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POT ROAST IN CROCK POT Recipe

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This recipe for POT ROAST IN CROCK POT is from The Crowe Family Cookbook , 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:  
BEEF ROAST (CHUCK, TRI-TIP) ABOUT 2 1/2 TO 3 LBS.
1 PACKET ONION SOUP MIX
1 PACKET ITALIAN DRESSING MIX
1 CAN CREAM OF MUSHROOM SOUP
1 CUP WATER, BEEF BROTH OR RED WINE
3 EACH - POTATOES, CARROTS AND CELERY, ROUGH CHOPPED INTO LARGE PIECES
1 WHITE OR YELLOW ONION, CHOPPED INTO LARGE PIECES
Directions:
Directions:
SEASON ROAST WITH SALT AND PEPPER AND SEAR BOTH SIDES IN FRYING PAN
PLACE CHOPPED VEGETABLES IN BOTTOM OF CROCK POT
PLACE ROAST ON TOP OF VEGETABLES POUR SOUP ON ROAST AND TOP WITH SOUP AND DRESSING PACKETS. ADD WINE, BROTH OR WATER.

COVER AND COOK ON LOW 6-8 HOURS UNTIL ROAST IS FALLING APART AND VEGETABLES ARE DONE
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
6-8 HOURS
Personal Notes:
Personal Notes:
THIS ROAST IS GREAT EITHER WAY, BUT ABSOLUTELY THE BEST WHEN YOU USE WINE INSTEAD OF WATER OR BROTH.

 

 

 

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