CAN I COOK A FROZEN ROAST BEEF IN THE SLOW COOKER RECIPES
SLOW-COOKER PRIME RIB ROAST RECIPE - BETTYCROCKER.COM
Prime rib in a slow cooker? You got it! Try this hearty and flavorful bone-in roast that only takes 30 minutes of prep time. The prime rib slow-cooker technique lets you save space in the oven while you whip up our Creamy Horseradish Sauce for dipping. The combination is delicious, beautiful and easily achievable. Add this slow-cooker prime rib recipe to the table the next time you need a showstopping centerpiece.
Provided by Betty Crocker Kitchens
Total Time 4 hours 0 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 13
Steps:
- In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
- Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
- Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
- Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.
Nutrition Facts : Calories 420 , CarbohydrateContent 2 g, CholesterolContent 125 mg, FatContent 3 , FiberContent 0 g, ProteinContent 35 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 780 mg, SugarContent 0 g, TransFatContent 1 1/2 g
WORKING UNDER PRESSURE: COOKING A FROZEN ROAST | JUST A ...
Okay, you want to cook a roast for dinner, and you forgot to defrost it. I hate it when that happens. But, you have a pressure cooker, and/or instant pot. Problem solved. So, you ready… Let’s get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Beef
Prep Time 10 minutes
Cook Time 1 hours 40 minutes
Number Of Ingredients 13
Steps:
- PREP/PREPARE
- The horseradish is not in the recipe for show… For one thing it helps to break down the beef, and make it fork tender, and the other thing is that it adds amazing flavor to the braising liquid.
- Gather your Ingredients (mise en place).
- Add all the braising liquid ingredients together, and whisk to combine.
- Add the frozen roast to the bowl of your pressure cooker or instant pot, and pour the braising liquid over the top.
- Allow to cook for 40 minutes per pound… a bit less, if you do not want it fork tender.
- Chef’s Note: I have not tried other cuts of beef; however, the cooking time would change based on the type of beef. For example, a chuck roast would take less time. This recipe is based on a frozen top round.
- OPTIONAL ITEMS
- If you are adding root veggies, fifteen minutes before the roast is finished cooking, turn off the pressure cooker, quick release the steam, add the veggies, and continue cooking for the final fifteen minutes.
- If you are adding rice, about five minutes before the roast is finished cooking, turn off the pressure cooker, quick release the steam, add the rice, and continue cooking for the final five minutes.
- In either case, once the cooking time is complete. Allow the pressure cooker/instant pot to rest ten minutes before releasing the steam.
- Remove the roast and allow to rest ten minutes, before slicing.
- PLATE/PRESENT
- Serve with the root veggies or rice, and put some of the braising liquid on the side. Enjoy.
- Keep the faith, and keep cooking.
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