- Beef chuck pot roast 4-6 pounds
- 4 potatoes peeled and cut into large
pieces
- 16 ounces frozen fresh carrots
(about 6 carrots, peeled and cut into
large pieces)
- 2 cans cream of mushroom soup
- 1 1/4 cups warm water
- 1 beef bouillon cube
- 1 packet onion soup mix
Mix the cream of mushroom soup, the dry
onion soup mix, the beef bouillon cube and
the water in your slow cooker. Add the
vegetables next, then add the pot roast and
spoon some of the soup mix over it.
Cook it on high for 3 to 4 hours or on low
for 8 to 9 hours.
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