quart slow cooker.
Trim all visible fat off of roast, cut
Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
Cook on Low for 7 to 8 hours.
Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
Cover, and cook 8 hours on Low.
Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.
Place potatoes, carrots and celery in 3 1/2-qt. slow cooker. Season roast with pepper and place on top. Mix soup and water. Pour over all. Cover and cook on Low 10 to 12 hours. For thicker gravy, mix 1/4 c. all-purpose flour with 1/2 C. water. Remove beef and keep warm. Add flour mixture to slow cooker. Turn heat to High. Cook until mixture boils and thickens, about 10 minutes.
In a 5 qt slow cooker, combine all ingredients.
Cover and cook on high for 1 hour and on low for 6-8 hours or until meat is tender.
Pat the chuck roast dry and season it all
Spray the inside of a slow cooker with cooking spray. Spread the
Cut up the roast to fit into the slow cooker.
Then sear both sides of each piece of meat in a skillet. About 30 seconds to 1 mintue each side.
Cut up all the vegetables and mix them in a big bowl.
Then layer the meat and vegetables in a slow cooker. Add the lemon juice and water.
Finally turn the slow cooker on low and cook for 6 to 8 hours.
Season the chuck roast with salt and pepper.
Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour the beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the broth and onions into slow cooker; cover and cook on Low for 5 hours. Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.
Heat the oil in a skillet over medium heat, and brown the roast on all sides. Season with salt and pepper, and transfer to a slow cooker.
Dissolve the vegetable bouillon in the boiling water, and pour into the slow cooker. Mix the pepperoni, onion, black olives, garlic, and tomatoes into the slow cooker.
Cover, and cook 4 hours on High or 8 hours on Low.
Brown roast in hot oil in a skillet over medium-high heat 3 to 5 minutes on each side; transfer to a 6-qt. slow cooker. Whisk together beer and dressing mix; pour over roast. Cover; cook on LOW 8 to 10 hours or until tender. Remove roast from slow cooker. Skim fat from sauce; serve with roast.
I shred roast in sauce and serve in buns; added a little coarse ground pepper.
f the vegetables in the slow cooker.
Reserve 1 tablespoon onion
Mix cream of mushroom soup, chopped onion, and chuck roast in a slow cooker.
Cook on High for 3 to 4 hours, or on Low for 8 to 9 hours. Add carrots, potatoes, string beans, and parsley 1 1/2 hours before the pot roast done.
Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
Cover and cook on Low setting for 8 to 10 hours.
In medium bowl, combine tomatoes and juice, soup and soup mix.
Place roast in a 5-6 quart electric slow cooker.
Pour tomato mixture over roast.
Cover, and cook on low for about 8 hours or until roast is tender.
In a small bowl, combine soup, water, basil, Worcestershire sauce and onion and whisk together. Set aside.
Place roast in slow cooker and sprinkle with salt and pepper. Place carrots and potatoes over meat and sprinkle with salt and pepper.
Pour soup mixture over meat and veggies and cook on low for 8 hours.
Place roast in a 6 quart crock pot.
In a bowl, combine the tomato sauce and the remaining ingredients.
Pour the mixture over the roast.
Cover.
Cook on high for 5-6 hours or on low for 10-12 hours until the roast is tender.
Skim the fat and discard from the sauce.
Serve the roast with gravy.
ulti-functional pressure cooker and select Saute function. Add chuck roast and cook
pointy knife in the roast. Insert a piece of garlic
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.