Sara Shearer
Sara wrote:
"1 Pot Roast. 1 pkg Onion Soup mix. no water added. cook until it falls apart. DELICIOUS!"
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Showing posts with label roast. Show all posts
Showing posts with label roast. Show all posts
Wednesday, August 25, 2010
Sunday, February 1, 2009
Slow-Cooker Pot Roast
Slow-Cooker Pot Roast
Martha Stewart
Prep: 15 minutes Total: 6 1/4 hours
Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.
Ingredients
Serves 8.
* 1 tablespoon cornstarch
* 8 medium carrots, cut into thirds
* 2 medium onions, each cut into 8 wedges
* Coarse salt and ground pepper
* 1 beef chuck roast (3 pounds), trimmed of excess fat
* 2 tablespoons Worcestershire sauce
Directions
1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
Martha Stewart
Prep: 15 minutes Total: 6 1/4 hours
Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.
Ingredients
Serves 8.
* 1 tablespoon cornstarch
* 8 medium carrots, cut into thirds
* 2 medium onions, each cut into 8 wedges
* Coarse salt and ground pepper
* 1 beef chuck roast (3 pounds), trimmed of excess fat
* 2 tablespoons Worcestershire sauce
Directions
1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
Beef Pot Roast-Sandra Lee
Beef Pot Roast
Recipe courtesy Sandra Lee
Slow Cooking
1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce
Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.
Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.
In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
Recipe courtesy Sandra Lee
Slow Cooking
1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce
Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.
Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.
In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
Roast in Crock-pot
Roast in Crock-pot
(Sonja Morris)
Throw roast in crock-pot, pour over it 2 packages of brown grazy dry mix and 2 packages of Italian dry dressing seasoning and 1 cup of water. Cook on high all day.
(Sonja Morris)
Throw roast in crock-pot, pour over it 2 packages of brown grazy dry mix and 2 packages of Italian dry dressing seasoning and 1 cup of water. Cook on high all day.
Pot Roast
Pot Roast
(Fix-it and Forget-it Cookbook crock-pot)
3 potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, thinly sliced
1 tsp. salt
½ tsp. pepper
3-4lb pot roast
1/2c. water
1. Put vegetables in bottom of slow cooker. Stir in salt and pepper. Add roast. Pour in water.
2. Cover. Cook on low 10-12 hours
(Fix-it and Forget-it Cookbook crock-pot)
3 potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, thinly sliced
1 tsp. salt
½ tsp. pepper
3-4lb pot roast
1/2c. water
1. Put vegetables in bottom of slow cooker. Stir in salt and pepper. Add roast. Pour in water.
2. Cover. Cook on low 10-12 hours
Beef Pot Roast
Beef Pot Roast
Recipe courtesy Sandra Lee
Slow Cooking
1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce
Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.
Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.
In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
Recipe courtesy Sandra Lee
Slow Cooking
1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce
Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.
Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.
In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
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