Best 6 Shoneys Slow Cooked Pot Roast Recipes

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY

Steps:

• Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
• Sprinkle the onion soup pack and top with vegetables and water.
• Cook on low for 8 hours, or high for 4-5 hours.
• Enjoy!

SLOW-COOKER POT ROAST

Steps:

• In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

SHONEY'S POT ROAST

Steps:

• Brown roast in butter in Dutch oven; remove meat from Dutch oven.
• Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes; return meat to Dutch oven.
• Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven; bake in 325° oven, covered, for 4 hours, basting every 1/2 hour.
• Remove roast from Dutch oven. Strain stock into bowl. Discard vegetables.
• Using 2 forks, shred roast into bite-size pieces. Pour reserved stock over beef in Dutch oven. Add carrots, potatoes, and salt to Dutch oven and bake in 325° oven for 45 minutes.
• Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups. Whisk stock and flour together in saucepan and simmer until thick. Pour gravy over meat and vegetables.

SHONEY'S SLOW COOKED POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Melt the butter in a large oven safe pot and sear all sides of the roast in the butter for 2-3 minutes per side or until all sides are browned.
• Remove the meat from the pot to a plate. Add the onion, celery, bay leaf, garlic, peppercorns, thyme and parsley to the pot that the meat was browned in and saute over high heat for 5 minutes until the onions just start to brown.
• Put the roast back into the pot with the vegetables. Add the stock and 1/2 teaspoons salt.
• Cook the meat in the oven, covered, for 4 hours or until the meat is tender enough to tear apart. Every half hour or so, baste with the broth so that it does not dry out.
• When the roast is tender, remove it from the pot and strain the stock into a medium bowl. Discard the vegetables and spices but keep the stock.
• Using 2 forks, shred the roast apart into slightly bigger than bite-size chunks. Put the meat back into the pot and pour the stock over it. Add the remaining 1/2 t salt and carrots.
• Put the pot back into the oven and cook for 40-50 minutes. This will make the meat even more tender and fill it with flavor. By this time the carrots should be tender.
• Just before serving the pot roast make a gravy by staining the stock from the pot roast and combining it with an additional 2 cups of stock. Sprinkle the flour into a medium saucepan and stir in the liquid. ( you should have about 3 cups of stock altogether. If not, add water until you reach 3 cups of liquid). Bring the mixture to a boil, stirring often until thick. Remove from heat.
• Serve the roast and carrots on a bed of mashed potatoes with the gravy poured over the top. Salt and pepper to taste.

SLOW COOKER SWEET-AND-SOUR POT ROAST

Steps:

• Combine potatoes, carrots, and onion in the bottom of a slow cooker.
• Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
• Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
• Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
• Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.