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Slow Cooker Pot Roast 11-18 Recipe

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This recipe for Slow Cooker Pot Roast 11-18, by , is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reynolds Wrap Insert

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup water
4 medium red potatoes, cut in quarters
1 medium onion, cut in quarters
1 package (16oz) peeled baby carrots
1 envelope (1oz) onion soup mix, divided
1/4 tsp each salt, pepper and dried thyme leaves
2 1/2 - 3 lbs boneless beef chuck pot roast

Directions:
Directions:
Place water and 3/4 of the vegetables in the slow cooker. Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker. Cook on Low for 8-9 hours or on High for 5-6 hours, until pot roast is tender.

(new, main, slowcook)

 

 

 

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