Time 3h25m Yield 3-4 pd roast Number Of Ingredients 11 Steps:
Combine first 3 ingredients in a shallow dish; (fresh minced garlic may be added to the marinade at this point), add roast cover; marinate in the refrigerator overnight. Remove from the fridge. Remove roast from marinade (reserve the marinade). Place roast in a Dutch oven. Brown the roast in oil on all sides. Combine the reserved marinade and all other remaining ingredients; pour over roast. Cover and bake at 350°F for 2-1/2-3 hours, or until roast is tender. Skim off the fat. Serve sauce with roast.
Time 3h25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Cut 8-10 slits in roast, sprinkle with vinegar and garlic salt then dredge in flour. Brown roast on all sides in hot oil. Transfer to baking pan or slow cooker. Stir together soup mix, sherry and coffee. Pour over roast. Add mushrooms. Bake at 350 for 3 hours.
Time 2h20m Yield 10 servings Number Of Ingredients 6 Steps:
Heat oven to 350°F. Place meat in shallow foil-lined pan; surround with vegetables. Mix remaining ingredients until blended; spoon over meat and vegetables. Cover. Bake 2 hours or until tender. Serve with vegetables and pan gravy.
Time 10h20m Yield 8 Number Of Ingredients 9 Steps:
Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Place potatoes, carrots and onion in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables. Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.
Time 2h15m Yield 6-8 servings. Number Of Ingredients 11 Steps:
In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.
Time 8h10m Yield 6 Number Of Ingredients 5 Steps:
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
