Put roast in slow cooker crock.
Stir cream of mushroom soup, beef gravy, brown sugar, dry onion soup mix, vinegar, soy sauce, Worcestershire sauce, salt, and pepper together in a bowl; pour over the roast.
Cook on High for 6 to 7 hours or on Low for 12 to 14 hours.
Remove roast to a platter. Ladle liquid from the slow cooker into a saucepan and bring to a boil. Sprinkle flour into the liquid and stir; cook until the liquid thickens into a gravy, about 5 minutes. Serve gravy with the roast.
Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add water until the top 1/2 inch of the roast is not covered. Add freshly ground pepper over the top. Cover and cook on low for 22 hours.
he meat on all sides in the hot oil a deep
In a small bowl, combine soup, water, basil, Worcestershire sauce and onion and whisk together. Set aside.
Place roast in slow cooker and sprinkle with salt and pepper. Place carrots and potatoes over meat and sprinkle with salt and pepper.
Pour soup mixture over meat and veggies and cook on low for 8 hours.
Place pork roast in broiler pan and broil 15
>roast, and pat dry.
Cut a 1-inch deep cavity in
on-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the
Place chuck roast in slow cooker. Combine remaining ingredients in mixing bowl. Pour barbecue sauce mixture over chuck roast. Cover and cook on low eight to ten hours or on high for four or five hours. Remove chuck roast from slow cooker and shred meat. Place shredded meat back in slow cooker. Stir meat to evenly coat with sauce. Spoon meat into sandwich buns and top with additional barbecue sauce if desired.
Generously season beef chuck roast with salt and pepper.<
Chop onions and place in bottom of 4 quart slow cooker.
Trim all
Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.
Sprinkle roast evenly with flour, salt, and pepper.
Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
Transfer roast to slow cooker.
Cover and cook on LOW 8 hours.
Remove roast from slow cooker; slice to serve.
Skim fat from gravy in slow cooker, if desired.
Whisk gravy; serve over roast.
Serves 6.
Mix water, both packets and garlic. Place roast in slow cooker. Pour mixed packets and water mixture over roast. Cover. Cook on low 12 hours.
Mix water with both packets,water and garlic. Add roast to slow cooker and pour mixture over roast. Cook on low 10-12 hours. Remove roast from cooker, slice and return to cooker. Cook an additional 8-12 hours on low. Serve on Italian/French bread buns with bell/hot peppers.
remove and slice.
Combine seasoning mix ingredients together in a small bowl. Set aside.<
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.
Marinate beef in wine in resealable plastic bag in refrigerator up
Preheat slow cooker on high for a few minutes.
Dredge meat in flour.
Saute roast on each side, about 4 minutes.
Place meat in slow cooker and reduce heat to low.
Reduce heat in saute pan; stir in 2 Tbsp. flour and stir to a smooth paste (about 1 minute). Add soup mix and mushrooms and return to boil.
Pour over roast. Simmer 8 - 10 hours.
acon in 12 inch
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.
br>Heat 1 T oil in large nonstick skillet over medium
Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.