fe pot or dutch oven. Sear all sides of the roast
Take a pot roast, a package of onion soup
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.
afe pot or dutch oven and sear all sides of roast until
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.
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.
Place the vegetables in the bottom of a large slow-cooker. Place roast on top of vegetables and pour soup over the meat. Cool 8-10 hours on low.
pointy knife in the roast. Insert a piece of garlic
In a medium bowl, whisk together the broth, ketchup, brown sugar, and garlic.
Rub the beef all over with a little olive oil. In a large saute pan, over medium high, brown the beef for about 2 minutes per side.
In a 4-quart (or larger) slow cooker, place the browned beef, carrots, and onions. Pour ketchup mixture over the top. Cook on low for 8 hours.
Slice or shred the meat and serve with the veggies and sauce, over mashed potatoes (optional.).
over high heat, brown beef roast on both sides in hot
onion and bay leaves in slow cooker.
Sprinkle rosemary and
Mix the first 3 ingredients.
Place meat in a slow cooker. Top with vegetables and sauce; cover.
Cook on Low for 8 to 9 hours (or on High for 6 to 7 hours).
Tips: Creative Leftovers: Cool, then refrigerate any leftover cooked meat. Use to make sandwiches the next day. Nutrition Bonus: A perfect flavor complement to the tender pot roast, the colorful carrots are an excellent source of vitamin A.
f the vegetables in the slow cooker.
Reserve 1 tablespoon
Sprinkle roast with salt and pepper; coat
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.
Generously season both sides of roast with salt and pepper. Sprinkle
Saute 1 bunch chopped green onions and green pepper in butter. Add 1 can tomato sauce.
Add shredded pot roast and all cans of beans and salsas.
Place catsup tamales and olives in last, lightly stirring.
(Do not drain beans except for pintos and garbanzos.)
Place cheese on top and cover.
Bake 45 minutes at 350\u00b0 until warmed through and bubbly.
Can remove lid if getting too much moisture.
This is best made the day before to allow flavors to mingle.
Serve with tortilla chips and green chilies. Can be frozen.
Brown pot roast in a large skillet. Place meat in a slow cooker
Coat roast in flour and garlic powder. Sear on all sides until brown. Combine all ingredients in slow cooker (using a slow cooker liner makes cleanup much faster). Cook on low 6-8 hours or high 4-6 hours.