Posts Tagged ‘slow cooked roast’

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Slow Cooked Shredded Pepper Beef

June 9, 2017

I love using the slow cooker during all seasons. As it’s getting warmer out, it is nice not to add to the heat with the oven. This main dish is incredibly simple and the results are versatile. We had it alongside roasted potatoes the first night, and then had it in sandwiches for lunch several other days that week. It would also be a yummy taco or enchilada filling. Mmmmm….

You will need:

  • 1 1/2 – 2 1/2 lb pot roast
  • Salt and pepper, to taste
  • 3 T olive oil
  • 2 yellow onions, halved and sliced
  • 1 1/2 c beef stock
  • 6 oz hot banana pepper rings (we used jarred)
  • 1/4 c of the liquid from the hot banana pepper jar
  • 3 cloves garlic, thinly sliced

20170603 Pepper Beef 02

Then you will…

  1. Season the pot roast with salt and pepper.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat.
  3. Sear the pot roast, 5 minutes on each side.
  4. Place your onions in your slow cooker.
  5. Add the pot roast.
  6. Add the stock, banana peppers and their liquid, and the garlic.
  7. Cover and cook on LOW for 8 hours.
  8. Remove the roast from the slow cooker and shred.
  9. Return and mix with the sauce. Allow to cook another 15 minutes or so to give the sauce time to soak into the meat.
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Slow Cooked Pot Roast with Herbed Tomato-Wine Sauce

June 22, 2015

Slow cooking is a great way to have a lazy dinner. You prep it ahead of time, start the slow cooker in the morning, and have dinner waiting for you that night. This pot roast becomes pull-apart tender with a rich sauce. It is perfect with some roasted potatoes.

You will need:

  • 1/2 c flour
  • 1/2 t ground pepper
  • 1/4 t salt
  • 2-3 lb pot roast, trimmed of excess fat
  • 2 T olive oil
  • 2 c baby carrots
  • 1 large yellow onion, cut into large chunks
  • 2 T unsalted butter
  • 4 cloves garlic, minced
  • 6 oz tomato paste
  • 1 c red wine (optional – if not using, add an extra cup of stock)
  • 3 c low or no sodium beef stock
  • 3 bay leaves
  • 3 T fresh rosemary, chopped
  • 2 T fresh thyme, de-stemmed

Then you will…

  1. On a large plate, mix together 1/4 cup of the flour with the salt and pepper.
  2. Lightly coat the roast with the flour mixture. Shake off any excess.
  3. In a nonstick skillet, heat the olive oil over medium heat.
  4. Sear the pot roast on each side.
  5. Meanwhile, place the carrots and onion in your slow cooker.
  6. Place the pot roast on top of the vegetables.
  7. In the same skillet used to brown the roast, melt the butter.
  8. Whisk in the remaining 1/4 cup of the flour.
  9. Stir in the garlic and tomato paste. Allow to warm up for 1-2 minutes.
  10. Whisk in the wine and allow to simmer for 5 minutes.
  11. Mix in the beef stock.
  12. Stir in the bay leaves, rosemary and thyme.
  13. Allow to simmer until starting to thicken.
  14. Season with salt and pepper.
  15. Pour the gravy over the pot roast.
  16. Cook on LOW for 8 hours.
  17. Shred the pot roast and serve to company!

20150603 Pot Roast

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