Crockery Cooker Creamy Mushroom and Onion Pot Roast
Yield: 6 servings
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Ingredients
- 2 1/2 to 3 pound(s) Beef Chuck Shoulder Roast
- 1 tablespoon(s) Cooking Oil
- 16 ounce(s) Pkg. Baby Carrots
- 1 ounce(s) Envelope Dry Onion Soup and Recipe Mix
- 10 3/4 ounce(s) Can Cream of Mushroom Soup
Preparation
- In large skillet, brown roast on all sides in hot oil.
- Place carrots in crockery cooker; top with meat.
- Sprinkle with soup mix; spoon cream of mushroom soup over soup mix.
- Cover; cook on low-heat setting for 11 to 13 hours or on high-heat setting for
- 5 to 6 hours, or until meat is very tender.
- Enjoy!
April 2012
This recipe is a personal recipe added by MelanieTornbom and has not been tested or endorsed by MyRecipes.
Crockery Cooker Creamy Mushroom and Onion Pot Roast Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Meals Made Easy
- CUISINE: American
- COOKING METHOD: Slow Cook
More Recipes for Main Dishes
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Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
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