BETTER Than Pot Roast - SIMPLE Slow Cooker Beef
This slow cooker beef uses simple ingredients with some unconventionally ingredients to make a flavor packed dish! Low-carb and Keto friendly, it is still a recipe that everyone at the dinner table will enjoy!
This slow cooker beef uses simple ingredients with some unconventionally ingredients to make a flavor packed dish! Low-carb and Keto friendly, it is still a recipe that everyone at the dinner table will enjoy!
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HARDWARE
Closest thing to my slow cooker that is no longer made:
Victorinox Knife in video:
Cutting board:
Pepper grinder:
INGREDIENTS
5lbs Chuck Roast
1 large white or yellow onion
10-15 cremini mushrooms
16-20 cloves of garlic
2 tbsp Better than Bouillon, Roasted Beef base (
3 tbsp Dutch processed cocoa (
3-4 tbsp kosher salt plus more for seasoning (
4-6 tbsp black pepper
For the full instructions and printable recipe card:
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#blacktiekitchen #keto #potroast #slowcooker #beef
Beef Roll-up in the Pressure Cooker
Oi guys! Thanks for watching my video! Followed the recipe.
Recipe serves 4 people
Beef roll-ups (Bife a role) in the pressure cooker
8 thin slices of beef (I used top round cut).
3 medium carrots, cut into thick sticks about 4 inches long
24 green beans, trimmed
8 slices of bacon (thicker the better)
1 tomato, diced
4 garlic cloves, pressed
1 1/2 onions, diced
1 cube of vegetable bouillon
1 small can of tomato paste
2 tablespoons of parsley
2 tablespoons of leeks
1 teaspoon of garlic powder
1/4 teaspoon of crushed red pepper (feel free to use more for some kick)
Salt and pepper to taste
About 6 cups of water (see note below)
Toothpicks or cooking string
• Wash and peel the carrots. Cut the carrots into thick sticks, about 1/2 inch thick and 4 inches long.
• Wash and trim the green bean's ends.
• Cut the slices of bacon in half. Pick the slices with more meat on it and reserve. Roughly chop the slices with more fat into small pieces.
• Cut the tomatoes and onions into cubes and reserve in separate bowls.
• Smash the garlic cloves with a pinch of salt, if you have a mortar and pestle, this step will make the garlic flavor stronger. If you don't have mortar and pestle, use a garlic press or your knife to carefully crush the garlic.
• Roughly chop the cube of vegetable bouillon.
• Roughly chop the parsley and leeks.
MAKING THE BEEF ROLLS
• Place each slice of beef in a plate. Place a piece of bacon lengthwise on top of the beef, then add 2 sticks of carrot and 3 pieces of green beans. (Feel free to change the amount of veggies you use in each roll). Roll the meat up tightly. Secure the ends with 2 toothpicks or use a piece of cooking string to tie the beef.
COOKING THE DISH USING A PRESSURE COOKER
• Over medium heat, add the diced bacon and let it cook for 3 minutes or until you see some color on the bottom of the pressure cooker.
• Add the diced onions and let it brown for about 2 minutes, then add the crushed garlic and let it cook another 2 minutes.
• Add the tomato and the vegetable bouillon. Let the mixture cook for a few minutes, then remove the pressure cooker off the heat and add the beef rolls carefully. Try not to move the beef rolls too much once they are in the pan, otherwise the toothpicks can be misplaced.
• Put the pressure cooker back on the heat (medium heat).
• Dissolve the tomato paste with 1 cup of water. Pour the mixture into the pressure cooker.
• Add enough water to cover the beef rolls.
• Season with salt and pepper to taste, add the garlic powder and crushed red pepper.
• Put the lid on the pressure cooker and let it cook for 25 minutes over medium heat.
• After the 25 minutes has passed, turn the heat off. Let the pressure cooker cool down. Carefully, release the pressure. DO NOT TRY TO OPEN IF THE SAFE VAULT IS STILL ON.
• Remove the beef rolls out of the pressure cooker.
• Add the parsley and leeks into the sauce.
• Over high heat let it boil until sauce has thickened. Try the sauce and see if it needs more salt or pepper.
• Once ready to be served, remove the toothpicks out of the beef rolls and add sauce on top.
• Serve with mashed potatoes or rice, and steamed veggies.
COOKING USING A SLOW COOKER
• Add all the ingredients into the slow cooker, minus the beef rolls and the cubed bacon.
• Taste the mixture and add more seasoning if desired.
• Add the beef rolls and diced bacon. Cook over low heat for 8 hours or high heat for 6 hours.
*Either remove the sauce out of the slow cooker and poor into a saucepan to reduce it over high heat on the stovetop. Or prepare a roux to thicken the sauce.
Enjoy it!
Stuffed Steak Rolls
Here is what you will need!
Makes 6
Ingredients
2 tablespoons canola oil, divided
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices Provolone cheese
Preparation
Preheat oven to 350° Fahrenheit.
Heat 1 tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of Provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use 6 toothpicks to secure the steak roll. Slice the steak roll into 6 equal rolls.
Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for 1-2 minutes, then flip. Sear the second side for about 1 minute, then bake for 10-15 minutes, until medium-rare.
Remove the toothpicks, then serve!
All music provided by Audio Network and Warner Chappell Inc. Used with permission
Stuffed Beef Roll Ups
Welcome to Greg's Kitchen / Greg Kantner
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Stuffed Beef Roll Ups
This is one of those comfort dishes that takes a bit of time to put together, but in the end, it is so rewarding. Stuffed Beef Roll Ups can be done in the oven, on top of the stove or in the slow cooker. Let me know what you think about this version and y'all enjoy.
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Ingredients:
4 cube steaks about 1/8 inch thick
1 cup finely diced carrots
1 cup finely diced potatoes
1/2 cup chopped onion
2 tablespoons butter
1 can cream of mushroom soup
2 tablespoons chopped parsley
1/2 teaspoon dill (optional)
2 tablespoons shortening
1 medium size can diced tomatoes
1/2 cup white wine (optional)
In a saucepan, sauté onions and carrots for 2-3 minutes.
Add Potatoes, 1/2 can of the soup, parsley and the dill.
Cut round steak in 4-5 pieces and pound to flatten.
Place stuffing in center of meat and roll up. Tuck in rolled up ends and skewer with toothpicks
Brown the rollups on all sides with a bit of shortening. Remove excess fat and pour in soup, dill tomatoes and remaining stuffing.
Settle the roll-ups into the mixture, and cover. Cook for 1 hour on stove top or oven at 350°F
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Ideas of what I use:
Greg Kantner / Greg's Kitchen
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Italian Beef Roll #freddsters #cooking #italianbeef #chicago
Slow Cooker Beef Pot Roast Recipe - How to Make Flavorful Beef Pot Roast in the Slow Cooker
This is the best ever beef pot roast made in the slow cooker. The beef is packed with all the right flavors, seared and slow cooked in a delicious flavor packed sauce. This beef pot roast is a delicious comforting dish.
INGREDIENTS
5 to 6 lbs beef chuck roast ( i used 5.5 lbs)
Salt and pepper to your taste ( i used 2 Tbs salt and 1/2 Tbs pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
2 Tbs olive oil to saute veggies
1 large onion, cut up
3 stalks of celery
4 large carrots, cut up
6 cloves of garlic, minced
salt and pepper to season veggies
2 to 3 Tbs oil to sear meat
2 Tbs butter to make sauce
3 Tbs flour
1/2 cup red wine, or chicken broth
2 cups chicken broth
2 Tbs Worcestershire sauce
5 Tbs tomato paste
4 Tbs brown sugar
3 bay leaves
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
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