Place meat in crock-pot.
Mix onion soup and beef consomme. Pour over meat and add bay leaf, peppercorns and mushrooms.
Cover and cook 10 to 12 hours on low or 5 to 6 hours or high.
Cook day ahead, cool and refrigerate overnight.
Cuts easily when cold. Freezes well also.
Saute onions in small amount of margarine.
Add onion soup, bay leaf, bouillon, salt and pepper to taste.
Bring to a rolling boil and add cheese.
Simmer 1/2 hour, then thicken with cornstarch and cold water.
Pour into a long glass baking dish. Lay sliced Italian bread on top.
Add slices of Provolone cheese and toast under the broiler.
Combine mayonnaise, mustard, and pepper and stir well.
Spread on cut sides of sandwich buns.
Line bottom half of each sandwich bun with a lettuce leaf; top each with tomato slices, bell pepper rings, onion slices, roast beef, blue cheese and top halves of buns.
til it shimmers.
Sprinkle roast evenly with pepper.
Brown
nd potatoes.
Season the roast with salt and pepper.
b>beef roast in crock pot.
Pour Onion soup mix, beef, and chicken broths over roast
Sprinkle roast evenly with pepper. Place
Place roast in crockpot.
Mix broth, onion soup, salt and pepper in small dish and pour over roast.
Cover and cook on low 8-10 hours or until meat is tender.
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
Mix the broth, soup mix and the Pepsi in the crock pot and stir to mix.
Add the roast and cook on low for @ 5-7 hours.
Turn occasionally.
This is the basic recipe.
I usually add crushed garlic and chopped onions.
If you leave the roast for 7 hours, you will get a \"pulled beef\", just shred it with a fork, awesome on buns.
You can also remove the roast after @3 hours and slice the roast and then return the slices to the crock pot for @3 more hours, roast beef fit for company!
75 degrees fahrenheit. Slice onion into thick slices and place
Arrange potatoes, carrots, and onion around the edges of a
Pour French onion soup, cream of mushroom soup with roasted garlic, and water into a large electric roasting pan. Whisk thoroughly to remove lumps; stir in onion powder.
Place beef chuck roast in soup mixture; spoon soup over beef to moisten.
Cover the roasting pan, set temperature to 300 degrees F (150 degrees C), and cook beef until very tender, 6 to 8 hours.
ter, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce
Put the roast beef,onion, red pepper, pepperoncini, mushrooms,water and bouillon cubes in a medium size pot and boil it unitll the bouillon cubes have desolved and the vegetables are tender but still crisp.
Evenly divide the roast beef and the vegetables between the 6 samdwiches, top with mozzarella cheese.
Use the remaining broth to dunk your sandwich into.
Yummy!
Line a pan with a large piece of foil.
Sprinkle onion soup mix in bottom of pan.
Lay roast on top of dry soup mix.
Sprinkle roast with salt and pepper.
Pour mushroom soup over top of roast. Fold foil loosely over top of roast.
Cook in oven at 325\u00b0 about 2 1/2 hours or until tender.
Place beef roast on foil that is large enough to wrap roast. Sprinkle roast with tenderizer and pepper.
Mix dry onion soup mix, mushroom soup and water.
Cover roast.
Seal foil.
Bake at 325\u00b0 for two or three hours, until tender.
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.
Lay a large sheet of aluminum foil in (and across) a baking pan.
Grease the center of the foil and place the beef on the greased spot.
Sprinkle the meat with pepper.
Cover the roast with the cream of mushroom soup.
Then sprinkle the entire contents of the envelope of onion soup over the meat and the mushroom soup.
Form an airtight envelope of foil around the meat. (Use the \"drug store\" double fold to join the sides and ends.) Fits loose.
Bake at 325\u00b0 to 350\u00b0 for 30 minutes per pound.
aper towels. Make slits into roast with tip of knife (not