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Aunt Margie's All Day Pot Roast Recipe

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This recipe for Aunt Margie's All Day Pot Roast, by , is from The Kelly Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen C. Kelly
Added: Saturday, January 10, 2009


Aunt Margie’s All Day Pot Roast *

*When Aunt Marge (Spoden-Johnson) passed this recipe on in the 1970's there were no
microwaves so this pot roast was originally made in a pan lined in tinfoil and baked all day
in the oven on low. The tinfoil also covered the pot roast and when you came home from
work the dinner was all ready and the smell was heavenly.
Thanks Aunt Margie

1 lean (chuck) pot roast about 2 ˝ lbs. (boneless or bone in OK)
1 can Cream of Mushroom soup (Golden Mushroom can be substituted)
1 package of Lipton onion soup mix
package of baby carrots
red potatoes cleaned and cubed
celery cleaned and cut
onions sliced (optional to taste) or onion flakes
salt, pepper, Cajun (optional)
white or brown rice


Place your pot roast in the bottom of crock pot.
Fort your pot roast with large serving fork.
Rub dry Lipton onion soup mix onto pot roast
Season to taste.
Place, carrots, potatoes and celery on and around the roast with
onions on top.
Empty can of Cream of Mushroom Soup and distribute on top of roast, then
add a can to can and ˝ of water over the top.
Place on low and leave to cook all day. Come home to a wonderful meal that looks like this.

Number Of Servings:
Number Of Servings:
4-6 Servings
Preparation Time:
Preparation Time:
All Day Pot Roast




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