Sprinkle 1 tablespoon seasoning mix on each side of roast. Rub in gently.
Place roast in plastic roasting bag.
Place in 2-quart utility dish.
Add onion and water to roast in bag.
Close bag loosely, securing with string on 1/2-inch strip cut from open end of bag.
Cook on cook level 3 for 1 1/2 to 3 1/2 hours (about 40 minutes per pound) or until roast is tender.
Turn roast over 2 to 3 times during cooking time.
Let stand in bag for 10 to 15 minutes before serving.
Yield: 1 (2 to 5 pound) roast.
nion to the braising pan. Cook for 3 minutes on high
Season the chicken breasts with salt and pepper.
(I use more pepper than salt, but that's my preference).
Place the chicken breasts in the bottom of a slow cooker.
Add the garlic and rice.
Add the lemon juice to the water and stir.
Pour this mixture over the rice and chicken.
Stir once to coat.
Place the lid on the slow cooker and set on low for 8 hours.
In a large frying pan, cook bacon and remove to a
Take a pot roast, a package of onion
onion and bay leaves in slow cooker.
Sprinkle rosemary and
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
br>Heat a heavy stewing pot, add sunflower oil, and sear
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.
a large oven safe pot or dutch oven. Sear
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.
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.
Place the mushroom soups into a slow cooker.
Add the onion soup mix and the water and mix well.
Add the pot roast, flipping several times in the soup mixture to coat all sides of the roast. Cook on high setting for 3 to 4 hours OR on low setting for 8 to 9 hours.
Combine all ingredients in crock-pot.
Slow cook for 6 hours on high.
Sprinkle meat with salt and pepper; place in slow cooking pot. Combine remaining ingredients; pour over meat.
Cover and cook on medium 5 to 6 hours.
Remove meat and slice.
Thicken sauce with flour dissolved in a small amount of water; serve over meat.
In a mixing bowl, combine celery, onion, corn, water, pepper, thyme, stuffing mix and eggs.
Shape into 7 or 8 balls.
Place in slow cook pot.
Pour butter over balls.
Cover and cook for 3 to 4 hours on low heat.
Serve with broiled meats or roasts or use as extra dressing for chicken or turkey.
Place the vegetables in the bottom of a large slow-cooker. Place roast on top of vegetables and pour soup over the meat. Cool 8-10 hours on low.
Cook pot stickers in skillet according to package directions.
Meanwhile, heat oil in wok or large skillet.
Add cabbage and mushrooms; stir-fry 3 minutes.
Add green onions; stir-fry 1 minute.
Add soy sauce, water, sugar and red pepper; cook 2 minutes.
Spoon cabbage onto plates.
Top with potstickers.
Drizzle mustard sauce over pot stickers.
Note: use any commercial mustard sauce if you like, or make your own Chinese mustard; mix 2 T dry mustard with 2 T water.
Let stand 5 minutes.
uart (5-6 litre) crock pot.
Combine the wine or