Generously season both sides of roast with salt and pepper. Sprinkle
b>slow cooker, put the onions, carrots, mushrooms and potatoes.
Season the roast
Place potatoes, carrots, and celery in bottom of slow cooker.
Season roast with pepper and place on top.
Mix soup and water.
Pour over roast and vegetables.
Cover and cook on low 8-10 hours.
For a thicker gravy: Combine 1/4 cup flour and 1/2 cup water until smooth. Remove beef and vegetables and keep warm. Stir into cooking juices. Bring to a boil for 2 minutes or until thickened.
Place potatoes, carrots, and celery in bottom of slow cooker.
Season roast with pepper and place on top.
Mix soup, water, oregano, and thyme.
Pour over roast and vegetables.
Cover and cook on low 8-10 hours.
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
Generously season beef chuck roast with salt and pepper.
Spray 12 inch skillet with cooking spray; heat over medium - high heat.
Cook beef in skillet about 5 minutes, turn once till brown.
Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
Place beef, seasoned side up in 4-5 quart slow cooker.
Spread tomatoes and olives over roast.
Add broth and onions.
Cover and cook on low 5-6 hours till beef is tender.
Remove beef from slow cooker; cover and let stand 15 minutes.
Slice beef; serve with beef juice and onions from slow cooker.
Pat beef dry. Season on all sides
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.
Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
Cook on Low for 8 hours.
Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
Cook on Low for 8 to 10 hours.
igh heat and brown the roast on all sides. Transfer the
Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
Cook on High for 4 hours.
Brown meat in hot oil in skillet, then transfer to slow cooker.
Add sauce, green pepper and onion.
Cover and cook at high heat 4 to 5 hours or until tender.
Slice and serve with sauce.
Sprinkle with parsley.
Place pot roast on rack in Dutch oven or roasting pan. Combine mushroom mix, apricots and salt and spread over roast. Cover tightly and cook in slow oven (325\u00b0) for 2 hours.
Coat pot roast with flour.
In Dutch oven, brown slowly on all sides in 2 tablespoons oil.
Season with salt and pepper.
Remove from heat.
Add 1/2 cup water.
Cover tightly and simmer slowly 2 1/2 hours or until tender.
Add water, if needed.
quart slow cooker.
Sprinkle roast evenly with pepper. Brown roast on
3-quart slow cooker and top with the roast. Pour the tomatoes
Dry the beef with paper towels, then season
nch chunks and place into slow cooker.
Rub meat with New