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.
igh heat and brown the roast on all sides. Transfer the
Generously season both sides of roast with salt and pepper. Sprinkle
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 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.
nch chunks and place into slow cooker.
Rub meat with New
3-quart slow cooker and top with the roast. Pour the tomatoes
b>slow cooker, put the onions, carrots, mushrooms and potatoes.
Season the roast
Pat roast dry with paper towel.
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.
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.
Stir soup, onion soup mix, potatoes and carrots in 4 1/2-quart slow cooker. Add beef and turn to coat.
Cover and cook on LOW 8-9 hours or on high 4-5 hours or until beef is fork tender.
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.
Spray slow cooker with cooking spray.
Arrange
Cut 24 small pockets into roast and insert garlic pieces.
In a small bowl combine salt, thyme, sage, cloves and lemon rind.
Rub mixture into roast.
Pour 1/2 cup water into slow cooker/Crock Pot then add the roast.
Cook on LOW for 9- 10 hours.
Use the optional water and cornstarch to make a gravy with the juices.
Brown meat in hot oil in skillet then transfer to slow cooker.
Add sauce, green pepper, and onion. Cover and cook on high heat for 4 to 5 hours or until tender. Slice and serve with sauce.
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.
Brown meat in oil in skillet, then transfer to slow cooker. Add peppers, onions and barbecue sauce.
Cover.
Cook on high for 4 to 5 hours or until tender.
Slice and serve with sauce.
Pat the chuck roast dry and season it all