Cover 4 to 5 pound pot roast with garlic powder.
Salt and pepper top and bottom.
Place in slow cooker with1/2 cup water. Place 2 medium size onions, sliced, over top.
Let cook all night on medium heat with onions sliced over top.
Coat pot roast with a little vegetable oil. Rub in salt, pepper and herbs. Put pot roast in bottom of crock-pot and place vegetables around it. Add the beef broth and cover the pot. Cook for 8 to 10 hours on
low.
Wash and cut pot roast into chunks.
Emerge into 4 quarts of hot tap water in a large pot.
Put on high heat.
Add salt, pepper, tenderizer, garlic salt and Worcestershire sauce.
Slice and add carrots, chopped onions, cubed potatoes and sliced bell peppers. Let cook on high heat for one (1) hour, add mushrooms, continue to cook on high heat until roast chunks are good and tender.
Add flour for gravy, let thicken and brown in pot, let simmer. Approximate cooking time, two (2) hours.
Approximately 8 to 10 servings.
Season pot roast with salt, pepper and oregano to taste.
Make slits in roast with a sharp knife.
Put a little more salt, pepper and oregano, along with the garlic and parsley, in each slit. Coat the roast with flour.
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
nd drain well.
Combine pot roast, broth and gravy in a
Place the mushroom soups into a slow cooker.
Add the onion soup mix and the water and mix well.
Add the pot roast, flipping several times in the soup mixture to coat all sides of the roast. Cook on high setting for 3 to 4 hours OR on low setting for 8 to 9 hours.
Mix noodles, pot roast, Alfredo sauce and mushrooms in a 2 quart casserole dish.
Sprinkle with bread crumbs.
Bake at 350 for 20-30 minutes or until crumbs are golden.
Take a pot roast, a package of onion soup
In a slow cooker, mix cream of mushroom soup, dry onion soup mix, brown gravy mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on high setting for 3 to 4 hours or on low setting for 8 to 9 hours.
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
>roast with flour mixture.
Heat olive oil in a large pot
Dutch oven. Brown the pot roast on all sides in the
ven safe pot w/lid brown both side of the roast, using
essure cooker (such as Instant Pot(R)) and select Saute function
Heat oil in dutch oven.
Brown roast on all sides.
Add everyting else and simmer 2 hours, turning roast often.
Serve with whipped potatoes and glazed carrots.
Announce dinner with a loud yell to the household SOUPS ON!
Sprinkle meat with salt and pepper.
Place in slow cooker.
Combine remaining ingredients.
pour over pot roast.
cover; cook on low 8-10 hours-- enjoy.
and pepper. Sprinkle over the pot roast; rub in with your fingers
Mix cream of mushroom soup, chopped onion, and chuck roast in a slow cooker.
Cook on High for 3 to 4 hours, or on Low for 8 to 9 hours. Add carrots, potatoes, string beans, and parsley 1 1/2 hours before the pot roast done.
oft, about 8 minutes. Add pot roast and pan juices, if using