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Instructions |
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Place carrots, potatoes and onion into a crock pot.
Trim roast of excess fat.
Salt and pepper both sides.
Brown both sides in a skillet
Place meat on top of vegetables.
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Stir the soups and water in a medium bowl. Pour the soup mixture over the beef.
Cover and cook on LOW for 10 to 11 hours or on high for 5 to 6 hours.
Cook until the beef is fork-tender.
Use the liquid for gravy.
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This recipe can be made in a roasting bag or roasting pan. Cook slow in 325 oven.
Left overs can be made into hash next day.
Add peas to it and you have beef stew.
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Suggestions |
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Healthy salad and cooked green beans go well with this.
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Originally Submitted
10/24/2011
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