Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, February 15, 2013


2 10.75 oz. cans condensed cream of mushroom soup
1 1 oz. package dry onion soup mix
1 1/4 cup beef broth
5 1/2 lb. pot roast
1 small onion
4 to 5 large potatoes, quartered
1 lb baby carrots

Combine the mushroom soup, dry onion soup mix, and beef broth.

Slice the onion cross-wise into thirds; place in the bottom of the slow cooker or crockpot.  Place the roast atop the onion.  Arrange the potatoes and carrots around the roast and pour the soup mixture over all.

Cover and cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours until meat is tender.

Add a salad and/or steamed broccoli and you have an easy meal.

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