Slow Cooker Melt In Your Mouth Pot Roast Recipes
MELT-IN-YOUR-MOUTH POT ROAST
Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
MELT IN YOUR MOUTH SLOW COOKER POT ROAST RECIPE
This melt in your mouth pot roast does exactly what it says. It is so full of flavor and juices that you will get the most tender pot roast ever! The perfect Sunday dinner recipe.
Provided by Contributor
Categories Main Course
Time 8h10m
Number Of Ingredients 8
Steps:
- Spray slow cooker with non stick cooking spray.
- Place roast in the bottom of the slow cooker
- Place potatoes and carrots all around the roast.
- In a mixing bowl combine the cola, brown sugar, chili sauce, ketchup, and dry onion soup mix.
- Pour the mixture over the beef and potatoes
- Cook on low for 8 hours.
Nutrition Facts : Calories 564 kcal, Carbohydrate 61 g, Protein 37 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 954 mg, Fiber 5 g, Sugar 35 g, ServingSize 1 serving
SLOW COOKER "MELT IN YOUR MOUTH" POT ROAST
There's nothing quite like sitting down to a hearty, slow cooked dinner at day's end. And, it's even better when that dinner is pot roast with all the trimmings. This recipe has proven to produce the best pot roast I've ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.
Provided by Karen E.
Categories Roast Beef
Time 9h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine seasoning mix ingredients together in a small bowl. Set aside.
- Coat both sides of meat with olive oil. Sprinkle a third of the seasoning mix onto each side.
- Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
- Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
- Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
- Cook on low for 9 hours or on high for 6 hours.
- Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
- Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.
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