1. Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.

2. Sprinkle roast evenly with flour, salt, and pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to slow cooker.

3. Cover and cook on LOW 8 hours.

4. Remove roast from slow cooker; slice to serve. Skim fat from gravy in slow cooker, if desired. Whisk gravy; serve over roast.

1. Cook broccoli spears in boiling water to cover 4 to 6 minutes or until crisp-tender. Plunge broccoli into ice water to stop the cooking process, and drain.

2. Melt 2 Tbsp. butter in a large nonstick skillet over medium-high heat; stir in broccoli spears, and sauté 2 minutes. Stir in fresh lemon juice, salt, pepper, and, if desired, diced pimiento; sauté 1 minute. Serve immediately.

*1 (16-oz.) package frozen broccoli spears may be substituted for fresh.

1. Bring blackberries, 1 1/3 cups sugar, and butter to a boil in a large saucepan over medium heat, stirring gently until butter is melted and sugar dissolves; remove blackberry mixture from heat.

2. Beat cream cheese and remaining 2/3 cup sugar at medium speed with an electric mixer until fluffy; add 2/3 cup milk, and beat until smooth. Stir in baking mix and uncooked oats. Spread two-thirds of the cream cheese mixture (about 3 cups) onto bottom of a lightly greased 13- x 9-inch baking dish; spoon blackberry mixture evenly over cream cheese mixture. Dollop remaining cream cheese mixture evenly over blackberry mixture.

3. Bake at 350° for 35 minutes or until golden brown.

Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix.