Crockpot Creamy Vegetable Beef Pot Roast Recipe

2018-12-13
  • Yield : 4-6 serving plates
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 12:00 h
  • Ready In : 12:10 h

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Nutritional Info

This information is per serving.

  • Calories

    260
  • Fat

    6.9 g
  • Cholesterol

    85 mg
  • Sodium

    770 mg
  • Carbohydrate

    14.1 g
  • Protein

    28.9 g

Crockpot creamy vegetable beef pot roast recipe. Beef pot roast with vegetables and spice cooked in a crockpot.

You can also prepare this pot roast in a pressure cooker if desired, it is faster and quite delicious!

Pressure Cooker Creamy Vegetable Pot Roast Recipe

Makes 4-6 servings

Ingredients: 3 pounds (1.44 kg) beef chuck roast, chopped into large pieces, 1 tablespoon (15 ml) olive oil, 3 large potatoes, washed and chopped, 3 large carrots, peeled and chunked, 1 medium yellow onion, peeled and sliced, 1 cup (250 ml) beef broth, 2 teaspoons (10 ml) garlic powder, 1/2 teaspoon (3 ml) salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 1/8 cup (30 ml) arrowroot flour, 1/3 cup (80 ml) cold water

Instructions: Heat the olive in an electric pressure cooker turned to saute function. Add chunked beef and sear, turning once for 1 minute. Using tongs, remove seared meat from the pot and transfer to a large plate. Set aside.

Add chopped potatoes to the bottom of the pressure cooker, top with chunked carrots. Season with garlic powder, salt, and black pepper. Place the sliced onions on top of the carrots. Arrange the reserved seared beef on top of vegetables. Pour in the beef broth.

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 60 minutes.

Open the pressure cooker, using the Quick Release method. Unlock and open the lid. Remove the cooked beef from the pot, transfer to a cutting board, then shred it. Using a slotted spoon, remove cooked vegetables from the pot, reserving the cooking liquid.

In a small mixing bowl, combine arrowroot flour and water. Stir until flour is dissolved. Add the flour mixture to the reserved cooking liquid in the instant pot turned to saute function. Cook, stirring, until bubbly and thickens.

Pour the gravy over shredded meat and vegetables. Serve hot.

More delicious Slow Cooker Recipes.

Crockpot Creamy Vegetable Beef Pot Roast Recipe

Ingredients

  • 3 pounds (1.44 kg) boneless pot roast
  • 1 large yellow onion, peeled and chopped
  • 3 cloves garlic, peeled
  • 8 medium potatoes, peeled and quartered
  • 3 stalks celery
  • 8 medium carrots, peeled and chunked
  • 1/2 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 Lipton onion soup packet
  • 10½ oz (315 ml) can cream of mushroom soup
  • 1½ cups (375 ml) low-sodium beef broth
  • 10 oz (300 ml) can diced tomatoes with green chilies
  • 15 oz (450 ml) can whole kernel corn, drained

Method

Step 1

In 6-8 quart (6-8 L) slow cooker place onions, garlic, potatoes, carrots, and celery. Stir well.

Step 2

In a small mixing bowl, combine seasoning. Stir well, then rub onto pot roast.

Step 3

Place seasoned meat on top of mixed vegetables. Sprinkle the onion soup packet on top of roast. Add the mushrrom soup, then pour in beef broth anddiced tomatoes with green chilies.

Step 4

Cover cooker and cook on low-heat setting for 12 hours or until beef nad vegetables are tender, adding whole kernel corn in the last hour of cooking.

Step 5

Turn off the slow cooker and open the lid. Stir creamy beef mixture well before serving.

Step 6

Ladle into soup bowls. Serve hot.

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