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.
Put Boston butt roast in crock-pot.
Fill halfway with water. Add remaining ingredients, stir and cook on low for approximately 8 hours or until very tender.
Combine in crock-pot and cook 1 1/2 hours on high or 3 hours on low. Serve on buns if desired.
Place roast in crock-pot.
Add soup on top of roast.
Do not add water.
Cover.
Cook on high for 5 hours or until roast is tender.
Remove roast, then soup, which is now great gravy.
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.
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.
Crumple up 4-5 foil pieces into balls, or wrap potatoes in foil and place at bottom of crock pot. This will keep the chicken from sitting in it's juices and will make it roast not boil. Plus, if you do it w/ potatoes, you just have to throw together a salad and you're done.
Rinse chicken and pat dry w/ paper towels. Sprinkle all over generously w/ seasoned salt.
Place on top of foil balls in crock pot or on the foil covered potatoes.
Cover and cook on HIGH (very important), for 6 hours or until chicken is done.
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.
Put roast in crock-pot.
Do not add any
Put roast in crock-pot.
Dissolve bouillon cube in hot water. Mix all remaining ingredients.
Pour over roast.
Cook in crock-pot on low for 8 to 10 hours.
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.
Trim fat from roast and cut into 1\" cubes.
Layer beef, onions, and peppers in crock pot.
Pour spaghetti sauce on top.
Cover and cook on low 9-10 hours.
Serve over hot cooked pasta.
Brown roast.
In crock-pot, put potatoes, carrots and onions. Place browned roast on top of vegetables.
Combine beef broth and seasonings.
Pour over roast and vegetables.
Cook 10 to 12 hours in crock-pot on low or 4 to 5 hours on high.
Place roast beef in crock-pot, sprinkle liberally with Worcestershire sauce.
Add bay leaves.
Sprinkle dry onion soup mix on top of roast.
Add prepared vegetables, fitting around and on top of roast.
Spread 2 cans soup over all.
Cook on low at least 8 hours.
Gravy may be thickened before serving.
Wash roast.
Season roast with salt, pepper and garlic powder. Place in crock-pot with 1/2 cup water.
Place sliced onion on top and cook overnight on low setting.
Mix first 3 ingredients with 3 cups water.
Put frozen roast in crock-pot.
Pour liquid mixture over it.
Put lid on and cook on low overnight.
Serve.
Cut in thin slices on Kaiser buns.
Use juice to dip sandwich in.
Rub roast with brown sugar and place in crock-pot.
Add 1/2 cup water.
Cook on low for 11 to 12 hours.
Shred meat with fork. Drain liquid.
Save 1 cup from bottom.
Replace meat in crock-pot and add all of ingredients.
Skim the fat off of saved liquid; add to meat.
Stir well and cook for 4 to 5 hours more.
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.