onion and bay leaves in slow cooker.
Sprinkle rosemary and
Take a pot roast, a package of onion soup
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.
b>pot or dutch oven. Sear all sides of the roast
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.
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.
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 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.
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.
pointy knife in the roast. Insert a piece of garlic
Sprinkle meat with salt and pepper.
Place in slow cooker.
Combine remaining ingredients.
pour over pot roast.
cover; cook on low 8-10 hours-- enjoy.
Generously season both sides of roast with salt and pepper. Sprinkle
f the vegetables in the slow cooker.
Reserve 1 tablespoon
eason evenly. When ready to cook, remove meat from the marinade
onto it. Set this spiced roast aside to soak in the
ven safe pot w/lid brown both side of the roast, using
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.
afe pot or dutch oven and sear all sides of roast until
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.
Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
Cook on High for 5 hours (or cook in Low for 8 to 9 hours).