Crock Pot Steak and Potatoes Recipe
Easy crock pot steak, potatoes, carrots, and brown gravy recipe.
If you prefer you can add all ingredients at once and cook on low in the crockpot for 6-8 hours.
- Ingredients I used as follows
- Gravy : 4 tbs butter, 4 tbs flour, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp onion powder, 1 tsp garlic powder, dissolve 3 beef bouillon cubes in 3 cups very hot water and add to browned flour mixture. Then 1 tsp or more worchestershire sauce. Cook until bubbly and thickened.
- Meats : sirloin tip steaks and beef chuck eye steaks (just what I had on hand)
- Potatoes : chopped to large peices
- Carrots : I sauteed in skillet first then added to crock pot or you can add them without sauteing them.
- Instructions as I cooked this.
Gravy and steaks on high for 2 hours. Add potatoes and cook for another hour. Then add carrots and cook for another 2-3 hrs or to desired tenderness.
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SLOW COOKER POT ROAST | an easy crock pot roast for dinner
This slow cooker pot roast has meltingly tender chuck roast and chunky vegetables infused in a savory, aromatic broth. It's a classic comfort food recipe. But the best part? It's so darn easy to make!
Pot roast is often a star addition to a holiday table between Thanksgiving and Christmas. But this version is such a set-it-and-forget-it type of meal after you sear the big hunk of meat, which makes it perfect for any Sunday dinner... I'd say from now until Spring! So grab your crock pot and I'll walk you through everything you need to know on how to make the perfect pot roast.
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► TIMESTAMPS:
00:00 Intro
00:35 Chop the vegetables
02:14 What type of meat to use for pot roast
02:35 Season the chuck roast
03:20 Sear the chuck roast on the stove
04:28 Add the meat and vegetables to the slow cooker and cook on low for 8 hours
05:46 Thicken the broth (optional)
06:14 Shred the meat
06:42 Place the pot roast meat and vegetables on a serving platter
07:40 Taste test
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Pot Roast with Mashed Baked Potatoes
One of the best bang-for-buck meals of all time. Thanks to Turo for sponsoring this video! Skip the rental counter. Sign up for Turo here: Use promo code Ragusea15 for $15 off your first trip!
***RECIPE, FEEDS 6-8 PEOPLE***
FOR THE POT ROAST
2.5-3 lb beef chuck roast
1 large onion
1-2 stalks celery
1 lb large carrots
1-2 cups red wine (about half a bottle)
28 oz can crushed tomatoes
2-3 tablespoons tomato paste
1/4 cup flour
2-3 tablespoons Worcestershire sauce
1-2 tablespoons balsamic vinegar
oil
salt
pepper
garlic powder
fresh rosemary
FOR THE POTATOES
2 lbs baking potatoes (Russets), or a mixture of Russets and Yukon Golds
1-2 sticks (4-8 ounces) butter, ideally cultured butter
Half a head of garlic
1/2-1 cup milk
salt
pepper
If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat — don't worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F.
While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you're worried the fond on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan.
When you're REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven.
Put the potatoes in the oven too, right on the rack, and cook until easily pierced with a fork, 1-1.5 hours. Remove the potatoes and let them cool for a moment. Put a large pan on medium heat and put in the butter to slowly melt. Meanwhile, peel and chop the garlic. Put the garlic into the hot butter then immediately turn the heat off. If anything looks or smells like it's going to burn, move the pan to a cooler surface. Cut the potatoes in half, scoop out the flesh and pass it through a ricer into the pan. Mix with enough milk to give you the texture you want, and season with salt and pepper to taste. Cover and keep warm until dinner.
Peel the carrots and cut them into large chunks of roughly equal mass.
After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don't actually do that yet). Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven WITHOUT THE LID. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour.
Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks.
That's it. Eat.
The BEST Crockpot Cheesy Potatoes and Beef Au Gratin | Cheesy Potatoes & Beef | Slow Cooker Recipes
The BEST Crockpot Cheesy Potatoes and Beef Au Gratin | Cheesy Potatoes & Beef | Slow Cooker Recipes
Cheesy Beef and Potatoes Au Gratin
Ingredients:
1 LB Ground Beef
5-6 Potatoes
1/2 Large onion diced
1/2 Cup Chicken Broth
Shredded Cheese
Seasoned salt
Pepper
Garlic powder
1/2 Cup Chicken Broth
Directions:
Brown Ground Beef and mix in Onions cook until done strain and sit aside
Clean and cut potatoes into circle slices
Spray crockpot
Layer potatoes , ground beef , and cheese.
Layer until all done and top with cheese
Cook on Low 3.5 to 4 Hours
Serve and Enjoy!
GARLIC BUTTER STEAK BITES WITH POTATOES (MUST TRY)
#allthingsshannon #garlicbuttersteakbitesrecipe #beginnersteakrecipe #steakrecipeformeatlovers
Ingredients:
1 small onion
1/2 Green and Red Bell peppers
1tsp Fresh garlic
2TBS butter
Garlic flavor Extra Virgin olive oil
5 Russet potatoes cut into bite size pieces
Beef tenderloin cut into bite size pieces
*Season Steak and potatoes to taste*
Season Salt
Garlic and Onion Powder
Thyme leaves
Rosemary
Cayenne Pepper
Paprika
Parsley
Garnish with fresh parsley
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EASY Ukrainian Stewed Beef & Potatoes {Жаркое} - The BEST Recipe! Slow-Cooker, Instant Pot Friendly!
FULL RECIPE HERE:
Жаркое, aka 'Stewed Beef and Potatoes' - Zharkoye a delicious Eastern European comfort food that I ate so often growing up! Every time I make this in my kitchen, it brings back warm and delicious memories of my parents making this at home. This stewed beef recipe is prepared with the most delicious, most aromatic tomato sauce and seasoned with fresh dill. You'll definitely be coming back for seconds!
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