In a slow cooker, mix cream of mushroom soup, dry onion soup mix, brown gravy mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on high setting for 3 to 4 hours or on low setting for 8 to 9 hours.
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Place pot roast in slow cooker. Pour soup over roast and cook until done.
This will make your gravy when done.
wels. Cut deep slits in surface of roast; insert garlic. Lightly
In slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place roast in slow cooker and coat with soup mixture. Cook on high for 3 to 4 hours or low for 8 to 9 hours.
he meat on all sides in the hot oil a deep
Place pot roast in slow cooker; sprinkle with soup mix. Pour soup over the top; add water. Cover and cook on low setting for 8-10 hours or on high for 4-6 hours.
Coat beef with mixture of flour, salt, sugar and pepper. Brown on all sides in hot oil in large Dutch oven.
When beef is turned, add onions and saute until tender.
Add broth and bay leaf.
Bring to boil.
Cover, then simmer 2 hours or until meat is almost tender.
Add carrots, potatoes, celery and turnips.
Cover and simmer 1 hour or until meat and vegetables are tender.
(Or cook in slow cooker following manufacturer's directions.)
Discard bay leaf.
Slice meat and serve with vegetables and sauce.
Makes 6 servings.
Layer all ingredients in rice cooker in order listed.
Leave on KEEP WARM setting for 24 hours.
NOTE: Do not use COOK setting as that's too harsh of a boil for pot roast.
The KEEP WARM setting is 180-185 degrees and will cook the pot roast perfectly and the vegetables will stay whole and beautiful. Check for seasoning before serving.
nch chunks and place into slow cooker.
Rub meat with New
Dip roast in flour and brown on both sides in oil in a saucepan.
Place meat in slow cooker and top with onions.
Combine soy sauce, water and ginger and pour over the meat.
Cover and cook on high for 10 minutes.
Reduce heat to low and cook for 8-10 hours.
Slice and serve with rice.
on-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the
Add vegetables, then roast in slow cooker. Add Soup Mix blended with 2 cups water. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.
Also terrific with Lipton(R) Recipe Secrets(R) Onion Mushroom Soup Mix or Lipton(R) Recipe Secrets(R) Beefy Onion Soup Mix.
Cost per recipe*: $10.00.
Cost per serving*: $1.25.
Slow Cooker Directions:
In slow cooker mix soup, soup mix, potatoes, and carrots.
Add roast and turn to coat.
Cover and cook on low 8 to 9 hours or until roast and vegetables are done.
eason both sides of roast with salt and pepper
celery, onion and bay leaves in slow cooker.
Sprinkle rosemary and thyme
Mix water, both packets and garlic. Place roast in slow cooker. Pour mixed packets and water mixture over roast. Cover. Cook on low 12 hours.
Mix water with both packets,water and garlic. Add roast to slow cooker and pour mixture over roast. Cook on low 10-12 hours. Remove roast from cooker, slice and return to cooker. Cook an additional 8-12 hours on low. Serve on Italian/French bread buns with bell/hot peppers.
remove and slice.
Toast sesame seeds in a small skillet over low
Choose a pot roast big enough to fit in your slow cooker. Place roast in cooker. Mix envelopes of dry mix together in a small bowl. Mix well. Pour mixes over roast. Cover. Cook on low for 6 to 7 hours, depending on size of pot roast.
Coat roast in flour and garlic powder. Sear on all sides until brown. Combine all ingredients in slow cooker (using a slow cooker liner makes cleanup much faster). Cook on low 6-8 hours or high 4-6 hours.