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    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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