Pat the chuck roast dry and season it all
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.
pointy knife in the roast. Insert a piece of garlic
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.
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.
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.
o cool. Pour into the slow cooker, but don't turn it
n a slow cooker until thoroughly combined; place the beef rump roast into the
Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.
5 quart slow cooker, mix onion, and tomatoes.
If roast comes in
uts in top of beef roast; insert garlic slivers. Spread beef
Salt and pepper roast and place in slow cooker.
Mix onion soup mix, water and mushroom soup and pour over roast.
Cook on low for 8 to 10 hours or on high for 6 to 8 hours or until ready to serve.
Pat roast dry with paper towel.
Cut roast into 4 quarters and season
Drizzle olive oil into the bottom of a slow cooker, and arrange half the onion slices over the oil. Lay the beef roast on top of the onion, and sprinkle the rest of the onion slices and the garlic around the roast. Sprinkle the balsamic vinegar, tomato paste, and water around the roast. Cover the slow cooker, set to High, and cook until the meat is tender, about 6 hours. Shred the meat into bite-size pieces with two forks, and season with salt and pepper. Serve with the juices from the slow cooker.
Salt and pepper roast.
Cut garlic clove in half and rub garlic on each side of roast.
Cover all sides of roast with flour.
Brown floured roast in oil on both sides.
Place roast in slow cooker. Add onion soup mix, golden mushroom soup and 1 soup can of water to pan the roast was browned in.
Bring to slow boil.
Stir well and pour over roast.
Cook overnight on high.
In a medium bowl, whisk together the broth, ketchup, brown sugar, and garlic.
Rub the beef all over with a little olive oil. In a large saute pan, over medium high, brown the beef for about 2 minutes per side.
In a 4-quart (or larger) slow cooker, place the browned beef, carrots, and onions. Pour ketchup mixture over the top. Cook on low for 8 hours.
Slice or shred the meat and serve with the veggies and sauce, over mashed potatoes (optional.).
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Place roast in slow cooker. Cover with broth, bouillon, water, soy sauce, black pepper, garlic, onions and peppers, if using. Salt the roast, if desired.
Cook low for 7-9 hours.
Preheat oven to 350\u00b0F.
Split rolls or baguettes and brush with olive oil.
Toast in oven until lightly browned.
Top with cheese and toast until cheese just begins to melt.
Thinly slice meat against grain and place on buns.
Top with peppers and onions and serve with remaining juices for dipping.
Combine roast, water, basil, oregano, salt, garlic powder, parsley flakes, bay leaves, red pepper flakes, and black pepper together in a slow cooker.
Cook in the slow cooker set to Low for 8 to 10 hours. Remove bay leaves and shred meat using two forks.