quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
1. In a slow cooker, combine the meat, soup, onion,
nion and carrots to slow cooker. Place corned beef on top of vegetables
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.
our the contents into a slow cooker. Add the chuck roast, cover
Place potatoes in bottom of slow cooker.
Season beef with salt and pepper
con fat aside.
Dry beef thoroughly with paper towels.
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit
he spice mix. Dredge the beef in the seasoned flour mixture
f 4.5-quart slow cooker and large skillet with cooking
ver medium-high heat; cook beef roast in the hot oil
-1/2 quart slow cooker. Top with corned beef brisket; sprinkle with
Spray 12 inch skillet with cooking spray; heat over medium - high heat.
Cook beef in skillet about 5 minutes, turn once till brown.
Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
Place beef, seasoned side up in 4-5 quart slow cooker.
Spread tomatoes and olives over roast.
Add broth and onions.
Cover and cook on low 5-6 hours till beef is tender.
Remove beef from slow cooker; cover and let stand 15 minutes.
Slice beef; serve with beef juice and onions from slow cooker.
uart slow cooker with a Reynolds(R) Slow Cooker Liner.
Coat the beef with
br>GET BEEF COOKING: Transfer beef to 5 or 6 quart slow cooker; add
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
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.
Combine meats and brown together.
Drain well.
Combine with all ingredients, except optional stewed tomatoes, in 5-quart slow cooker.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Add tomatoes during last hour of cooking time.
Serve over noodles with garlic bread on the side.
Serves 6 to 8.
ver medium-high heat. Sprinkle beef with 1/2 t. salt
nd coconut milk to a Slow Cooker.
Add the hot pepper