killet with cooking spray. If beef roast comes in netting or is
Place beef roast in a 5-quart crock pot.
Add in diced tomatoes
horoughly into water.
- Place beef in Crock Pot.
- Cover with gravy
Place mushrooms, potatoes, and beef in crock pot.
Mix Golden Cream of Mushroom Soup and dry onion soup.
Add beef roast.
Cover and cook on low 8 to 10 hours.
he beer into bottom of crock pot.
Pour ONLY (8 oz
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.
Preheat your crock pot to High heat.
In
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.
Put beef in crock-pot.
Cover with V-8 tomato juice.
Sprinkle dry onion soup mix over beef (if large roast, you may want to use 2 packages of onion soup mix). Put the crock-pot on high for 7 to 8 hours, cook until tender.
With the tomato juice you may want to thicken this as you would for gravy by adding flour.
Tomato Juice Gravy good with mashed potatoes or rice.
ool water.
Add roast to crock pot.
Sprinkle brown gravy mix
Place beef in crock-pot.
Combine water with soup mix and remaining ingredients.
Pour over beef.
Cover; cook on low heat setting for 8 to 10 hours.
Remove beef; keep warm.
Pour cooking liquid into a glass measure; skim off fat.
Transfer 3/4 cup of liquid to a freezer container.
Cool slightly.
Seal and freeze up to 6 months.
Line bottom of crock-pot with sliced onion. Salt and pepper roast and put into pot.
Pour can of soup over roast.
Pour additional water until 1/2 to 3/4-inches below top of roast. Cover and cook 7 to 10 hours.
Place pot roast in crock pot -- Pierce top of roast with fork and sprinkle top with celery salt (optional).
Gently pour 7-Up over the roast, then top the roast with bay leaves and garlic and set crockpot on low for 8 hours.
Remove roast to platter, let 'settle' 5-10 minute before slicing and serving (discard any leftover liquid).
Suggestions: Potatoes, carrots, celery and onions may also be added to the crockpot while the roast cooks.
Trim all the excess fat from the roast.
Place potatoes and onions in the bottom of a crock pot.
Make a smooth paste of the flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar.
Spread paste over the top of the roast.
Place roast on top of potatoes.
Cover and cook on low for 10-12 hours.
Rinse beef and trim excess fat.
Put beef in crock pot and reminder of ingredients (through beef broth).
Cover and cook on low for 8-10 hours.
Shred meat with forks.
Return shredded beef to crock pot and serve with sauce.
Serve on sandwich rolls with sauce and your favorite toppings. Some of our favorite toppings are onion slices, grated cheese, sour cream and extra salsa.
Peel potatoes and carrots and cut in chunks.
Place in crock-pot.
Season meat well with seasoned salt, garlic powder, salt and pepper.
Place roast on top of potatoes and carrots. Pour 1 can consomme soup over top and cook on low all night until Sunday dinner.
Remove roast, potatoes and carrots.
Pour liquid in skillet and bring to boil.
Thicken with 2 tablespoons cornstarch, dissolved in small amount of water.
Serve gravy with roast and vegetables.
Place beef in crock-pot.
Cover with other ingredients.
Cook on low 10 to 11 hours.
Thicken liquid with cornstarch to make gravy.
Place onion in crock pot.
Place meat on top of onion.
In a small bowl, stir water, au jus mix and seasoned pepper until blended.
Pour over roast.
Cover and cook on High for 5 to 6 hours; or on Low for 10 to 12 hours, or until tender.
Remove meat from liquid.
Let stand for five minutes before thinly slicing across grain.
Strain liquid and make gravy.
In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
Remove the meat from the au jus and shred it with a fork until it is finely shred.
Return the meat to the crock pot full of au jus to get warm for 20 minutes.
After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.
Pour ingredients over meat and cook in crock-pot on low all day. Either slice or pull apart for sandwiches.