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Ingredients. 1 tablespoon canola oil. 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing
Season the beef with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides.
Season the beef with the black pepper. Add the beef to the cooker and turn to coat. Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender. Sprinkle with the parsley, if desired. For thicker gravy: Stir 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until smooth. Remove the beef from the cooker. Stir in the flour ...
Here is what makes her pot roast recipe special enough to try tonight. Related: 21 Essential Ina Garten Recipes Everyone Should Master. ... Slow-Cooker Pot Roast.
Stir the potatoes, carrots, celery, soup and garlic in a 5-quart slow cooker. Season the beef with the black pepper. Add the beef to the cooker and turn to coat. Cover and cook on LOW for 10 to 11 ...
Get the Slow Cooker Pot Roast recipe. SHOP SLOW COOKERS. Caitlin Bensel. ... Slow Cooker Red Wine Ragu. Make Sunday dinner even easier by combining short ribs, red wine, tomatoes, and herbs in the ...
Get the Slow Cooker Pot Roast recipe. Caitlin Bensel. Slow Cooker Turkey Chili. This chili might be made with lean ground turkey, but it's also packed with flavor from the fire roasted tomatoes ...
Chuck roast is first seared until charred and browned, then transferred to a slow-cooker to braise with a thick and creamy gravy made with beef broth, onions, bell peppers, garlic and cornstarch.