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.
Take a pot roast, a package of onion soup
pointy knife in the roast. Insert a piece of garlic
Pat the chuck roast dry and season it all
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.
In slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place roast in slow cooker and coat with soup mixture. Cook on high for 3 to 4 hours or low for 8 to 9 hours.
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.
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.
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.
f the vegetables in the slow cooker.
Reserve 1 tablespoon onion
Put roast in bottom of slow cooker.
Sprinkle with brown gravy mix and Ranch dressing mix on top.
Place whole stick of butter on top of the roast and mixes.
Lay 4 or 5 slices of pepperoncini peppers around the butter on the top of the roast.
Close lid; set on high; cook 6-1/2 to 7 hours depending on size of roast.
ine. Add to crock of slow cooker and stir in onions, garlic
Cut up the roast to fit into the slow cooker.
Then sear both sides of each piece of meat in a skillet. About 30 seconds to 1 mintue each side.
Cut up all the vegetables and mix them in a big bowl.
Then layer the meat and vegetables in a slow cooker. Add the lemon juice and water.
Finally turn the slow cooker on low and cook for 6 to 8 hours.
Sprinkle roast with salt and pepper.
Generously season both sides of roast with salt and pepper. Sprinkle
Brown roast in hot oil in a skillet over medium-high heat 3 to 5 minutes on each side; transfer to a 6-qt. slow cooker. Whisk together beer and dressing mix; pour over roast. Cover; cook on LOW 8 to 10 hours or until tender. Remove roast from slow cooker. Skim fat from sauce; serve with roast.
I shred roast in sauce and serve in buns; added a little coarse ground pepper.
Pour oil into slow cooker.
Place roast into center of slow cooker.
Surround the roast with the potatoes, carrots, onions, rosemary, and thyme.
Mix 1 cup of water with one package of au jus mix and pour over roast and vegetables.
Cover and cook on low for 8-10 hours.
1 hour before finished cooking, open up lid and pour one more cup of water and au jus mix over roast and vegetables.
Cover and finish cooking for the remaining hour.
Spray the inside of a slow cooker with cooking spray. Spread the
Season the chuck roast with salt and pepper.
Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour the beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the broth and onions into slow cooker; cover and cook on Low for 5 hours. Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.