arrots in bottom of crock pot.
Season all sides of the roast liberally
late.
Rub roast in oil.
Roll roast in dry mix
Place roast in crock-pot.
Mix sliced onion, undiluted condensed canned soup, seasoning and water and pour over roast. Cover and cook 8 to 10 hours on low setting.
Makes 8 to 10 servings.
he bottom of a Dutch oven or stock pot. Season the roast with
Pour 1 can of soup into the bottom of crock-pot.
Add 1/2 package of dry soup mix and place roast on top.
Pour remaining soup mix on roast and then other can of soup.
Turn crock-pot on high for first 3 hours of cooking time.
Add potatoes and carrots and turn on low.
Cook until potatoes and carrots are tender.
I cook mine all day.
The meat will be very tender, no need to slice.
b>roast.
Place sliced onion in the bottom of a 5 quart Crock Pot
Sear roast on all sides.
Add onions and cook till transparent and a bit browned.
Put both in crock pot.
Add remaining ingredients.
Cook on low till tender -OR- high for approx 6-8 hours (depending on size of roast).
Optional: celery, potatoes.
Cut beef in 1 inch cubes removing any fat.
Place cut up vegetables in order in bottom of large crock pot carrots, potatoes, celery then onions.
Place cubed beef over vegetables.
Sprinkle with salt, pepper and thyme.
Sprinkle with package of Au Jus Gravy mix.
Pour tomatoes over all.
Cook for 1 hr on high then reduce to low for 6 hours (or 8 total hours on low if you are heading out for work or errands)
Stir all together gently and let cook for 45 minutes.
Mix together salt, pepper, paprika and garlic and rub into roast.
Cover and chill to marinate (overnight, if possible).
Brown well on both sides in oil, then place in crock pot and add beef broth and onions.
Cook 6 to 8 hours on low or until tender.
Add chili sauce the last hour of cooking.
Place
vegetables
in
bottom
of crock-pot. Add roast. Pour tomato
juice over roast.
Sprinkle au jus mix and onion over roast. Cover.
Cook on high for 2 hours.
Turn to low and cook 2 to 3 hours more.
About 3 1/4 hours before serving:
Preheat oven to 350\u00b0.
Trim any excess fat from bottom round roast.
In covered 8-inch Dutch oven, bake meat, onion, bay leaf, salt, pepper and 1 cup of water for 2 1/2 hours.
Add sauerkraut and carrots to meat in Dutch oven.
Cover and bake 40 minutes longer or until carrots and meat are tender.
Place meat on warm platter and surround with vegetables.
Makes 10 servings.
hrough fat shell of roast.
Place roast in bag with marinade
Take a plastic bag and pour into it approximately 8 to 12 ounces of Worcestershire sauce.
Add garlic powder, onion salt, lemon pepper, paprika, Italian seasoning and seasoned salt (if desired).
Amounts are not important and depend upon personal preference.
Place roast in bag and marinate a minimum of 24 hours in refrigerator.
Bake uncovered at 375\u00b0 for 1 hour and 20 minutes for medium to well done.
Place roast in deep baking pan.
Place potatoes around the sides and carrots all around top of potatoes.
Sprinkle onion and garlic over carrots.
Bake 2 hours at 350\u00b0, covered.
Uncover; add water.
Bake at 200\u00b0 for one more hour.
Cool down for 20 minutes. Slice thin.
Serve with juice or make gravy.
ime, trim fat off the roast, rub with salt and pepper
ixture all over the beef roast taking care to really rub
nto the bottom of the crock pot.
Place trimmed meat into crock pot. Top
and onions at the bottom of the crock pot.
Add garlic and
epsi Cola into your crock pot and set temperature to
Peel & chop the potatoes into bite-size pieces. Place them in the bottom of the crock pot, & put the roast on top.
Sprinkle the pepper, thyme, sage, oregano, & saffron on top of the roast. Throw in the garlic, then mix the bullion with the water before putting it in the crock pot.
Cook for 10 hours on low - less if you want the pork to stay together while serving/eating it (at least 7 hours).