SLOW COOKER POT ROAST WITH CARROTS AND POTATOES RECIPES

Name: Slow Cooker Pot Roast
Cook time: 35 min
Total time: 8 h 50 min
Yield: 8 to 10 servings
Ingredients: One 4-pound beef chuck roast; Kosher salt and freshly ground black pepper; 1/3 cup all-purpose flour, plus more for coating; 3 tablespoons olive oil; 4 medium carrots, cut into 2-inch pieces; 3 stalks celery, peeled and cut into 2-inch pieces; 1 medium onion, cut into 1/2-inch wedges; 3 cloves garlic, mashed; 3 tablespoons tomato paste; 1 cup red wine; 3 cups low-sodium beef broth; 3 bay leaves; 2 sprigs fresh thyme; 1/2 teaspoon ground allspice; 1/2 cup loosely packed parsley leaves, chopped

SLOW COOKER POT ROAST RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Slow Cooker Pot Roast Recipe | Food Network Kitchen | Food ... image

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.

Provided by Food Network Kitchen

Categories main-dish

Total Time 8 hours 50 minutes

Cook Time 35 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
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.

PERFECT POT ROAST (SLOW-COOKER) RECIPE - FOOD.COM

Perfect Pot Roast (Slow-Cooker) Recipe - Food.com image

Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal.

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs beef roast
4 potatoes, peeled and cut into 1-inch cubes
1 1/2 cups baby carrots
1 large onion, quartered and pulled apart
1 1/2 cups beef broth
1 (1 1/2 ounce) envelope dry vegetable soup mix (I use Knorr)

Steps:

Place roast into crockpot and surround with vegetables.
Combine beef broth and vegetable soup mix, then add to crockpot.
Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

Nutrition Facts : Calories 343.8, FatContent 6.9, SaturatedFatContent 2.8, CholesterolContent 100, SodiumContent 844.5, CarbohydrateContent 34, FiberContent 4.7, SugarContent 4, ProteinContent 37.6

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