29 red mushroom crock roast Recipes

new potato, quartered, enough to cover the bottom of your crock pot, baby carrots, onion, cut into wedges, minced garlic, thyme, rosemary, salt and pepper, bottom round steaks or 4 lbs rump roast, red wine, beef stock, baby bella mushrooms (optional), flour, cold water

lean chuck roast, low sodium soy sauce, minced garlic cloves, beef broth, dried morels or 1 (1/3 oz) package dried shiitake mushrooms or 1 (1/3 oz) package mixed dried wild mushrooms, cracked black pepper, sun-dried tomato paste, onions, quartered, baby carrots, red potatoes, washed and halved, olive oil, all-purpose flour, water

beef pot roast (2-3lbs), pk carrots (i use baby carrots), onions, sliced in quarters, potatoes, halved if large, use a waxy variety like red, yellow, or white potatoes, not russet, garlic, whole or crushed, cream of mushroom soup , or 1 large can (or equal volume stock or wine)

beef roast , of choice, onion soup mix, coke, red potatoes, halved, carrot, cut in chunks, fresh mushrooms, whole or sliced (optional), whole kernel corn, drained well

vegetable oil, salt and pepper, garlic cloves, onion, stalks celery, carrots, potatoes, mushrooms, bay leaf, beef broth, red wine, flour

sliced deli roast beef, dark beer, celery, sliced, carrot, shredded, mushroom, sliced, red onion, sliced, beef broth, horseradish sauce, sour cream, caesar salad dressing, lemon, hawaiian rolls or hawaiian bun, i recommend 2 packages

beef roast (any cut will work, whatever is on sale), french onion soup, cream of mushroom soup, dry red wine, fresh mushrooms, sliced

pork roast or 2 -3 lbs boneless pork ribs, trimmed of excess fat, le of le choy chinese duck sauce, mushrooms, sliced (or canned sliced mushrooms), onion, sliced in half and then half again, dry white wine or 1/4-1/3 cup water, red pepper flakes (optional), salt and pepper, flour , for dredging, olive oil

chuck arm pot roast or 2 -3 lbs blade roast, thick cut bacon, diced, portabella mushrooms, sliced, dry red wine (cab sauv. or merlot), onion , quartered then halved, beef broth, dried thyme, salt , to taste, pepper , to taste, flour, cold water

fresh mushrooms, potatoes (red or new preferred ), golden cream of mushroom soup, onion soup mix, beef roast, salt, freshly cracked black pepper

beef roast (i like chuck but use what you like), red bell pepper, sliced thin, dry red wine (only use wine you would drink), onion, chopped, condensed golden mushroom soup, fresh thyme, fresh garlic cloves, minced, sun-dried tomatoes , in oil (drained and roughly chopped), tabasco sauce, olive oil, dijon mustard, baby carrots, red new potatoes, halved and quartered, salt , to taste, pepper , to taste

lean beef roast or 3 lbs venison roast, fat-free cream of mushroom soup, undiluted, cabernet sauvignon wine or 1 cup dry red wine, very low-sodium beef bouillon granules, fresh garlic cloves, minced, thyme leaves, liquid hot pepper sauce or 1 tbsp tabasco sauce, onion, diced, sliced mushrooms, drained, potatoes, quartered (optional), carrots, peeled and cut into 4 inch long pieces (optional), cornstarch (optional), water (optional)

young roasting chickens, bottled teriyaki marinade, birds eye broccoli carrots and water chestnut mix, birds eye seven vegetable stir fry (with broccoli, carrots, onions, red peppers, celery, water chestnuts & mushrooms), soy sauce, hot cooked rice

chuck roast, red wine, mushrooms, cream of mushroom soup, dry onion soup mix (the original recipe calls for a whole package of soup mix but unless you are using at least 3 lbs me)

chuck roast, vadalia onion, garlic minced, salt, pepper, paprika, thyme, bay leaf, cinnamon, red wine, tomatoes petite cut 16 oz, tomato sauce 8 oz, carrots sliced, mushroom sliced, celery chopped

carrots, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick, parsnips, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick, turnips, peeled and cut into 2-inch pieces, white pearl onions, peeled but left whole, red bell pepper, seeded and cut into 3-inch by 2-inch strips, yellow bell pepper, seeded and cut into 3-inch by 2-inch strips, fennel bulb, base and leafy stalks discarded, bulb cut lengthwise into 3-inch long slices, 1/2 inch thick, baby artichokes , with stems intact stems peeled, fresh large mushrooms, washed and cut into 3/4 inch slices, garlic cloves, peeled and minced, olive oil, salt, pepper

rump steak (i prefer organic rib or top sirloin from whole foods) or 4 lbs chuck (i prefer organic rib or top sirloin from whole foods) or 4 lbs arm roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs rib roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs top sirloin steaks (i prefer organic rib or top sirloin from whole foods), potatoes, halved, baby potatoes (i prefer organic amandine), white pearl onion, shiitake mushroom, thinly sliced, baby carrots, green chili peppers, sliced in 1/4 in. strips . (use medium or hot roasted new mexico chilies. if you have access to roasted hatch green chilies-use the), yellow bell pepper, coarsely chopped, orange bell peppers or 1 red bell pepper, coarsely chopped, garlic cloves, finely minced, water, beef stock, cream of mushroom soup, cream of broccoli soup, roasted tomato salsa (medium or hot roasted corn salsa), dry onion soup mix, dry mushroom gravy mix, red burgundy wine (highly recommend the 2002 joseph drouhin, bourgogne vero-remainder serve chilled with the meal), mild horseradish, worcestershire sauce, cracked pepper, salt, habanero salt or 1/2 tsp seasoning salt, thyme, paprika, blue cheese, crumbled (maytag blue cheese if available)

deer roast, cream of mushroom soup, white wine, sliced fresh mushrooms, green onions, chopped, bell pepper, sliced (green or red ), pepper, salt, thyme, garlic clove, minced