Easy and ALWAYS Perfect Crock-Pot Roast...From Cindy Rushton's Kitchen!
Easy and ALWAYS
Perfect Crock-Pot Roast...
by Cindy Rushton
Needed...
1 Pot Roast—your choice (I get the largest cut I can fit in my large crock-pot)
Potatoes and Carrots (I cut up enough to fill the crock-pot around my pot roast—sometimes I cut more to cook on the stove top with the roast juices)
1 large can of Cream of Mushroom Soup
Water (After all other ingredients are added, I mix the Cream of Mushroom Soup with Water so it is smooth and ready to pour into the crock-pot. I add enough water to completely cover the meat and vegetables—up to top of crock-pot.)
Instructions...
Place roast in Crock-pot. Cut and add vegetables. Mix the Cream of Mushroom Soup with enough water that it is smooth and ready to pour into the Crock-pot. Then, add enough water to completely cover the meat and vegetables—up to top of crock-pot. Place on high for about an hour—if you have time. Cut back to low overnight (or throughout the day). Your roast and vegetables will be absolutely perfect! If you prefer the taste of garlic salt, salt or pepper, add to taste.
Options:
Stew: Same process, except be sure to cut up meat into smaller pieces and add extra vegetables. You can begin with Stew Meat and get a great Stew.
Sandwiches: Just cook meat, without vegetables. Use meat for sandwich meat.
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