BEEF SHOULDER ROAST CROCK POT RECIPE RECIPES

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CLASSIC BEEF POT ROAST RECIPE | MYRECIPES



Classic Beef Pot Roast Recipe | MyRecipes image

If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts. Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch oven. Make this pot roast on a cold, rainy day for a cozy dinner that the whole family will love. For a slow-cooker version of this beef chuck roast, check out our crock-pot recipes.

Provided by Jeanne Thiel Kelley

Yield 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Number Of Ingredients 13

1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)

Steps:

  • Preheat oven to 350º.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
  • Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
  • Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Nutrition Facts : Calories 307 calories, CarbohydrateContent 23.7 g, CholesterolContent 85 mg, FatContent 10.4 g, FiberContent 2.8 g, ProteinContent 28.6 g, SaturatedFatContent 3.5 g, SodiumContent 340 mg

CROCK POT BALSAMIC PORK ROAST - SKINNYTASTE



Crock Pot Balsamic Pork Roast - Skinnytaste image

I love making pork in the slow cooker, it's so easy and literally falls apart once cooked. Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!

Provided by Gina

Categories     Dinner

Total Time 365 minutes

Prep Time 5 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 8

2 pound boneless pork shoulder roast (sirloin roast)
kosher salt (to taste)
1/2 tsp garlic powder
½ teaspoon red pepper flakes
1/3 cup chicken or vegetable broth
1/3 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey

Steps:

  • Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker.
  • Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork.
  • Pour the honey over and set the timer for 4 hours on High or 6-8 hours on low.
  • Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish.
  • Break apart lightly with two forks and put back into the slow cooker.
  • Ladle 1/2 cup sauce over the pork and keep warm until ready to eat.

Nutrition Facts : ServingSize 3 oz pork, Calories 214 kcal, CarbohydrateContent 4 g, ProteinContent 21 g, FatContent 12 g, CholesterolContent 72 mg, SodiumContent 196 mg, SugarContent 3 g

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