Categoría: Pot Roast
Both beer and garlic mellow as they slow-simmer - so no need to be alarmed by the quantities used here - they accent the beef beautifully. BIG BONUS: Use the any leftover beef to make a hearty quick barley soup for next day lunch or dinner.
Pot roasts make the most comforting one-pot meals. And bonus – they’re so simple to make: Just brown meat and flavourings, add a liquid for cooking, cover and slow-simmer – that's all there is to it!
Make this easy slow-cooker recipe with your favourite Pot Roast: Cross Rib, Blade or Shoulder. If you want to make in the oven, brown and cook the roast in a heavy covered Dutch Oven pot or cast-iron roaster at an oven temperature of 325°F (160°C) for 3 hours or until fork-tender.
The slow-cooker in summer is the perfect way to keep your kitchen cool. Use it to cook beef pot roast for amazing pulled beef that's great for topping buns or baked potatoes. Make ahead for the ultimate convenience.
This hearty recipe is essentially dinner-in-a-pot, using an interesting mix of fall vegetables and Canadian Beef. Although it has a whole head of garlic, its flavour mellows during cooking.
To enjoy as a speedy weeknight dinner recipe, use the Make Ahead Plan: Cook beef pot roast and refrigerate overnight in the sauce it was cooked in. Next day, skim any fat from sauce and thinly slice roast crosswise; place slices of meat in an ovenproof casserole. Heat sauce and pour over meat. Cover with foil or casserole lid; heat in 350°F (180°C) oven for about 25 minutes.
This slow-cooker beef recipe serves 4 to 6 with enough left over for delicious dinner options the next night.
Pot roasts make the most comforting one-pot meals. And bonus – they’re so simple to make: Just brown meat and flavourings, add a liquid for cooking, cover and slow-simmer - that's all there is to it! “In terms of tenderness, I would give the roast 5 stars.” —Reader Comment
Consider the convenience of the slow cooking Beef Pot Roast recipe – it makes its own delicious sauce while cooking and can also be made a day ahead, re-warming nicely in its own gravy. Could there be an easier dinner for family or guests than this Three-Tomato Beef Pot Roast? “I would use this method again – loved the combo cook, simple to follow and delicious results!!” —Reader Comment
This slow-cooker pot roast is definitely not of the "ho-hum" variety. Serve roast with the Asian Slaw and some jasmine rice or Asian noodles. For a next day meal, make a Vietnamese-style sandwich by layering some leftover beef and Asian Slaw atop a sliced toasted baguette. TO MAKE WITHOUT A SLOW COOKER: Cook the pot roast with the sauce in the Dutch oven pot, covered with tight fitting lid in a 325°F (160°C) oven for about 3 hours or until meat is fork tender.