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Old 08-26-2002, 03:44 PM
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Crock Pot - Pot Roast

Originally posted by Jeannie

3 to 5 lb chuck roast or rump roast, 7 bone roast...whatever is on sale
flour
1Mccormick or Schilling Bag 'N' season for pot roast {2 if roast is 4+ lbs. save the bag/s for another use]

1 1/2 cans low sodium beef broth.....( use 2 cans if roast is 4+ lbs)

4 ounces tomato sauce..optional

Enough carrots peeled and cut on the diagonal to cover the bottom of the crockpot

Enough quartered potatoes to cover carrots and more if you need more potatoes

Place browned pot roast on top
Pour liquid mixture over the roast
Cover and cook low 6- 8 hours, depending on size of roast

Flour the roast well and brown in a little oil in a pan before placing in crock pot*

If you are home...let it cook one hour on high then put on low.
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Old 04-06-2003, 03:01 AM
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Savory Pot Roast with Horseradish Sauce

Originally poested by Debbie F. in March 2003 WFD Thread

Savory Pot Roast with Horseradish Sauce

3 to 3 1/3 lb. boneless chuck roast
2 cups baby carrots
8 small red potatoes, cut in half
1 large onion, coarsely chopped
Pepper
5 oz. jar prepared horseradish sauce
1 cup water


Spray crockpot lightly with non-stick spray. Add carrots, potatoes and onions to bottom of crock pot. Place roast on top of veggies. Sprinkle with pepper (to taste) and cover roast with entire jar of prepared horseradish sauce. (Yes, the WHOLE jar!) Pour water over top of meat and veggies. Cover and cook on low for 9 to 10 hours, or til meat & veggies are tender.

The recipe says you can brown the roast in oil on the stove before placing in the crockpot, but I didn't. So easy, and like I said, was a huge hit!!!
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Old 04-28-2003, 04:53 PM
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Here is another good slow cooker recipe for pot roast:


Cajun Pot Roast with Maque Choux
~~~~~~~~~~~~~~~~~~~~~~

1 (2 to 2 1/2 lb.) boneless beef chuck roast
1 TBSP dried Cajun Seasoning
1 (9 oz) pkg. frozen corn
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (14.5 oz) can diced tomatoes, undrained
1/8 tsp pepper
1/2 tsp. hot pepper sauce

Rub entire surface of roast with Cajun seasoning. Place roast in slow cooker and top with corn, onion and bell pepper.

In small bowl, combine tomatoes, pepper and hot pepper sauce; mix well. Pour over vegetables and roast.

Cover and cook on low setting for 8 to 10 hours.

To serve, cut roast into slices and with a slotted spoon, serve corn mixture over roast slices.



**You can use more or less of the Cajun seasoning and hot pepper sauce--depending on your taste!


*Maque Choux is pronounced MOCK shoo, which supposedly means "smothered corn" because it is loaded with the tomatoes, peppers and onions.

Anyway, this is always a hit when I make it!!

Happy Feasting,
Debbie
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Old 08-09-2003, 02:28 AM
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Originally posted by HappyPuppy in June 2003 WFD

Crockpot Beef Roast

31/2 lb favorite beef roast
1 pkg dry onion soup mix or 5 T dry onion soup master mix
1 can cream of mushroom or cream of celery soup
1/2 c water
cracked black pepper

Trim roast well, place in crock. Mix dry soup, canned soup and water in bowl. Pour over roast. Crack black pepper over. Cook LOW for 7-8 hours. (it's cooking now)

Just before roast is done I prepare potatoes and carrots.

Potatoes are cooked and mashed (in a pinch I will make Idahoan Instant Potatoes - best tasting to me and without additives) Add fresh pressed garlic, and sour cream or cream cheese to taste. Salt & pepper (I also add a bit of fresh chives).

Baby carrots are cooked then sweetened with honey and nutmeg.

Gravy is removed from crock after roast is done and thickened with water & flour in saucepan on stovetop, if necessary (usually not).
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Old 08-10-2003, 11:11 AM
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Now on to the recipe for "To Die For Roast"

1 package dry brown gravy mix(I use a jar & add 1/4 cup of water)
I package of dry italian dressing(like Good seasons)
1 package dry ranch dressing(like Hidden Valley Ranch)
1/2 cup water
any 3-4 pound beef roast
put roast in crock pot (I sear it in olive oil first)
mix dry mixes together w/ 1/2 water-poor over roast & cook on low 8-10 hours.

Please if you try it,let me know how you liked it.
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Old 12-05-2003, 02:51 PM
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Sweet & Tangy Pot Roast

Sweet & Tangy Pot Roast

I borrowed two ingredients from the recipe “Champagne Meatballs” http://www.familycorner.com/forums/...s=&threadid=734 to make this roast. Grape jelly and ketchup. The sauce has a sweet-tangy flavor. My husband raved about it even though he usually doesn’t like fruity flavors with his meat. Must have been the “tangyness” he liked. A nice change from the usual “onion soup” recipes.

4-5lbs beef roast (your choice), well trimmed and cut into large pieces
salt & pepper to taste
_____
1 cup grape jelly
1 cup ketchup (I always use Heinz®)
2 tbsp. or so cornstarch
2 tbsp. COLD water


Place beef roast in 4˝-quart crockpot. Season with salt & pepper. Cook on LOW 8-10 hours or HIGH 5-6 hours until meat falls apart easily.

When roast is almost ready, spoon grape jelly and ketchup into a small saucepan and heat, stirring occasionally, until jelly is melted and well blended with the ketchup (about 10 minutes).

Add sauce to meat and juices in crockpot; stir to blend well.

In small dish (I use a paper cup), add enough cornstarch to water until it forms a thick glue-like consistency. Add to crockpot; stir until thickened (a few minutes). Cover and heat through.

I served with mashed potatoes (yes, surprisingly, mashed potatoes went very well with this), green beans and rolls. Serve with your favorite roast accompaniments.
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Old 08-02-2008, 03:38 PM
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Quote:
Originally Posted by THATMOMMY
Now on to the recipe for "To Die For Roast"

1 package dry brown gravy mix(I use a jar & add 1/4 cup of water)
I package of dry italian dressing(like Good seasons)
1 package dry ranch dressing(like Hidden Valley Ranch)
1/2 cup water
any 3-4 pound beef roast
put roast in crock pot (I sear it in olive oil first)
mix dry mixes together w/ 1/2 water-poor over roast & cook on low 8-10 hours.

Please if you try it,let me know how you liked it.
I made this roast for dinner tonight and it was delicious! My FIL was in town visiting and he asked me what kind of gravy it was, he loved it

THATMOMMY earns a Blue Ribbon award for this recipe, thank you!
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