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Add the beef and cook until well browned on all sides. Stir the soup, soup mix, wine and garlic in a 6-quart slow cooker. Stir in the carrots, potatoes and celery.
Ingredients. 1 tablespoon canola oil. 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing
Billed as costing "less than 72 cents per person," this dish relies on cheap staples such as chuck roast, potatoes, carrots, onion, and spices with the slow cooker doing its magic.
Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...
Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker.
For Ree Drummond, that recipe is her Perfect Pot Roast. When made the traditional way, with carrots and onions, it's downright delicious, but she's also made a slow cooker version and an Italian ...
Stir the potatoes, carrots, celery, soup and garlic in a 5-quart slow cooker. Season the beef with the black pepper. Add the beef to the cooker and turn to coat.
According to the US Department of Agriculture, the average price of chuck roast is $12.43 per pound, while short ribs come in around $11.86 per pound for much less meat.