Place roast in crock pot. Add garlic, onion, potatoes, carrots and seasonings.
In a small bowl, whisk together 1 cup of beef broth and flour. Pour into crock pot over meat and vegetables. Then pour in Worcestershire sauce, red wine and remaining broth.
Set crock pot on high and cook for 4-6 hours or cook on low for 6-8 hours.
To serve, carefully remove meat to a platter and arrange vegetables around the roast and serve with gravy.
Enjoy!
carrots and garlic. Rub beef roast with rosemary, salt and pepper
Add bouillon to water, stir to dissolve and pour into crock pot.
Add tomatoes, wine, soup mix, Worcestershire, garlic and herbs and mix to combine.
Add roast and turn to coat with mixture.
Add vegetables, cover and cook on Low 9-11 hours.
Remove roast and cover with foil.
Turn cooker up to High, whisk flour and water until smooth, add to the pot and stir to combine.
Cover and cook another 10 minutes or until thickened.
Brown the meat, remove from frying pan to plate.
Add oil to pan and cook onions until brown.
Add broth, juice, brown sugar, vinegar and mustard to onions in pan.
Put half of the onion mixture in crock pot and place the roast on top.
Cover with the rest of the onions.
Cook on LOW 8 to 9 hours.
- For this recipe I used a 6-qt crock pot that comes equipped with
wl. Massage into roast.
Place roast in a slow cooker
Cut potatoes and onions in to 4 pieces, making each piece one quarter of the potato/onion.
Cut beef roast in to two inch square pieces.
Mix parsley, basil, salt, pepper and garlic powder together.
Put the vegetables in the crock pot first, then beef roast.
Pour seasonings over roast and vegetables.
Don't add water, it will make it's own liquid.
Cook on low in crock pot.
Remove strings or netting around roast.
Place sliced onion in
Place potatoes in crock pot.
Cut roast into 6 serving pieces.
Brown roast in hot oil in a skillet.
Put roast on top of potatoes.
Add onions to skillet; saute 1 minute.
Add remaining ingredients and mix well.
Pour over roast in crock pot.
Cook on low for 7-8 hours, until meat is tender.
old water.
Season roast lightly with your seasoning of
olden brown.
Crock Pot -- Transfer the turkey to the crock pot and add
Rub roast with salt and pepper.
Brown pork roast under broiler to remove excess fat; drain well.
Core and quarter apples.
Place apple quarters in bottom of crock pot.
Place roast on top of apples.
Combine apple juice, brown sugar, and ginger.
Spoon over top surface of roast, moistening well.
Cover and cook on Low 10 to 12 hours, until done.
Cut all visible fat from roast, put in crock and cook 12 hrs (You could set this to cook all night) on low.
Note: I pour a soda over the roast to give it a little extra flavor.
Remove meat from crock and drain all juice from crock.
Shred meat and return to crock add 1 bottle barbecue sauce and cola and cook 5-6 hrs more.
MAKES A LOT!
Freezes great.
Cook meat, onions and carrots on low crock-pot setting for 8 to 10 hours.
rom pork. If necessary, cut roast to fit into a 3
Wash roast; rub with seasonings and Worcestershire sauce.
In a large crock-pot add vegetables to roast and water.
Cook for 5 to 8 hours, depending on size of roast.
Cut 24 small pockets into roast and insert garlic pieces.
In a small bowl combine salt, thyme, sage, cloves and lemon rind.
Rub mixture into roast.
Pour 1/2 cup water into slow cooker/Crock Pot then add the roast.
Cook on LOW for 9- 10 hours.
Use the optional water and cornstarch to make a gravy with the juices.
Dredge roast in flour, garlic powder, salt and pepper, then brown on all sides in large skillet in hot olive oil.
(You can skip browning, but it adds flavor and helps thicken.) Combine remaining ingredients in crock-pot.
Add browned roast, turning to coat with liquids.
Cover and cook on low for 8 to 10 hours.
Serves 6 to 8.
Choose a pot roast big enough to fit in your slow cooker. Place roast in cooker. Mix envelopes of dry mix together in a small bowl. Mix well. Pour mixes over roast. Cover. Cook on low for 6 to 7 hours, depending on size of pot roast.
Put the roast in slow cooker.
Mix in a bowl, cranberry sauce, port, and sugar.
Stir in lemon, raisins, garlic, ginger, mustard, salt, and pepper.
Pour over roast Cover and cook on low 6-7 hours or until meat is 170\u00b0F.
Remove roast and keep warm Measure 3 cups of cooking juices and pour into saucepan.
Bring to a boil.
In a cup dissolve cornstarch in cold water.
Stir into saucepan.
Cook, stirring until thickened.
Slice roast and serve over rice with sauce on top.