Pat the chuck roast dry and season it all
Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.
Sprinkle roast evenly with flour, salt, and pepper.
Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
Transfer roast to slow cooker.
Cover and cook on LOW 8 hours.
Remove roast from slow cooker; slice to serve.
Skim fat from gravy in slow cooker, if desired.
Whisk gravy; serve over roast.
Serves 6.
5- to 6-quart slow cooker.
Whisk celery soup and
Sprinkle roast all over with 4 teaspoons
moke rise, then brown the roast on all sides, 2 to
Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add water until the top 1/2 inch of the roast is not covered. Add freshly ground pepper over the top. Cover and cook on low for 22 hours.
arinade. Pat beef dry. Heat slow cooker to high. Add consomme, onions
Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.
n a bowl.
Place roast is same skillet used for
Put Roast Beef into Slow Cooker.
Cover with Soup Mix.
Sprinkle with the Black Pepper.
Top with the three Bay Leaves.
Cook on Med-Low in a Slow Cooker for 8-9 hours-- OR 3-4 hours on High.
OPTION: Add Carrots, Onions, and Potatoes the last couple of hours if on Med-Low or the last hour if on high-- NOTE**add the veggies in the order given since the Carrots take longer to cook and the potatoes the least time.
Make gravy from drippings.
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Combine
Place roast in bottom of slow cooker. Sprinkle with ranch and au
Place onion slices and garlic in slow cooker.
Place tri tip roast on top of onions.
Pour bag of carrots and potatoes around roast.
Mix water, sugar, vinegar, soy sauce, catsup, salt, pepper, garlic powder, wine, and hot pepper sauce in a bowl, then pour over roast.
Cook on low 7 hours.
Combine 2 T cornstarch and 1 T water, stir into liquid.
Cook on low 1 more hour.
Cut up onion and place on bottom of slow cooker.
Brown roast in olive oil on all sides.
Rub roast all over with Knorr Herb Sauce Mix and place on top of onion.
Spread the 2 cans of soup onto roast.
Cook 7-8 hours on low.
The last hour add 8oz pkg of fresh mushrooms.
Coat roast with flour.
Place in slow cooker.
Combine soup mix, gravy mix, remaining flour and ginger ale in bowl; mix well. Pour over roast and cook on low for 8 to 10 hours or until tender.
Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
Cook on Low 8 to 10 hours.
Place pot roast in slow cooker; sprinkle with soup mix. Pour soup over the top; add water. Cover and cook on low setting for 8-10 hours or on high for 4-6 hours.
Whisk together the water, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker, and pour the sauce over top.
Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.
Place onion in a 4-5 quart slow cooker.
Place pork on top of onion and top with fruit.
In small bowl, mix remaining ingredients and pour over the fruit.
Cover; cook on low for 7-9 hours or until pork is tender.
Serve with fruit mixture over pork.
-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and