Slow Cooker Recipes
Ready-When-You-Get-Home Pot Roast
What could be better than dinner waiting for you for a change?
Prep: 5 min | Cook: 8 to 10 hr | Yield: 4 to 6 servings
Ingredients
- 1 (2 to 3 pound) chuck or shoulder roast
- 2 large onions
- 3 large bell peppers
- 1 package beefy mushroom soup mix (dry)
- 1 pound baby carrots
Instructions
- Cut the onions into quarters and separate.
- Seed the bell peppers and cut into 8 pieces each.
- Layer about half of the onions and peppers in the bottom of the slow cooker.
- Place the roast on top of the vegetables.
- Sprinkle the dry soup mix on the roast and top with the remaining onions and peppers.
- Add the carrots on top. ADD NO LIQUID.
- Cover and cook on LOW for 8-10 hours.
Attribution
Recipe and photo used with permission from:
Texas Beef Team