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Dick's Slow Cooked Pot Roast Recipe

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This recipe for Dick's Slow Cooked Pot Roast, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Friday, February 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 to 3 pound beef roast--shoulder, top or bottom round, chuck or rump
1 can condensed mushroom soup
2 tbsp. olive oil, extra light
1 envelope dry Lipton Onion Soup Mix
1 to 2 pounds scrubbed new potatoes or red potatoes
1 small pkg. white mushrooms cleaned and left whole
1 pound pearl onions peeled and trimmed
2 very large carrots peeled and chopped
1/2 of a 10 oz. box of frozen peas
1 tsp. salt
1/2 tsp. pepper

Directions:
Directions:
In large skillet brown roast in oil on all sides over high heat. Transfer roast to crock pot with all ingredients except vegetables, mushroom soup and dry soup mix. Turn heat to high setting. Pour mushroom soup and sprinkle dry soup mix over all. Add peas during the last 15 or 20 minutes of cooking time. Cook in crock pot, covered, for 6 or 7 hours. Add vegetables except peas during the last 2 to 2-1/2 hours cooking time. Flavor improves after chilling overnight. Serve with saltines or in hollowed-out round loaf of bakery bread. Slice roast with electric knife.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
One hour

 

 

 

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