Beef Pot Roast

1 can condensed cream of mushroom soup
1  package dry onion soup mix (I use Korrs)
1 1/4 cups beef stock
900g - 1KG beef blade roast
3 carrots, peeled and cut into sticks
2 onions, halved
6 mushrooms, halved

5 potatoes

Salt and pepper the beef and brown on all sides.

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and stock. Place pot roast in slow cooker and add veggies around the edges, making sure to dunk them in the soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
20 minutes before serving, peel and cook the potatoes for mashed potatoes.
 
The meat should fall apart and you will have a hard time not drinking the gravy!
 
Recipe adapted from here and tweaked to suit our taste.

French Onion Soup with Beef

5 large brown onions, sliced
2 Tbp butter
1 Tbp brown sugar
2 Tbp plain flour
150ml of dry sherry (or half a beer in a bottle)
1.5 litres of beef stock
handful thyme
A crusty baguette, sliced and toasted with Parm cheese on top
1 lg piece of beef chuck, diced

1. Melt the butter in a saucepan over a medium heat. Add the onions, sprinkle generously with sea salt and cover the saucepan. Cook for 15 minutes, stirring occasionally.


2. Uncover and stir in the sugar and cook for a further 30 minutes or until the onions have turned a deep, golden brown colour, stirring occasionally. Then add the flour and stir for 3 - 5 minutes.

3. Stir in the beer and then the beef stock and bring back to the boil.

4. Place beef and onion soup mixture into a slow cooker and cook on low for 8 hours.

5. Directly before serving bake the bread topped with cheese at 180 C for 7 minutes or until melted.

6. Butter the toasted baguette slices and top with the grated cheese. Place them under the grill until the cheese is bubbling hot and melted. Pour the soup into individual bowls and float the rounds of toast on top of the soup. Serve immediately.

French Onion Beef

600g Boneless beef round steak
1 package (200g) fresh sliced mushrooms
1 large Onion sliced into rings
1 can French onion soup condensed
1 package 15 minute herb stuffing mix
1/4 cup Margarine or butter, melted
100g Shredded mozzarella cheese

Cut beef into 6 serving−size pieces. Layer half of the beef, mushrooms and onion in 3-4L slow cooker; repeat layers. Pour soup over ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink. Before serving, toss stuffing mix and contents of seasoning packet with melted margarine and 1/2 cup liquid from pot. Place stuffing on top of contents in slow cooker; cover. Increase heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle with cheese; cover. Cook until cheese is melted.

Recipe and photo from http://www.slowcookerrecipes.org.uk/french_onion_beef_recipe.htm