SLOW COOKER CRANBERRY ROAST RECIPE | ALLRECIPES
This is a family favorite! Simple but absolutely delicious roast! It makes a fantastic gravy that complements the roast and goes great with mashed potatoes!
Provided by ATLANTAKIM
Categories Roasts
Total Time 8 hours 15 minutes
Prep Time 15 minutes
Cook Time 8 hours 0 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
- Cover, and cook 8 hours on Low.
- Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.
Nutrition Facts : Calories 419.9 calories, CarbohydrateContent 33.9 g, CholesterolContent 115.5 mg, FatContent 17.3 g, FiberContent 1.1 g, ProteinContent 31.6 g, SaturatedFatContent 7.6 g, SodiumContent 531.8 mg, SugarContent 28.5 g
INSTANT POT RIB ROAST - RECIPE THIS
Instant Pot Rib Roast. Let me introduce you to rib roast in the instant pot. The best cut of beef is pressure cooked to perfection, is juicy, is tender, is flavoursome and best of all is easy prep.
Provided by RecipeThis.com
Categories Main Course
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Start by slicing your rib of beef into a max of 2 ribs so that it will fit in the instant pot and remove the bones. The bones can then be put to one side for beef soup, beef stew, or beef stock.
- Spray the rib roast with extra virgin olive oil (approximately 2tsp). Season the rib roast with salt, pepper, and garlic powder. Place in the fridge overnight to marinate.
- The next day peel and dice your onion and sauté with the rest of the olive oil. When the onions start to change colour, turn off sauté and deglaze with red wine. Add in beef stock if using thawed.
- Add the trivet to the instant pot and place the prime rib onto the trivet. If using frozen beef stock, find a suitable gap for it now.
- Place the lid on the instant pot, set the valve to sealing and cook for 10 minutes on pressure cook.
- Don’t release pressure and allow to sit for 30 minutes before turning the valve from sealing to venting.
- Remove the beef rib roast from the instant pot and allow to rest for 5 minutes before slicing. Slice your roast beef and serve.
Nutrition Facts : Calories 955 kcal, CarbohydrateContent 3 g, ProteinContent 42 g, FatContent 83 g, SaturatedFatContent 34 g, CholesterolContent 181 mg, SodiumContent 195 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 40 g, ServingSize 1 serving
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