Catalina Castravet

Categories     Main Course

Time 8h20m

Number Of Ingredients 19

3 tablespoons olive oil
Kosher salt and ground black pepper
4 pound beef chuck roast
8 medium-small red potatoes (cut in half)
2 cups baby carrots
8 cloves garlic
2 onions (quartered)
4 bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon dried rosemary
½ tablespoon dried thyme
½ tablespoon kosher salt
½ tablespoon ground black pepper
2 cups red wine*
2 cups beef broth
5 sprigs fresh thyme
Fresh thyme
¼ cup fresh parsley (chopped)

Steps:

  • Add olive oil to a large heavy duty pot that has a lid. Salt and pepper the beef on both sides of the roast, then sear it for about 2-3 minutes on each side until golden brown. Transfer the meat to the slow cooker.
  • Add the rest of the ingredients to the slow cooker: potatoes, carrots, onions, garlic, bay leaves, garlic powder, onion powder, dried rosemary, dried thyme, salt and pepper. Add the beef broth and the wine. You can replace the wine with beef broth in this recipe.
  • Stir gently, top with fresh thyme and cook on low for 6-8 hours or on high for 4-5 hours.
  • For optimal results, I like to turn the beef roast on the other side mid-cooking.
  • Once done, place pot roast on a large plate, garnish with fresh thyme and parsley, drizzle with some of the broth. Save the broth to store leftovers in it.
  • The pot roast can be served with mashed potatoes or just with the veggies!
  • Enjoy!

Nutrition Facts : Calories 699 kcal, Carbohydrate 42 g, Protein 49 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 912 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

It's quick and easy to assemble.

Provided by keylimeone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9

1 onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5 whole peeled carrots

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.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g

SLOW-COOKER POT ROAST



Slow-Cooker Pot Roast image

I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 8 servings.

Number Of Ingredients 11

1 cup warm water
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/4 teaspoon salt

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.

Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY



The Best Ever Slow Cooker Pot Roast Recipe by Tasty image

This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.

Provided by Hannah Williams

Categories     Dinner

Time 8h

Yield 5 servings

Number Of Ingredients 8

3 lb chuck roast
salt, to taste
pepper, to taste
1 oz dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped
½ cup water

Steps:

  • Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
  • Sprinkle the onion soup pack and top with vegetables and water.
  • Cook on low for 8 hours, or high for 4-5 hours.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams

TANGY POT ROAST



Tangy Pot Roast image

This super tender pot roast gets its special flavor from zippy Catalina dressing. Made in a slow cooker, it takes the edge off a busy day. -Paula Beach, Milton, New York

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 6 servings.

Number Of Ingredients 8

3 medium potatoes, thinly sliced
1-1/3 cups thinly sliced fresh carrots
2/3 cup sliced onion
1 boneless beef chuck roast (3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup Catalina salad dressing
1/4 cup dry red wine or beef broth

Steps:

  • Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast. , Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.

Nutrition Facts : Calories 572 calories, Fat 28g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 772mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 47g protein.

SLOW COOKER CATALINA POT ROAST



Slow Cooker Catalina Pot Roast image

Try this pot roast for a change -- the catalina dressing adds a great flavor.

Provided by Daily Inspiration S

Categories     Beef

Time 8h20m

Number Of Ingredients 8

4 medium (or 3 large) potatoes, peeled and cut into 1/2 inch thick slices
2 large onions, cut into chunks
2-3 lb rump roast, trimmed of fat
1 tsp freshly ground black pepper
1/2 tsp salt
1 c sliced pimento-stuffed olives
1 can(s) 8-oz can sliced mushroom stems and pieces, drained
2 c catalina salad dressing

Steps:

  • 1. Using a small amount of vegetable oil in a skillet, brown roast on both sides.
  • 2. Layer ingredients into slow cooker in order as directed.
  • 3. Cook on high for 6 1/2 - 8 hours depending upon your slow cooker (must be cooked on high vs. low)

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

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 BEEF POT ROAST



Slow-cooker beef pot roast image

Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends

Provided by Miriam Nice

Categories     Dinner, Main course

Time 7h45m

Number Of Ingredients 13

2 tbsp sunflower oil
1½ kg rolled beef brisket
2 tbsp plain flour
3 carrots, chopped
3 sticks of celery, chopped
2 parsnips, chopped
1 onion, chopped
80g button mushrooms
2 bay leaves
2 garlic cloves, crushed
2 tsp English mustard
500ml red wine
250ml beef stock

Steps:

  • Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
  • Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
  • Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
  • Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
  • Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
  • While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
  • Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

Nutrition Facts : Calories 470 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.42 milligram of sodium

CATALINA POT ROAST



Catalina Pot Roast image

This is from the archives of the Kraft test kitchens. I have not tried it out yet but it sure sounds tasty!

Provided by Mercy

Categories     One Dish Meal

Time 3h35m

Yield 6 serving(s)

Number Of Ingredients 7

3 -4 lbs chuck roast or 3 -4 lbs boneless round roast
1 (8 ounce) bottle kraft catalina French dressing
3/4 cup water
8 small onions
8 small potatoes
1 cup pimento stuffed olive
2 tablespoons flour

Steps:

  • Brown the roast in 1/4 cup of the dressing.
  • Add the remaining dressing and 1/2 cup water.
  • Cover and simmer for two (2) hours and fifteen (15) minutes.
  • Add the onions, potatoes and olives and continue simmering for 45 minutes or until the meat and vegetables are tender.
  • Remove the meat and vegetables from the pan, leaving the hot liquid.
  • Add the remaining 1/4 cup of water to the flour, stirring until well blended.
  • Gradually add the flour/water mixture to the hot liquid in the pan, stirring constantly, until the mixture thickens.
  • Simmer three (3) more minutes, stirring constantly.
  • Serve the gravy with the roast and vegetables.

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