Slow Cooker Sunday Roast Recipes

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SLOW COOKER ROAST



Slow Cooker Roast image

A wonderful roast beef slow cooker recipe that makes it own delicious gravy while the beef and veggies are cooking. Try also with dry onion-and-mushroom soup mix in place of the onion for added flavor. Feel free to change the vegetables to make the dish to the liking of you and your family. You can add sliced mushrooms, sliced sweet onion or pearl onions, whatever strikes your fancy. I found a good ratio is 3 cubed potatoes and about 2 handfuls of additional vegetables.

Provided by MierGen

Categories     Main Dish Recipes     Roast Recipes

Time 8h25m

Yield 4

Number Of Ingredients 8

1 (2 pound) boneless beef chuck roast
1 tablespoon olive oil
3 potatoes, peeled and cut into 1-inch cubes
1 cup baby carrots
1 ½ cups green beans, sliced diagonally (also known as "Frenched")
1 (10.75 ounce) can cream of mushroom soup
⅔ cup water
1 (1 ounce) package dry onion soup mix

Steps:

  • Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
  • Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
  • Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
  • Cook on Low 8 to 10 hours.

Nutrition Facts : Calories 599.3 calories, Carbohydrate 43.1 g, Cholesterol 103.2 mg, Fat 33.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 11.5 g, Sodium 1214.2 mg, Sugar 4.9 g

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

No-fuss, amazingly fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is simply perfection.

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 16

1 (3 to 3 1/2 pound) boneless chuck roast, excess fat trimmed
Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons canola oil
1 1/2 cups beef broth
1/2 cup dry red wine
1/4 cup all purpose flour
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 pounds small Yukon gold potatoes
3 large carrots, cut into 3-inch pieces
2 celery ribs, cut into 3-inch pieces
1 medium sweet onion, cut into 1-inch wedges
2 cloves garlic, minced
6 sprigs fresh thyme
1 bay leaf
2 tablespoons chopped fresh parsley leaves

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.

SUNDAY POT ROAST DINNER - SLOW COOKER



Sunday Pot Roast Dinner - Slow Cooker image

For safekeeping, from the instruction book that came with my model: KSC700OBO Kitchenaid Slow Cooker. This recipe is copied from the book. The Slow Cooker I have is a LARGE 7 quart rectangular/oval shape from JC Penney catalog. Nice for large groups and freezer meals. I seem to be the "Holiday" cook in my family! I believe small appliances are as important as large ones and invest accordingly for my needs.

Provided by KissaMew

Categories     One Dish Meal

Time 8h15m

Yield 1 dinner, 10-12 serving(s)

Number Of Ingredients 18

4 lbs boneless bottom round roast
2 -3 garlic cloves, cut into slivers
1/4 teaspoon salt
1/4 teaspoon black pepper
3 slices bacon, chopped
2 medium onions, cut into thin wedges
1 celery rib, cut into 1/2-inch slices
2 lbs red potatoes, cut into 1 1/2-inch pieces
1/2 lb carrot, cut into 1-inch pieces
1/2 lb parsnip, peeled, halved lengthwise and cut into 1-inch pieces
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 (10 3/4 ounce) can condensed tomato soup
1/2 cup condensed beef consomme, plus
1/3 cup condensed beef consomme, divided
1/2 teaspoon dry mustard
2 tablespoons balsamic vinegar
3 tablespoons all-purpose flour

Steps:

  • Pat roast dry with paper towels. Cut deep slits in surface of roast; insert garlic. Lightly salt and pepper meat. Set aside.
  • In a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. Add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. Remove from heat.
  • Place onions and celery in Slow Cooker ceramic pot. Place roast on vegetables; pour drippings over roast. Add bacon, potatoes, carrots, and parsnips. Sprinkle with marjoram and thyme. In medium bowl, combine tomato soup, 1/2 cup consomme, mustard, and vinegar. Pour over mixture in Slow Cooker. Cover and cook at LOW 8 to 10 hours, or until roast and vegetables are tender.
  • Remove roast to cutting board. With slotted spoon, remove vegetables to serving bowl. Cover both to keep warm. In small bowl, mix flour and remaining 1/2 cup consomme. Stir into liquid in Slow Cooker. Cover and cook on HIGH about 10 minutes, or until thickened. Slice roast. Serve roast and vegetables with gravy.

Nutrition Facts : Calories 375.1, Fat 9.4, SaturatedFat 3.2, Cholesterol 112.3, Sodium 409.9, Carbohydrate 29.7, Fiber 4.2, Sugar 7.3, Protein 44.1

SLOW COOKER SUNDAY DINNER POT ROAST AND GRAVY RECIPE



Slow Cooker Sunday Dinner Pot Roast and Gravy Recipe image

The easiest way to cook a pot roast - in the slow cooker! This no-fail recipe turns out an amazing Sunday dinner every single time. Tender, fall-apart roast cooked together with carrots and potatoes, thrown together in the morning and ready to eat when dinner rolls around.

Provided by Camille Beckstrand

Categories     Main Course

Time 7h15m

Number Of Ingredients 15

2 Tablespoons olive oil
3 pounds Boneless beef chuck roast
salt and pepper to taste
1 pound baby carrots
1 sweet onion (sliced)
4 potatoes (peeled and cubed)
4 teaspoons minced garlic
16 ounces diced tomatoes (1 can)
2 cups beef broth
1 chicken bouillon cube
drippings from roast
2 Tablespoons butter (cold)
2 Tablespoons flour
1 teaspoon cornstarch (if needed)
2 teaspoons cold water (if needed)

Steps:

  • Heat olive oil in a large saute pan over medium high heat. Pat beef with paper towels and season all sides generously with salt and pepper.
  • Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings.
  • Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes.
  • Pour in the diced tomatoes (with juices) and stir to combine.
  • Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved.
  • Cook on low for 7-8 hours.
  • Pour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes.
  • Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste).
  • Slowly whisk the butter mixture into the liquid from the crock pot until it starts to thicken and combine.
  • If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth.
  • Season with freshly ground black pepper (I don't normally need anymore salt).

Nutrition Facts : Calories 502 kcal, Carbohydrate 31 g, Protein 37 g, Fat 26 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 125 mg, Sodium 565 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

SUNDAY POT ROAST



Sunday Pot Roast image

With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. -Brandy Schaefer, Glen Carbon, Illinois

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 14 servings.

Number Of Ingredients 13

1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon caraway seeds
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 boneless pork loin roast (3-1/2 to 4 pounds), trimmed
6 medium carrots, peeled and cut into 1-1/2-inch pieces
3 large potatoes, peeled and quartered
3 small onions, quartered
1-1/2 cups beef broth
1/3 cup all-purpose flour
1/3 cup cold water
1/4 teaspoon browning sauce, optional

Steps:

  • Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.

Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 230mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

SUNDAY PORK ROAST



Sunday Pork Roast image

Sunday Pork Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family for Sunday dinner. This recipe includes instructions for a classic oven braise as well as cooking in a slow cooker or Instant Pot.

Provided by Rachel Farnsworth

Categories     Main Dish

Time 3h15m

Number Of Ingredients 13

3 to 5 pound pork shoulder or butt roast
2 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 large white onions (cut into 2 inch chunks)
1 pound baby carrots
1 1/2 pounds baby red potatoes
2 cups apple juice
1 sprig fresh rosemary
salt and pepper (to taste)

Steps:

  • Preheat oven to 450 degrees.
  • Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
  • Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
  • Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
  • Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

Nutrition Facts : Calories 414 kcal, Carbohydrate 40 g, Protein 31 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 93 mg, Sodium 966 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving

SLOW COOKER SUNDAY ROAST



Slow Cooker Sunday Roast image

I got a slow cooker recipe book for the busy woman because my online searches turn up a lot of the same things. I figured maybe the book would offer some ideas. I made a roast today that was created from one of the recipes I saw in the cookbook. It came out great the only bad thing was that Richard and I had to smell it cooking for six hours. It was torture...

Provided by rusted_essence

Categories     One Dish Meal

Time 6h15m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 -3 lbs beef roast
2 medium onions
1 large russet potato
20 -25 carrots
10 3/4 ounces beef broth
10 3/4 ounces water (use can)
salt
pepper
2 tablespoons cornstarch

Steps:

  • spray croc pot.
  • cut carrots.
  • cut potatoes.
  • quarter onions.
  • disperse evenly in croc pot.
  • trim fat from roast.
  • cut in half and place on veggies.
  • mix broth and can of water set aside 1/2 c.
  • pour broth over veggies and roast cook on LOW 6-8 hrs.
  • Remove meat and veggies with a slotted spoon to a serving platter.
  • pour liquis into sauce pan.
  • mix 2 T cornstarch (or flour) into 1/2 c broth and blend.
  • Add mixture to croc pot liquid and bring to a boil, stir throughout.
  • simmer and stir until thickness is achieved.
  • pour over serving platter and serve.

Nutrition Facts : Calories 1653.2, Fat 92, SaturatedFat 36.2, Cholesterol 314.5, Sodium 1887.7, Carbohydrate 109.1, Fiber 22.8, Sugar 33.8, Protein 97.8

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