he roast, water, onion soup mix, and celery salt in a crock pot
Dip roast in flour and brown on both sides in oil in a saucepan.
Place meat in slow cooker and top with onions.
Combine soy sauce, water and ginger and pour over the meat.
Cover and cook on high for 10 minutes.
Reduce heat to low and cook for 8-10 hours.
Slice and serve with rice.
Put roast in crock-pot.
Dissolve bouillon cube in hot water. Mix all remaining ingredients.
Pour over roast.
Cook in crock-pot on low for 8 to 10 hours.
Sear roast on all sides, then put in crock pot with other ingredients.
Place pot roast into crock-pot.
Pour jar of pepper rings and juice, too, and beer into pot.
Add bouillon cubes and onion slices.
Cook 5 to 6 hours.
Remove roast and let cool.
Remove bones and excess fat.
Chop with knife and fork until meat appears to be shredded.
Return to juice and serve on hard rolls.
Wash and if you prefer, peel carrots and potatoes.
Quarter potatoes and carrots and place in bottom of crock-pot in the morning before work.
Place the roast on top of the vegetables. Mix together one envelope of the onion soup mix and 2 cups of warm water.
Pour over the roast.
Cover crock-pot and turn on at 300\u00b0. Cook all day and by evening you will have the most tender roast you have ever eaten.
This makes enough to use leftovers for vegetable soup later in the week.
eat with mixture. Place pot roast and vegetables to crock. Add water to
Trim any fat from roast and sear all surfaces until
Place beef roast in 6 qt crock pot.
Add kidney beans, diced tomatoes, all seasonings and water.
Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
Add corn niblets and allow to heat for 5 minutes.
Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
Serves 10 4-ounce servings of meat.
Remove fat from beef.
Place in a 4 qt crock pot.
Top with onion.
Mix teriyaki and orange peel; pour over meat and onions.
Cover and cook on low for 8 to 10 hours or until beef is tender.
Remove beef from crock pot to a cutting board; cover to keep warm.
Mix water and cornstarch.
Slowly pour cornstarch mixture into juices left in the crockpot.
Cover and cook on high setting for about 15 minutes, stirring occasionally until sauce has thickened.
Cut beef across the grain into thin slices.
Serve sauce with beef.
Place pork roast in crock pot.
Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.
Pour Chipotle Raspberry Sauce on top of roast.
Be sure to use the whole jar and coat the whole top and sides of roast.
I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3. I set mine the first time on high for 4 and was a little dry. I like my pork medium well though! So 3 hours on high worked for me.
Cook roast in crock-pot overnight, 7 to 8 hours, on high (add 2 cups water, salt and pepper to taste).
Take meat out and slice into small pieces.
Add onion gravy mix, oregano and garlic to broth left in crock-pot.
Make sure all gravy mix is dissolved. Return beef to crock-pot and cook on low for 2 to 3 hours.
Serve on hard rolls.
Place roast in crock pot.
Sprinkle with taco seasoning, salt and pepper.
Top with diced tomatoes.
Cook on low 8-10 hours.
Remove beef from crock pot and shred with two forks. Return beef to crock pot for 30 minutes or so.
Serve rolled in flour tortillas with your favorite toppings or in taco shells with your favorite toppings.
Cook onions and margarine for 5 minutes.
Add remaining ingredients (mix together these ingredients before adding to onions and margarine).
Simmer for 10 minutes.
Double recipe if using large roast or large amount stew beef.
Cook stew beef or roast in crock-pot.
Remove and cut into bite size pieces.
Put meat into barbecue sauce.
Put Boston butt roast in crock-pot.
Fill halfway with water. Add remaining ingredients, stir and cook on low for approximately 8 hours or until very tender.
Place the meat in the crock pot and set to low. Mix
Place potatoes, carrots, and celery in bottom of the slow cooker. Place the stew meat on top of the vegetables. The oil from the meat will help cook the vegetables, and prevent the meat from cooking unevenly. Then pour the rest of the ingredients into the crock pot. Season to taste. I like to use seasoned salt, and celery salt. Set the crock pot to a medium setting and allow 3-5 hours to cook.
Drain pepperoncinis, reserving liquid.
Remove and discard stems of peppers; set aside.
Cut roast into large chunks; place 1/2 of meat in 5 quart slow cooker.
Add water.
In small bowl, combine all seasonings.
Sprinkle half of seasonings over beef. Place peppers over seasoning, add reserved liquid.
Top with remaining meat and seasonings.
Place onion slices on top.
Cook on low 8 to 9 hours.
Shred beef with fork.
Serve beef, peppers, and onion on roll with mayonnaise.
medium bowl. Add the beef and toss to coat. Refrigerate
Place chuck roast in crock pot. Combine remaining ingredients in a large bowl. Pour mixture over roast. Cover and cook on low 8 - 10 hours, or 4 - 5 hours on high. Remove roast from crock pot; shred meat with fork. Place shredded meat back in crock pot and stir to evenly coat with sauce. Spoon meat onto buns and top with additional sauce, if desired. Serves 12.