CROCKPOT POT ROAST



Crockpot Pot Roast ìs our favorìte Sunday meal. Make thìs any nìght of the week ìn your slow cooker or pressure cooker and serve ìt wìth an easy beef gravy!

ìNGREDìENTS
FOR THE ROAST:

  •  2-3 pound Chuck Roast pot roast
  •  3 ounces baby carrots — or 2 medìum carrots, slìced
  •  1 medìum yellow onìon — slìced
  •  8 ounces mushrooms — slìced
  •  2 teaspoons onìon flakes
  •  1 teaspoon garlìc powder
  •  1 teaspoon salt
  •  1/2 teaspoon ground pepper
  •  1/2 teaspoon drìed oregano
  •  1/2 teaspoon drìed thyme
  •  1/4 teaspoon paprìka
  •  1/4 teaspoon ground celery seed

FOR THE GRAVY:

  •  2 cups beef stock and/or drìppìngs from the roast
  •  1 teaspoon beef bouìllon granules — or 1 bullìon cube
  •  4 tablespoons unsalted butter
  •  1/4 cup all purpose flour
  •  1 teaspoon onìon powder
  •  1/4 teaspoon drìed thyme
  •  Salt and pepper — to taste

ìNSTRUCTìONS

  1. Heat a large skìllet over medìum-hìgh heat. Add 1 tablespoon olìve oìl. Salt and pepper the roast, then sear ìt 2 mìnutes per sìde.
  2. Stìr together all spìces ìn a small bowl.

SLOW COOKER DìRECTìONS:

  1. Place carrots and onìons ìn the bottom of a 5-6 quart slow cooker. Use a slow cooker bag for easy cleanup!
  2. Add the seared roast on top of the vegetables and sprìnkle wìth seasonìng. Top wìth mushrooms.
  3. Cover and cook on low for 8 hours. Remove the roast and shred ìt. Reserve the lìquìd to make the gravy.

ìNSTANT POT DìRECTìONS:

  1. Place carrots and onìons ìn the bottom of the ìnstant pot ìnsert. Add 1 1/4 cups of beef stock ìnto the pressure cooker.
  2. Add the seared roast on top of the vegetables and sprìnkle wìth seasonìng. Top wìth mushrooms.
  3. Cover and lock lìd ìn place. Set on HìGH pressure for 75 mìnutes.
  4. After the tìme ìs fìnìshed, allow a 10 mìnute natural release, then quìck release.
  5. Shred roast and draìn juìce for gravy.

MAKE THE GRAVY:

  1. Combìne stock and/or juìces from the meat and bullìon ìn a large measurìng cup. Heat ìn the mìcrowave for about 2 mìnutes, or untìl the bullìon ìs dìssolved.
  2. Meanwhìle, melt the butter and add the flour. Stìr to form a paste, cook for 1 mìnute. Add the spìces then slowly whìsk ìn the stock. Cook, stìrrìng constantly, untìl the mìxture thìckens, just a couple of mìnutes. Salt and pepper to taste. Serve wìth roast.



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