*These taste just like those sensational biscuits you get at Red Lobster! * * GARLIC CHEESE BISCUITS * 2 cups Bisquick mix 2/3 cup milk 1/2 cup grated cheddar cheese 1/4 cup butter or margarine melted 1/4 teaspoon garlic powder * Heat oven to 400 degrees * In a medium bowl, mix Bisquick, milk, and […]

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Who doesn’t like a delicious, slow cooked roast… with Potatoes, gravy and tender carrots. Add to that some nice hot rolls and you have a full meal. I have two newly married daughters, who will probably want to pull out the slow cooker, and give this a whirl. This is a family favorite…..& so very […]

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  • Gloria Dunn - June 24, 2012 - 6:57 pm

    I am sorry that I repinned the tender crock pot roast recipe on my Pinterest board without asking. I saw that after. Since you are on Pinterest, I assumed it was okay. Do you want me to remove it?ReplyCancel

    • Jonna - June 25, 2012 - 7:18 am

      Hi Gloria,

      I promise….it’s not a problem!
      Happy pinning.
      JonnaReplyCancel

  • Johnna - February 12, 2013 - 8:55 pm

    Yummy!ReplyCancel

  • Tammy - February 15, 2013 - 8:49 am

    Hi Jonna,
    Do you add in the veg with the roast after the roast is done or do you remove the roast and then add in the veggies? Looks yummy! ThanksReplyCancel

    • Get Off Your Butt and BAKE - February 15, 2013 - 10:37 am

      Hi Tammy,

      I add the veggies when the roast is almost but not quite fork tender. The carrots take a bit longer than the potatoes to cook through.
      We like our roast to almost be fall apart tender. If you like a firmer roast, add the veggies sooner. I don’t remove the roast before adding the vegetables.
      Just place the veggies around the roast and down into the broth that surrounds it.
      Hope this helps.

      JonnaReplyCancel

  • Becca - December 13, 2013 - 11:12 am

    About how long did you let the roast brown? I know it will depend on the size, etc but was just curious to have a little bit of reference for the time it will take! This looks amazing!!ReplyCancel

    • Get Off Your Butt and BAKE - December 22, 2013 - 1:23 pm

      Hi Becca,

      I just put the roast under the broiler in my oven and brown it very well on both sides…..very brown! Dark brown but not burnt!
      It will make a rich gravy!

      JonnaReplyCancel

 I challenge you to find a better recipe than this one!

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  • Danielle - December 12, 2014 - 5:20 am

    I made a double recipe of this dough yesterday and this morning my kitchen smells delicious with the two dozen rolls I made. I got to try a few crumbs as I was packing them and they are DELICIOUS. I have way more glaze than I think I need, did I not use enough or was that recipe generous (I’m thinking I might not need to make more for the rolls that will be baked later this weekend.) Also I learned that I will need to roll them tighter so they will stick together as buns after they have “made friends” with their neighbors. LOL Thanks for a great recipe!ReplyCancel