Tender Roast Beef - My mother use to make a roast with mashed potatoes almost every Sunday when I was growing up. I think I attempted to make one in my early to mid twenties that turned out to be shoe leather, so I never made another. Although I was hesitant with the recipe, I couldn't have been more pleased with the outcome. The roast was very tender, juicy and delicious. Not to mention extremely easy to prepare.
Pre-Heat the oven to 500 degrees. Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic. Now Salt and Pepper the rest of the roast. Put the Roast in the oven and sear for 20 minutes. Then add the water, the chopped onion and reduce the temperature to 275 degrees. Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.
Mississippi Pot Roast ~ this was a big hit with my family!!! I used a 4 pound bottom round rump roast instead of a chuck. I also browned the roast on all side before adding to the crock pot. I goofed up and forgot to add the pepperoncini peppers, but my family loved it...so I will keep forgetting to add the pepperoncini peppers. : ) Served with garlic mashed potatoes and french cut green beans...so good!!!
Best soup I have ever made. Cooked on stove, added cabbage and used kidney beans instead. Oh so good. Slow Cooker Vegetable Beef Soup - loaded with lots of vegetables, beef and tons of flavor! Perfect fall and winter soup made right in your Crock-Pot.