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SAVORY POT ROAST




Source of Recipe


Sierra Vista Herald


List of Ingredients




1 (10 3/4 ounces) Cream of Mushroom Soup
1 pouch (2 ounces) Dry Onion Soup Mix
6 medium potatoes, cut into 1 inch pieces
6 medium carrots, thicky sliced
1 onion cut in large chunks
3 1/2 to 4 pounds boneless beef bottom round or chuck pot roast

Stir soup, soup mix, potatoes, carrots, and onions in 3 1/2 quart slow cooker. Top with roast and turn to coat.

Cover and cook on LOW 8 to 9 hours or HIGH 4 to 5 hours or until fork tender.

Note: After we had had it sliced for dinner I shredded the rest. When the sauce had cooled, I skimmed off the fat then whirled in my food processor (could also use a blender), veggies and all. Poured some of it back into the shredded beef and mixed and the rest in a jar to use in soups later. I packaged the shredded beef and froze the packages along with the extra sauce for later meals.

Recipe