Crockpot Chuck Roast

Makes 6 servings
Prep: 15 minutes
Cook: Low 7 hours, High 3-1/2 hours







Ingredients 
1 2-1/2- to 3-pound boneless beef chuck pot roast 
Nonstick cooking spray 
2 16-ounce packages frozen stew vegetables 
1 12-ounce can cola 
1 envelope (1-ounce) onion soup mix 
2 tablespoons quick-cooking tapioca 

Directions 
1. Trim fat from meat. Lightly coat a large skillet with cooking spray; heat over medium heat. Brown roast on all sides in hot skillet. 
2. Place roast in a 4-1/2 or 5-quart slow cooker. Top with frozen vegetables. In a small bowl stir together cola, soup mix, and tapioca. Pour over meat and vegetables in cooker. 
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Makes 6 servings. 

Chuck Roast

Get a chuck roast. It has to be a roast, not a steak. Throw it in the crockpot. Put one envelope of onion soup mix, one can of cream of mushroom soup and one can of mushrooms WITH the juice. Cook all day and come back to yumminess. I actually had a friend of my sister lick his plate.

Mustard Onion Chuck Roast in Foil

8 servings borderline 6 or 7  
2 tbs. dry mustard
1 1/2 tsp. Water
3 pound beef chuck pot roast
2 medium onions, chunked
1/2 cup soy sauce  

Blend mustard and water to make a paste; let stand for 5 minutes. Place a large enough piece of foil to cover meat in a shallow baking pan; place meat on foil. Sprinkle onion pieces on meat. Stir 1 tbsp. soy sauce into mustard mixture, blending until smooth; stir in remaining soy sauce. Pour mixture evenly over beef and onions. Fold foil over meat; seal securely. Roast at 325 for 3 hours. Remove from oven, slice across grain, and serve with meat juices..... Throw it in at 3, it's ready at 6.  IF DONE IN CROCKPOT, COOK 6 to 8 HOURS on LOW.  Don’t life lid during cooking.  I do not use the foil in the crockpot --- just put it in all together.