b>beef roast in crock pot.
Pour Onion soup mix, beef, and chicken broths over roast
Place beef roast in a 10 quart Crock Pot and dump in the entire jar of pepperoncinis, including the juice.
If the liquid does not come to the top of the beef roast, add just enough water to be level with the top of the roast.
Set Crock Pot on low heat and cook for 8-10 hours.
To serve, drain juices from meet but reserve pepperoncinis. Shred meat on a platter and arrange pepperoncinis around the outside. Serve on a burger bun or beef only with or without pepperoncinis.
Trim beef of any large extra fat. A little is good for flavor.
Place the roast in the middle of a large piece of aluminum foil.
Rub beef all over with all of the spices.
Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped.
DO NOT ADD ANY LIQUID TO THE CROCKPOT!
Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef).
Unwrap beef and serve with the \"smoker\" juices in the crock pot or with your favorite barbecue sauce.
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.
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.
Place roast in crock pot. Add garlic, onion, potatoes, carrots and seasonings.
In a small bowl, whisk together 1 cup of beef broth and flour. Pour into crock pot over meat and vegetables. Then pour in Worcestershire sauce, red wine and remaining broth.
Set crock pot on high and cook for 4-6 hours or cook on low for 6-8 hours.
To serve, carefully remove meat to a platter and arrange vegetables around the roast and serve with gravy.
Enjoy!
Season your Roast with Salt & Pepper, then place in the Crock Pot.
Pour
bowl.
Rub the roast with the seasoning mix; reserve
Spray crock pot with cooking spray.
Cut roast in half.
Put roast in crockpot and add all ingredients.
Cook for 7-8 hours on low or until beef is cooked to your desire.
Remove roast and Shred.
Put shredded beef back in broth to blend.
With slotted spoon put beef on bun.
Place roast in crock pot (score beef).
In bowl mix remaining ingredients and add to crock pot.
Cook for 8-10 hours.
To thicken: add crock pot broth to pot. In a cup, add cornstarch (about 1 tsp) to broth and mix thoroughly and add to saucepan. Variation: Add potatoes, carrots or celery to crock pot.
Place beef roast in crock pot.
Combine other ingredients in a saucepan, and cook over medium-high heat until it comes to a full boil. Pour over roast.
Cover and cook on high 6-8 hours.
Shred beef with a fork, and cook 30 more minutes.
Place roast, onions and water in crock-pot.
Turn on high for 6 to 8 hours.
Roast should be very tender.
Drain off broth; shred beef.
Add catsup, mustard, brown sugar and Worcestershire sauce.
Put back in crock-pot.
Add broth, if needed, to moisten. Leave about 1/2 hour.
Serve on buns.
Pour enough oil in the bottom of a skillet to brown your roast on medium to high heat.
Sprinkle entire roast with Lawry's and brown well in skillet.
Set aside.
Mix tomatoes, soup, Worcestershire sauce and onion in crock pot.
Place roast in the crock pot and cook all day on low.
What a great gravy to serve with your roast and mashed potatoes!
Use the size roast and the amount of vegetables you need to feed your family.
I usually buy a big roast and add lots of the veggies.
Put roast in a crock-pot,sprinkle with onion soup mix.
Add coke to almost cover the roast.
Add carrots to liquid around roast and all other vegetables to top of meat.
Cook all day on low (8-10 hours),or on high 5-6 hours.
Liquid makes a great gravy.
Cut up potatoes, onions and celery into fairly large chunks.
Put all vegetables into the crock pot.
Put roast on top of vegetables.
Place 3 bouillon cubes, randomly on top of roast.
Pour in water.
Cook on low for 6-8 hours or on high for 4-5 hours.
Place beef roast in crock pot; top with the chopped onion.
In a small bowl, whisk together remaining ingredients; pour over the roast. **If using the sauerkraut, just pour it over top.**.
Cover and cook on low for about 8 hours or until done.
Remove the bay leaves. Allow to sit for 10-15 minutes before slicing.
Sear roast on all sides in hot skillet.
Place in crock-pot. Pour frozen mixed vegetables over meat.
In a medium mixing bowl, mix together crushed tomatoes, Worcestershire sauce, vinegar and brown sugar.
Stir well and pour over vegetables and meat.
Cover and cook on low for 10 to 12 hours.
Place all ingredients except roast in the crock pot.
Stir until combined.
Place roast in sauce.
Cook on low 7-9 hours or until roast shreds (cooking time depends on toughness of meat).
Heat oil
in large skillet. Add beef; season with salt and pepper. Cook 3 to 5 minutes or until browned. In 3 1/2 to 4-quart crock-pot, combine beef with all ingredients except green beans. Cover and cook on low for 7 to 8 hours.
Put vegetables in crock-pot.
Place roast on top and add consomme.
Cover and turn pot onto low before you leave for work. Add a little bit of cornstarch into broth and gravy is ready.