RECIPE FOR SLOW COOKED BEEF ROAST RECIPES

SLOW-COOKED BEEF LOIN TRI-TIP ROAST RECIPE | ALLRECIPES

Slow-Cooked Beef Loin Tri-Tip Roast Recipe | Allrecipes image

A 2.24-pound beauty of a roast. I had read other recipes for cooking a roast in slow cooker, none of which sounded like my goal recipe. So here it is a new take on a slow cooking roast recipe.The roast is a 2.24-pound beef loin tri-tip seasoned roast. This one had very little fat.

Provided by MYBADA

Categories Roasts

Total Time 4 hours 35 minutes

Prep Time 10 minutes

Cook Time 4 hours 25 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil, or as needed, divided
2 ¼ pounds seasoned beef loin tri-tip roast
1 yellow onion, halved and sliced
½ cup water
1 beef bouillon cube
1 clove garlic, minced
1 pinch adobo seasoning (such as Goya®), or more to taste

Steps:

Coat the inside of a slow cooker with about 1 tablespoon olive oil.
Coat the inside of a skillet with about 1 tablespoon olive oil and heat over medium-high heat. Cook roast in the hot oil until browned, about 5 minutes per side. Cook and stir onion in the hot oil during the last 5 minutes of browning the roast. Transfer roast to the slow cooker, reserving onion in the skillet.
Pour water over onion; crumble bouillon cube into water. Add garlic and adobo seasoning to onion mixture; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast.
Cook on High until meat is cooked through and tender, about 4 hours.

Nutrition Facts : Calories 429.5 calories, CarbohydrateContent 3.9 g, CholesterolContent 139.4 mg, FatContent 23.9 g, FiberContent 0.7 g, ProteinContent 47.2 g, SaturatedFatContent 7.9 g, SodiumContent 253.5 mg, SugarContent 1.7 g

SENSATIONAL SLOW COOKED BEEF BRISKET RECIPE | ALLRECIPES

Sensational Slow Cooked Beef Brisket Recipe | Allrecipes image

Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.

Provided by Cajun Girl

Categories Roasts

Total Time 6 hours 5 minutes

Prep Time 30 minutes

Cook Time 5 hours 15 minutes

Yield 10 servings

Number Of Ingredients 17

Ingredients

2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons sea salt
1 teaspoon cayenne pepper
⅓ cup extra-virgin olive oil
1 (16 ounce) package sliced fresh mushrooms
3 shallots, chopped
¼ cup unsalted margarine
1 ½ cups Worcestershire sauce (such as Lea & Perrins®), divided
1 (5 pound) beef brisket
2 cups red wine
½ cup water
1 clove garlic, chopped
1 (32 fluid ounce) container beef broth (such as Progresso®)
1 tablespoon Worcestershire sauce (such as Lea & Perrins®)
2 tablespoons unsalted margarine, thinly sliced

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.

Nutrition Facts : Calories 623.8 calories, CarbohydrateContent 16.5 g, CholesterolContent 93.2 mg, FatContent 46.1 g, FiberContent 1.6 g, ProteinContent 26.8 g, SaturatedFatContent 14.4 g, SodiumContent 1836.6 mg, SugarContent 6.4 g

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