Ingredients

• ¼ cup + 2 tablespoons all-purpose flour, divided
• 1 boneless beef chuck roast (about 3 lb)
• ¼ cup canola oil
• 1 (4 oz) can mushroom pieces
• 1 (10.5 oz) can condensed french onion soup
• 1 (1 oz) packet dry onion soup mix
• 2 pouches boil-in-bag rice

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place ¼ cup flour on shallow plate. Dredge roast in flour, coating both sides (wash hands).
2. Place oil in pan, then add roast; cook 4 minutes on each side until browned. Transfer roast to slow cooker.
3. Reduce heat on pan to medium-low. Drain mushroom pieces. Stir remaining 2 tablespoons flour into drippings in pan and cook 1 minute, stirring until smooth. Stir in soup, dry soup mix, and mushrooms; bring to a boil. Transfer soup mixture to slow cooker.
4. Cook 8–10 hours on LOW until meat is 195°F (for shreddable).
5. Cook rice following package instructions 20 minutes before meat cook time is done. Place rice in serving dish. Serve roast and gravy over rice.

Ingredients

• 2 (14.5 oz) cans Italian green beans
• 1 tablespoon cooked bacon pieces
• ⅛ teaspoon pepper
• 2 drops liquid smoke flavoring

Steps

1. Drain 1 can beans. Combine all ingredients (including liquid from remaining 1 can beans) in microwave-safe bowl.
2. Cover and microwave on HIGH 6 minutes, stirring halfway through cook time, or until thoroughly heated. Stir and serve.