SLOW COOKER BEEF POT ROAST | ALLRECIPES
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Pot Roast
Total Time 6 hours 50 minutes
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Nutrition Facts : Calories 777.9 calories, CarbohydrateContent 7.6 g, CholesterolContent 198.5 mg, FatContent 57.3 g, FiberContent 1.5 g, ProteinContent 54.6 g, SaturatedFatContent 22.5 g, SodiumContent 602.5 mg, SugarContent 2.9 g
CRUSTLESS SPINACH QUICHE RECIPE | ALLRECIPES
I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl!
Provided by ANY14TNS
Categories Breakfast Quiche
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
- In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
- Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 309.5 calories, CarbohydrateContent 4.8 g, CholesterolContent 209.2 mg, FatContent 23.7 g, FiberContent 1.6 g, ProteinContent 20.4 g, SaturatedFatContent 12.5 g, SodiumContent 545.6 mg, SugarContent 2.1 g
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