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.
o 500 Degrees.
Remove Roast beef from package and rinse
ell for almost any size roast! I've used it for
Rub roast well with garlic, salt and pepper.
Sear roast on all sides in hot oil.
Remove from pan.
Drain off excess fat. Place roast in foil-lined pan.
Pour Coke and catsup over roast. Cover roast loosely with foil.
Bake 3 hours at 325\u00b0.
Place beef roast on double layer of aluminum foil. Combine soup and dry soup mix. Spread on all sides of roast. Wrap foil around roast. Place in slow cooker. Pour water around roast. Cover. Cook on low 6 to 8 hours.
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.
Place roast (frozen okay) in 9 x 13-inch or larger pan.
Use salt, pepper and seasoned salt as desired.
Sprinkle onion soup mix over top.
Pour mushroom sauce over top of roast and in pan.
Rinse can with water and pour in bottom of pan.
Cover with foil.
Bake 6 to 7 hours at 325\u00b0 if frozen, less if not frozen (test for doneness after 4 hours).
Use juice for gravy.
Prepare Au Jus per packet directions in a medium saucepan until warm. You do not want to boil the beef, it can dry it out.
Separate deli roast beef slices and add them to the sauce pan.
Cook for 5-10 minutes or until roast beef is warmed through.
Assemble sandwiches by placing cheese on the roll and add cooked beef. You can also reserve a little cup of the au jus for dipping.
On the night before you need the roast for the next day's dinner, put the FROZEN roast into the slow cooker on LOW temperature.
Mix the cream of mushroom sup and dried onion soup mix together and pour it over the roast. Leave it on all night and the next day.
The next day, about 1-2 hours before dinner, add the drained potatoes in (and/or any other veggies you'd like) and make sure they are submerged in the gravy.
Place roast
in
roasting pan with tight fitting cover. Put potatoes
and
carrots around roast.
Sprinkle 1/2 package beefy onion soup\tover the top.
Stir 2 tablespoons flour in 2 cups hot water
and\tpour over all.\tCover with lid and bake 2 to 2 1/2 hours
at
350\u00b0.
Chill
and slice roast thinly when cool.\tReheat and serve with rice, salad and bread of choice.
Brown the roast in the oil on medium-high heat in a Dutch oven.
Top with onion slices and pour undiluted soup over the roast.
Put in 300\u00b0 oven for 3 to 4 hours or put the browned meat, onion and soup in a crock-pot on high 3 to 4 hours.
In large saucepan, put a large piece of aluminum foil in pan (enough to wrap roast in).
Place roast in pan, add onion soup mix, mushroom soup and water.
Seal aluminum foil around roast and cook in oven at 325\u00b0 for approximately 2 hours or when tender with tested with a fork.
Place roast in a heavy roasting pan.
Mix soup, Coke, soup mix and water and pour over roast.
Bake covered at 350\u00b0 until roast is tender and gravy has thickened.
Place the roast in a white plastic bag and pour in the marinade.
Marinate for night or for 1 day in the refrigerator. Wipe off the marinade and crack the peppercorns.
Sprinkle the cracked pepper over the roast and smooth with the back of a spoon. Preheat oven to 400\u00b0 and place the roast in the oven for 30 minutes.
Continue roasting at 325\u00b0 until internal temperature is 170\u00b0.
Pour soups over roast.
Arrange potatoes, carrots and onion pieces around roast, if so desired.
Seal all in aluminum foil. Place in oven.
Bake 2 to 2 1/2 hours at 325\u00b0 or 4 hours at 250\u00b0.
Use enough aluminum foil to completely cover and wrap roast. Place foil in roaster.
Pour half the soup mix in middle of foil. Place roast on top of mix and cover with rest of soup mix.
Fold foil over and seal.
Bake at 300\u00b0 for 2 hours or until done to your satisfaction.
Place pot roast into crock-pot.
Pour jar of pepper rings and juice, too, and beer into pot.
Add bouillon cubes and onion slices.
Cook 5 to 6 hours.
Remove roast and let cool.
Remove bones and excess fat.
Chop with knife and fork until meat appears to be shredded.
Return to juice and serve on hard rolls.
Trim excess fat from meat.
Line shallow roasting pan with foil. Place meat in pan. Combine mushroom soup and dry onion soup mix. Spread over roast. Cover pan with foil.
Seal to edge. Bake in a 325\u00b0 oven for1 hour.
Uncover and arrange potatoes and carrots around roast.
Cover and continue baking about 45 minutes or until meat and vegetables are tender. Season to taste. Serves 8 to 12.
Cover 1/2 to 3/4 of roast with soup.
Crumble onion rings over roast.
Cover and bake at 350\u00b0 for 4 hours.
Add fresh onion if desired.
After 3 hours, add potatoes and carrots.
Preheat oven to 325\u00b0.
Shake flour in bag and place in a 13 x 9 x 2 baking pan, add tomatoes, soup mix and pepper.
Squeeze bag to blend ingredients.
Put in roast and turn bag to coat roast.
Close bag with tie, cut 6 slits in top and bake 1 1/2 - 2 1/2 hours.