Type what you have

Ingredients

• ✓ beef roast
• potato
• yellow onion
• celery
• carrot
• beef bouillon
• water

Instructions

1. 1 Gather ingredients.
2. 2 Cut potatoes, onions, and celery into fairly large chunks; place in the bottom of a slow cooker along with baby carrots. Place roast on top of vegetables. Place 3 bouillon cubes randomly on top of the roast and pour in 1/2 cup water.
3. 3 Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
4. 4 Transfer roast to a platter. Remove vegetables using a slotted spoon and arrange them around the roast.

By Jennifer Miles

Ingredients

• ✓ beef roast
• montreal steak seasoning
• salt
• thyme
• rosemary
• au jus mix
• french onion soup mix
• water
• red wine

Instructions

1. 1 Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
2. 2 Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
3. 3 Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
4. 4 Cook on High for 5 hours (or cook on Low for 8 to 9 hours).

By Alex Storm

Ingredients

• ✓ beef roast
• onion
• beer
• worcestershire sauce
• liquid smoke
• garlic powder
• black pepper
• salt
• barbecue sauce
• water

Instructions

1. 1 Preheat oven to 275 degrees (135 degrees C).
2. 2 Place roast in a large roasting pan and scatter chopped onions over.
3. 3 In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper. Pour in beer, stir and add to roasting pan. Add water to the top of beef.
4. 4 Cover and cook in oven at 275 degrees F (135 degrees C) for 4 to 5 hours.
5. 5 When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well.

By j d tat

Ingredients

• ✓ beef roast
• vegetable oil
• salt
• pepper
• onion
• carrot
• garlic
• parsley
• cream of mushroom soup

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add roast and sauté until well browned on all sides, about 15 minutes. Season with salt and pepper and turn off the heat.
2. 2 Place onion, carrots, garlic, and parsley in the bottom of a slow cooker. Place the roast on top, then pour the soup over the roast and vegetables. Cover and cook on Low for 8 to 10 hours, stirring once.
3. 3 Transfer roast to a serving platter and arrange vegetables around it. Pour gravy from the slow cooker into a gravy boat.

By Erica

Ingredients

• ✓ beef roast
• vegetable oil
• carrot
• water
• celery
• onion
• worcestershire sauce
• salt
• sugar
• bay leaf
• black pepper
• paprika
• garlic
• allspice
• russet potato

Instructions

1. 1 Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
2. 2 Add carrots, water, celery, onion, Worcestershire sauce, salt, sugar, bay leaves, black pepper, paprika, garlic, and allspice to the pot; stir to combine.
3. 3 Cover pot; simmer over low heat for 1 1/2 hours. Add potatoes, cover pot, and simmer until potatoes are tender, about 40 minutes more.

By Mark J Biggs

Ingredients

• ✓ beef roast
• red wine
• water
• onion soup mix

Instructions

1. 1 Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
2. 2 Cover, and cook 5 hours on Low.

By THUNDERSTRUCK625

Ingredients

• ✓ beef roast
• jalapeno pepper
• soy sauce
• brown sugar
• water

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef roast and cook until browned, 2 to 3 minutes per side.
2. 2 Transfer roast to a slow cooker. Add jalapenos. Mix soy sauce, brown sugar, and water together in a bowl; pour over roast.
3. 3 Cook roast on Low, turning once or twice, until tender, about 8 hours.

By kris

Ingredients

• ✓ beef roast
• soy sauce
• beef bouillon
• bay leaf
• black peppercorn
• rosemary
• thyme
• garlic powder
• bread

Instructions

1. 1 Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. 2 In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. 3 Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

By Giselle

Ingredients

• ✓ beef roast
• tequila
• jalapeno pepper
• garlic
• rice
• black bean
• refried bean
• green chile pepper
• enchilada sauce
• mild enchilada sauce
• tomato paste
• mexican cheese blend
• flour tortilla

Instructions

1. 1 Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
2. 2 Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
3. 3 Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
6. 6 Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
7. 7 Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
8. 8 Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
9. 9 Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.

By victoria koontz

Ingredients

• ✓ beef roast
• onion
• garlic
• beef broth
• rice wine
• soy sauce
• ginger
• white sugar
• black pepper

Instructions

1. 1 Spread onions and garlic on the bottom of a 5-quart slow cooker. Place roast on top.
2. 2 Mix beef broth, rice wine, and soy sauce together in a separate bowl. Pour over the roast; add ginger slices. Sprinkle sugar and black pepper over roast.
3. 3 Cover and cook on Low, flipping 2 to 3 times, until roast pulls apart easily with a fork, 12 to 18 hours.

By carnegie

Ingredients

• ✓ beef roast
• butter
• water
• onion
• salt
• black pepper
• potato
• carrot
• celery
• all-purpose flour

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Cook beef in hot butter until browned on all sides. Pour in 4 cups water and bring to a boil. Add onion, salt, and pepper. Reduce heat to low and simmer for 1 hour.
2. 2 Add potatoes, carrots, and celery; simmer for 1 1/2 more hours.
3. 3 Whisk together remaining 1/2 cup water and flour in a small bowl to form a thin paste; stir into soup and simmer until thickened, about 15 minutes.

By Lois

Ingredients

• ✓ beef roast
• beef broth
• water
• polenta
• red potato
• onion
• pumpkin
• corn
• carrot
• red bell pepper
• celery
• leek
• oregano
• paprika
• salt
• pepper
• cilantro leaves

Instructions

1. 1 Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
2. 2 Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
3. 3 Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

By damasio