CHUCK ROAST SLOW COOKER RECIPE RECIPES
SLOW COOKER BEEF CHUCK ROAST RECIPE: HOW TO MAKE IT
This fork-tender roast is fairly quick for a slow cooker recipe, and is perfect for a busy weekend afternoon.—Linnea Rein of Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Total Time 05 hours 20 minutes
Prep Time 20 minutes
Cook Time 05 hours 00 minutes
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Mix first 10 ingredients. Place roast in a 5-qt. slow cooker; top with sauce mixture. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; skim fat. Mix cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in salt and pepper. Serve with roast.
Nutrition Facts : Calories 338 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 458mg sodium, CarbohydrateContent 7g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 36g protein.
SLOW-COOKER CHUCK ROAST WITH POTATOES & CARROTS RECIPE ...
This slow-cooker chuck roast is winter comfort food at its finest. A bright, slightly sweet sauce balances the rich and tender braised beef. You can substitute multi-colored baby potatoes (halved) for the Yukon variety and fresh fennel fronds for the parsley, if desired.
Provided by Cooking Light
Categories Healthy Pot Roast Recipes
Total Time 9 hours 55 minutes
Number Of Ingredients 13
Steps:
- Sprinkle the roast with 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high; add the roast, and cook until browned, about 4 minutes on each side. Transfer the roast to a 5- to 6-quart slow cooker. Place the carrots, potatoes, and cabbage on and around the roast.
- Stir together the beef stock, vinegar, brown sugar, mustard, garlic, pepper, and remaining 1/2 teaspoon salt in a bowl, and pour the mixture over the vegetables and roast. Cover and cook on LOW until the roast and vegetables are tender, about 9 hours. Turn off the slow cooker, and remove the roast, reserving the cooking liquid and vegetables in the slow cooker. Cover the slow cooker to keep the cooking liquid and the vegetables warm. Let the roast rest 20 minutes; slice the roast across the grain. Remove the cabbage from the slow cooker, and cut the cabbage into slices. Place the cabbage, potatoes, and carrots on a serving platter; top with the sliced meat. Sprinkle with the parsley, and serve with the reserved cooking liquid.
Nutrition Facts : Calories 242 calories, CarbohydrateContent 23 g, FatContent 7 g, FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 2 g, SodiumContent 418 mg, SugarContent 9 g
More about "chuck roast slow cooker recipe recipes"
EASY SLOW-COOKER POT ROAST RECIPE: HOW TO MAKE IT
I love this easy pot roast Crock-Pot recipe for a couple of reasons. First, it's delicious. Second, it's easy! I can't describe the feeling of walking into my house after work and smelling this dish that's been simmering in the slow cooker all day. There's nothing better. —James Schend, Taste of Home Deputy Editor
From tasteofhome.com
Reviews 5
Total Time 110 minutes
Category Dinner
Calories 354 calories per serving
From tasteofhome.com
Reviews 5
Total Time 110 minutes
Category Dinner
Calories 354 calories per serving
- In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
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SLOW COOKER POT ROAST RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
From foodnetwork.com
Reviews 4.7
Total Time 8 hours 50 minutes
Category main-dish
From foodnetwork.com
Reviews 4.7
Total Time 8 hours 50 minutes
Category main-dish
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
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SLOW COOKER POT ROAST RECIPE - NYT COOKING
A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that’s also easily customizable: Add the root vegetables and herbs you like best. The tough chuck roast needs about eight (or more) hours in a slow cooker to become fork tender, but the vegetables are better with a shorter cook time, so add them about four hours after the start. (If this is impossible because you’ll be gone all day, you can add the vegetables in the morning; just make sure you cut them into large chunks and know that the vegetables will be quite soft.) Optional quick-pickled onions add welcome bright flavor and make this simple dish feel special.
From cooking.nytimes.com
Reviews 4
Total Time 8 hours 30 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 8 hours 30 minutes
Cuisine american
- If you’d prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.
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SLOW COOKER POT ROAST RECIPE - NYT COOKING
A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that’s also easily customizable: Add the root vegetables and herbs you like best. The tough chuck roast needs about eight (or more) hours in a slow cooker to become fork tender, but the vegetables are better with a shorter cook time, so add them about four hours after the start. (If this is impossible because you’ll be gone all day, you can add the vegetables in the morning; just make sure you cut them into large chunks and know that the vegetables will be quite soft.) Optional quick-pickled onions add welcome bright flavor and make this simple dish feel special.
From cooking.nytimes.com
Reviews 4
Total Time 8 hours 30 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 8 hours 30 minutes
Cuisine american
- If you’d prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.
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SLOW-COOKER EASY POT ROAST RECIPE - BETTYCROCKER.COM
You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep–then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.
From bettycrocker.com
Reviews 5
Total Time 7 hours 40 minutes
Calories 550 per serving
From bettycrocker.com
Reviews 5
Total Time 7 hours 40 minutes
Calories 550 per serving
- In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.
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From sweetandsavorymeals.com
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