Easy Slow Cooker Pot Roast (Crockpot Recipe) (HOW TO VIDEO)
Slow Cooker Pot Roast Jessica Gavin
Instructions. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium high heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.
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Source: spendwithpennies.com. 17. Scalloped Potatoes. Scalloped potatoes with cheese (or without cheese) are always a great choice for a side dish with any meat entree. This classic recipe is made with butter, onion, garlic cloves, flour, chicken broth, milk, sea salt, black pepper, and Yukon gold potatoes.
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Place carrots, onion, garlic and potatoes into the slow cooker. Pour in beef broth, then set the browned chuck roast on top. Cover and cook on low 8-10 hours or on high for 5-6 hours. Transfer the meat and vegetables to a serving dish. Combine water and cornstarch in a small bowl then pour into the slow cooker.
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Step 4: Cook in the slow cooker and then remove 2 cups of cooking liquid and set aside. Step 5: In another skillet, melt the butter and add flour. Whisk together. Step 6: Add in the cooking liquid to the butter and flour mixture. Bring to a boil then reduce heat to a simmer so it thickens.
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7. Bacon Wrapped Green Beans. While this looks fancy, bacon wrapped green beans make an easy side dish. The bacon gives the green beans the best flavor. Bacon Wrapped Green Beans. Make easy bacon wrapped green beans for a delicious side dish. The green beans are topped with brown sugar and bacon for the best flavor.
Easy Slow Cooker Pot Roast (Crockpot Recipe) (HOW TO VIDEO)
How to Make Pot Roast: Sear meat: Heat a large large skillet over medium-high heat. Season roast with salt and pepper, generously, on all sides. Add oil to the pot and once hot, add the meat, Sear, cooking the meat until browned on the bottom, then rotating it every few minutes until browned on all sides. Place meat in the bottom of a lightly.
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Step. 1 Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper. Step. 2 In a large skillet, heat 2 tablespoons of the olive oil over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker.
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Add onions, garlic, potatoes, carrots and celery to a 6-qt slow cooker. Top with the chuck roast. Pour beef broth mixture over beef and vegetables and season with salt and pepper to taste. Cover and cook for 8 hours on low heat or 4 hours on high heat. Discard bay leaf and remove cooked roast to a cutting board.
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Rub the beef with the salt and pepper. In a frypan over high heat, brown the roast on all sides. Put to the side. Add the thyme, rosemary, red wine, mustard, Worcestershire sauce, and beef stock to a jug and stir. In a slow cooker, add the chuck roast. Next, add the onion, potatoes, and carrots around the roast.
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13. Slow Cooker Glazed Carrots. Spiced glazed carrots are a colorful, healthy, and delicious side for a roast chicken, pork loin, or even meatloaf. The carrots will become lovely and tender after cooking, and the glaze can easily be thickened by cooking the last 15 or so minutes without the lid on the pot.
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Allow the skillet to heat up for a few minutes, until it is sizzling hot. Carefully place the seasoned roast on the hot surface of the skillet and sear for 6 minutes. Carefully flip and sear on the other side for an additional 3 to 6 minutes, or until both sides have a golden brown crust.
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Oven-Roasted Asparagus. Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania. Go to Recipe. 7 / 40.
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In a large skillet or dutch oven over high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to 10 minutes. Transfer beef to slow cooker. In the same skillet, add carrots, onions, and potatoes and cook stirring occasionally, until vegetables begin to brown, about 5 minutes.
Classic Sunday Pot Roast is an easy to make comfort food that is hearty
Scalloped Taters. This creamy, comforting slow-cooked side tastes marvelous with almost any main dish and is a snap to assemble with frozen hash browns. It's a good way to make potatoes when your oven is busy with other dishes. —Lucinda Wolker, Somerset, Pennsylvania.
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Sear the Meat: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chuck roast and cook until each side is browned, about 12 to 16 minutes in total. Move the browned roast to a 6 1/2-quart slow cooker. Prepare the Sauce: Lower the skillet heat to medium-low.
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Pour the broth into the slow cooker and add the garlic cloves and herbs. Cover slow cooker with lid and cook on high for 4-5 hours or on low for 6-8 hours, or until roast shreds easily with a fork. Remove roast from slow cooker and cover to keep warm. Dump the broth and vegetables through a strainer, reserving the broth.
