Massage your roast with the seasonings.
Heat a cast iron skillet, add the bacon grease and get that smoky hot.
Sear the roast on all sides.
Add the wine, diced tomatoes with the liquid from the can, and beef stock to the crock pot along with the roast.
Cover and cook on low for 8 hours.
Remove roast and place in a covered dish on the side.
Add all the vegetables to the crock pot, cover and cook on high 1.5 hours, or until done to your likeness.
Slice the roast and serve with all the vegetables and sauce.
Combine in crock-pot and cook 1 1/2 hours on high or 3 hours on low. Serve on buns if desired.
Salt and pepper the pot roast.
Add pot roast, soup mix, stock, and vegetables to the crock pot.
Set the crock pot on low for 8 hours or high for 6 hours.
In the last hour of cooking time, mix the butter and flour and add to cooking liquids. This will thicken the gravy.
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.
Put 2 tablespoons water in bottom of crock pot.
Place carrots in crock pot.
Combine paprika, onion soup powder, garlic powder and pepper (making a dry rub).
Rub into roast, coating all sides.
Place roast in cooker.
Sprinkle 1/2 of the remaining soup mix over roast.
Layer sliced onions on top.
Sprinkle with remaining soup mix.
Spoon cream soup over top.
Cook low 8 to 10 hours.
Trim fat from roast.
Place into crock-pot.
Add dry soup mix, mushroom soup, tomato soup and water.
(I find it easier to mix the ingredients before pouring over roast.)
Turn crock-pot on high until cooking well.
Turn to low and let cook 10 to 12 hours, or until desired doneness.
Trim fat from roast. Cut roast to fit in crock pot, if necessary. Rub Cajun seasoning all over meat. In large skillet brown meat on all sides in hot oil.
In a 3 1/2 to 4 quart crock pot combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.
Cover and cook on low-heat setting for 10 to 12 hours or on high setting for 5 to 6 hours.
Slice meat; serve with sauce over rice. Makes 6 servings.
ushrooms and onion in the bottom of a
Put roast in crock-pot.
On top of roast, put can of soup and the envelope soup mix.
Cook on low.
You will have gravy to serve on rice or noodles.
You can cook on low overnight.
Combine in crock-pot and cook 1 1/2 hours on high or 3 hours on low. Serve on buns if desired.
Place 1/2 of the vegetables in the crock pot.
Place the meat on top of the vegetables.
Add the other half of the vegetables on top of the meat.
Add the beef stock and the wine.
Add the salt and pepper and herbs.
Cook on low for 8-10 hours.
In a nonstick skillet, heat oil over medium high heat. Pat roast dry
Salt and pepper Roast, put in crock pot and cover about 1/2 way with water.
Cook all day if possible.
In a skillet place flour and salt.
Brown to a
medium brown.
Stir constantly.
Set aside and let cool to point that pan is not too hot.
Drain juice from roast and let stand for a minute.
Add to skillet with enough water to reach desired consistency.
Stir out lumps and bring to boil.
Salt and pepper to taste.
Trim fat from meat and if need be, cut the meat to fit the cooker (3 1/2 to 4-quart cooker).
Brown meat on top of stove in a Dutch oven. Brown on all side using the 1 tablespoon of cooking oil. Sprinkle meat with salt and pepper.
Cut up any large pieces of dried fruit; place the fruit in the slow cooker; add the onion wedges. Place the meat on top of the fruit and onion; sprinkle with allspice and pour in the apple juice.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hour.
Put roast, potatoes, carrots, and celery in slow cooker.
Add onion soup mix and water.
Cover, cook on low 6-8 hours.
To thicken juices for gravy, remove meat and vegetables to serving platter and keep warm.
Pour juices into saucepan and bring to boil.
Mix 2-3 Tbs flour with 1/4 cup cold water until smooth.
Stir into juices in pan until thickened.
nife, make 6 incisions in the pork roast.
Stuff the garlic
Place pork roast in crock pot.
Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.
Pour Chipotle Raspberry Sauce on top of roast.
Be sure to use the whole jar and coat the whole top and sides of roast.
I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3. I set mine the first time on high for 4 and was a little dry. I like my pork medium well though! So 3 hours on high worked for me.
Prepare roast by rinsing and seasoning to taste.
Place roast in crock-pot or roast pan.
Add soup and/or vegetables on top of roast.
If you plan to prepare roast in crock-pot, prepare in the morning and roast will be ready at meal time in the evening.
If the conventional method is used, bake in roast pan for 3 hours at 250\u00b0.
The longer the time, the lower the heat, the more tender the meat.
The same method may be used on pork roast and for chicken, minus the vegetables.
Place serving size roast pieces into crock-pot.
Empty dry soup packages into small bowl.
Add 1 cup water.
Mix well.
Pour over roast pieces in crock-pot.
Cook at low setting for 10 to 12 hours or high setting for 5 to 6 hours.
Serve over egg noodles with favorite vegetable and fruit.
25\u00b0F.
Season roast heavily with salt and