In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-quart slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5 to 6 hours or until the meat is tender.
Marinate beef in wine in
Dry beef with paper towels, then season
Preheat slow cooker on high for a few minutes.
Dredge meat in flour.
Saute roast on each side, about 4 minutes.
Place meat in slow cooker and reduce heat to low.
Reduce heat in saute pan; stir in 2 Tbsp. flour and stir to a smooth paste (about 1 minute). Add soup mix and mushrooms and return to boil.
Pour over roast. Simmer 8 - 10 hours.
about 5 minutes; transfer to slow cooker. (You can do this the
Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
Cook on Low for 8 hours.
he spice mix. Dredge the beef in the seasoned flour mixture
Placed browned beef into a slow cooker; add potatoes, carrots and onion. Stir together remaining ingredients; our over top. Cover and cook on low for 7 to 8 hours.
" on top of the roast (do not cut all the
f the insert of the slow cooker.
Heat 1 tablespoon of
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
b>slow cooker, put the onions, carrots, mushrooms and potatoes.
Season the roast
Dry the beef with paper towels, then season
Pat the chuck roast dry and season it all
1. In a slow cooker, combine the meat, soup, onion,
Place roast in 3 1/2 quart slow cooker. Add water until halfway up sides of roast. Cover.
Cook on Low for 7-9 hours or on High for 3 1/2-4 1/2 hours.
Remove roast.
Strain beef juice. Skim off any fat.
Add hot water to beef juice, if needed to make 3 cups.
Add bouillon powder, onion powder, salt and pepper. Stir.
Slice beef thinly. Insert slices into each bun.
Serve with a small bowl of beef juice for dipping.
Stir all ingredients but meat together in the bowl of a slow cooker.
Remove string from roast. Cut roast in half. Place meat in the soy mixture and turn to coat. Cover and cook until beef is fork-tender, 5-6 hours on high or 8-10 hours on low. (Note: Cooking it on low is preferable, the meat just falls apart, it's so tender.).
Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.
Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!
Place the beef roast in a large slow cooker and cover with sliced onions,
uart oval slow cooker crock with cooking spray.
Mix beef broth and
Generously season beef chuck roast with salt and pepper.