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Steps. Season beef with kosher salt and pepper. Heat olive oil in a heavy-bottom skillet over medium-high heat. Sear the meat on both sides until brown, about 3-4 min. per side. Meanwhile, chop the carrots, apples, celery, and onion into 1-inch chunks. Place in the bottom of a 6-quart slow cooker along with the cubed squash.

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Steps. Season the roast all over with salt and pepper. Place in a large slow cooker, along with the pepperoncini and brine. In a small bowl, stir together the soup mix, garlic powder, thyme, and ½ cup water. Pour over roast. Dot the top of roast with the butter. Cover and cook on low 8-9 hours, until tender.

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Cut the carrots and celery into thick slices. Heat the butter and oil in a large saucepan and sauté the vegetables until soft, about 5 min. Add the meat, vegetables, and 2 cups of the marinade (discard the rest) to the slow cooker and cook on High for about 6 hours.. Remove the meat from the slow cooker and place on a cutting board.

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Heat the vegetable oil and brown both sides of the roast (about 6 to 7 minutes per side). Add the onion soup mix, the tomato paste, and the beef stock or broth. Set your Instant Pot to high pressure (it defaults to high) for 60 minutes. Perform a quick release and then add the onion, potatoes, and carrots.

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In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides. Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned.

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Place into the oven to roast. After 1 1/2 hours, remove the pot and uncover it. Quickly add the potatoes and carrots to the pot and cover again. Return to the oven for another 2 to 2 1/2 hours or until the meat reaches an internal temperature of 200-210f. Place the pot roast and veggies on a plate and tent with foil.

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Perfect Slow Cooker Pot Roast The Two Bite Club

Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Add the potatoes, carrots and beans; cover and cook for 45 minutes.

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Preheat oven to 425 degrees. Heat the olive oil on medium-high heat in a large cast iron skillet until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust. In a large casserole dish add the carrots, potatoes, and onion. Place the roast on top.

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Trim all the fat from a 2 pound chuck roast steak, pat it dry with paper towels, then sprinkle salt and pepper on each side. Set your Instant Pot to saute and and wait until the screen reads "hot.". Add 2 teaspoon of the olive oil and sear meat on both sides. Remove roast from pot.

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Place the beef on a rimmed baking sheet and pat dry with paper towels. Season beef with salt and pepper. Rub 3 tbsp steakhouse rub all over brisket. Let beef sit at room temperature 1 hour. Meanwhile, set up the smoker with pecan, apple, or cherry wood or chips and maintain heat to stay between 225°F-250°F. Add beef to smoker fat side-up.

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Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan. Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are.

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In a 12-inch skillet, heat the oil on medium-high. Add the beef and cook 10 min., turning occasionally, until browned all over. Transfer beef to slow cooker bowl. To skillet, add the onions and garlic. Cook 2 min., stirring. Add the red wine, scraping up any browned bits.

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