onion and bay leaves in slow cooker.
Sprinkle rosemary and
Sprinkle meat with salt and pepper.
Place in slow cooker.
Combine remaining ingredients.
pour over pot roast.
cover; cook on low 8-10 hours-- enjoy.
Take a pot roast, a package of onion soup
Brown pot roast in a large skillet. Place meat in a slow cooker
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.
fe pot or dutch oven. Sear all sides of the roast
In a slow cooker, mix cream of mushroom soup, dry onion soup mix, brown gravy mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on high setting for 3 to 4 hours or on low setting for 8 to 9 hours.
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Place the mushroom soups into a slow cooker.
Add the onion soup mix and the water and mix well.
Add the pot roast, flipping several times in the soup mixture to coat all sides of the roast. Cook on high setting for 3 to 4 hours OR on low setting for 8 to 9 hours.
Choose a pot roast big enough to fit in your slow cooker. Place roast in cooker. Mix envelopes of dry mix together in a small bowl. Mix well. Pour mixes over roast. Cover. Cook on low for 6 to 7 hours, depending on size of pot roast.
Place pot roast on rack in Dutch oven or roasting pan. Combine mushroom mix, apricots and salt and spread over roast. Cover tightly and cook in slow oven (325\u00b0) for 2 hours.
Combine flour, salt, pepper and ginger.
Dredge meat in seasoned flour.
Brown pot roast in oil.
Pour off excess drippings.
Add cinnamon stick and water.
Arrange dried fruit on pot roast.
Cover and cook slowly for 2 1/2 to 3 hours or until meat is tender.
Add orange juice and cook slow for 15 minutes. Discard the cinnamon stick.
Remove meat to heated platter. Thicken fruit and liquid mixture with cornstarch for gravy.
Cover 4 to 5 pound pot roast with garlic powder.
Salt and pepper top and bottom.
Place in slow cooker with1/2 cup water. Place 2 medium size onions, sliced, over top.
Let cook all night on medium heat with onions sliced over top.
Place pot roast in slow cooker. Pour soup over roast and cook until done.
This will make your gravy when done.
Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
Cook on High for 4 hours.
ven safe pot w/lid brown both side of the roast, using
POT ROAST: Use a metal skewer to
arge Dutch oven or any pot with a tight-fitting lid
Place pot roast into crock-pot. Add water, salt and pepper. Peel and cut up potatoes and place in crock-pot. Let cook on high for 5 to 6 hours. When pot roast is ready, put about 4 tablespoons oil in skillet and let it heat. When it is hot, put 2 or 3 tablespoons flour, salt and pepper. Stir continuously until brown. Pour into crock-pot over roast and potatoes. Stir. This makes the gravy. Serve with corn bread or hot biscuits.
twine.
For the pot roast:
Cut the beef into