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Ropa Vieja in a Slow Cooker
Dinner Caribbean

Ropa Vieja in a Slow Cooker

4.3

Prep
15 min
Cook
450 min
Total
465 min

Instructions

  1. 1 Pierce beef roast and place it into a slow cooker with bell peppers, onions, and garlic. Stir in tomato paste and vinegar. Sprinkle with garlic powder, seasoned salt, salt, and black pepper.
  2. 2 Cover and cook on Low until beef is tender, 7 to 8 hours. Remove beef and shred into long strands using 2 forks. Return shredded meat to the slow cooker; mix until combined.
  3. 3 Cover and continue cooking on Low until meat and vegetables are very tender, about 30 minutes.

By NC baking girl

Asian-Style Pot Roast
Dinner

Asian-Style Pot Roast

3.8

Prep
15 min
Cook
150 min
Total
165 min

Instructions

  1. 1 Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
  2. 2 Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
  3. 3 Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
  4. 4 Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
  5. 5 Bake about 2 1/2 hours or until meat and vegetables are tender.
  6. 6 Cut open top of oven bag carefully. Remember: Always support bag with pan.
  7. 7 Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.

By Reynolds KitchensR

Simple Beef Pot Roast
Dinner American

Simple Beef Pot Roast

4.8

Prep
15 min
Cook
195 min
Total
210 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper.
  3. 3 Cook in hot oil until brown on both sides; transfer to a plate.
  4. 4 Add carrots, celery, and onion into the pot. Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom of the pot, about 3 minutes.
  5. 5 Add butter, and cook until onions are translucent, about 5 minutes.
  6. 6 Sprinkle in rosemary; return roast to the pot and cover.
  7. 7 Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours.
  8. 8 Season vegetables with additional salt and black pepper, if desired.

By John Mitzewich

Bill Wood's Juicy Pigs
Dinner American

Bill Wood's Juicy Pigs

4.7

Prep
20 min
Cook
255 min
Total
275 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat the vegetable oil in a large Dutch oven until it shimmers, and sear the beef and pork roasts on all sides until browned, about 3 minutes per side.
  3. 3 Pour the water over the meat, cover, and cook in the preheated oven for 2 hours. Uncover the Dutch oven, and remove and discard the bones from the beef roast. With a spoon or spatula, loosen the browned flavor bits from the bottom of the Dutch oven.
  4. 4 Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, and salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavor bits, and cover the Dutch oven.
  5. 5 Reduce oven heat to 250 degrees F (120 degrees C), and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 1/3 cup meat and sauce, and garnish with onion and pickles to taste.

By Stolidog

Apple Cider Pepper Pot Roast (Pressure Cooker Recipe)
Dinner American

Apple Cider Pepper Pot Roast (Pressure Cooker Recipe)

4.0

Prep
15 min
Cook
61 min
Total
76 min

Instructions

  1. 1 Place onion, celery, baby carrots, mushrooms, and garlic in a food processor; pulse to coarsely chop.
  2. 2 Coat roast generously with 2 tablespoons olive oil; season both sides with salt and black pepper.
  3. 3 Heat remaining 2 tablespoons olive oil in a pressure cooker over medium heat. Cook roast until browned, 2 to 3 minutes per side. Transfer roast to a large plate.
  4. 4 Place chopped vegetable mixture in the pressure cooker; cook and stir until slightly softened, about 2 minutes. Stir in wine and cook until flavors combine, about 1 minute. Pour in broth and apple cider. Stir in thyme and bay leaves into sauce. Place roast back in the cooker; spoon sauce to cover roast as much as possible.
  5. 5 Cover and cook at high pressure according to manufacturer's instructions, 50 to 60 minutes. Remove from heat and allow pressure to release naturally according to manufacturer's instructions.

By awakenedone