Not yet a member Already a member ? Forgotten password ?
PETITCHEF
 Add your blog-site | Add your recipes | Receive daily menu | Contact us


Crockpot Pot Roast


By Food Corner (Visit website)



Crockpot Pot Roast
Crockpot Pot Roast This fall apart pot roast recipe is fantastic comfort food, and cooking it in the crockpot really simplifies the process. Slow cooking an inexpensive pot roast both tenderizes the meat and infuse it with great flavor...the results are amazingly good.

Method of Crockpot Pot Roast
1 (3-pound) boneless beef chuck roast - trimmed and cut in half
1/4 cup low-sodium soy sauce
2 large garlic cloves - minced
1 cup beef stock (preferably homemade), or low-sodium broth, or consomme
1 package (.35-oz) dried mushrooms (such as shiitake or morels)
1 tablespoon cracked black pepper
3 tablespoons sun-dried tomato paste or regular tomato paste
2 medium onions (about 3/4 pound) - quartered
1 package (16-oz) carrots - cut into 2-inch pieces
16 small red potatoes (about 2 pounds) - halved
1 tablespoon olive oil
1 1/2 tablespoons all-purpose flour
3 tablespoons water

Method of Crockpot Pot Roast
Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.
Bring stock to a boil in a small saucepan; add mushrooms. Remove from heat; cover and let stand 20 minutes. Drain mushrooms through a cheesecloth-lined colander over a bowl, reserving broth mixture.

Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture, and tomato past; stir well, and set aside.

Place mushrooms, onion, carrot and potato in a 6-quart crockpot; toss gently.

Heat oil in a large skillet over medium-high heat, and add roast, browning well on all sides. Place roast over vegetables in cooker. Pour tomato paste mixture into pan, scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables.

Cover and cook on low for 10 hours or until roast is tender. Place roast and vetegables on a serving platter; keep warm. Reserve cooking liquid in cooker; increase heat to high.

Place flour in a bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to cooking liquid in cooker. Cook, uncovered, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables.
Makes 6 to 8 servings.


related searches :



Rate this recipe : Not good   so so   Good   Very good   Excellent !!!  




Imprimer cette page
Send this recipe to a friend
ask a question about this article
share on Facebook


Related recipes

  • Recipe Roulade of pork loin roast
    Roulade of pork loin roast (1 vote)
    Main Dish Easy
    1 Hour(s) 1 Hour(s)
    Ingredients :2 lb. Top Loin Pork Roast, boneless 3/4 cup of Marsala Wine (sweet version) 1/4 cup of water 3/4 cup of bread crumbs, finely processed 3 cloves of...
  • Recipe Pot roast
    Pot roast (1 vote)
    Main Dish Easy
    30 Minute(s) 4 Minute(s)
    Ingredients :2 to 3 lb. Chuck roast (should be at least 3 inches thick) 2 Large carrots (12" x 1" is a large carrot), cut in 2 inch lengths 2 Large yellow onions...
  • Recipe Mushroom roast
    Mushroom roast (2 votes)
    other Easy
    15 Minute(s) 20 Minute(s)
    Ingredients :INGREDIENTS: Button mushroom(fresh):250gm,(sliced or chopped) Coconut oil:2 1/2tbs Thin coconut slices:100gm Finely chopped shallots:175gm Finely...
  • Recipe Honey mustard pork roast with pear salsa
    Honey mustard pork roast with pear salsa (2 votes)
    Main Dish Easy
    30 Minute(s) 2 Minute(s)
    Ingredients :1 six rib standing pork roast 1/2 cup coarse ground mustard 1/4 cup melted butter 1/4 cup honey 4 garlic cloves, chopped 2 tbsp rosema...