 | | Directions |
- Pour both cans of soup in crock pot and stir until mixed. Do not add water.
- In a skillet, salt and pepper roast; brown in melted butter.
- Place roast into soup. Salt and pepper vegetables and arrange around and on top of roast.
- Cook 8 to 10 hours on low setting or until roast is fork tender.
Leftovers: Cut remaining roast into chunks and place back in pot with leftover vegetables and broth. Heat and serve with rolls. It's even better the next day! |
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Prep Time: 45 minutes
Cook Time: 6 or more hours
Container: 6 quart slow cooker
|  | | Ingredients | | - | | 1 chuck roast |
| - | | 5 potatoes peeled and quartered (I use more potatoes if I want leftovers) |
| - | | 1 package mini carrots (No peeling!) or one pound of carrots peeled and cut up. (large bag) |
| - | | 2 onions peeled and quartered |
| - | | 1 can French onion soup (large can) |
| - | | 1 can cream of mushroom soup |
| - | | Salt and pepper |
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