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Saturday, September 5, 2009

Day 222: Slow Cooker Roast Beef Dinner

Serves 4

1 1/2 lb beef roast
baby carrots (as many as you desire)
4 potatoes, cubed
salt and pepper
1 can cream of mushroom soup

Place carrots and potatoes on bottom of slow cooker. Place roast on top of veggies and season with salt and pepper. Pour cream of mushroom soup over top of roast. Cook on low for 8 hours.

Review:
This was tasty but I prefer the creamy mushroom pot roast recipe to this one. I love the flavoring of cream of mushroom soup. It's so nice to have the veggies and meat done in one pot. Easy clean up! 3 stars.

Recipe Source: My own recipe

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2 comments:

  1. Yeah, my slow cooker pot roast is a combination of the two that you did. I brown my roast in a fraying pan in some seasonings and meat tenderizer to seal in the juices. I then put it in the slow cooker and add cut up potatoes, carrots, and onions. Then in a bowl I mix up cream of mushroom soup and a packet of onion soup mix and pour that all over the top. Then cook the usual amount of time. We love it!!!

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  2. Oh, thought I would add that when it is done cooking that the gravy is very runny as liquids tend to be cooked in a slow cooker. So I took out the meat and covered it in foil to keep it warm until I could cut it up, then I put the gravy and veggies on the stove top. (My slow cooker sits right on the cooker part and so I can put that right on my stove top, but if yours doesn't then you could probably transfer to a pot.) Then in a bowl I mix a little corn starch with some water and then add that into my gravy and veggies. Cook until bubbly and the gravy thickens up. I like my gravy to be a little more thick then what will happen in a slow cooker.

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