POT ROAST WITH VEGETABLES SLOW COOKER RECIPES

Name: Slow-Cooker Pot Roast and Vegetables
Prep time: 25 min
Total time: 8 h 25 min
Yield: 4
Ingredients: 4 medium potatoes, peeled, each cut into 6 pieces; 4 large carrots, cut into 1-inch pieces; 1 large onion, thinly sliced; 1 dried bay leaf; 1 tablespoon all-purpose flour; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 beef top round steak, 1/2 inch thick (1 1/2 lb), cut into 4 serving pieces; 1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton); 1 teaspoon Worcestershire sauce; 2 tablespoons cornstarch

SLOW-COOKER POT ROAST AND VEGETABLES RECIPE - PILLSBURY.…

Slow-Cooker Pot Roast and Vegetables Recipe - Pillsbury.… image

Take a few minutes to prep so you can come home to a one-pot meat and veggies meal. Mmm.

Provided by Pillsbury Kitchens

Total Time 8 hours 25 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 11

Ingredients

4 medium potatoes, peeled, each cut into 6 pieces
4 large carrots, cut into 1-inch pieces
1 large onion, thinly sliced
1 dried bay leaf
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 beef top round steak, 1/2 inch thick (1 1/2 lb), cut into 4 serving pieces
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place potatoes, carrots, onion and bay leaf.
In shallow bowl, mix flour, salt and pepper. Add beef pieces; turn to coat both sides. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef and brown on all sides; place in slow cooker. In small bowl, mix 1 1/2 cups of the broth and the Worcestershire sauce. Pour over beef.
Cover; cook on Low heat setting 8 to 10 hours.
With slotted spoon, remove beef and vegetables to serving platter; cover to keep warm. Pour liquid from slow cooker into 2-quart saucepan; discard bay leaf. In small bowl, mix remaining 1/4 cup broth and the cornstarch until smooth; add to liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Serve sauce with beef and vegetables.

Nutrition Facts : Calories 370 , CarbohydrateContent 40 g, FiberContent 4 g, ProteinContent 39 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 860 mg

SLOW-COOKER POT ROAST RECIPE: HOW TO MAKE IT

Slow-Cooker Pot Roast Recipe: How to Make It image

I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It’s a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. —Gina Jackson, Ogdensburg, New York

Provided by Taste of Home

Categories Dinner

Total Time 06 hours 15 minutes

Prep Time 15 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup warm water
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/4 teaspoon salt

Steps:

In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

Nutrition Facts : Calories 380 calories, FatContent 22g fat (10g saturated fat), CholesterolContent 126mg cholesterol, SodiumContent 467mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 35g protein.

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