CAN YOU GRILL A POT ROAST RECIPES

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SAVORY SLOW COOKED POT ROAST - MCCORMICK



Savory Slow Cooked Pot Roast - McCormick image

Savory aromas entice you as this easy meal-in-one gently simmers in the slow cooker. Choose a boneless chuck roast for the richest taste or a rump roast if you prefer lower fat for this pot roast recipe.

Provided by McCormick

Prep Time 10 minutes

Cook Time 4 hours

Yield 10

Number Of Ingredients 7

2 1/2 to 3 pounds boneless chuck roast
1 1/2 cups cut-up carrots
1 1/2 cups cut-up potatoes
1 cup cut-up celery
1 cup cut-up onions
1 package McCormick® Slow Cookers Savory Pot Roast Seasoning
1 cup water

Steps:

  • Place beef and vegetables in slow cooker.
  • Mix Pot Roast Seasoning Mix and water until blended. Pour over beef and vegetables. Cover.
  • Cook 8 hours on LOW or 4 hours on HIGH. Remove roast and vegetables to serving platter. Stir sauce before serving.

Nutrition Facts : Calories 297 Calories

PRESSURE COOKER POT ROAST RECIPE - MEALTHY.COM



Pressure Cooker Pot Roast Recipe - Mealthy.com image

You can have a lovely, tender pot roast ready for the entire family without ever warming up the oven thanks to this pressure cooker pot roast recipe. A beautiful beef chuck roast or shoulder is seasoned and seared in the MultiPot. Then onion and garlic add flavor and dimension. The key to making this dish perfectly tender and juicy is adding beef broth and red wine. Rosemary and thyme bring a fresh elegance while potatoes and carrots round out the meal. Believe it or not, everything is done and ready to enjoy in just about 90 minutes.

Provided by Team Mealthy

Total Time 1 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 12

1 (3 pound) boneless beef chuck roast or shoulder, trimmed
salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
1 (14.5 ounce) can beef broth
¾ cup dry red wine
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 pounds Yukon Gold potatoes, scrubbed and cut into 1½-inch chunks
6 carrots, peeled and cut into 1½-inch chunks
1 bay leaf

Steps:

  • Season beef generously with salt and pepper. Heat olive oil in a pressure cooker on sauté function. Brown beef completely, 5 to 7 minutes per side; remove to a plate. Fry onion and garlic in the fat remaining in the pressure cooker until soft and fragrant, about 3 minutes. Pour beef broth and red wine into the cooker to deglaze the bottom, using the flat edge of a wooden spoon to scrape any browned bits of food from the cooking surface. Return the beef to the pressure cooker; add the thyme and rosemary sprigs. Seal cooker and cook on High Pressure for 55 minutes. Allow the pressure to release naturally. Add the potatoes, carrots, and bay leaf to the pot. Seal the lid and cook on High for an additional 4 minutes. Use quick-release valve to relieve pressure. Remove and discard the bay leaf and thyme and rosemary sprigs. Transfer beef to a large serving platter. Arrange the vegetables around the pot roast to serve.

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