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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Crock Pot Roast Recipe

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This recipe for Crock Pot Roast is from Eating with the Hill's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 three or four pound Chuck Roast
1 can Regular Rotel Tomatoes
1pkg. Lipton Onion Soup Mix
1 can Cream of Mushroom Soup with Roasted Garlic
Onions and Bell Pepper - You can use 1 Bag of Frozen Seasoning Blend if you prefer
Flour
Pieces of Garlic
Cooking Oil
Salt, Pepper, Tony Chachere
Tiny Bit of Kitchen Bouquet
1 Tbsp. Worcestershire Sauce
Potatoes (optional)
Carrots (optional)
Directions:
Directions:
Season roast well with salt, pepper, and Tony Chachere before rolling in flour. Add pieces of garlic in roast. Flour both sides of roast. Brown both sides in small amount of grease. Place roast in large crock pot. Cover with onions and bell peppers. In a separate bowl, mix Rotel tomatoes, Cream of Mushroom Soup, and Lipton Onion Soup Mix. Poor mixture over roast. Add excess flour. Add water if mixture is too thick; Add flour to make thicker. Cook on low for about 8-10 hours.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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