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.

Tuesday, February 5, 2013


This is another recipe they were passing out at the Ft Worth VA Clinic when I was there last week.  This recipe is from Campbell's.

1 can (10 3/4-oz) Campbell's Condensed Cream of Mushroom soup
1 pouch (2-oz) dry onion soup & recipe mix
6 small red potatoes, halved
6 medium carrots, cut into 2" pieces
3 to 3 1/2-lb boneless beef bottom round roast or chuck pot roast

In a 4 1/2-quart slow cooker stir together the cream of mushroom soup, onion soup mix, potatoes and carrots.  Add the beef and turn to coat both sides.

Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 5 hours or until the beef is fork tender.

Yield: 6 servings

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.