This recipe is a staple in my husband's family. I first had it at his grandmother's house. She was a tiny, spunky lady that loved to feed us. She would cook this in an oven bag instead of a crockpot. But I like the set it and forget freedom with the crockpot. Both methods make a delicious dinner!
Let's Get Started!
Ingredients:
3 lb. Roast (chuck or rump) – (if frozen – see below)
1 can cream of mushroom soup
1 can cream of celery soup
1 package of Lipton onion soup
1 bag baby carrots
6 potatoes, cubed.
Mix soups and Lipton soup mix together in crockpot. Add roast, carrots and potatoes. Cover in sauce.
Cover with lid and cook on low setting for approx. 8 hours.
FROZEN ROAST? If you forgot to defrost your roast, then put it in the crockpot frozen, but cook on high instead for 6 hours.
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