CROCK POT ROAST WITH GRAVY
Are you looking for a foolproof way to make pot roast? Our Crock Pot Roast with Gravy is a super simple way to make an amazing roast in your slow cooker every time!
Provided by Cris
Categories Main Dish
Number Of Ingredients 4
Steps:
- Place roast in a 6 quart Slow Cooker and add water.
- Sprinkle gravy mix and spread soups on top.
- Cook on low for 8-10 hours until roast is fork tender.
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
CROCK POT ROAST BEEF WITH GRAVY
I have been making this for years. It is easy to put together and tastes yummy! Some times I throw veggies in the crock pot also for an all in one dinner.
Provided by bmcnichol
Categories Roast Beef
Time 7h5m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Rub roast with 1/4 cup flour.
- Put roast in crock pot.
- In a bowl, combine soup and gravy mixes and remaining flour.
- Stir in water until blended.
- Pour over roast.
- Cover and cook on low for 6-8 hours or until meat is tender.
- We like to serve this with mashed potatoes.
ROAST BEEF WITH MARSALA GRAVY
Provided by Melissa d'Arabian : Food Network
Time 13h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the roast in a shallow baking dish and rub with the salt and pepper. Place in the refrigerator uncovered 8 hours or overnight. Before cooking, let the roast sit at room temperature for about 1 hour. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
- Preheat the oven to 400 degrees F.
- In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan. Roast the beef for 15 minutes and turn down the heat to 325 degrees F. Cook for an additional 45 minutes to an hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
- Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest. Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine. Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3. Stir the flour into the remaining 3/4 cup broth and then whisk into the sauce. Simmer until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Serve the sauce with the sliced roast beef.
CROCK POT BEEF ROAST
This would be excellent for a working family. You can add potatoes and carrots. When you get home your meal is done and all you have to do is thicken the juices and your meal is finished
Provided by duckit
Categories Very Low Carbs
Time 6h10m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Put roast in crock pot and empty soup mix on the top of the meat.
- Add the water.
- Cook on low for about 6 hours.
- The soup acts as a meat tenderizer.
- Very good roast and makes excellent gravy.
Nutrition Facts : Calories 910.8, Fat 67.3, SaturatedFat 27, Cholesterol 235.4, Sodium 1350.4, Carbohydrate 8.6, Fiber 0.9, Sugar 2.8, Protein 63.6
CROCK-POT BEEF ROAST
I've put together a few different recipes to come up with something our family likes. Hope you enjoy it too! *I usually cut my potatoes into eighths unless they are small potatoes. *Using the crockpot on a low setting makes the meat so much more tender. *I have a 6 quart crockpot, so I can fit a lot into it.
Provided by Little This Little
Categories One Dish Meal
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put potatoes, carrots and onion on bottom of crockpot.
- Place the roast on top, fat side up.
- Pour in water or beef broth.
- Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
- Pour Worcestershire sauce and mushroom soup over meat.
- Cover and cook on low 8-10 hours.
- **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.
ROAST BEEF AND GRAVY
This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
EASY CROCK POT BEEF ROAST
This Easy Crock Pot Beef Roast is super easy and delicious! It is the perfect dish to throw on in the morning and come home to after work!
Provided by Aunt Lou
Categories Main
Time 8h5m
Number Of Ingredients 5
Steps:
- Place your roast in a 4 quart crock pot.
- Sprinkle your onion soup mix on top of your roast and your mushrooms on and around it.
- Salt and pepper to taste.
- Pour your soup and broth around your roast.
- Cover and cook on low for 8-10 hours.
CROCK-POT MARSALA BEEF RECIPE
Beef, mushrooms and Marsala wine make this lovely dish a winner for dinner any night of the week. Serve over cooked egg noodles or rice and enjoy how much flavor is in this tasty dish!
Provided by Crock-Pot Ladies
Categories Entrée
Time 6h5m
Number Of Ingredients 8
Steps:
- Put meat, onions, and mushrooms in a 5 quart or larger slow cooker.
- In a medium bowl, mix the remaining ingredients and pour over the meat.
- Cover and cook on LOW for 6 to 8 hours hours or until meat is tender.
- Serve over cooked egg noodles or rice.
Nutrition Facts : Calories 269 kcal, Carbohydrate 14 g, Protein 33 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 96 mg, Sodium 702 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 0.32 g, ServingSize 1 serving
CROCK POT ROAST WITH GRAVY
This is really easy to prepare, and so delicious. A flavorful way to slow cook a chuck roast. When done, it's so tender it falls apart and melts in your mouth. The gravy is thick, creamy, and full of flavor (just try not to lick the bowl). Onion soup adds a punch of flavor. Serve with noodles or potatoes for the perfect comfort...
Provided by Gretchen ***
Categories Roasts
Time 8h15m
Number Of Ingredients 12
Steps:
- 1. In a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper. Stir to mix well and set aside.
- 2. Rub Kitchen Bouquet over the roast, coating all sides. Heat a little oil in a large skillet over medium-high heat. Brown both sides of the roast (you'll know it's ready to flip when the meat no longer sticks). Transfer to the Crock Pot.
- 3. Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk.
- 4. Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet.
- 5. Continue to cook until thickened.
- 6. Pour gravy over roast. Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender.
- 7. Serve over buttered egg noodles. Enjoy! *Kitchen Bouquet is a browning/seasoning sauce that helps to add color and a little flavor to meats and gravy. You can usually find it in the grocery with the Worcestershire sauce.
SLOW COOKER ROAST BEEF IN ITS OWN GRAVY
This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, made posh by the slow cooker. After years of tweaking others' recipes, I think I found a good mix of high-quality pot roast while still being very quick and easy.
Provided by Heather Dunn
Categories Main Dish Recipes Roast Recipes
Time 8h30m
Yield 9
Number Of Ingredients 7
Steps:
- Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
- Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
- Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
- Cook on Low, 8 to 10 hours.
- Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
- Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
- Slice roast and serve alongside vegetables and gravy.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 20.9 g, Cholesterol 72.3 mg, Fat 18.3 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 7 g, Sodium 982.8 mg, Sugar 4 g
SLOW COOKER MARSALA BEEF STEW
This slow cooker Marsala beef stew will fill your house with the smells of Marsala - it's the perfect fall meal, ready and waiting for you!
Provided by Rachel Gurk
Categories Soups and Stews
Time 8h30m
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium-high heat. Toss meat together with flour, salt and pepper. Place some of the meat in the heated skillet and brown meat on all sides. Place in slow cooker when browned. Meat will be browned but not cooked through. Do this in batches until all meat is browned, adding more oil as necessary. (I have a nonstick skillet so I used very little oil.)
- Add onions, mushrooms, carrots, celery, garlic, tomato paste, cooking wine, beef stock and thyme to slow cooker, stirring to combine.
- Cover and cook on low for 8 hours. Carefully remove thyme stems.
- In a small bowl, mix together 2 tablespoons cornstarch and 2 tablespoons water until no lumps remain.
- Increase heat to high and stir in cornstarch mixture. Cook for 30 minutes or until thick. If not reaching desired thickness, stir in 1 more tablespoon of cornstarch mixed with 1 tablespoon cold water.
- Stir in frozen peas, and serve over rice or mashed potatoes.
Nutrition Facts : ServingSize 1 of 8, Calories 594 kcal, Carbohydrate 32 g, Protein 48 g, Fat 29 g, SaturatedFat 11 g, TransFat 2 g, Cholesterol 141 mg, Sodium 743 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 16 g
CROCK POT BEEF ROAST WITH MARSALA GRAVY
This is a merge of a couple of other recipes, which I adapted for the crock pot. You can use any kind of beef roast you choose.
Provided by Cook4_6
Categories Meat
Time 10h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cut a number of slits in the beef roast and place garlic slivers in them.
- Sprinkle with salt and pepper.
- Brown the beef roast on all sides in Olive Oil, and place in a large crock pot.
- Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot.
- Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours.
- During the last hour of cooking add the sprig of rosemary.
- During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms.
- Remove the beef from the pan; trim the fat and pull the beef apart.
- Strain the solids from the liquids in the crock pot; reserving both.
- When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes.
- Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness.
- Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids.
- Top with thickened gravy and place on warm.
- Serve with garlic mashed potatoes or polenta.
MARSALA WINE BEEF STEW
This beef stew recipe is so tender and flavorful! Don't forget rice or noodles on the side to soak up all the delicious gravy!
Provided by Dan
Categories Dinner
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Season the meat on all sides with a tablespoon of the salt and a half teaspoon of the black pepper.
- Add the oil to a dutch oven over medium high heat and brown the meat on all sides in batches, making sure the meat is in a single layer. Remove when browned and repeat with another batch of meat if needed.
- Add the onion, mushrooms and rosemary to the pot, stir and season with the remaining 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Cook until onions are softened and mushrooms are browned, about 10 minutes.
- Sprinkle the flour into the pot, stir and cook for 1 minute. Pour in the wine and bring to a simmer, then use a wooden spoon to scrape up the bottom of the pot while stirring the mushrooms and onions.
- Slowly pour in the beef broth while stirring then bring to a boil to thicken the gravy. Once thickened, add the meat and any juices back to the pot. Stir to combine and place in the oven, covered, for 1 1/2 hours.
- Remove from the oven and stir. Pour in the cream, stir again and season with additional salt and pepper if needed. Remove the rosemary steams before serving.
Nutrition Facts : Calories 401 calories, Sugar 2.6 g, Sodium 1477.8 mg, Fat 18.2 g, SaturatedFat 5.1 g, TransFat 0.1 g, Carbohydrate 8.7 g, Fiber 1.2 g, Protein 48.2 g, Cholesterol 139.7 mg
REALLY GOOD CROCK POT ROAST BEEF {MAKES ITS OWN GRAVY}
Melt in your mouth roast beef that makes its own gravy in the slow cooker.
Provided by Kara
Categories Main Dish- Beef
Time 8h10m
Number Of Ingredients 5
Steps:
- Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a 6 quart Crock pot.
- Dump the onion soup mix on top, then add the mushroom soup.
- Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot.
- Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.
Nutrition Facts : Calories 437 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 165 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 42 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 258 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
ROAST BEEF WITH MARSALA GRAVY
This recipe is one of Melissa d'Arabian's holiday recipes. I made it for my Christmas dinner and it was excellent. I do think that I will use another kind of roast next time, as the bottom of the round roast was rather tough. (A rump roast might be nice.) I added 1 lb. button mushrooms to the sauce, and doubled the wine. I also made my gravy with flour and water and thickened it with much more flour than what it called for (more like 1/2 cup. flour and 1/2-3/4 cup water... I just eyeballed it and didn't measure). It was very much enjoyed!
Provided by Lindas Busy Kitchen
Categories Roast Beef
Time 1h19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the roast in a shallow baking dish and rub with the salt and pepper.
- Place in the refrigerator uncovered 8 hours or overnight.
- Before cooking, let the roast sit at room temperature for about 1 hour.
- Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
- Preheat the oven to 400.
- In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan.
- Roast the beef for 15 minutes and turn down the heat to 325.
- Cook for an additional 45 minutes to 1 hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
- Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest.
- Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine.
- Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3.
- Stir the flour into the remaining 3/4 cup broth, and then whisk into the sauce. Simmer until thickened.
- Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste.
- Serve the sauce with the sliced roast beef.
BASIC CROCK POT BEEF ROAST WITH VEGETABLES
Steps:
- Gather the ingredients.
- Sprinkle the pot roast lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and sear the pot roast on all sides.
- Add the onions and continue cooking until onions are just beginning to brown.
- Put the potatoes, carrots, and garlic in the slow cooker. Add the browned roast and the onions, along with the thyme sprigs or dried thyme.
- Combine the beef broth with the Worcestershire sauce and pour over the roast and vegetables.
- Cover and cook on low for 9 to 11 hours or on high for about 4 to 5 1/2 hours.
- Transfer the roast and vegetables to a platter and keep warm.
- Strain the remaining broth and let stand for a few minutes. Skim off fat. Or use a gravy separator to skim the fat.
- Put the juices in a large saucepan and bring to a boil. Boil for about 10 minutes, or until the broth has reduced to about 1 1/2 to 2 cups.
- In a small bowl, combine the cornstarch and cold water.
- Stir in the cornstarch mixture and cook until thickened.
- Stir in the butter. Taste and adjust seasonings.
- Drizzle some of the sauce over the meat and vegetables, and serve the rest at the table.
Nutrition Facts : Calories 689 kcal, Carbohydrate 26 g, Cholesterol 191 mg, Fiber 3 g, Protein 59 g, SaturatedFat 16 g, Sodium 353 mg, Sugar 3 g, Fat 39 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CROCK POT BEER-BRAISED POT ROAST
Steps:
- Gather the ingredients.
- In a large skillet or sauté pan, cook the bacon until almost crisp.
- Sprinkle the roast with salt and pepper, then dip all sides in (3 tablespoons) of flour to coat lightly.
- Remove the bacon from the skillet and set aside. Add the beef roast and brown, turning to brown all sides. Remove the pot roast and set aside.
- Add onions to the skillet and cook until browned. Add the garlic cook for 1 minute longer. Add the red wine vinegar, beer, beef broth, bay leaf, sage, and thyme; bring to a simmer. Remove from the heat.
- Place the roast in the slow cooker ; arrange the potatoes, carrots, and mushrooms around the roast. Top with the bacon and pour the onion and broth mixture over all.
- Cover and cook on low for 7 to 9 hours, until the roast is tender and the vegetables can be easily pierced with a fork.
- To make a gravy with the liquids, remove the roast and vegetables to a serving dish and keep warm.
- Pour 3 cups of the liquids in a saucepan. Bring to a boil. Simmer for about 3 to 5 minutes to reduce slightly and concentrate the flavors.
- Whisk 3 tablespoons of flour into 1/2 cup of cold water. Whisk the flour mixture into the simmering broth. Cook, whisking, for about 1 minute. Taste and season with salt and pepper,
- Serve and enjoy.
Nutrition Facts : Calories 712 kcal, Carbohydrate 27 g, Cholesterol 197 mg, Fiber 3 g, Protein 63 g, SaturatedFat 16 g, Sodium 582 mg, Sugar 3 g, Fat 38 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
SLOW COOKER POT ROAST
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
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
CROCKPOT BEEF WITH MARSALA MUSHROOM SAUCE
I wanted to make something a little more decadent than usual this weekend, and my boyfriend took off of work to spend a date-day with me. :3 So, I wanted to make something I knew he would enjoy. The meat was so tender, and simply melted in your mouth! This makes a LOT, so it's great for leftovers. :)
Provided by Kristin D
Categories Other Sauces
Time 9h10m
Number Of Ingredients 12
Steps:
- 1. Place roast in bottom of your crockpot. Put onion quarters on each end, and on each side.
- 2. Add your garlic, and place the two sticks of butter on top of the roast. Add rosemary. Cover with mushrooms. Pour in all the marsala, then drizzle lightly with olive oil.
- 3. Cook on high 8-9 hours, or until meat falls apart.
- 4. TO MAKE SAUCE: Take everything out of your crockpot except the cooking liquids. Pour those into a saucepan, and heat to medium. Meanwhile, mix some cornstarch with water, stirring until dissolved. Add to your cooking juices, stirring constantly.
- 5. Sauce should be thick enough to stick to your spoon, but not thick like a gravy.
- 6. Cook your 5 cheese tortellini according to package directions. Serve topped with beef and sauce, along with some soft, crusty Italian bread. :)
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