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How to Make Crock Pot Chuck Roast. Set out a large 6-8 quart electric slow cooker. Lay 4 strips of bacon across the bottom of the crock. Cut the beef roast into 3 to 4 large pieces and place them over the bacon. Prep the vegetables: Peel and cut the onion into large wedges. Peel the carrots and cut into 2-3 inch segments.

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In a large heavy skillet on medium, heat oil. Add roast and cook until browned on both sides, about 6 minutes. Transfer roast to a 6-quart slow cooker. Add potatoes, carrots, onions, broth, tomatoes, pepperoncini with reserved liquid, Italian seasoning, paprika, cayenne (if using), garlic and bay leaf. Cover and cook on low for 8 to 10 hours or.

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Remove the meat from the pan and pour the wine into (deglaze) the pan, scraping the bottom and sides until all of the bits that are stuck on are loosened. Add the beef stock and simmer until it's reduced by about ¼. Add the vegetables to the slow cooker, place the meat on top, and pour the wine mixture over all.

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Directions. Whisk wine, tomato paste, Calabrian peppers (or crushed red pepper), Italian seasoning and 1/4 teaspoon salt in a 6-quart or larger slow cooker. Stir in carrot, onion and garlic. Season beef with the remaining 1/2 teaspoon salt and pepper and add to the slow cooker. Cook until the beef is tender, about 4 hours on high or 8 hours on low.

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Instructions. Sauté onions and garlic in a pan with oil. Add in tomato paste, chili powder, cumin, and oregano, stir, until onions are softened, about 5 minutes; transfer to slow cooker. Stir tomatoes, broth, soy sauce, tapioca, and chipotles into slow cooker. Season roasts with salt and pepper and nestle into slow cooker.

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Cover and cook on low for 8-10 hours or high for 5-6 hours. Remove the roast, reserving juices in the slow cooker. Tent the roast with foil to keep warm. In a small bowl, combine the cornstarch and water/milk, stirring well until the cornstarch is completely dissolved. Stir the cornstarch mixture into the juices in the slow cooker.

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Instructions. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium high heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.

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Instructions. Heat vegetable oil in a large skillet over high heat and sear the chuck roast. Season with salt and pepper and add to a slow cooker, along with ranch dressing mix and onion soup mix. Add butter and pepperoncinis to the slow cooker and cover. Cook on LOW for 8 hours and shred chuck roast.

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Step. 4 In a large bowl, toss together the onion, potatoes, carrots, remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pile the onion mixture on top of and around the roast in the slow cooker. Step. 5 Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours).

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Instructions. Place the chuck roast in the sleeve of your slow cooker. Top with the ranch dressing mix, au jus, banana peppers + juice, and butter. Cook on low for 8 hours, shred, and devour. Mississippi Pot Roast. Watch on. Keywords: Spicy Mississippi Pot Roast.

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Instructions. Pat chuck roast dry with paper towels and season with salt. Heat oil over medium high heat in a large skillet. Add chuck roast and cook until browned on both sides, about 2 minutes per side. Place onion and garlic in bottom of 6 to 7-quart crock pot. Place chuck roast and any accumulated juices on top.

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Add the salt, pepper, sriracha, bay leaves, garlic, onions, and pineapple chunks and blend. Add the meat back in. Top with the chopped tomatoes and vegetable juice. Cover tightly and put in a preheated 425 oven for 60-75 minutes. Add 1 to 1 ½ cups of water to the pot. Recover and cook another hour.

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Add the potatoes, carrots, and onion to the slow cooker. Pour the broth on top. Add the prepared, seasoned beef roast on top of the food. Cook HIGH 4-5 hours or LOW 8-9. Remove beef from slow cooker. Shred the meat and place back into the slow cooker until ready to serve. Instant Pot. Turn the Instant Pot to sauté.

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Sprinkle with the ranch seasoning mix and the au jus gravy packet. Put the butter right on top of the roast. Pour 1.5 cups of the brine and jalapeno slices of pickled jalapenos (this is almost a 16 oz jar of jalapeno slices.) Cook the roast slowly. Set the crock pot on high for 4 hours or low for 7-8 hours.

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Set aside. Rub the beef all over with the olive oil; and season generously with salt and pepper. In a large saute pan, over medium-high heat, brown the beef for about 2 minutes per side. Place the browned beef on top of the onion, carrots, and potato in a 6-quart slow cooker. Give the broth mixture a whirl and pour over the top; turn to coat.

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Place the meat in a large skillet with olive oil and sear it on all sides. Place the roast in your slow cooker, evenly sprinkle the onion soup mix and ranch seasoning mix over the roast. Drizzle the pepperoncini juice and place the pepperoncini peppers over the roast. Evenly add cubed butter. Cover with the lid and cook on high for 4 to 5 hours.