Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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2 lb Roast (I usually get what is on sale)
1 can cream of mushroom soup
1 envelope Lipton Onion Soup Mix
1/2 can water
For OAMC (I freeze roast until ready to use and then thaw, plop into slow cooker)
1. Place roast in slower cooker. Combine soup, soup mix and ½ can water.
Pour over roast. Lift roast to get some underneath. Cook on Low 8-10 hours.
Remove roast, slice it up. We make mashed potatoes to go with the leftover gravy.
2 comments:
This was really good, but I think that it really only serves 3. I doubled it and it probably would've fed 6 people.
Comment via email from Dana:
The pot roast recipe is close to what I have done. I usually don't combine the pkg soup mix with the canned. I sprinkle it on top of all. Also, I've substituted one package each of ranch and italian dressing for the onion soup mix. Also, I usually add for the last hour: mini carrots and potatoes (cut lenthwise - like fries).
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