he spice mix. Dredge the beef in the seasoned flour mixture
ith cooking spray. If beef roast comes in netting or is
edium high heat, saute the roast in the oil for 15
Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Place roast in 4.5 - 6 quart slow cooker.
Sprinkle with onion soup
Pour oil into slow cooker.
Place roast into center of slow cooker.
Surround the roast with the potatoes, carrots, onions, rosemary, and thyme.
Mix 1 cup of water with one package of au jus mix and pour over roast and vegetables.
Cover and cook on low for 8-10 hours.
1 hour before finished cooking, open up lid and pour one more cup of water and au jus mix over roast and vegetables.
Cover and finish cooking for the remaining hour.
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.
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.
Trim any fat from meat. Season heavily on both sides with Montreal steak spice blend. Pour thin film of balsamic vinegar in slow cooker crockery pot. Put roast into pot. Pour more balsamic vinegar over meat to come up sides of meat halfway. Cover and cook on high for 1 hour. Turn roast over in pot. Re-cover and reduce heat to low. Cook on low for 8 hours. When meat is cool enough to handle, shred meat with forks or your fingers. Serve on buns with some of the sauce left in crockery pot.
quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
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.
Spray slow cooker with cooking spray.
Arrange
uart slow cooker with a Reynolds(R) Slow Cooker Liner.
Coat the beef with
In a slow cooker, put your roast.
Add salt and pepper.
Mix mushroom soup as directed.
Pour over roast and cook on medium setting overnight.
Cook and stir ground beef in a skillet over medium
In a 4 quart slow cooker, mix beef, tomatoes, frozen onions, and chili powder.
Cover, cook on low for 9-11 hours.
Stir in taco seasoning mix, beans and corn.
Increase to high and cook 30 minutes, covered.
1. Place the onion slices in the bottom of a 5-6 quart slow cooker. Rinse beef and place on top of onions, discarding spice packet. Sprinkle with red pepper flakes. Mix broth and Worcestershire sauce and pour over top.
2. Cover and cook on low heat 8 to 9 hours.
3. In a small bowl, mix sour cream or yogurt, horseradish, and parsley. Serve with the beef and the onions.
" on top of the roast (do not cut all the
Pat the chuck roast dry and season it all
Mix water, both packets and garlic. Place roast in slow cooker. Pour mixed packets and water mixture over roast. Cover. Cook on low 12 hours.
Mix water with both packets,water and garlic. Add roast to slow cooker and pour mixture over roast. Cook on low 10-12 hours. Remove roast from cooker, slice and return to cooker. Cook an additional 8-12 hours on low. Serve on Italian/French bread buns with bell/hot peppers.
remove and slice.