Creamy Pot Roast
Source of Recipe
Aunt Saunny
A creamy pot roast with sour cream, cooked in the crockpot.
INGREDIENTS:
• 1 boneless roast (rump, chuck, or other pot roast cut)
• salt and pepper (part seasoned salt, if desired)
• garlic powder
• 4 or more medium potatoes, peeled and diced
• 16 ounces baby carrots
• 1 large onion, cut in large pieces
• 2 cans cream of celery soup
• 1/2 cup sour cream
• 1/2 cup milk
PREPARATION:
Place roast in bottom of crock pot; sprinkle with salt, pepper, and
garlic powder.. Add potatoes, carrots, and onions. Pour both cans of
soup over onion layer. Cover and cook on LOW for 8 to 10 hours.
Combine sour cream and milk; stir into the juices and continue cooking
for 20 minutes, until heated through.
Serves 4 to 6, depending on size of roast.
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