Slow Cooker Recipes

  • 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)

Perfect Pot Roast (slow-cooker)

One Dish Meal

Author: Tee Lee

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.

Time: 3h10m

Yield: 6 serving(s)

Number Of Ingredients: 6

  • 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:

  • 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
  • 1 tablespoon canola oil
  • 6 medium carrots, cut into thirds
  • 6 medium potatoes, peeled and quartered
  • 1 large onion, quartered
  • 3 teaspoons Montreal steak seasoning
  • 1 carton (32 ounces) beef broth
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Easy Slow-cooker Pot Roast


Author: Taste Of Home

I Love This Easy Pot Roast Crock-pot Recipe For A Couple Of Reasons. First, It's Delicious. Second, It's Easy! I Can't Describe The Feeling Of Walking Into My House After Work And Smelling This Dish That's Been Simmering In The Slow Cooker All Day. There's Nothing Better. —james Schend, Taste Of Home Deputy Editor

Time: 10h10m

Yield: 10 servings.

Number Of Ingredients: 9

  • In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
Nutrition Facts:

Calories 354 calories, Fat 15g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 696mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

  • 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

Slow-cooker Pot Roast

Food & Cooking , Dinner , Ingredients , Meat & Poultry , Beef Recipes

Author: Taste Of Home

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

Time: 6h15m

Yield: 8 servings.

Number Of Ingredients: 11

  • 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, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.

  • 4 pounds beef chuck roast, cut into 3 chunks
  • Kosher salt and black pepper
  • 2 tablespoons vegetable oil
  • 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges)
  • 6 garlic cloves, smashed and peeled
  • 1 1/2 cups dry red wine
  • 1 tablespoon red wine vinegar
  • 5 fresh woody herb sprigs, such as thyme, sage or rosemary (or 1 teaspoon dried thyme, sage or rosemary)
  • 1 to 1 1/2 pounds peeled root vegetables, such as a mix of carrots and parsnips, cut into 2-inch chunks
  • 2 tablespoons unsalted butter, at room temperature (optional)
  • 2 tablespoons flour (optional)
  • 1 cup red wine vinegar
  • 2 tablespoons granulated sugar
  • 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and thinly sliced)
  • Kosher salt

Slow Cooker Pot Roast

Dinner , Beef , main-dish , Main Dish Recipes , Main course , meat , roasts , Pot Roast Recipes

Author: Sarah Digregorio

A Hunk Of Beef Slowly Braised In Red Wine, Herbs And Garlic Makes For A Classic Pot Roast That's Also Easily Customizable: Add The Root Vegetables And Herbs You Like Best. The Tough Chuck Roast Needs About Eight (or More) Hours In A Slow Cooker To Become Fork Tender, But The Vegetables Are Better With A Shorter Cook Time, So Add Them About Four Hours After The Start. (if This Is Impossible Because You'll Be Gone All Day, You Can Add The Vegetables In The Morning; Just Make Sure You Cut Them Into Large Chunks And Know That The Vegetables Will Be Quite Soft.) Optional Quick-pickled Onions Add Welcome Bright Flavor And Make This Simple Dish Feel Special.

Time: 8h30m

Yield: 6 servings

Number Of Ingredients: 15

  • Season the beef generously all over with about 1 heaping tablespoon salt. Heat the oil in a large skillet over medium-high. Add one chunk of the beef and sear on one side, undisturbed, until deeply browned, 5 minutes. Using tongs, remove the first chunk and place it in a 6- to 8-quart slow cooker. Repeat with the second and third pieces, searing one side and then placing the beef in the slow cooker. (You can certainly brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.)
  • Add the pearl onions and garlic to the skillet. Season lightly with salt and generously with pepper and cook, stirring, until just softened, 3 minutes. Pour in the red wine, vinegar and 1/2 cup water. Scrape up the browned bits with a wooden spoon or spatula and let the mixture come to a bubble. Tip the mixture into the slow cooker, and add the herbs. Cover and cook on low for 4 hours.
  • Make the pickled onions, if desired: Bring the vinegar and the sugar to a boil in a small saucepan over high. Add the pearl onions and a generous pinch of salt. Cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute, then remove from heat. Set aside at room temperature to pickle until ready to serve, at least 1 hour. (Ideally, make the pickled onions in the morning, when you prep the dish. You could even make them up to 5 days ahead and store them in a sealed container in the refrigerator.)
  • Uncover the slow cooker, flip the pieces of beef with tongs, and add the root vegetables, pushing them under the liquid. Cover and cook on low until the beef and vegetables are both very tender, an additional 4 to 5 hours. Check to see if the meat is tender by testing it with a fork; it should be juicy and flavorful, and pull apart easily. If the meat is not yet tender, cover and cook another 1 to 2 hours. (The amount of time can depend upon the leanness or fattiness of your cut, or how hot your slow cooker runs.) Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. Drizzle some cooking liquid over the top of the beef and vegetables, and top with drained pickled onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the fat and freeze the remaining liquid as beef stock.
  • If you'd prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.
Nutrition Facts:

  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 ¼ cups water
  • 5 ½ pounds pot roast

Awesome Slow Cooker Pot Roast

Beef , Main Dish Recipes , Pot Roast Recipes

Author: Brenda Arnold

This Is A Very Easy Recipe For A Delicious Pot Roast. It Makes Its Own Gravy. It's Designed Especially For The Working Person Who Does Not Have Time To Cook All Day, But It Tastes Like You Did. You'll Want The Cut To Be Between 5 And 6 Pounds.

Time: 8h10m

Yield: 12

Number Of Ingredients: 4

  • In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
  • Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Nutrition Facts:

Calories 425.7 calories, Carbohydrate 4.9 g, Cholesterol 126.8 mg, Fat 23.7 g, Fiber 0.1 g, Protein 45.6 g, SaturatedFat 8.8 g, Sodium 638.7 mg, Sugar 0.9 g

  • 1 boneless beef chuck roast (2 1/2 to 3 lb)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 1/2 lb small (1 1/2- to 2-inch) Yukon Gold potatoes
  • 1 1/2 lb carrots, peeled and cut into 1 1/2-inch pieces
  • 4 cloves garlic, finely chopped
  • 1 cup Progresso™ beef broth
  • 2 tablespoons tomato paste
  • 1/4 teaspoon dried thyme leaves
  • 1 can (10 1/2 oz) condensed cream of mushroom soup
  • 1 package (1.1 oz) beefy onion soup mix
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • Chopped fresh parsley, if desired

Slow-cooker Easy Pot Roast


Author: Betty Crocker Kitchens

You Already Make Getting Big Flavor On The Table Look Easy, And This Slow-cooker Pot Roast Is No Exception. Whip Up A Hearty Beef Roast Slow-cooker Recipe That Comes Together With Progresso™ Beef Broth, Boneless Beef Chuck And Veggies. You'll Only Need 25 Minutes To Prep-then You Can Go About Your Day As It Cooks. Once Dinnertime Rolls Around, You'll Be Greeted By A Perfectly Seasoned, Pull-apart Slow-cooker Pot Roast That Will Hit The Spot Every Time.

Time: 7h40m

Yield: 6

Number Of Ingredients: 14

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
  • Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
  • In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.
Nutrition Facts:

Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g

  • 1 ½ lb baby potato, red and/or yellow
  • 8 small carrots, snapped in half
  • 12 pearl onions, peeled, with ends cut off
  • 3 ½ lb beef chuck roast
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons worcestershire sauce
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 baguette, cut into 5-inch (13 cm) pieces, optional

Slow-cooker Pot Roast Recipe By Tasty


Author: Tasty

Here's What You Need: Baby Potato, Small Carrots, Pearl Onions, Beef Chuck Roast, Salt, Pepper, Cornstarch, Water, Worcestershire Sauce, Fresh Rosemary, Fresh Thyme, Baguette

Yield: 6 servings

Number Of Ingredients: 12

  • In a slow cooker, add the potatoes, carrots, and onions to make a base for the meat.
  • Lay the chuck roast on top of the veggies and season with salt and pepper on both sides.
  • Wash your hands, because mess.
  • Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies.
  • Pour Worcestershire sauce directly on top of the meat.
  • Cover with the slow-cooker lid and cook on high for 5 hours.
  • Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour.
  • Remove rosemary and thyme.
  • Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce!
  • Enjoy!
Nutrition Facts:

Calories 701 calories, Carbohydrate 57 grams, Fat 16 grams, Fiber 5 grams, Protein 80 grams, Sugar 9 grams

  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 pounds skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • ¼ cup water
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon chopped fresh parsley

Slow Cooker Lemon Garlic Chicken Ii

Chicken , Meat and Poultry Recipes , Chicken Breast Recipes

Author: Carla Joy

Seasoned, Browned Chicken Breasts Slow Cooked With Lemon Juice, Garlic, And Chicken Bouillon. A Wonderful 'fix And Forget' Recipe That Is Easy And Pleases Just About Everyone. Great Served With Rice Or Pasta, Or Even Alone.

Time: 3h30m

Yield: 6

Number Of Ingredients: 10

  • In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
  • In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
  • Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Nutrition Facts:

Calories 192.3 calories, Carbohydrate 1.3 g, Cholesterol 88.2 mg, Fat 7 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 3.3 g, Sodium 347.6 mg, Sugar 0.3 g

  • 2 pounds beef chuck, cut into 1 1/2-inch pieces
  • 1 teaspoon sweet paprika, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1/3 cup all-purpose flour, plus more for coating
  • 3 tablespoons olive oil
  • 1 pound small white potatoes, halved
  • 1/2 pound cremini mushrooms, halved
  • 3 medium carrots, cut into 1-inch chunks
  • 1 medium onion, chopped
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 cups low-sodium beef broth
  • 3 sprigs fresh thyme
  • 1 teaspoon caraway seeds, optional
  • 1/2 cup loosely packed parsley leaves, chopped
  • Sour cream, for serving

Slow Cooker Beef Stew


Author: Food Network Kitchen

Take The Time Up Front To Make A Thick Gravy And You'll Love How Rich And Delicious It Makes This Slow-cooked Stew. Even Though The Caraway Is Optional, We Recommend Giving It A Try- It's A Simple Way To Add Something Special To A Classic.

Time: 8h40m

Yield: 8 to 10 servings

Number Of Ingredients: 16

  • Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon 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 beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
  • Heat the remaining 1 tablespoon of oil in 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, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
  • Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
  • Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
Nutrition Facts:

  • 1-1/2 pounds potatoes, peeled and cubed
  • 6 medium carrots, cut into 1-inch lengths
  • 1 medium onion, coarsely chopped
  • 3 celery ribs, coarsely chopped
  • 3 tablespoons all-purpose flour
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons canola oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) beef broth
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon browning sauce, optional
  • Minced fresh thyme

Slow-cooker Beef Stew

Dinner , Main course , Supper

Author: Taste Of Home

When There's A Chill In The Air, Nothing Beats This Crock-pot Beef Stew. Seasoned With Thyme And Dry Mustard, The Hearty Slow-cooker Beef Stew Is Chock-full Of Tender Carrots, Potatoes And Meat. -earnestine Wilson, Waco, Texas

Time: 7h25m

Yield: 8 servings (2 quarts).

Number Of Ingredients: 15

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts:

Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

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