Sunday, September 18, 2011

Crock Pot Roast and Veggies

  • 3-4 lb pot roast
  • 2 cans cream of mushroom soup
  • 2 cans of water
  • 1 packet onion soup mix
  • 8-12 new red potatoes, cut it half
  • 6 turnips, quartered
  • 1 medium onion, chopped into large pieces
  • 2 carrots, sliced 1" thick
  • 2 cloves garlic, minced
  • 1 bay leaf
  • Flour
  • coarse salt
  • Fresh ground black pepper

1. Season the roast with salt and pepper, then dust with flour.
2. Sear the meat in hot frying pan or about a minute per side. 
3. In a large measuring cup whisk together the canned soup, dry soup and water. Put the roast in crock pot, add all vegetables except the onions, carrots and potatoes.  Pour soup mixture over the top. Cook on low for 5 hours. Add the onions, carrots and potatoes. Cook for an additional  2 1/2 hours.
The soup will create a fantastic gravy.  

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