Beef Dumpling Soup

2-3 lb Chuck Roast
2 sliced celery stalks
1 cup of sliced carrots
1 diced white onion
1 can of cream of mushroom soup
1 can of cream of celery soup
1 can of golden mushroom soup
1-2 bay leaves
1 tsp ground thyme leaves
1 tsp parsley
1 tsp oregano
beef broth
House seasoning*
16 oz can of buttermilk Grands biscuits.


Season the roast with house seasoning and sear on all sides. Place it with everything else in the crock pot and coat until covered with beef broth. Cook for 8-10 hours on low, or 4-6 on high. Shred the roast an hour or so before serving.

If adding dumplings or noodles:
When your roast has an hour or so left to cook, shred the roast and prepare the dumplings. Flatten biscuits into disks and roll them into tubes. Cut or tear into half inch pieces. Salt and pepper them, drop them on top. Add a little more broth. Season everything with oregano. Cook for another hour.



*2 parts salt
1 part black pepper
1 part garlic powder