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Creamy Mushroom Pot Roast Recipe

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This recipe for Creamy Mushroom Pot Roast, by , is from Drouin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenna Drouin

Category:
Category:

Ingredients:  
Ingredients:  
Pot Roast

1 (3-pound) boneless chuck roast
2 Tbsp. Salt
2 tsp. Black Pepper
1/4 cup vegetable oil
1 onion, thinly sliced
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup White Wine

Directions:
Directions:
Sprinkle roast on all sides with Salt and Black Pepper. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a fabulous Winter dinner and you can add chopped potato and carrot for the last hour, Tasty!!

 

 

 

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