Kathy's Roast and Vegetables Recipe

Ingredients
<br>- 1 (3 pound) bottom round roast
<br>- ground black pepper to taste
<br>- garlic powder to taste
<br>- 1 tablespoon vegetable oil
<br>- 2 (10.75 ounce) cans condensed cream of mushroom soup
<br>- 1 (1 ounce) package dry onion soup mix
<br>- 5 carrots, peeled and sliced into 1 inch pieces
<br>- 6 small new potatoes, halved
<br><p></p>Directions
<br>step 1: Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
<br>step 2: Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.
<br>step 3: Cover, and cook on low for 6 to 8 hours, stirring occasionally.
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Ingredients
- 1 (3 pound) bottom round roast
- ground black pepper to taste
- garlic powder to taste
- 1 tablespoon vegetable oil
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 5 carrots, peeled and sliced into 1 inch pieces
- 6 small new potatoes, halved

Directions
step 1: Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
step 2: Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.
step 3: Cover, and cook on low for 6 to 8 hours, stirring occasionally.

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